13 Replies to “Puff Pastry Cheese Twists”

  1. I kept wanting to say "put it back in the fridge" when it was obvious it was getting so soft.  Then with the second sheet, he did just that.  I am sure it worked better for him then.  They sure look good!

  2. the authentic Chinese pastry uses a hot-water dough/lard pastry which has a different consistency, but this type should work ok. you might lose quite a bit though cutting out the rounds for the tarts but still worth a try.

  3. I have no idea, it was shot in HD. Must be something with YouTube, it took over 6 hoiurs to upload, which I thought was a bit strange to start off with. Maybe it'll get sorted out later…..

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