Q: How is puffed pastry made? I've tried to make it many times, but it never puffs up.

Lynne: Attention to temperature is paramount in making good puffed pastry. The butter has to be cold enough that itÕs waxy but warm enough so it's pliable. In the past, you may have used butter that was too warm. It may have melted into the dough before it went into the oven. From now on, make sure the pastry that goes into the oven is stone cold--even frozen. And make sure that there are thin flakes of butter in between the layers. Every time you roll it and fold it put it into the refrigerator and give it a rest.

Find a recipe that marches you through every step and every detail. Julia Child's Mastering the Art of French Cooking, Volume II and How to Cook both give very good directions to making puffed pastry.

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