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73 recipes tagged with pastry.
About 2 ½ cups Because this filling contains raw eggs, it must be baked before using. It is most commonly used in tarts, such as Megan’s Frangipane Fruit…
Miniature turnovers or tartlets made with cream cheese pastry dough or pat-in-the-pan butter dough, filled with a variety of savory options like leeks…
A savory quiche filled with fresh tomatoes and creamy goat cheese, baked in a buttery pastry crust. Perfect for a summer meal.
8 to 10 servings This whimsical tower of choux puffs crowned with spun sugar is the French equivalent of a wedding cake. It is also an excellent dessert…
12 to 15 servings A deep-dish pie is the perfect pièce de résistance when a regular pie just won’t do. Follow this recipe using a variety of different…
18 kouign amanns A type of Breton pastry, a kouign amann is somewhat similar to a croissant, but sprinkled with sugar and shaped differently. During…
9 servings These informal pastries are much easier to make than their puff pastry counterpart, Mille-Feuille. They can be filled as directed with pastry…
A hearty beef potpie made with beef stew topped with a pastry crust or biscuits, baked until bubbling and golden brown.
About thirty 2-inch squares or diamonds If desired, substitute about 15 ounces frozen spinach, thawed, for the fresh. The important thing is to press as…
One 9 ½- or 10-inch tart The same formula can also be used for smaller tartlets, but slightly more or less glaze, pastry cream, and fruit may be needed.
6 servings This is an excellent quiche template. Use the suggested Additions to Quiche to riff on the basic recipe.
About 30 squares or diamonds Baklava is popular in Greece and throughout the Middle East. Layered with nuts and drenched in sugar syrup or honey, it is…
One 9- or 10-inch double crust For a 9-inch single-crust pie, make half the recipe (or make the full amount and wrap half of the dough and refrigerate or…
About sixteen 1 ¾-inch tall cannelés Cannelés are a specialty of the Bordeaux region of France. These little cakes have a custardy center with a deeply…
6 to 8 servings Leftover or store-bought, precooked chicken or turkey breast is perfect here.
About 24 crullers Crullers were brought to America by Dutch immigrants. They have a twisted or knotted shape and are richer than doughnuts. Please read…
Five 3-inch tartlets If you use the filling for Chess Pie, these are very much like Canadian butter tarts, which also sometimes contain walnuts, pecans…
8 servings Bostock is brioche brushed with an orange-flavored syrup and apricot jam, then slathered with frangipane, an almond and butter filling. During…
A rustic apple galette made with buttery pastry dough, sliced apples, and a cinnamon-sugar topping. Baked until golden and brushed with melted butter for…
About 28 small beignets Light as air, these beignets are actually small, deep-fried cream puffs. Their French name translates as “nun’s farts.” Please…
6 servings Traditional quiche Lorraine does not contain cheese; omit it, if you wish, for authenticity’s sake.
8 to 10 servings This classic French dessert was created in honor of the Paris-Brest bicycle race, the circular shape of the dessert representing a wheel…
A sweet and tangy dried fruit filling made by simmering prunes, apricots, figs, or dates with sugar, lemon juice, and optional brandy, then pureeing until…
About 30 macarons These delicate and beautiful cookies are notoriously difficult to get right. Our best advice is to take your time. Do not rush any stage…
For more information on shaping, read About Fruit Dumplings, Turnovers, and Hand Pies.
One 9- or 10-inch double crust This is our all-time favorite pie dough recipe. We find that all-butter doughs taste better and are easier to handle than…
One 10-inch ring Scandinavians have among the highest coffee consumption in the world, so it’s understandable that they have also created some of the best…
A collection of quick translucent sugar glazes for cakes and pastries, with variations using milk, citrus juice, or liqueur.
10 to 12 servings The strudel can be formed, wrapped tightly in buttered foil, and frozen for up to 2 months before baking, but the pastry will not bake…
About 2 ½ cups Use the sugar if the choux paste will be used in a sweet application.
A buttery tart shell filled with almond frangipane and topped with fresh fruit, which becomes caramelized as it bakes. Perfect for summer fruits like…
6 dumplings This is, hands down, one of our favorite recipes in this entire book. On the first chilly autumn day, there is nothing that can compete with…
About 36 rolls Sweet enough for a dessert if you add a bit more sugar. Serve with coffee and fruit.
