Making your own pastry can be intimidating, especially trying to figure out which style works best for each particular baking ...

Chilling the dough between each stage of making puff pastry is vital. Raw shortcrust, puff and flaky pastries can be kept wrapped in cling film in the fridge for two or three days before rolling ...

Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in ...

Drizzle the danishes with the lemon glaze. Tip: To get a jump-start on this recipe, you can cut and shape the puff pastry dough ahead of time. Tightly cover with plastic wrap and store the pieces ...

I recommend using store-bought puff pastry, but, if you want to make your own, any flaky pastry or pie dough works well. The only tedious part is making sure the chicken breasts are the same size ...