Whether it’s layered in a Napoleon (mille-feuille), used as the flaky base for a French apple tart, used to encase a jammy fruit filling for turnovers, or laid across a creamy, comforting pot pie filling, puff pastry is the star of the show in anything its used in. While store-bought puff pastry is convenient and you can find really delicious versions, this homemade version rivals its grocery store counterparts. READ MORE...