486 pastry recipes

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.

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.

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.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

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

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Flaky pastry tart crust made with grapefruit soda instead of water. A 4-ingredient shortening crust that blind bakes golden in 20 minutes. The carbonation keeps the dough light and tender.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Speedy pat-in pastry: oil-based pie crust mixed and pressed right in the pie plate. No rolling pin, no cold butter, no chilling. A reliable crust for bakers who fear pastry.

Rough puff pastry is the home cook's shortcut to puff pastry, made by folding walnut-sized chunks of cold fat through a soft dough four to five times. Flaky enough for tart shells, vol-au-vents, and turnovers.

Flaky puff pastry twists layered with hazelnuts and sugar, baked golden, then painted with melted chocolate. An elegant 3-ingredient bakery-style treat ready in 25 minutes.

Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.