Puff pastry is one of the most versatile doughs in the pastry kitchen. And while traditional puff pastry can be daunting, with its layering of butter and dough, this quick version—akin to a butter-laden pie dough—is relatively simple. Yes, there are still turns and folds to be made, but the process is quicker and results in a light, flaky, layered dough almost indistinguishable from the classic. And the flavor is far superior to any frozen product from the supermarket. After a demonstration, class will break into groups of 2-4 to make their own puff pastry dough.
Class prices includes generous sampling, one glass of wine, beer or non-alcoholic beverage, and printed recipe copy.
Class Instructor: Mary Levinski - Levinski has 33 years experience as Culinary Instructor and Educator at Sauk Rapids-Rice High School and ProStart Instructor. Levinski's culinary management team has celebrated many wins at state ProStart Invitational competitions.