So who better to trust for puff pastry perfection than Gordon ... trimmings should be stacked up and chilled or frozen. Avoid scrunching the pastry into a ball at all cost, as you’ll lose ...
Most puff pastry is sold in frozen rolls (it travels better, keeps longer, and doesn’t risk damage), but you won’t be able to do anything with it when it’s rock solid, and there’s no fast ...
Score the pastry 1cm from the edge, then cut strips to sit around the edge for the border. Brush with egg wash. Bake for 20 minutes until puffed and golden. Remove and cool. Carefully push down ...
Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed ...