It is easier, tastier and quicker to make your own layered puff pastry dough than thawing out store bought filo dough. And you can use your own natural ingredients, no preservatives or additives or palm oils. And fresh! I use this dough to make fluffier pie crusts, make other desserts, bake meat and chicken in crust, make baklava and spinach pie.

Coconut Oil puff pastry with palm sugar, lemon zest and cinnamon.

Hot or cold, kids favorite, and great fingerfood for parties and get togethers. Puff pastry sausages are easily made from scratch and freeze well. The ground meat is mildly spiced following a centuries old recipe named after the French city it came from, Toulouse.Cookpad member Li Mon noticed I did not seperate out the addition of flaked seasalt. Thank you Li mon, I recreated the recipe.The medieval recipe, however, used salt because there was no refrigeration in the middle ages.#GlobalApron

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.

Party time! This one is fun. I use President Brie cheese from Wisconsin, cut into 3/4” strips, wrapped in puff pastry dough, ends pinched to keep molten cheese from running out. Bakes with no leaks! Serve with mango chutney, see recipe in here.

Here is my 4th ramazan Special recipe.Today I am sharing with you guys the recipe of puff pastry dough. Follow some tips and tricks and you can make it perfect.Learn how to master the technique of a puff pastry and prepare it from scratch with the help of this useful step-by-step guide. Your fruit pies and other pastries will reach a new level!This way, you can follow the instructions one by one, making sure you don’t go wrong at any time in the recipe.Enjoy how to make puff pastry dough at home with detailed steps recipe.Please check MY other ramazan recipes 👇Check out this delicious recipe: Pumpkin raita https://cookpad.wasmer.app/us/recipes/12176309-pumpkin-raita?token=T7efHix3d7HutnDfEYbLrxqpCheck out this delicious recipe: Ramazan Special bhaliyain or pakorian https://cookpad.wasmer.app/us/recipes/12174357-ramazan-special-bhaliyain-or-pakorian?token=RJ6zys76CUE61kgzzFE46p6oCheck out this delicious recipe: Roll and samosa sheets or patti https://cookpad.wasmer.app/pk/recipes/12139136-roll-and-samosa-sheets-or-patti?token=5KSizuzw2h8qaxRs69uwjKkX

Used puff pastry in replace of pie crust. Hubby doesn't like all the dough.

This puff pastry is a family recipe passed down to me from my mom. Frozen puff pastry is easy to use, but homemade puff pastry is truly delicious.I think it's better to make the crust in a cool place so the butter won't melt. The dough won't come together easily at first, but don't give up. As you continue rolling it out and folding it, it will come together. Recipe by Bulgari angel

Fresh steamed Maine Lobster, quickly tossed in lemon butter and served in a crisp puff pastry shell. This makes a delicious elegant appetizer that is so quick and dimple to make.

Gourmet dinner for guests. Codfish is such a delicacy, we prefer thick codfish filets. Our codfish is fresh here, caught overnight two hours away on the Pacific coast, iced, never frozen, in the store by ten am.The codfish is made into a mushroom ragout, served in a freshly baked puff pastry holding a pound of codfish ragout, topped with a sherry wine topping, a full dinner with cold summer potato salad and a simple green salad or delicious fresh succotash.#GoldenApron23

I made choux pastry for the first time in ages and it came out tasting really good. Adding almonds to the choux pastry makes it smell so amazing, I really love this recipe. (Makes 12-13 7cm cream puffs)Please get these in the oven as quickly as possible while it's still warm. If you can't get it to pipe out properly put the mixture back in the bowl and keep it heated at an appropriate temperature suspended over a bowl of hot water.Baking time will vary depending on your oven so please adjust it accordingly.(Recipe by nyonta)

How was your long Fourth of July weekend?? Did you eat a lot?? I hope so!!!I’m sharing this recipe that I’ve been making since I was in high school. I learned it from my first boyfriend’s mom 🤭, she was such an amazing cook… Truly incredible! So you can imagine how many years I’ve been making it!!I usually make it in the form of a “coca” (a flat pastry), but this time, since I was bringing dessert to a friend’s house and there were going to be quite a few of us, I made individual portions!Come on, give them a try if you’re having lunch or dinner with friends or family… You’ll definitely impress everyone!