Place the butter between two sheets of baking paper and tap with ... rolling and folding process one more time. The puff pastry is now ready to use.

Each time you do this, the butter chunks are flattened out into larger sheets and layered on top of each other. In proper puff pastry this is done in a regimented fashion, with end to end even layers.

Instead, puff pastry is often layered with filling (like the layers of cream and fruit between sheets of crispy puff pastry in a millefeuille) or used as the crust for a pie or tart. Read the ...

Top the spinach mixture with the second sheet of puff pastry, and brush with some olive oil. Bake in the preheated oven for ...

On a lightly floured cold surface lay out the puff pastry. Make a small incision halfway along the length of the pastry and fold over to crease the sheet in half. Use a sharp knife to cut the ...

1. Heat the oven to 425°F. 2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into a 9-inch circle. Place the pastry circle onto a baking sheet. 3. Bake for 10 minutes ...

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 ...