And if you’re like me, it’s all of these pursuits, plus one: baking easy, scrumptious treats with store-bought puff pastry, including my Sausage Rolls in Puff Pastry. I’m relatively new to the world ...

The phyllo sheets are prone to drying out ... Apple strudel brings it in spades with every luscious, flavor-melting bite. Puff pastry dough is made from laminated dough through a process that ...

The frozen puff pastry needs to be defrosted overnight in the refrigerator. Sausage rolls are best served warm, shortly after they’re baked, but can be tightly wrapped and refrigerated for up to 3 ...

In the oven, the moisture in the dough creates pockets ... chunks are flattened out into larger sheets and layered on top of each other. In proper puff pastry this is done in a regimented fashion ...

Chopped spinach, marinated artichokes, and three types of cheese—Parmesan, cheddar, and Gruyère—are rolled into flaky puff ...

Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in ...

Thaw puff pastry per instructions on box and remove 1 sheet. Carefully unfold. Spread a couple Tbs of romano and cheddar on the counter. Open the dough on top of cheese and, with a rolling pin ...