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.

Dessert: Have these cute and crunchy little cups, filled with mascarpone cream and topped with fresh raspberries. Preparation ...

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.

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 ...

Dessert: Do you know Oranais?This pastry also known as "apricot glasses" or "abricotine". A marvel that we love to buy at the ...

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 ...