Puff Puff

I lyk eating it in d morning. #streetfoodrecipecontest

Needed a quick and easy recipe to make at home in my tiny kitchen where I got no professional oven.

Laziness plus hunger can’t mix

I have never tried it before, but its Turkish breakfast. I wonder the taste that’s y i created my on recipe

#RamadanSpecial with Huma

Puff-Puff is one of the oldest snacks we have but it's sweetness is what makes it still rolling I just love it. #Smallchopsrecipecontest

I had some puff pastry in the freezer! I was also craving for cinnamon rolls! And I wanted to eat bread with dried fruits! Well, here's a recipe to satisfy all those needs.Make sure there is no sugar or cinnamon on the seams for a nicer finish. Recipe by Waby.

Awesome recipe! Takes a little while to make, but so worth the wait!

I love making fateera because of its simplicity and yummyness.

#festivals #diwali #roshnikatayohar

this is a simple but great dessert. great finger food

Some fresh pastry dough ingredients like butter, milk and eggs dont freeze well or long, but I like to make an large batch of puff pastry dough and keep the extra in the freezer. So I use water and solid frozen coconut oil instead, rasped or grated.The weight of the ingredients and the preparation method has to be accurate. Digital Kitchen scales now have setting for grams. ( kitchen scales are under ten dollars at wallmart or on amazon). This recipe has both grams and ounces.

It's a chilli and rainy day, perfect day to make breadsticks to go with big bowls of soup.

I combined my favorite edamame and cheese in this bread. I added them to a rustic bread and it came out extremely delicious.Adjust the amount of water and oven temperature depending on the season, type of flour, and climate.You can use any type of cheese you want. I used a combination of plain and cheddar. Recipe by kurikuro

Palestinian dessert with some modification

Celebrate our most lovely festival with this so traditional so mouthwatering dessert from india

my favorite

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.