Golden brown pastry is filled with sweet and juicy fruit. Every bite is perfection. Peel peaches; pit fruit, slice 1⁄4-in thick. On floured surface, roll out pastry sheets to 16x12x1⁄4-in. thick. Cut ...

You can always fill your pasties, rolls or pies and give them a final chill before baking – keep them covered in the fridge for up to 12 hours. Once the pastry hits the hot oven, the magic begins.

Roll out the pastry on a lightly ... This creates a slightly raised area around the fruit to keep it in. See the finished result in the photo to the left. 5. Bake for 20 to 30 minutes, until the ...

This classic French fruit tart recipe is the ultimate French pastry shop dish. A layer of eye-catching, glazed fresh fruits ...

To make the fruit mince filling, place apple, currants, almonds, dates, cranberries, butter, sugar and orange juice in a bowl, mix well, cover and soak for 1 hour. Preheat oven to 160°C (320°F). Roll ...

herbs or dried fruit. Just try to avoid adding too much liquid which could make your sausage rolls soggy. Always use a good quality sausage, squeezed free of its casing, to fill your sausage rolls.

Line a loose-bottomed fluted flan tin with the ready-rolled pastry, pushing it carefully into the edges and leaving about 2cm overhang all the way around. Line the pastry with baking paper and fill ...

Sometimes there are different jams, jelly, preserves, pie fillings, or fruit that are added before ... Lay out the puff pastry sheet flat on a baking sheet or in a pie pan and roll it with a rolling ...

Frozen pastry will sometimes be cracked when you buy it. In this case, you need to save the best looking, uncracked pastry for the top and "patch" the broken pastry on the bottom. It can be ...