Full Recipe
Author
PJ Hamel | 2009-12-31
Description
Wonderfully flaky, buttery, tender pastries, turnovers, cheese straws, elephant ears (palmiers), shells for savory fillings, and more can be yours with a minimum of effort.
Since this pastry uses only a few ingredients, it's important to make those ingredients top-quality. We recommend Vermont's Cabot unsalted butter and sour cream, both of which are available nationally.
