This twist on the honey-nut pastry version has the added appeal of milk chocolate in the filling. An offset spatula makes removal from the pan flawless.
This savoury tart makes a delicious appetizer, or serve it as an entree with a side salad. Keep the puff pastry cold until ready to use to guarantee a flaky texture.
This impressive treat from the Breton region of France is made by folding together layers of pastry that have been spread with butter and sprinkled with sugar. As they bake, the butter and sugar create a crispy, caramelized crust outside and a gooey sauce inside.
This simple tart has a barely there pastry that allows summer's juiciest orchard fruits to shine. Serve with a dollop of whipped cream or a splash of Armagnac for a luxurious finish.
Brown butter adds rich, nutty flavour to these flaky apple-stuffed pastries. We love the combination of apple and Cheddar, but if you'd prefer strictly sweet turnovers, simply omit the cheese.
Golden pastry holding a creamy sliced-peach filling and a crumbly topping deliciously shows off the best of the season in the dessert course from our September issue "Supper on the Deck" menu.
A phyllo crust takes the heavenly combination of strawberries and cream to the next level in this pie. Assemble the crust quickly, as the pastry sheets dry out easily.
This tart is made for occasions that call for an elegant chocolate dessert. The crackly caramel topping encloses a smooth milk chocolate filling that beautifully complements the nuts in the pastry.
These flaky wonders are a hand-held spin on apple pie. Cover the phyllo pastry with a damp tea towel to prevent the remaining sheets from drying as you assemble the turnovers.
Guests will never know how simple this elegant appetizer is to make! The secret is our shortcut ingredient: prepared puff pastry. For the prettiest presentation, use sweet potatoes that are even in width.
