185 pastry dough recipes

Easy crescent Danish rolls with sweet cream cheese filling, fruit jam centers, and a vanilla glaze drizzle. A bakery-style breakfast pastry shortcut using refrigerated crescent dough.

Kolaches (kolacky) made with a tender cottage cheese and butter dough, filled with pineapple or apricot filling, and dusted with powdered sugar. A Czech pastry classic.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

Kolache cookies with a cream cheese pastry dough folded around fruit jam and dusted with powdered sugar. A three-ingredient Czech-style pastry that melts in your mouth.

Italian chicken pastry bites with crescent roll dough wrapped around garlic chicken, spaghetti sauce, and mozzarella. Golden, flaky, and ready in 40 minutes.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

A Greek cheese-filled pastry wrapped in buttery, shattering layers of phyllo dough. Three cheeses, a hint of nutmeg, and a sugar finish make this bougatsa an irresistible warm dessert.

Homemade Danish pastry wreath with layers of buttery laminated dough, almond filling, and candied cherries. A holiday baking project that rewards patience with flaky, golden results.

Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

Old-California empanadita pastry with a flaky cream cheese and butter dough. A versatile chilled make-ahead dough for sweet or savory hand pies, brushed with egg wash before baking.

Whole wheat pasta dough: a simple eggless pasta made with whole wheat pastry flour and all-purpose flour, water, and a touch of olive oil. The base for handmade fettuccine, lasagna sheets, or ravioli.

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.