Making your own pastry can be intimidating, especially trying to figure out which style works best for each particular baking ...

When you want really tasty, buttery pastry, it is best to make ... Use your hands to bring the ingredients together into a rough dough. Tip the dough out onto a lightly floured work surface ...

Making traditional puff pastry takes time ... unwrap and give the dough a final two rolls and folds, then roll it out to the size desired for your chosen recipe. Place on a baking tray, cover ...

Roasted carrots nestle into puff pastry in this savory carrot tarte tatin with feta and hazelnuts. Serve as an elegant spring ...

I recommend using store-bought puff pastry, but, if you want to make your own, any flaky pastry or pie dough works well. The only tedious part is making sure the chicken breasts are the same size ...

Sometimes I develop my own recipes for this column ... I haven’t used frozen puff pastry dough nearly as often as I used to, because I’m eating very little dairy these days, and my favorite ...

Are you a fan of chocolate croissants? If so, you’ll love this chocolate puff: Light, flaky layers of buttery puff pastry cradle a tunnel of rich, dark chocolate.

Chef Jonathan Gardner, Culinary Instructor at Cleveland Culinary Arts East Tech Campus, shares his recipe for a delicious Salmon Fillet Baked in Puff Pastry and topped with an easy homemade Hollan ...

Whisk in 1 cup of the shredded Swiss cheese until melted. Remove the saucepan from the heat. Stir in 1 1/2 cups small-diced ...