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

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.

I wanted to make a pastry dough with one block (200 g) of butter.Fold the dough rapidly so that the butter won't melt. I did it twice in 3 sets, but if it's taking too much time and hard to fold, chill the dough for a while in the refrigerator before continuing. 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!

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.

This is another "clean out your fridge" vegetables puff pastry pizza. If you have been following me, you will know that this recipe is largely inspired by my previous Jamie Oliver's Reverse Puff Pastry Pizza post. You can use any vegetables you have on hands or hidden sadly at the back of your fridge. I am using whatever I can find in my pantry and fridge; leeks, mushrooms, carrot, chili (green and red), tomatoes and even caixin stalks.I tried to make this a vegan dish, but I do not have any vegan cheese left. I am using a combination of mozzarella and feta, again with whatever I have on hands. You can of cos use any cheese you desired. You can also veganize this puff pastry pizza by using vegan cheese and puff pastries.I cannot find canned tomatoes in any grocery store here, not even in major supermarkets. I guess everyone in Singapore decided to make pasta and pizzas during this lockdown period. I decided to make my own tomato sauce. You can, however, opt to skip the whole process if you have canned tomatoes.The local fresh tomatoes are a bit bland. So, I went thru' the trouble of roasting them to add flavors. The same goes to the vegetables I was using. If you have an outdoor grill, perhaps this is the time to fire it up. You can also use a griddle over a stovetop; I am just using a normal skillet. Without much delay, let's get started with the recipe.

I used to think making pastry dough was too much work, and too difficult to get right and I didn't like doing it at all. But the one thing the chef (where I used to work) always praised were my pastries. So that was when I started to like making pastry dough. It really does taste so much better than frozen dough! The more you repeat it, the cleaner your work will become. Give it a try!Here are the keys to making your own pastry dough!!Be patient and let the dough rest!Dust with flour frequently but sparingly.When rolling out the dough, pay attention to how the shape will be when folded!As long as you pay attention to these points, you can make really delicious pastry dough!It's harder to make in the summer so if you are practicing, winter is the best time to do so! Recipe by France

It's really easy and quick to prepare. You can use ready-made puff pastry or pie crust from the fridge, just make sure it's good quality, and then pop it in the oven. The zucchini are used raw, no need to cook them, just slice them with a mandoline and place them on the base, and voilà, you're done! Try it, it's delicious!

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.

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

I love tarts, so I was looking for an easy-to-make recipe. When I tried this one, it turned out crispy and delicious, so I decided to share it.The origin of this recipeI found this recipe in a manga called 'Professor Amemiya's Tea Time at 3 PM'. It was crispy and delicious when I made it. It's also tasty as cookies, not just as a tart.

This is a fine and pleasant dough that crumbles when chewed, which undoubtedly gives it its name. It is used for both small pastries that can be shaped in different and charming ways and for very refined tarts.The way the ingredients are incorporated and kneaded results in this crumbly-looking dough.The given quantities are enough for a 20 cm (8-inch) diameter tart, about 15 tartlets, or about 20 shortbread cookies.With this dough, I prepared a banana and strawberry tart that you can find in my recipe collection, but I made a small change to give it a different flavor by replacing 100 g of flour with 100 g of ground almonds, and I can tell you it turned out wonderful.