The first, and only time, I've seen this French pastry was at the eGullet Heartland gathering in Kansas City. I headed back to the table for seconds, only to find that there were none. It's buttery, crispy, sugary, flaky, chewy and caramelized all at once. I tried to make them once before, but they didn't come out at all. This time, I did much better. As soon as I find some time to make a rough puff pastry from scratch with really good butter, I'll be making more. As a shortcut version goes, though, these were pretty darn good. I used all butter puff pastry from Trader Joe's and lots of sugar in the folds and turns. Then I cut them into squares, folded up the corners and placed them in individual parchment lined tart pans to contain the sugar and butter and help them hold their shape.
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