Shortcrust Pastry is a versatile dough which is used to make pastries, pies, tarts. Learn to make shortcrust pastry with step by step.
Best recipe for Danish Pastry dough. Used to make traditional Danish pastry like A Danish. The best and traditional recipe you can find from a Nordic Blog.
I still get excited over Frankenfoods that don’t involve three pages of directions and a pastry chef background. And mini foods? They still rock my world. When I can have spicy jalapeno cornbread as an appetizer, a dessert, or, dare I say, a mid-afternoon snack, it makes my tummy d...
There are so many textures in these upside down peach pie mounds. Sweet. Crispy. Crunchy. Juicy. You’ve got that dougheeeee puff pastry goodliness. And, the carmelized ozzzzing of the butter and brown sugar as it bakes makes for the most delectable paper thin caramel like candy! I mean...
The 'short' in the name comes from the baking term 'short' which indicates a crumbly texture. I can remember my Nana making two different types of pastry, one she called 'shortcrust' pastry because it was flakier and more crumbly than the other one. She always used it for sweet pies,...
Asparagus Pastry Straws Asparagus Wrapped in Bacon Baked Cauliflower with Olives and Cheese Black Pepper Portobello Mushrooms Braised Cabbage with Tomatoes and Fish Sauce Braised Endive in Mustard Vinaigrette Braised Winter Melon Broiled Broccoli Rabe Burnt Broccoli with Tahini-Mustard Dressing Buttered Brusse...
Load More Hungry for more? Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use. Learn how we coll...
I remember peach cookies from my school canteen, as well as my mother: “peaches” have been popular for decades. However, it has always been more of a kind of home-made than store-bought pastry, and that’s why many Soviet women had their own signature recipe. That’s why there’s ...
Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more Related...
This Cherry Turnover Recipe is easy to make and delicious! Use store-bought puff pastry for this quick treat!