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Puff pastry recipe

2 cups all-purpose flour
½ tsp salt
1¼ cup cold butter
½ cup ice cold water

1 egg beaten for egg wash

Croissant
1 packet active dry yeast or instant yeast (2 1/4 teaspoons)
3 tablespoons granulated sugar
1 1/4 cups whole milk, warmed to 100F
3 1/2 cups all purpose flour
1 teaspoon salt
4 tablespoons unsalted butter, softened
Butter Layer

Roughly 1 1/2 sticks of unsalted butter, room temperature
Egg Wash

1 large egg, beaten

1. In the bowl of a stand mixer fitted with the dough hook attachment, add yeast, sugar, milk, flour and salt. Mix on low speed until a dough ball forms, then add softened butter. Knead dough on medium speed for 5 minutes. Cover bowl with a kitchen towel or plastic wrap and allow dough to rest for 45 minutes at room temperature, then place in refrigerator for 30 minutes.
2. Punch down dough, then place on lightly floured surface. Divide dough into 10 roughly equal pieces. Flour your work surface and the dough, then roll a piece into a 10 inch circle. The dough will be thin. Transfer dough circle to a piece of parchment paper. Spread a layer of softened butter over the dough circle, gently. Roll another dough piece into a 10-inch circle, then place on top of the butter layer. Spread a layer of butter over this dough circle. Repeat until all pieces of dough are used. Do not butter the top piece of dough.
3. Slide the dough (which should be on parchment paper), onto a baking sheet. Cover the dough with plastic wrap and place in refrigerator overnight, or up to 24 hours).
4. Roll out stack of dough into a 16 inch circle. Using a pizza cutter, cut the dough into 12 roughly equal triangles. Cut a small slit in the wide edge/base of the triangle, then roll, starting at the wide edge/base triangle. Place, tip side down, onto a parchment paper lined baking sheet. Repeat with the rest of the triangles, placing them 2 inches apart. Cover the croissants with a kitchen towel or plastic wrap and allow to rise at room temperature for 1 to 2 hours, or until visibly puffy and jiggly.
5. Preheat oven to 400F. Using a pastry brush, brush the croissants, gently, with egg wash. Bake in preheated oven for 15-20 minutes, or until golden brown in color. Serve warm and enjoy!


Pumpkin bread

▢ 2/3 cup shortening
▢ 2 2/3 cup sugar
▢ 4 eggs
▢ 1 (15-ounce) can real pumpkin
▢ 2/3 cup water
▢ 3 1/3 cups all-purpose flour
▢ 1/2 teaspoon baking powder
▢ 2 teaspoons baking soda
▢ 1 1/2 teaspoon salt
▢ 1 teaspoon ground cinnamon
▢ 1/4 teaspoon ground allspice
For the sauce:
▢ 1 (14-ounce) can sweetened condensed milk
▢ 1/2 cup firmly packed brown sugar
▢ 1/4 teaspoon salt
▢ 1 cup chopped pecans

Mix the dough together and bake it at 350 about 40 minutes or until toothpaste comes out clean,

Cook the sauce for just a few seconds .