We’re making pastries! In the last two days we’ve turned 150 lb. of (homemade) puff pastry dough & 160 lb. apples into 770 turnovers. Making puff pastry dough requires folding a layer of butter into a piece pastry dough, rolling it out thin, folding it in half twice, rolling it out again, repeat the folding and rolling out until you’ve reached 512 layers of dough! All the layers of butter I’m told is what makes for the flaky melt-in-your-mouth goodness.
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