In this class, you’ll make Orejas/Palmers, Refugiados, puff dough with guava paste and cream cheese rolled into mini strudels and Torceritos, puff pastry twisted with cinnamon sugar. Originating in France, puff pastry is a flaky dough made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven. Puff pastry is very versatile for creating appetizers and desserts. Guest Pastry Chef, Norma Salazar