I suppose this should come as no surprise given the discussion we had about duck fat last month. I love how you can measure the pastry’s rise in inches, and the way it shatters into a gazillion bits ...

To make the pastry, combine the vinegar with 225ml/8fl oz water in a jug. In the bowl of a mixer fitted with a dough hook, combine the flour and salt. Add the vinegar water, reserving a few ...

Puff pastry and phyllo (alternatively spelled “filo” or “fillo” and often referred to as ”phyllo dough” on store-bought packages) are both doughs that can be used in sweet and savory applications to ...

When it comes to flaky, buttery pastry, I’m an equal opportunity eater, but that doesn’t mean that all flaky pastry is the same. Puff pastry and phyllo dough are two important flaky doughs. Both are ...

A ground meat pie - from my point of view/Shutterstock When baking the most delectable dessert or savory treat, having a great base is vital. This often comes in the form of a flaky, buttery crust.

It’s no surprise that Beto’s Comida Latina owner Albert Mijangos can fill, fold and crimp empanadas with the best of them. After all, his San Antonio restaurant sells hundreds of the savory and sweet ...

Puff pastry, that great kitchen essential, is the dream (and nightmare) of many pastry and baking lovers. Sweet or savory, in appetizers, main courses, sweets or desserts, its delicate crunchy layers ...