puffffff.......pastry


life is easy. well, it is presently so in portland. there's a bakery sells fabulous frozen puff paste. pastaworks carries it, so, all you need is decide the night before what you want to do with the stuff. mine's made with ripe august tomatoes. take the dough from the freezer to the fridge overnight. once you're up and coffee is ready, get your oven up to 400, butter a pastry sheet, unroll the dough, cut it to what size you want, plunk down your filling somewhat center, you could brush some forked egg on the edges for beauty, and bake the whole thing at 400 for 15 minutes. that's it, except for the eating.


if on the other hand your local baker doesn't use butter and tries to palm of his phyllo, you can always make the dough yourself. unless there is an emergency, phyllo and puff paste are not the same. for instructions and ingredients and technique i recommend to see this fun video:
http://www.youtube.com/watch?v=t8aa8e8kk3E. it is delightful to watch, most certainly instructive, if only because the chef displays a fair d√©collet√©.