With just a few ingredients, this puff pastry apple pie with vanilla pudding delivers big on flavor — perfect for spontaneous ...

As for what dough to use, you can make your own using all-purpose flour, water, and oil, or take a shortcut by turning store-bought puff pastry into a batch of samosa dough.

Fold it in half. (Photo by Ren Fuller) Repeat this process with the second piece of dough. When it's ready, unwrap the first piece of dough and place it on top of the second. Use a rolling pin to ...

Roll the dough out to approximately ¼- to ⅛-inch thickness (the thickness of an average pie crust). Then fold the top half of the dough over the bottom half, creating two layers of dough.

To make the four fold, roll out the dough on a lightly floured surface into a rectangle about the size of a half baking sheet (13x18 inches) and about 1/2-inch thick.

Turn the dough 90 degrees so the folded edge is on your left. Again, roll the dough into a 6-by-20-inch rectangle. Perform a book fold (watch a demo here, full explanation in note below).

Unfold dough and roll the chilled puff pastry dough to about 1/8-inch thick (about an 11- by 15-inch rectangle). Generously brush egg wash over the top of the pastry.