Hey! So as I mentioned today on Instagram, I was not previously aware that there was a separate national pie day from the one on March 14th (I blame my love of puns/wordplay), so apologies for the hurried nature of this post. Regardless, pie is too much fun, not to mention delicious, to let my oversight stand in the way of celebrating such a momentous holiday. [I’m mostly joking]…
Hey y’all! I’m doing my first Nomcast today at 4:30pm EST making these great French treats- tune in on my nom channel here!
Before I say anything else, I feel that I must caution anyone who is curious about making/working with laminated dough: Making these once will not be enough. You will become obsessed with the insanity that is laminated dough; its various forms, iterations and uses. Frozen puff pastry from a store? Pfft. Buying your croissants from the bakery? Nope, nothing, and I really mean nothing, will compare. Despite all this, I’m still posting this recipe (one of my most intricate, no less) because a) I think it’s worth arguing that making laminated dough is totally possible in a home kitchen. Oh, and b), these things are just. Too. Damn. Good….