"DavidW" > wrote in message
...
> Pico Rico wrote:
>> "DavidW" > wrote in message
>>> Pico Rico wrote:
>>>> "DavidW" > wrote in message
>>>>> I've only had it once, at a restaurant a year or two ago. I was
>>>>> really looking forward to it but disappointed when I found that the
>>>>> shell was bread-like rather than puff pastry. I'm sure it would
>>>>> have been better with puff pastry. Why mess with a classic?
>>>>
>>>> I have only made it with puff pastry - why is that so difficult?
>>>
>>> I don't know if it was difficult or they just chose to cook their own
>>> variation. Puff pastry is time consuming, though, so they might have
>>> used a simpler dough for cost reasons.
>>
>> it is not time consuming to BUY the puff pastry.
>
> I would be surprised, and disappointed as a diner, if a good restaurant
> did
> that. Even on reality cooking shows contestants get marked down and lashed
> by
> the judges for using store-bought pastry.
>

perhaps, but they surely would get marked down even more if they used some
sort of bread dough.