Unroll the puff pastry and spread the cream cheese all ... Press the ends inward to give them the shape of a croissant. Place ...

Allrecipes spoke to three professional chefs who swear by this one frozen puff pastry brand, which delivers perfectly airy and crispy pastry. Making laminated doughs—including croissants ...

Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” Her website is cookingjewish.com.

Mark Furstenberg’s Van Ness bakery quietly serves some of the city’s best bagels (the smaller, skinnier Montreal style) and ...

Or, in highly technical pastry speak, the croissant dough is "waffulized". Quite what the French will make of such a crossbreed is another matter, but there's certainly a lot of excitement ...

he’s making croissants (formidably sized, he bumped up the dough just a tad, ensuring that customers get their money’s worth) just 10 to 13 at a time. And with the ends cut, a $10 puff pastry ...