Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
To get an incredibly flakey, multi-layered puff pastry that's better than the store-bought stuff, but not as labor- or time-intensive as the real deal, try our cheater's version: You don't need to a beurrage (a.k.a. big butter block) or a laminator—just a box grater and some self restraint. (There's no need to smash the butter to smithereens—it’s those large pieces that make for a flaky pastry!) Use it for our Butternut Squash Tarte Tatin and Glazed and Flaky Apple Tart. When it comes out of the oven and you experience how buttery and light it tastes, you'll be amazed that you made it yourself.