All-butter puff pastry

Also known as mille feuilles (meaning a ‘thousand layers’) in French, you’ll find that most commercial-made puff pastries use margarine and other vegetable fats, and because they have a higher melting point than butter they make the pastry rise more spectacularly. However, the flavour of a home-made version using good-quality unsalted butter you’ll find far outweighs this. 

Use to make these chai-spiced custard tarts.