1,719 pastry recipes

Butter fluffy and light as a feather. Hundreds (700+ actually) layers of butter and flour create this classic and very useful French pastry

Rich and creamy custard style pastry cream perfect for eclairs or any other dessert use. Part of the sugar is carmalized and it infuses a rich caramel flavor throughout the cream.

Greek apple pastry rolled in flaky phyllo with cinnamon-spiced apples, walnuts, and currants. Buttery, golden, dusted with powdered sugar while hot for that signature shattering crackle. A traditional milopita from the Greek table.

Easy to prepare sweet cheese filling that's prefect for Danishes.

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

Pumpkin pie sweetened with honey and molasses, lightened with whipped cream folded into the custard, in a buttery short pastry crust. A holiday classic with a silkier-than-usual filling.

Houemort’i juustu küpsised - Baked bites of roquefort cheese in a puffy pastry style bite sized crisp.

Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry recipe

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.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

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.

Hungarian pastry cookies made with a flaky sour cream dough, filled with prune lekvar or apricot preserves, folded into pockets, and dusted with powdered sugar.

Danish pastry dough is the classic laminated yeast dough behind bakery wienerbrod: enriched with eggs and milk, folded with a full pound of butter to create dozens of shatteringly flaky layers.

Basic tart pastry with butter and shortening for a flaky, tender crust. Rolls thin, fits one large or six small tart pans, and blind-bakes golden in 15 minutes.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.