Divide the pastry in half; freeze half for another use. On a floured work surface, roll out the pastry 1/4 inch thick. Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round.

As for the salted vs. unsalted debate, Vu had a lighthearted response: "Most baking recipes ask for unsalted butter so that you can add a controlled amount of salt. But to be honest, if all I have ...

1. In the bowl of food processor, combine the flour, sugar, and salt and pulse to blend. Add the butter and pulse about 10 times, or until the butter is in pea-size pieces; do not overprocess.

Cut the butter into ¼-inch cubes, add it to the mixer, and mix on low speed until the butter is in tiny, pebble-sized pieces, about 3 minutes.

Spread on the pastry to within 2 inches of the edge. Fold the edge over the filling, pleating it at 2-inch intervals. Lightly brush the dough with the milk. Dot the filling with the butter.

With a circular pastry cutter, cut the dough to desired size, preferably 3-6 inches wide. Spread a layer of the peanut or almond butter in the center of each circle.

Strawberry Shortcake recipe Ingredients For the shortcake: 115g cake flour 5g baking powder 5g salt Three eggs, separated One pinch cream of tartar 175g sugar 15g unsalted butter, softened 5g ...