181 pastry recipes

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

Homemade poppyseed filling for hamantaschen made from a full pound of ground poppy seeds, honey, sugar, and egg. Traditional Jewish Purim pastry filling from scratch.

Proper Cornish pasties with homemade flaky pastry wrapped around finely diced steak, lamb kidneys, potatoes, and root veg. The real deal from Cornwall, no shortcuts.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Four-ingredient almond macaroons: ground almonds, sugar, almond extract, and egg whites piped from a pastry bag and baked to chewy-crisp perfection. Naturally gluten-free.

Quick apricot kolachky filling with apricot preserves, shredded coconut, and chopped pecans or walnuts. Three ingredients, five minutes, refrigerate until ready to fill your pastry dough.

Traditional poppy seed kolachky filling made with scalded milk, sugar, and a full pound of poppy seeds. A simple three-ingredient Czech and Polish pastry filling.

Apricot almond bars with a buttery shortbread crust, spiced almond meringue topping, apricot glaze, and chocolate drizzle. Four layers of European-style pastry in every square.

Chocolate truffle tart with raspberries: a cocoa-rich press-in pastry shell filled with silky dark chocolate ganache and topped with fresh raspberries. Elegant and simple.

Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.

Spiced apple pie with cinnamon, nutmeg, mace, cloves, and allspice in a flaky double crust dressed with pastry leaves. Bakery-quality dessert with deep autumn warmth.

French pear tart with almond frangipane, kirsch-soaked apricot glaze, and vanilla-poached pears. Crushed macaroons fold into the pastry cream for chewy depth, finished with green pistachios.

Fresh pear and apple pie with brown sugar, cinnamon, nutmeg, and lime juice in a double-crust pastry. A fall fruit pie that blends the soft sweetness of pears with tart, firm apples.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

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.

Nusskipferl are Austrian yeast-leavened crescent cookies filled with sweet ground nut meringue. A traditional Viennese coffeehouse pastry rolled jelly-roll style and curved into delicate horns.