364 pastry cream recipes

Pecan tossies with cream cheese pastry cups filled with a brown sugar, butter, and pecan filling. Miniature pecan pies baked in muffin tins for bite-sized holiday treats.

Classic French pâte à choux with detailed instructions for cream puffs, eclairs, and a show-stopping cream puff ring. Just 5 ingredients and a bit of technique for bakery-worthy pastries.

Creamy lemon pie with sweetened condensed milk and fresh lemon juice in a pastry shell, topped with whipped cream. Just 4 filling ingredients for a silky, tangy dessert.

Pate a choux, the classic French pastry dough made from just butter, water, flour, and eggs. Master this one batter and you can pipe cream puffs, eclairs, and profiteroles.

Russian pastries (pirozhki) with a tender cream cheese dough wrapped around savory ground beef, sour cream, dill, and chopped egg. Make-ahead friendly and freezer-stable for up to a month.

Cream cheese kolache dough made with butter, flour, egg yolk, and sugar. This no-yeast pastry dough chills overnight and rolls out flaky for filled cookies with prune, poppy seed, or apricot.

Hungarian-style cream cheese triangles (kiflis) with a tender pastry dough wrapped around prune butter or fruit jam, baked golden, and dusted with powdered sugar. A classic holiday cookie tin staple.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Oat and onion tarts: little British-style savory tarts with crisp oat-and-cheese pastry, slow-sweated onions, and a baked sour cream and cheddar custard. Perfect with drinks or a green salad.

The colors the fruits used in the cookies suggest those of the robes worn by the four ordres mendiants, monastic orders that originally lived on charity -- the Augustinians, Carmelites, Dominicans and Franciscans.

Classic French profiteroles with choux pastry puffs, vanilla ice cream filling, and warm chocolate sauce. Make-ahead dessert that scales for a crowd.

Polish ptysie (choux puffs) filled with sauteed mushrooms, onions, and sour cream. Golden savory pastry appetizers baked twice for a crisp, hollow shell.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Mint pastry wafers made with a buttery cream dough sandwiched around chocolate mint wafers, dipped in sugar, and baked golden. A flaky, minty-chocolate sandwich cookie.

Buttery crescent roll layers stuffed with sweetened cream cheese and crowned with a crunchy cinnamon-sugar nut topping. Just 15 minutes of prep for a warm, gooey pastry that feeds a crowd.