ニューヨーク・タイムズのインスタグラム(nytimes) - 8月3日 01時45分

With its feathery, airy yet impossibly buttery layers, puff pastry seems like a kitchen projects best left to professionals. But between the crunchy flakes of a homemade pie crust and the ethereal rise of traditional puff pastry, there’s another option. Called quick, or rough, puff pastry, this shortcut dough may not bake up with the multitude of even layers you’d get from a classic puff pastry recipe, but it still billows and browns into golden flakes. The best part: it isn’t much harder — or much more time-consuming — to put together than regular pie dough. Even at its quickest and most rustic incarnation, homemade puff pastry will give you bragging rights — and a fabulous dessert. Visit the link in our profile to get the #recipe for this caramel peach pie, a decadent dessert baked in a skillet, which @andrewscrivani photographed for @nytfood.

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