Prompted by a Chef John (“from Food Wishes dot com!”) video, we tried the puff pastry thing, making little pizza vol au vents.
We weren’t crazy about them. The puff pastry was kinda dry, and somehow the sauce and cheese didn’t help.
I think, maybe, we might not like puff pastry. Which is weird because we both really like croissants and other laminated treats.
the first time i tried the puff pastry base thing, my marinara was too loose and saturated the pastry, leaving puddles tomato on top.
hence why now i reduce the marinara to extract and boil off surplus moisture, til is more like a puree consistency.
Is “the queen” also puff pastry?
actually… no, rather the Italian flatbread called ‘piadina’ or ‘piada’, which i only recently discovered
