Jeff,
No that helped, and thank you, although your over 1000 layers and said originally it's less?
I understand what you mean by "book" and "single" but in regards to a "crunchier"pastry that leaves me a bit confused
Isn't the finished pastry the same in regards to lack of gluten and composite, Is the egg wash and temperature more important for texture?
I know I went off my original question, but to me puff pastry is the most challenging and I appreciate the insight
:EDIT: Jeff, You did say that the layers where not 1000. I assumed you meant over 1000.