Flaky Pastry Recipe-Confident in the Kitchen-Jean Miller

Flaky Pastry

Welcome » Pastry

This Flaky Pastry has been my “no-fail” recipe since 1998. It is easy to handle, has exceptional flavor, and is incredibly flaky. If the idea of making pastry is a bit intimidating, just start with pastry cookies. Preheat oven to 400°F while making a half recipe of Flaky Pastry. After rolling, shape with 3-inch cookie cutters, or use a pizza wheel to cut into squares or triangles. Transfer to a sheet pan, and lightly brush with melted butter and sprinkle with sugar. Bake until puffed and golden (9-10 minutes). When cookies emerge as layers of flaky goodness, you will know that you have mastered the technique.

Continue reading “Flaky Pastry”
Autumn Leaf Pumpkin Pie Recipe-Confident in the Kitchen-Jean Miller

Autumn Leaf Pumpkin Pie

Welcome » Pastry

Autumn Leaf Pumpkin Pie has enriched our Thanksgiving celebrations for years. It all goes back to 1996, which was the year of pumpkin pie tests. After each, Mark asked for more spices and a deeper dish. After this version, there were no more requests other than I make it more often! It is especially delicious when topped with homemade whipped cream. Growing up, we lived in a world where Cool Whip was all the rage. No one in our family was making whipped cream the old-fashioned way. Then one year, Mark’s mom started serving it at family gatherings, which was the end of the tub.

Continue reading “Autumn Leaf Pumpkin Pie”