I recently had a free weekend and the sudden urge to make pastry. For the first time. Thanks to Ottolenghi’s cookbook, I had a rough puff pastry recipe and the encouragement that it “isn’t so difficult.” (Thankfully, I hadn’t noticed the slightly less encouraging statement at the start of book: “Cakes and pastries can sometimes go horribly wrong, they are almost impossible to resurrect and they do take time to prepare.”) So I dove in.
It was a time-consuming process, but by the end I was thrilled with what I had done. I used half the puff pastry to make Ottolenghi’s cheddar and caraway cheese straws, which were delicious. (The trick is to eat at least half a dozen without contemplating how much butter went into them!) And at the end of the day, I still had the other half of the puff pastry and complete freedom to decide what to do with it. 🙂