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.
Quick and easy, buttery and delicious, these will be devoured by guests in no time. Make two different kinds to use up one package of puff pastry.
This elegant dessert looks as if you have to be a pastry chef to make it. However, with several make-ahead elements and the help of frozen puff pastry, this dish is one anybody can make.
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.
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.
Keltic Lodge guests receive individual versions of this pastry. At home, it is quicker to assemble as a whole round.
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.
