Chill for another 30 minutes. Editor's Tip: As you complete your folds, you should notice the puff pastry dough becoming ...

Solution: Work the dough just enough. Puff pastry does not require prolonged kneading; it is enough to integrate the ...

Then turn it, re-roll and fold again. Each time you do this, the butter chunks are flattened out into larger sheets and layered on top of each other. In proper puff pastry this is done in a ...

Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in ...

Cut the puff pastry sheet into thirds, using the fold lines as a guide, and place the segments of thawed pastry on the prepared baking sheet. Assemble. Using the picture as a guide, place 3 pieces ...

Don’t do it more than 3 times. Than roll the dough to approx. 20 * 10 inches long. After the last fold – the pastry needs to rest for at least an hour. this is now ready to be used in any recipe. Once ...

Also known as Bourekas, they are made of puff pastry filled with delicious ... Brush edges with egg wash and fold the pastry in the middle. Press the edges with a fork to seal it.