1. Roll the pastry out on a lightly floured board.

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3. Traditional Dutch Banket Pastry

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6. Shortcrust pastry, fresh strawberries...

7. Thanks for the pastry.

8. 10 Roll out the pastry.

9. Glaze the pastry with beaten egg.

10. Knead lightly. Roll out pastry.

11. Brush the pastry with milk.

12. Banket – A Dutch Almond Pastry

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14. Cut the pastry into circles.

15. Cut the pastry into rounds.

16. This pastry is so light.

17. 16 Knead lightly. Roll out pastry.

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19. Brush the pastry with beaten egg.

20. Brush beaten egg over the pastry.

21. Banket or Banketstaaf is a traditional Dutch pastry consisting of puff pastry that is filled with almond paste

22. Line the tin with the pastry.

23. French Crullers are made with the classic pastry batter called choux pastry (also known as pate a choux)

24. A Cruller is Dutch doughnut-type pastry …

25. The pastry will puff up while it bakes.

26. Brush the pastry with a little beaten egg.

27. A Cruller is Dutch doughnut-type pastry …

28. 22 Glaze the pastry with beaten egg.

29. Brush the pastry with a little water.

30. Roll the pastry on a floured surface.

31. A Cruller is a fried sweet pastry

32. No pastry, no butter - and no Sugar.

33. Trim off the excess pastry using a sharp knife.

34. Also Puff pastry squares, a dollop of Boursin …

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36. This pastry is too dry add some water.

37. Bake until the pastry is crisp and golden.

38. Choux pastry temperature: The choux pastry must be at or close to room temperature when you fry the Crullers (i.e., not frozen)

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40. Brush the pastry with a little melted butter.

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42. Roll out the pastry on a flat surface.

43. The bread, pastry and mayonnaise are home-made.

44. Use your fingertips to gently flatten the pastry.

45. 6 Roll out the pastry on a flat surface.

46. 4 Use any pastry trimmings to decorate the apples.

47. Cook the pastry until it is crisp and golden.

48. And I've got some delicious Danish pastry for you.

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50. Bread, pastry, cakes, confectionery, biscuits and other baker's wares

51. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

52. Line a pie or quiche pan with the pastry.

53. Pastry, cakes, bread, dough and other bakers’ wares, fresh:

54. The cook pricked a few holes in the pastry.

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56. “Crullers” are kind of a broad category of pastry

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59. Or like I'm holding a pastry bag of chin skin?

60. Ruth nearly choked on the last crumb of her pastry.

61. Leave some of the pastry crust when having meat pies.

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63. NURSE They call for dates and quinces in the pastry.

64. This will be my second attempt to make flaky pastry.

65. Flatten the pastry into a thin disc with your hands.

66. Another way neo-Bistros cut costs is by dispensing with pastry chefs

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68. Also try their tuna and sweetcorn quiche made with shortcrust pastry at ￡

69. Any unused pastry can be frozen and used at a later date.

70. Gingerbread, cornflakes, macaroons (pastry), malt biscuits, almond confectionery, marzipan, almond paste

71. Spanakopita is a flaky pastry filled with spinach and feta cheese.

72. 13 Roll out the pastry to a thickness of 1 cm.

73. Braw is a Limerick based producer of handmade chocolate, cakes, pastry

74. Ljubisavljević graduated in Advertising and is a pastry chef by profession.

75. 8 Divide the pastry in half and roll out each piece.

76. Cut the pastry into a square and turn in the corners.

77. Bake for ten minutes until the pastry is crisp and golden.

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79. This entry was posted in Pastry Techniques 101 and tagged Bavarian cream, chocolate mousse, crème Anglaise, creme Bavarois, lady finger biscuits, mousse, pastry by Sugar Talk

80. To Cut in, you can use either two knives or a pastry blender