Making your own perfectly flaky, buttery puff pastry doesn't have to be labor-intensive ... if you're down for a 15-minute arm workout. In this episode of Mad Genius Tips, Food & Wine culinary director at large Justin Chapple demonstrates how to make an equally delicious "cheater's ver...
Drape the pastry lid over the top and stick down. Trimthe edges and check they're sealed. Step 10 Make some decorations using leftover pastry and prick some holes for the steam to escape. You can chill the pie until you are ready to cook it. When you are ready to cook, brush the ...
For the dough: The dough or atta for samosa is made with maida (all purpose flour), ghee and salt. This is similar to making pastry for pies where the flour and ghee are mixed together till the mixture is crumbly and then water is adding little by little till the dough comes together...
Use a 5cm round cutter to stamp out 32 circles (you will need to reroll the scraps to get 32 in total). Use the pastry offcuts to stamp out small decorations for your mince pies such as stars or gingerbread people. Step 9 Add a teaspoon of mincemeat in the middle of half of the ...
With a soft, cakey texture and creamy filling, they make a great addition to any dessert table or snack platter. Whether you’re baking for a party, special occasion, or just because, these whoopie pies are sure to satisfy everyone’s sweet tooth with minimal effort!
It is, of course, extremely satisfying to make pastry and dough from scratch. For flaky, delicious pastry, the most essential thing is temperature. Always work with cold, cold, cold butter straight from the fridge! When making pastry you simply want to work the cold butter all the way thro...
Let pastry chef Dave Crofton teach you how to make the perfect chocolate cake, red velvet cake, apple pie and more in these Howcast cooking videos. ABOUT THE EXPERT David Crofton Dave Crofton and his wife Dawn Casale opened their first One Girl Cookies bakery and cafe in Cobble Hill, Brook...
Buttercream frosting can be surprisingly tricky to get just right, but we've got all the tips and tricks to help you achieve buttercream perfection every time.
No food processor: It is definitely possible to make this recipe without a food processor. Simply whisk together the dry ingredients in a large bowl (step 2 in the recipe card below). Then use a pastry cutter for steps to incorporate the butter and shortening and again after adding the rem...
It’s not hard to learn how to make a One-Crust Pie with Betty as your guide. Meringue-topped or custard pies, like pumpkin pie and French silk pie, typically only have one crust. Pro Tip: For convenience, you can make the Two-Crust Pie recipe and store half the pastry in the free...