Understanding and getting comfortable with laminated dough is the first step toward tackling puff pastry. Making puff pastry is relatively simple to make and tastes a million times better than the frozen stuff. You will spend the first half of class putting together puff pastry dough. For the second half, you will get finished puff pastry dough and make Nutella and raspberry turnovers. You will leave with not only the confidence to make your own puff pastry, but a batch of puff pastry dough to finish at home. A hands-on class taught by Paul Anater.