Danish Puff Pastry
Our first attempts at this two-dough buttery pastry produced Danish slump pastry. Could we pump up this puff and simplify the process, too?
WHY THIS RECIPE WORKS
We found that we could streamline this two-dough pastry by making more pie dough than we needed and then turning half of it into the crust and cooking the other half and adding eggs to turn it into choux paste for the “puff” top. The pâte à...