Light flaky pastry, used for pie crusts, canapés, and sweet pastries.
- The only real overlap is in some of the base recipes like pastry cream and puff pastry.
- The combined effect of the rolling and turning and the rise produced by the yeast is to give a pastry as light as normal puff pastry, but with a softer, richer texture and a more interesting flavour.
- In its richness, it could stand as an emblem for the whole Oslo Court kitchen: white crab meat and mushrooms, in a rich cream-based sauce, wrapped in a purse of puff pastry with a sweet brandy sauce on the side.
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