The ultimate flex in the world of laminated dough.
While traditional puff pastry wraps butter inside the dough, Chef Daniel Alvarez’s Inverted Puff Pastry flips the script by wrapping the dough inside the butter.
The result? A pastry that is impossibly flaky, remarkably stable, and melts on the tongue with a delicate, "short" texture that traditional methods simply can’t match.
Enjoy the recipe today!
