You don't have to worry about overworking this easy pastry. In fact, you can work with it while it's still warm.
A touch of sugar gives this pastry a hint of sweetness and a flaky texture. Try a variation for a subtle flavour addition.
This pastry dough is one of our fail-safe Test Kitchen recipes. The combination of lard and butter makes the dough endlessly flaky and easy to work with. A full recipe makes enough for a double-crust pie, so simply halve it for a single-crust pie, using 1 egg yolk instead of a whole egg. Or, even better, freeze the remaining half of the dough for another use.
Crunchy golden straws make perfect party munchies with a glass of bubbly. The puff pastry must be cold and firm to make straight straws, so remove it from the refrigerator just before working with it.
A fear of pastry lives on in some cooks, but fear not – this is easy to handle, rolls out nicely and bakes up flaky and golden.
Puff pastry not only makes this classic French tart easy to work with but also gives it the richness and elegance that people love in appetizers. If anchovies are not a favourite, replace them with 1/3 cup (75 mL) sliced roasted red peppers. Serve with a Foxtrot.
This crisp, nutty-tasting pastry is particularly nice with the Rhubarb Crumble Pie. Since it doesn't use butter, you don't need to chill it before rolling out. If the crust begins to brown too much while baking, shield it with strips of foil.
This makes a stunning addition to any buffet table. The pie's sweet rich flavour comes from the winter root vegetables, while the impressive appearance is all about the golden herb-laced pastry.
