Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against ...

Preheat the oven to 425 degrees F. Lay out the puff pastry on 2 parchment-lined sheet pans. Leaving a half-inch border around the edges of the puff pastry sheets, use a fork to prick all …

Pour the melted butter onto the parchment, and, using a pastry brush, cover the paper entirely with the butter. Mix the cream, eggs and a good pinch of salt and pepper in a bowl. Pour the …

Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces.

Before serving, whisk the pastry cream until smooth and fluffy. Cook’s Note Alternatively, you can substitute 1 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract for the 1/2 vanilla ...

1 package (2 sheets) frozen puff pastry, defrosted. 4 small (6 ounce) Granny Smith apples. 3/4 cup sugar. 6 tablespoons (3/4 stick) cold unsalted butter, small-diced.

Meanwhile, make the pastry cream: Combine the milk and sugar in a small saucepan. Split the half vanilla bean and use a paring knife to scrape the seeds into the pan. Add the pod to the …

Roll the puff pastry over the sausage mixture and seal the edges. Cut each roll into 9 bite-size pieces. Transfer to two parchment-lined baking sheets. Brush the tops with the egg yolk and ...