Kouign Amann Recipe, the easy and fast way

A sweet and flaky pastry that originates from the Brittany region of France, the Kouign Amann (pronounced “kween-amahn”) can be found in a lot of upscale pastry shops nowadays. But making it at home is fairly easy, even if you go the traditional route by making a butter block (it was one of the easier doughs we made in our laminated dough class). I decided to simplify and streamline the recipe even more by using a technique I learned from Nick Malgieri that combines blitz puff pastry and croissant dough. Basically, if you have a food processor and know how to make pie crust, you can make a kouign amann. But even if laminated dough freaks you out, don’t worry, I’ve included step-by-step instructions and extensive photos on how to create this awesome pastry that will not only impress your friends but have your loved one clamoring for one more.