I saw some comments that they had disappointing results. May I suggest that if your kitchen is at all warm (or your boards, utensils, etc.) that you refrigerate the dough between steps in working it. Warm temperatures can make the butter melt enough (as can over working it) so that it doesn't create the nice "plate" or "shard" of butter you need to get the flakiness. I grew up in Florida (pre-AC) and my mother taught me the secret to success there was to keep everything ice cold. It doesn't take much extra time and it will really up the chances for success. And even if your room isn't warm it won't hurt.

• Reply