Pâte Feuillétee is the French term for puff pastry. There are many different ways to make this dough. In class we used the Block Method and Blitz Method (above picture). It is very time consuming but very worth it. You have to roll, fold, and chill it multiple times before you can cut or use it. At the beginning of this lab we used store bought puff pastry dough. Once you make your own you realize the difference in taste and texture.