Pastry recipe collection

Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Raisin cinnamon rolls built on frozen bread dough with cinnamon-sugar, plump raisins, toasted almonds, lemon zest, and a tangy lemon glaze. Make ahead overnight, bake fresh in the morning.

Old-fashioned raisin pastries: flaky pie-dough half-moons stuffed with ground raisins, nuts, and citron in a honey-cinnamon-jelly filling. Hand pies for the holiday cookie box.

Baked raisin cinnamon doughnuts made from a biscuit-style dough with no frying. Brushed with melted butter and rolled in cinnamon sugar for a tender, old-fashioned treat.

Raspberry-filled jelly doughnuts made from canned biscuits, dipped in butter and rolled in cinnamon sugar. A clever shortcut that tastes like the real thing.

Rhubarb tart with orange glaze layers tart-sweet rhubarb over buttery puff pastry, then gets brushed with a reduced citrus syrup. Two rectangles, one sheet pan, one of the easiest stone-fruit-season desserts going.

Mini-chocolate eclairs, filling uses chocolate pudding to save time. Rich and delicious chocolate eclairs you can make at home.

Homemade cinnamon rolls with lemon zest and raisins, shaped into sugar-dipped balls with a golden cinnamon crust. A unique twist on the classic yeast roll.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Baked spiced doughnuts with cinnamon and nutmeg, made in a mini bundt pan with no deep frying. Light, cake-like, and dusted with powdered sugar for a cleaner take on the classic.

Spiced cocoa doughnuts deep-fried into cake-style rings, scented with cinnamon and mace, dusted in cinnamon-powdered sugar. Old-school bakery-counter chocolate doughnut.

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.

Soft yeasted cinnamon rolls with brown sugar filling and a vanilla glaze, baked together in a 13x9 pan. Pull-apart pastries that fill the kitchen with the smell of cinnamon and yeast.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.