Remember back in the spring of 2010 when I made croissants? Me neither. I was almost too embarrassed to give you the direct link. I cringe at my food
Sometimes I forget what recipes I've blogged about. I was fairly certain I had already written about making puff pastry, but it was croissants. Both are similar in that it calls for insane amounts of butter (not that there's anything wrong with that) and requires a lot of rolling, folding and chilling. It's the folding process that results in the flaky layers this pastry is known for...but is time consuming.
With Quick puff pastry, the butter is cut into the flour like pie dough, making it different from the traditional puff process. This resulted in a tender, flaky pastry that went well with all the chocolate I stuffed in it :)