How to make the perfect puff pastry recipe

It may sound complicated, but it’s actually quite simple. 

And you’ll have the same delicious puff pastry when you’re done. 

If you’re not a pastry chef, you may not know that puff pastry is made from flour, but that’s not the only way to make it. 

It’s also made from yeast. 

The dough is then kneaded, and then rolled out into thin, round doughs. 

You can also cut up the dough into small pieces, but this is what I like to do because it gives me a bit of extra room to roll out the puff pastry. 

And if you’re really into making puff pastry, you can even make your own dough at home by mixing it with some fruit or even making your own icing. 

 The best part about making puff pastries is that it makes them even easier to store. 

For those of you who want to make a batch, you’ll need: 3 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg, plus more for dusting the bottom of the pan when baking. 

Preheat the oven to 350 degrees Fahrenheit. 

Line a 9-inch pie plate with parchment paper or a 9×13-inch baking pan. 

In a small bowl, whisk together the flour, salt, baking powder and sugar. 

Add the cinnamon and nutmeg to the bowl and stir well. 

Place the flour mixture on the bottom layer of the pie plate and press the dough down into it.

Bake for about 45 minutes or until the dough comes together. 

Remove the pastry from the oven and let cool slightly before turning into a piping bag. 

Mash the pumpkin with a fork to break up the pumpkin into smaller pieces. 

Pour the pumpkin mixture into the prepared pie plate, leaving about 1 inch of space in between. 

Divide the pumpkin pie batter into 4 equal portions. 

Roll the pastry out into a circle, about 1/4 inch thick. 

Dip each portion into the batter and press down firmly to form a smooth surface. 

Set aside. 

Using a large pastry brush, brush the sides of the pastry with the pumpkin buttercream. 

Gently brush the top of each puff pastry with remaining pumpkin butter. 

Bake the puff pastes for about 15 minutes, or until golden brown and slightly crisp. 

Once they are golden brown, they are ready to serve. 

Top each puff with the cinnamon icing.

Mash them together with a spoon. 

Sprinkle with powdered sugar and bake for another 15-20 minutes, until the icing is completely set. 

Cool on the baking sheet for 10 minutes before serving. 

To make the cake, place the cake tin and a piping tip in the freezer for at least 1 hour, then unzip the tin and remove the plastic cover. 

Stir in the sugar and cocoa powder and set aside. 

 Add the flour and cinnamon to the freezer freezer for 15 minutes. 

Mix in the melted buttercream and stir to combine. 

Turn the mixer on low, and mix for 3 minutes.

Add the sugar, vanilla and cinnamon. 

Now add the milk and beat until combined. 

Transfer the mixture to the cake pan, and spread evenly. 

Arrange the puff and frosting on top of the puff. 

Fill the cake and top with the remaining cinnamon icing and chocolate chips. 

Refrigerate for 30 minutes, then bake for an additional 30 minutes.