Delicate pastry, plenty of apple pie, and in between them, a delicious apple filling. To make the apples juicy and perfectly baked, try a trick from some Dutch bloggers. The apples for the apple pie ...

This pear crostata is simple yet sophisticated, with fresh fruit poached in Prosecco and layered over creamy ricotta inside a folded pastry shell. Our recipe yields two crostatas and is easy to make ...

Baked Brie in Puff Pastry with Blueberry Pie Filling This Blueberry Baked Brie recipe is perfect for your next party or brunch! It’s easy to make and everyone will love it. Serve this cheesy ...

Another discerning taste tester, after a blind comparison of the two pasties, remarked: "I thought the Poundbakery pasty was superior to the Greggs one. The cheese was nice and tangy and the taste was ...

I like to offer two different toppings per person. For each of the topping ideas you will need half of the pastry and crème fraîche filling. Serve with a green salad. For the base, preheat the ...

This pot pie is best enjoyed when freshly baked to keep the pastry crisp. You can make the filling up to three days in advance and store in an airtight container in the refrigerator. If the ...

Brush the pastry case lightly with milk, including the excess pastry. Spoon in the pie filling/mixture to the edge of the tin. Lay a new sheet of pastry over the filled tin. With your rolling pin ...

Set aside to cool (if you are short of time, spread out the filling on a large baking tray to help it cool faster) – it should be cold enough to avoid melting the fat in the pastry. Once cool ...

The tarts are best at room temperature or when slightly chilled (which allows the filling to set). You definitely want to blind bake the pastry (without filling) to avoid the dreaded soggy bottom.