So, when making puff pastry from scratch, it's essential to take breaks while laminating the dough to give the butter time to ...

Both phyllo dough and puff pastry are labor-intensive and painstaking to make. Because of this, cooks often turn to store-bought, frozen dough instead of making it at home. The good news is that ...

Drizzling the layers of phyllo with melted butter rather than brushing them is the secret to this airy pastry. See recipe. Of ...

This is a great shortcut method for making puff pastry. You can use ... Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom ...

Thin, crisp pastry is the key to these pretty ... Repeat the process of adding the remaining frozen butter and fold as before. Wrap the dough in cling film and leave to rest in the fridge for ...

Taking down a full pound of frozen kale feels like a Herculean task, but wrap the thawed contents in a stretchy, butter-riddled dough with lots ... off the excess with a pastry brush before ...

Frozen pastry will sometimes be cracked when you buy it. In this case, you need to save the best looking, uncracked pastry for the top and "patch" the broken pastry on the bottom. It can be ...