![]() This is how those flaky layers are formed. Once the puff pastry is baked, the butter melts to create steam. Commonly, puff pastry can have up to 1,000 layers! Do you see why I’m not attempting to make it from scratch? Then, it’s folded over and rolled out again. The dough is rolled out with a rolling pin and a layer of butter is smeared on top. It is thin layers of dough separated by a thin layer of butter. Puff pastry is a light, flaky, and buttery dough. (Don’t worry, my Canadian readers, there’s a special Canada Day-based treat coming for you in a few days!) So, for those readers, I prepared these delicious and super easy Puff Pastry Cream Cheese Tarts. In addition to my attraction to obviously materialistic things, a large portion of subscribers and readers of Lord Byron’s Kitchen resides in the United States. I have a full-on love affair with Trader Joe’s (which we don’t have here in Canada) and I love Target and Barnes & Noble. You know, Dear Reader, that I have a weakness for shopping and for country decor, and I find those things in the US. I love living in Canada, but I’m very much drawn to the United States. But, just because I live in Canada, that does not mean that I cannot celebrate and prepare a recipe like these Puff Pastry Cream Cheese Tarts for Independence Day! But, I long for a quiet life in the country. Everything is readily available and pretty much at your fingertips. There’s a positive side to living in a metropolis. To be more precise, we call Toronto home. If you’re a loyal reader, you will mostly like know already that Canada is home for me.
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