Made with gluten-free flours, plant fibers, butter, and skim milk, the new version still captures Dufour Pastry Kitchen’s ...

Frozen puff pastry is an easy shortcut for one of the most difficult tasks in baking, and you can easily whip up a classic ...

In the oven, the moisture in the dough creates pockets ... chunks are flattened out into larger sheets and layered on top of each other. In proper puff pastry this is done in a regimented fashion ...

Who doesn't love a good pizza right? Well me, actually. I have to be really in the mood for pizza, and invariably I find most ...

Heat the oven to 400°F. Unfold 1 pastry sheet on lightly floured surface. Cut 4 stars of each size, using 3 star cookie cutters in graduated sizes. Repeat with the remaining pastry sheet.

Gluten is good in puff pastry as these sheets develop into flaky layers ... it will leak liquid oil into the dough creating a sticky, greasy pastry (hence the tales of pastry chefs working ...

Thaw the puffed pastry on the counter for 45 minutes or in the fridge for several hours. When thawed, carefully open the sheet ... pastry could go crazy and puff up in areas here and there ...

And no need to make any dough from scratch ... about 30 minutes. Unfold the puff pastry sheets on a lightly floured work surface. Using a 4 1/2-inch biscuit cutter, cut the pastry into 12 rounds.

Whisk in 1 cup of the shredded Swiss cheese until melted. Remove the saucepan from the heat. Stir in 1 1/2 cups small-diced ...

I serve these delicious appetizers warm since they take very little time to prepare. I make them ahead and refrigerate them. Once my company arrives, I put them in the oven to bake while I serve them ...