Pastry Recipes

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Soft yeasted cinnamon rolls made with skim milk powder and a touch of ginger in the dough. Optional sugar-substitute version makes these diabetic-friendly. Bakes 24 golden rolls in 25 minutes.

Frozen lard or shortening cut into flour creates the flakiest, most tender pie crust with a foolproof plastic bag rolling method that makes handling easy.

Simple biscuit-style apple dumplings with baking powder pastry wrapped around cinnamon-sugar filled apples. Bake until tender, serve warm with milk or cream.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

Baked doughnut puffs with nutmeg, chopped walnuts, and a cinnamon-sugar coating. No deep frying needed. Drop batter into mini muffin pans, bake until golden, then dip in butter and shake in spiced powdered sugar.

Easy homemade pie crust with a vinegar-and-egg dough that stays flaky and tender. Uses both margarine and shortening for a workable pastry that rolls out without cracking.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Cinnamon rolls from scratch are my family's favourite. Soft and warm with a secret ingredient.

Favourite Doughnuts with Topping Variations recipe

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.

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.

Bread machine mini doughnut balls fried golden and topped with melted chocolate, chopped almonds, powdered sugar, or cinnamon. Party-sized yeast doughnuts without the hard work.

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.

Profiteroles au chocolat are crisp French pâte à choux puffs filled with cold ice cream and topped with warm chocolate sauce. The classic Parisian bistro dessert, stunning yet simple to make at home.