Feuilletage or puff pastry is quite possibly one of the least tackled techniques of the home baker. It is tedious, laborious, time sensitive, and a bit messy. I have only made it once at home and am pretty sure that tally will remain steady for a long time. Not because the recipe is difficult to make, but because I just don’t have the space and equipment. I have a small toaster oven, which could fit probably two palmiers max, in an apartment without air conditioning. The dough needs to be worked fast and kept as cool as possible so as not to melt the butter- impossible during the summer. There’s also a question of who will eat a dozen apple turnovers containing a total of you-don’t-even-want-to-know amount of butter. Two non-culinary friends plus me divided by x amount of butter equals way too much butter per person.
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