Cost Breakdown

Critical Success Points

• • First bulk rise (over‑proofing can collapse the dough)
• • Keeping butter block cold while laminating
• • Chilling between each turn to prevent butter melt
• • Enclosing butter completely without gaps
• • Final proof – under‑proofing leads to dense pastries
• • Baking – opening oven too early causes layers to collapse

Safety Warnings

• • Handle hot oven and baking sheets with oven mitts
• • Use a sharp knife carefully when cutting dough
• • Do not over‑heat butter during lamination; it can burn and become hard to work with