573 pastry recipes

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.

Miniature cream cheese tassies filled with apricot fruit filling, nuts, and vanilla in a buttery pastry cup. Bite-sized holiday cookies baked in mini muffin tins.

Glazed apple tart with homemade shortcrust pastry, Granny Smith apples, cinnamon, nutmeg, and a warm apricot jam glaze. A French-style upside-down tart baked golden.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

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.

Flaky sugar twists with a laminated yeast dough layered with vanilla sugar, sour cream, and butter. A pastry with crispy caramelized sugar layers baked golden in every fold.

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Buttery cream cheese pastry cups cradle gooey brown sugar pecan filling in these bite-sized Southern tarts, baked with a two-stage method for extra flaky crusts.

Maple walnut cookies made from boiled maple syrup, whipped egg whites, sherry, and chopped walnuts. Piped from a pastry tube and baked into crisp, meringue-style cookies.

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.

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

A light, airy cherry souffle made with just pureed sour cherries, egg whites, lemon juice, and sugar. Only five ingredients stand between you and French pastry glory.

Honey Newtons with a cheddar cheese cookie dough and a honey-fig filling simmered to marmalade consistency. A sweet-savory filled cookie with an unexpected cheese pastry.

Apples and bananas poached in spiced coffee syrup with brown sugar, fresh ginger, cinnamon stick, and orange. A grown-up fruit dessert with cinnamon pastry twists on the side.

Greek Pasta Flora with a Cognac-butter pastry crust and a rich filling of stewed apricots, dried figs, raisins, apricot jam, and orange zest. A traditional Athenian lattice tart.

Flaky yeast pastry twists filled with ground walnuts, coconut, and sugar. The dough chills overnight and bakes into buttery, golden spirals. Makes 60 bite-sized pieces for sharing.