I have been using this pie crust recipe for the past 40 years. I especially like using it for single crust pies like lemon meringue and pumpkin. A single crust plain pastry is pictured above and a single crust lemon meringue pie is pictured below.

This originally started with me wanting to make arlettes and palmiers but not really being motivated to buy puff pastry from the store. I got a day off work and decided to give it a try. It turns out to be a lot of fun to do and you get a much better pastry than the store bought one.You definitely need a french rolling pin for working the butter. Whether or not you need a pastry scrape depends on how hot your kitchen is. It's been a chilli winter for me so I didn't actually use mine.Puffy pastry is best used the day you make it but you can keep it in a Tupperware container for a few days in the fridge.

This is a really basic baking recipe. Blind bake it and fill it with an appareil a creme d'amande (almond cream) the variations are endless.The only key point is not to mix the dough too much after adding the flour. Recipe by Keikake

Very simple southern comfort food!

I wanted to make an easy tart crust.Bring the egg yolk to room temperature.Be sure to cool the crust before taking it out of the mold. Recipe by Yuyumin

I decided to play around in the kitchen today, and this is my twist on cinnamon rolls... Enjoy!!

I wanted to make a choux pastry that was crispy on the outside and airy on the inside.Add the flour all in one go and cook thoroughly. Do not burn.Do not add too much beaten egg.I used granulated sugar to produce a crispier choux pastry.If you spray it with water, you will have usual (soft) choux pastry.I used the soft type choux pastries for the top photo. For 20 mini choux and 10 large ones. Recipe by MiP

I don't think I will be able to eat a store bought danish after being spoiled by these. Big thanks to my friend who so kindly shared this recipe with me and spent hours instructing me. Takes about 5 hours to make (including chilling time, but well worth the effort). Dough can made ahead and refrigerated for 3 days. Or shaped and frozen for approx 3 months. Please see my cream cheese and raspberry filling recipes for some homemade filling inspiration. You can always use jam or preserves too!

I love these. They have been my favorite for years and I am so happy I have learned how to make these little beauties! It took me 3 tries to get this. You'll love them!

#midnight