Read Kouign Amann: The buttery French pastry from Brittany by David Lebovitz (David Lebovitz)

[Note: This recipe was first published on this site in 2005, when few people had heard of this pastry. I’ve reworked it substantially to make individual pastries (shown above), and that recipe is in my book, L’appart.] Is there anything more fabulous than something created through the wonder and miracle of caramelization?