This month’s challenge was a Moroccan (!) recipe for mille feuilles. I always have loved them, but I still believe they’re one of those foods it’s worth just buying if a good bakery is handy: they’re a lot of work, which takes something out of the experience of luxuriating over a small but decadent dessert. And you wouldn’t want to eat a large quantity and they don’t keep, so…
Just my opinion.
Anyway, I’ve only made puff pastry once before, and this recipe was definitely for a far less “puffy” product than last time; intentionally squashing it seems counterproductive but works fine. If you haven’t tried it before, you should!
Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully delicious Mille Feuille dessert with it!