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How to make a puffed pastry using dough and a pie crust

This recipe uses dough and the puffed pie crust for the puff pastry, so it will require a bit of time to make.

First, you’ll need to make the dough.

I recommend using a mix of all-purpose flour, water, and a little extra baking powder to get the right consistency.

Then you’ll be in business.

Put the dough in a bowl and mix in the water, baking powder, and salt.

Mix until it comes together.

The dough will be very sticky, so use a fork to stir it into the mixture.

Then take the dough out of the bowl and place it on a baking sheet, cover it with foil, and refrigerate for 30 minutes.

The longer you let the dough sit, the firmer the puff will be.

Remove the dough from the refrigerator and turn it out onto a lightly floured surface.

Brush the pastry with the beaten egg, and then roll the pastry out to the desired size.

Then cut the dough into squares about 4 inches (10 cm) in diameter.

Place the pastry on a sheet of parchment paper, and brush the edges of each square with the egg mixture.

Using your hands, brush the top of each circle with the batter.

You want the edges to be coated in batter, so keep pressing down on the pastry to coat it.

Once the puff has cooled, transfer it to a bowl with a damp cloth.

Sprinkle with more egg mixture if desired.

For the crust, place a sheet or two of parchment-lined baking sheet in the center of the puff.

You’ll want to be able to cut the sheet to about a third of the way down the center to allow for easy removal.

Make sure you cover the edges, or you’ll have to use a pizza cutter to cut through the dough and roll out the puff again.

Bake the puff until golden brown, about 25 minutes.

Remove from the oven and cool on a wire rack.

You can also use an electric pastry cutter to make puff pastry.

You could also use a cake cutter to slice it into small rounds. Enjoy!