The sfogliatella frolla uses shortcrust dough, which is often used for pies and tarts — and one of the many different types of pastry dough. But, notably, it's easier to work with, so making ...

There is an old cooks' saying that people with cold hands are good at making pastry. Shortcrust, puff pastry and their relatives need to be kept cool for best results. This means chilling the ...

It’s amazing that a whole myriad of pastry varieties – from crumbly, melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and ...