152 pasty dough recipes

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

Italian sausage and ricotta filling with spinach, pine nuts, and garlic for yeast pastry pockets. Savory hand pies baked golden with an egg wash crust.

Eggless fresh pasta dough with just semolina, water, and olive oil. Makes silky homemade noodles that cook in 2 minutes by hand, stand mixer, or food processor.

Danish pastry dough is the classic laminated yeast dough behind bakery wienerbrod: enriched with eggs and milk, folded with a full pound of butter to create dozens of shatteringly flaky layers.

Homemade fresh pasta dough from scratch with flour, eggs, olive oil, and a splash of water. Hand-kneaded, machine-rolled pasta base for fettuccine, tagliatelle, lasagna, or any cut you want.

Consistently exceptional and easy fresh pasta dough recipe. This makes especially great homemade linguine or ravioli either cut by hand or using a manual pasta machine.

Homemade tomato pasta dough tinted a gorgeous rosy-orange from tomato paste, with optional fresh basil kneaded right in. Make it by hand or food processor, then roll into fettuccine, ravioli, or any shape you like.

Traditional samosa pastry dough (Khol) made from whole wheat flour, ghee, salt, and a pinch of baking powder. Stiff pliable wrappers for crisp, flaky homemade samosas.

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.

Open face apple tart with overlapping Golden Delicious slices, apricot glaze, and a buttery pastry shell. The classic French tarte aux pommes done simply at home.

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.

Maple nut biscuit ring made with refrigerated biscuit dough, brown sugar, pecans, and maple syrup. Five ingredients, one bundt pan, and golden pull-apart bread in under an hour.

Simple European fruit cake with pastry crust topped with sliced apples or stoned plums. Bake until golden, then dust with sugar for a rustic dessert that highlights seasonal fruit.

Dried apple pie reconstitutes dried apple slices in fresh apple cider, then bakes them under a flaky double crust with cinnamon and nutmeg. The Appalachian winter pie made when fresh apples are out of season.

Rustic peach skillet pie with fresh sliced peaches, cinnamon, and butter in a pastry crust folded over the edges like a galette. Simple, open-faced, and baked until bubbly and golden.

Classic Danish almond pastries shaped into cock's combs with a buttery almond paste filling. Puffed, golden, and sugar-crusted, these bakery-style treats yield two dozen.