A hearty beef and mushroom pie with ale gravy, baked in a double crust. Tender stew meat and potatoes are simmered in beer and herbs, then encased in…
About 2 ¾ pounds In this modernized puff pastry recipe, both the dough and the butter block are mixed separately in the food processor. To make puff…
6 hand pies Megan’s great-grandmother, Treva Martin, made these pies every fall. She used dried apples exclusively, but we like to throw in some fresh…
Eighteen 3 ½-inch-long croissants Croissant is the French word for “crescent.” Rich, somewhat troublesome, but unequaled by any other form of roll, a…
A buttery, flaky Danish pastry dough, enriched with eggs and yeast, perfect for making classic pastries. This recipe yields enough for about twenty-four…
These British-inspired hand pies feature a flaky pastry crust filled with ground beef and hearty vegetables. They are durable and travel well, making them…
Bear Claws are a sweet pastry made with Danish dough, filled with a walnut-date mixture, and glazed with sugar. They are baked until golden and optionally…
Classic French croissants made with laminated dough, resulting in flaky, buttery layers. Perfect for breakfast or brunch.
Crème brûlée meets doughnuts in this sophisticated treat. A creamy vanilla custard fills fluffy raised doughnuts, topped with a caramelized sugar crust.
About forty-eight 3 × ½-inch rosettes Rosettes are shaped with a special long-handled mold. They are fried in deep fat to ensure that the mold doesn’t…
Rugelach are crescent-shaped pastries with a cream cheese dough, filled with jam, nuts, and chocolate. They are rolled and baked until golden.
A rustic fruit galette made with buttery pastry, filled with jam and fresh stone fruits or berries, baked until golden and juicy.
8 to 10 large or 24 miniature éclairs Please read About Choux Paste. Position a rack in the lower third of the oven. Preheat the oven to 400°F. For large…
A classic Québécois meat pie filled with seasoned ground meat and baked in a flaky pastry crust. This version from Madame Benoît uses a blend of beef…
A simple coconut glaze made with confectioners' sugar and coconut milk, perfect for doughnuts or other pastries.
A classic French tart with a buttery pastry shell filled with almond frangipane and topped with fresh figs and almonds. Baked until golden and…
A homemade version of the famous Cronut, combining flaky croissant layers with a doughnut shape. The laminated dough is made over two days, then fried and…
Butter pecan scones are tender, buttery pastries with toasted pecans and a vanilla glaze. Perfect for breakfast or brunch.
These cinnamon and hazelnut knots are sweet, yeasted pastries filled with a nutty cinnamon paste. They are baked until golden and dusted with icing sugar.
Mini quiches filled with salmon, broccoli, and cheddar cheese in a pastry crust. Perfect for serving hot or cold.
Classic Italian cannoli with a creamy ricotta and mascarpone filling, studded with mini chocolate chips and pistachios. The shells are fried to flaky…
A rich custard tart infused with cardamom and other warm spices, featuring a buttery pastry crust. The aromatic custard is baked until just set and…
A rich dark chocolate tart infused with lavender, served with vanilla ice cream and fresh berries. The pastry is blind-baked for a crisp shell.
Savory turnovers filled with a creamy ground meat mixture, baked in a flaky piecrust. Perfect as a portable snack or appetizer.
A Jewish pastry with a cream cheese dough, filled with dried apples, walnuts, and apple jelly, spiced with cinnamon. These rugelach are warm and…
A French pastry that transforms day-old brioche into a caramelized breakfast treat. Slices are brushed with orange syrup, topped with homemade almond…
A French pastry that transforms day-old brioche into a caramelized breakfast treat. Slices are brushed with orange syrup, topped with homemade almond…
Raised doughnuts filled with a lightened chocolate-hazelnut cream, then glazed. The filling combines chocolate-hazelnut spread with whipped cream for a…
A versatile berry glaze made from fresh or frozen berries, lemon juice, and confectioners' sugar. Perfect for doughnuts or other pastries, with a color…
Brown butter adds a nutty, rich flavor to this simple glaze, perfect for doughnuts or other pastries.
A simple citrus glaze made with confectioners' sugar and fresh citrus juice. Perfect for doughnuts or other pastries.
Light and airy French crullers made with pâte à choux, fried until golden and glazed with honey. A delicate, crisp exterior and tender interior make them…
These sour cherry hand pies feature a sweet-tart cherry filling encased in flaky pie dough. They are baked until golden and sprinkled with turbinado sugar…
A traditional Maltese pastry filling made with ricotta cheese or spiced ground beef and peas. Perfect for savory snacks.
A flaky Maltese pastry dough made by layering margarine into flour through repeated folding and chilling. This versatile dough is the base for savory…
A flaky pie crust made with lard, processed in a food processor. Suitable for both single and double crust pies.
A flaky, tender pie crust made with lard. This recipe yields two crusts and is perfect for both sweet and savory pies.
A flaky pastry dough made with margarine and folded repeatedly to create layers. This Maltese recipe is the base for savory pastizzi or timpana.
A simple pie shell made with canola oil, perfect for custard fillings. This heart-healthy crust is easy to prepare and bake.
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