Pastry recipe collection

Bread machine mini doughnut balls fried golden and topped with melted chocolate, chopped almonds, powdered sugar, or cinnamon. Party-sized yeast doughnuts without the hard work.

Molasses Doughnuts are spiced yeasted doughnuts with cinnamon, ginger, and half a cup of molasses - bread machine dough, deep-fried, and shaken in sugar while still warm.

Sourdough doughnuts with buttermilk and nutmeg, deep-fried and rolled in sugar. A tangy, old-fashioned Montana ranch recipe that puts your sourdough starter to work.

Nantucket donuts: classic New England cake donuts with cinnamon and nutmeg in the batter, fried golden and tumbled in a bag of cinnamon sugar. Old-fashioned donut shop nostalgia.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Paris-Brest style cream puff pastry: piped pâte à choux rings baked with slivered almonds, split and filled with pastry cream, dusted with powdered sugar. A French patisserie classic at home.

Peach and raspberry brown betty with nutmeg bread crumb filling, topped with buttered coconut bread cubes. A rustic baked fruit dessert ready in 40 minutes.

Peanut butter crescents wrap refrigerated crescent rolls around a brown sugar peanut butter filling, then drizzle them with a peanut butter glaze. Eight rolls in 35 minutes from a single tube of dough. Quick breakfast pastry win.

Traditional Slovak pirohy (pierogi) with a tender egg dough boiled and bathed in browned butter. Choose from cottage cheese, dill potato, or sweet-savory cabbage filling.

Classic popovers bake into airy, hollow shells with a crisp shattered top and tender custardy inside. Bonus: leftover batter makes pineapple fritters for ham or pork dinners.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Profiteroles au chocolat are crisp French pâte à choux puffs filled with cold ice cream and topped with warm chocolate sauce. The classic Parisian bistro dessert, stunning yet simple to make at home.

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.

Puff pastry apple turnovers wrap diced apples, plumped raisins, and chopped pecans in flaky golden pastry squares. Sweet hand pies dusted with confectioners' sugar, perfect for breakfast or dessert.

Quiche pastry is a flaky butter-and-shortening pie crust made for blind baking. Five ingredients yield a sturdy 9 inch shell that holds custard fillings without going soggy.

Quick cherry turnovers made with crescent roll dough and canned cherry pie filling. Three ingredients plus a simple powdered sugar glaze. Ready in 30 minutes from start to finish.