Hi, I'm sorta new here...and a bit intimidated 'bout posting because this forum seems huge
On to my question...I live in Trinidad and can't find frozen puff pastry but been wanting to make some "tarts." I'm not sure what they are called in different parts of the world *blush*...I think I've seen them called turnovers too!
Anyway I started looking up recipes and found a "shortcut" called Rough Puff Pastry. I started wondering about it and if any of you ever used such a method?
This is the first recipe I found and it has some links at the bottom that looks pretty good too.
Rough Puff Pastry Recipe - Basic Recipes - The Green Chronicle
One more very silly question, but this is my first experience with "pastry shells"...are they ready to use for "whatever" after they are refrigerated for the specific time? and how exactly do you "roll it out?" *blush*
I'm very new to the puff thing!