#pastrylovers

This no-roll flaky pie crust is perfect for those who want a fuss-free pastry without the hassle of rolling out dough. With just a few simple ingredients and easy steps, you can enjoy a delicious vegan pie crust that's tender and flaky.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup vegan butter, cold and cubed. 1/4 cup ice water.

Instructions: Put the flour and salt in a bowl and mix them together. Mix in the vegan butter cubes that have been kept cold. Cut the butter into the flour with a pastry cutter or fork until it looks like big crumbs. Add the ice water slowly while mixing the dough. Keep doing this until it comes together. Be careful not to mix too much. Roll the dough into a ball, put it in the fridge for at least 30 minutes, and then cover it with plastic wrap. Before you start cooking, heat the oven to 375F 190C. Take the dough out of the fridge after it has been chilled and roll it out between two pieces of parchment paper to fit your pie dish. Place the dough that has been rolled out in the pie dish and gently press it into the bottom and up the sides. Cut off any extra dough around the edges and crimp them however you like. To stop air bubbles, dock the crust's bottom with a fork. After the oven is hot, bake the crust for 15 to 20 minutes, or until it is lightly golden brown. After baking, let the crust cool all the way down before adding the pie filling of your choice.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the delightful sweetness of homemade chocolate eclairs. These pastry treats are filled with a rich chocolate cream and topped with whipped cream for the perfect dessert experience.

Ingredients: 1 cup water. 1/2 cup unsalted butter. 1 cup all-purpose flour. 4 large eggs. 1 cup heavy cream. 1/2 cup milk. 1/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 cup semi-sweet chocolate chips. 1 teaspoon vanilla extract. Pinch of salt. Powdered sugar for dusting optional.

Instructions: Adjust the oven temperature to 425F 220C and place parchment paper on a baking sheet. Heat the butter, water, and a small pinch of salt in a saucepan. Transfer to a medium-high heat and bring to a boil. Add the all-purpose flour and turn the heat down to low. Once the mixture gathers into a ball and starts to pull away from the pan's sides, give it a good stir. Take it off the heat and allow it to cool a little. One egg at a time, add to the dough and thoroughly mix after each addition until a smooth, glossy dough is achieved. Pipe 4-inch-long strips onto the baking sheet that has been prepared by transferring the dough into a piping bag fitted with a large round tip. Make sure there's enough room for them to grow apart. After 15 minutes of preheating, lower the oven temperature to 375F 190C and bake the eclairs for a further 20 to 25 minutes, or until they are puffed and golden brown. Take them out of the oven and place them on a wire rack to cool completely. Heat the milk in a saucepan over medium heat until it begins to steam, but do not let it boil. Whisk together cocoa powder, granulated sugar, and a small amount of salt in a different bowl. Stirring constantly, gradually add the cocoa mixture to the heated milk until it thickens. Take off the heat and blend in the vanilla extract and semi-sweet chocolate chips until smooth. Let the filling with chocolate cool. Cut the eclairs in half horizontally after they have cooled. Use a spoon or piping bag to pipe the chocolate filling into each eclair. Beat the heavy cream in a different bowl until stiff peaks form. Place a dollop of whipped cream on top of each eclair. Until ready to serve, dust with powdered sugar and keep chilled. Savor the Chocolate Eclairs you made at home!

Prep Time: 20 minutes

Cook Time: 40 minutes

This French Apple and Cinnamon Tart is a delicious dessert that has a flaky puff pastry crust and apples that are sweet and cinnamon that is warm and spicy. This dish is easy to make and great for any event.

Ingredients: 1 sheet of frozen puff pastry, thawed. 3-4 apples, peeled, cored, and thinly sliced. 1/4 cup sugar. 1 teaspoon ground cinnamon. 2 tablespoons unsalted butter, cut into small pieces. 1 tablespoon apricot jam or jelly, warmed optional.

Instructions: Preheat the oven to 400F 200C. On a lightly floured surface, roll out the puff pastry into a rectangle about 9x13 inches. Transfer the rolled-out pastry onto a parchment-lined baking sheet. Arrange the sliced apples in overlapping rows over the pastry, leaving a border around the edges. Sprinkle the sugar and cinnamon evenly over the apples. Dot the top of the apples with the pieces of butter. Fold the edges of the pastry over the apples, pressing gently to seal. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the apples are tender. If desired, brush the warmed apricot jam over the warm tart for a glossy finish. Allow the tart to cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Whether it is a mid-afternoon energy boost or a late-night treat, The Pantry at Avani Ratchada Bangkok keeps fresh pastries and cakes ready to go. It is the perfect stop-off for a quick bite in a bright, modern setting.

 Looking for the perfect spot to catch up? Experience a delightful assortment of pastries and warm tea at Pathumwan Princess Hotel for the ultimate afternoon escape.

Indulge in the rich flavor of deep-filled blackcurrant pie with a buttery shortcrust pastry that encases a luscious blackcurrant filling. Perfect for dessert or a sweet treat any time of the day.

Ingredients: 400g blackcurrants. 200g caster sugar. 1 tbsp cornflour. 1 tsp vanilla extract. 500g shortcrust pastry.

Instructions: Preheat the oven to 180C 350F. In a bowl, mix blackcurrants, caster sugar, cornflour, and vanilla extract until well combined. Roll out two-thirds of the pastry on a lightly floured surface and use it to line a 9-inch pie dish. Spoon the blackcurrant mixture into the pastry-lined dish. Roll out the remaining pastry and use it to cover the pie, sealing the edges by pressing them together. Make a few small slits in the top to allow steam to escape. Bake in the preheated oven for 40-45 minutes or until the pastry is golden brown and the filling is bubbling. Allow the pie to cool slightly before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

Whipped up some homemade roti for our merienda today!

And guess what? It's tuna filling!

The buttery crust, rich chocolate, and crunchy pecans in these Chocolate Pecan Turtle Bars make them a treat. Just what you need to satisfy your sweet tooth!

Ingredients: 1 cup pecans, chopped. 1/2 cup unsalted butter, melted. 1 cup brown sugar. 1 cup all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. Melt the butter and add it to a bowl. Add the brown sugar, flour, salt, and vanilla extract. Mix everything together well. Spread the mix out evenly in the bottom of a 9x9-inch baking pan that has been greased. Cover the whole thing in the pan with chocolate chips and chopped pecans. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown. Before cutting the bars into squares, let them cool all the way in the pan.

Prep Time: 15 minutes

Cook Time: 30 minutes