Hey everyone, Jason Griffith here! If you’re looking for a dessert that’s truly elegant, bursting with fresh, vibrant flavors, and surprisingly easy to make, then you are in for a treat today. My ...

This apricot pastry is a French classic dessert (Oranais aux abricots). Usually, this dessert is made with puff pastry, pastry cream and apricots, but this time I made the easier version of this ...

But not every purchase results in perfection. Shoppers often feel disappointed when the baked goods they bring home don’t ...

Pintxos are the Basque region's answer to tapas. Thread and grill sticky-sweet pork belly, meaty shrimp, and bright, ...

Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays.

Puff pastry is one of the wonders of the world. Easily just as good shop-bought as homemade, and accessible in all-butter or vegan versions, puff pastry forms the base of so many special dishes.

Egg wash the top of our pastry, and cut a slit into the top of each pie. Bake in a preheated oven at 180°c, for 30 to 40 minutes, depending on your oven's strength.

On a lightly floured work surface, roll out the puff pastry to a 15-by-20-inch rectangle, about 1/8 inch thick. Cut the puff pastry into twelve 5-inch squares and transfer them to a plate.

When you’re ready to serve, put the juice of 1 lemon, 2 tbsp extra-virgin olive oil and 1 tbsp Dijon mustard in a big bowl with a pinch of salt. Add 1 finely sliced spring onion and 90g pea ...

Scrape the mixture into the prepared pastry and sprinkle on the hazelnuts (if using). Bake until the filling is no longer jiggly and the pastry has puffed and turned golden brown, about 20-30 minutes.

Melting the chocolate About 25 minutes into the tart base chilling time, put the white chocolate pieces into a heatproof bowl that will sit on top of a saucepan. Fill the saucepan with water so ...