How to make this recipe If using frozen puff pastry sheets, thaw them until soft enough to pull apart but still very cold. Meanwhile, wash the berries. If using strawberries or raspberries, cut ...

Pure butter puff pastry results in the best flavor and texture for these cheese straws. Our recipe makes several variations: sesame-poppy, tomato-rosemary, and pecorino-black pepper.

Depending on the oven, they make bake an additional 2-3 minutes. - Let baked cheese straws cool on a baking sheet. They will firm up as they cool. - Repeat the process for the second pastry sheet.

Grate your fridge-cold butter with a cheese grater and gently put it in a piece of plastic wrap, then into the freezer. I know this sounds weird, but it helps keep the pastry super-cold when you ...

Recipes like our Spinach Puffs and our Baked Brie with Jam in Puff Pastry will have you restocking puff pastry dough all season long. Puff pastry is the perfect balance of crunchy and buttery for ...

2) On a lightly floured surface, roll out one sheet of puff pastry into a rectangle about 1/4 inch thick. Transfer it to a baking sheet lined with parchment paper.

2 Place the sheet of puff pastry on a parchment-lined baking sheet. Using a knife, score a 1/2-inch perimeter onto the puff pastry, all the way around. Poke a bunch of holes in the center, too.

Meanwhile, thaw puff pastry according to package instructions — overnight in the fridge is best. Make an egg wash by whisking 1 egg with a teaspoon of water. Line a sheet pan with parchment.