This fresh, slightly sour condiment is often used as an accompaniment to dishes such as Leek Pastries with Mild Spices (Boulani). We mashed the garlic to blend smoothly with no chunky surprises.
A filling that's tangy with lemon and rich with almond in a buttery crust makes an elegant dessert. This easy pastry shell needs no prebaking and transports well when left in the tart tin.
We've jazzed up a decadent coconut cream pie with chocolate pastry and a shower of grated chocolate. Look for the piña colada concentrate in the drinks aisle or freezer section of the supermarket.
Crystallized ginger and shredded coconut add a delightful twist to this traditional Jewish cookie. The savoury cream cheese dough complements the sweet jam filling, which caramelizes nicely as the pastries bake.
This impressive bakery speciality is easier to make than it looks. And once you've mastered choux pastry, you can pipe it into a number of different shapes to make éclairs and other tasty treats.
From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.
This is an appetizer dish that has a number of steps: the seafood, sauce and puff pastry cases. At The Little Inn, the chefs make the components ahead of time — and so can you.
Apple strudel, or Apfelstrudel, hails from Austria. Traditionally, strudel is made with a very delicate homemade dough that's stretched by hand. Our fabulous phyllo pastry version retains the authentic flavours, and is much easier to make.
Bold orange and fennel add a hit of unexpected flavour to these bite-size rolls. If you like, substitute lean ground beef for the lamb. Thaw the puff pastry in the fridge overnight for best results.
You will have more than enough icing, so you may want to drizzle on a little extra. If you're in a hurry, use 1 pkg (397 g) frozen puff pastry instead of making your own.
