Take care not to overwork the pastry dough; keep it cold and resist the temptation to make the finished pastry dough perfectly smooth and homogeneous — when you roll it out it should look a little ...

Most cooks fall into one of three categories: those who only like to cook, those who only like to bake and those who enjoy both. Nothing puts more fear into those who only cook than to have to make ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This dough is very short with a high butter to flour ratio. It holds its shape and is perfect for ...

1. Sift together the flours, sugar and salt. Put into a bowl or food processor. Add the pieces of shortening and butter; cut in by hand or use the pulse butter on the processor until large flakes are ...

They’re like a pastry chef’s secret weapon. Classic, crisp, delicate tuiles -- those thin, finely textured cookies romantically named after curved Mediterranean roof tiles -- are perfect by themselves ...

· Light crisp airy pastry. Puffs up in oven and eventually set by heat of cooking. Airiness, in fact is caused because choux has high water content which in cooing is turned to steam thus forcing ...

Baker extraordinaire Phillippa Grogan shared this recipe on Drive's Foodie Tuesday segment: This is the simplest recipe in the world and it is our basic pastry that we use for almost all our tarts, ...

There's something satisfying about how impressed people get when you serve puff pastry desserts. They ooh and ahh over the ...

Puff pastry might be the most underrated secret weapon in your freezer. Those golden, buttery layers shatter at the first ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Many basic ...

Honestly, this is no wonder: the multiple layered Easter pastry looks and tastes fantastic. The main idea is that you follow a basic Slavic kulich dough recipe, combining it with the European brioche ...

Makes 2 (8- to 10-inch) pie crusts or 1 double crust shell. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry.