Don't worry if it feels like you're adding an almost obscene amount of butter to your phyllo dough. It's the key to a perfect ...

Lift the dough occasionally to make sure it isn’t sticking; flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush.

Puff pastry, whether store-bought or homemade, is made up of layers of laminated dough, which helps to give the pastry its ...

Puff pastry is one of the most versatile ingredients in the kitchen. It works for both sweet and savory recipes, is loved by ...

Roll out the dough until it is about ⅛-inch thick ... Different brands offer puff-pastry sheets of different dimensions and weights, but they should all work fine. For reference: Dufour is ...

Ina Garten knows how to make a great homemade dessert. However, she also knows that some ingredients aren't always worth ...

Wrap the dough in cling film and leave to rest in ... of rolled pastry and place a large baking sheet on top. Bake the pastry sheets for 10-15 minutes, or until golden-brown and crisp.

however it is also common to use shortcrust on the bottom with flaky pastry on top. I find the frozen sheets available in the supermarket are better to work with than frozen rolled pastry and they ...

Baked brie with flaky dough is a match made in heaven. Photo / Peggy Cormary for the Washington Post Cut two sheets of puff pastry into eight 13cm squares and spread a mix of cream cheese and goat ...

Roll out your piece of puff pastry on a sheet of baking paper. Cut the pastry sheet in half vertically down the centre, so you have two even rectangles (27cm x 18cm each). Place each sheet on a ...