Pastry Recipes

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.

Basic tart pastry with butter and shortening for a flaky, tender crust. Rolls thin, fits one large or six small tart pans, and blind-bakes golden in 15 minutes.

Easy doughnuts recipe for a big crowd: a baking-powder cake doughnut dough rolled, cut, deep-fried golden, and tumbled in icing sugar. Warm nutmeg in every bite.

Apple ring fritters with a light egg-white-folded batter for crisp lacy edges, fried golden and dusted with powdered sugar for a 40-minute homemade dessert.

Spiced cocoa doughnuts: cake-style chocolate rings fried until light, then dusted warm with cinnamon-spiked powdered sugar. Mace and cinnamon in the dough add a soft, bakery-style aroma.

A monkey apple bread. Half bread balls is filled with apple filling, the other half is sprinkled with apple filling, then dipped into melted butter. The aroma from the oven during the baking is absolutely divine, and the bread comes out addictive and delicious.

A decadent blueberry pie that is perfect to take to your next family gathering. Can also be topped off with any type of fruit you like!

Chocolate, cinnamon and doughnuts together, it sounds delicious doesn't it? These golden, brown and crispy doughnuts won't last long.

Homemade yeast cinnamon rolls swirled with brown sugar, cinnamon, and raisins, then finished with a coffee-spiked confectioners' glaze. Soft, pillowy from-scratch rolls with a grown-up twist on the icing.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

Classic cake doughnuts spiced with cinnamon and nutmeg, rolled, cut, and fried golden in hot oil. Old-fashioned cake donuts ready in 30 minutes, served plain, sugared, or frosted.

Favorite cinnamon twists take soft yeast dough, layer it with butter and brown-sugar cinnamon, then twist it into ridged ropes that bake up golden and tender. All the flavor of a cinnamon roll in a fun, pull-apart twist.

New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Classic popovers bake into airy, hollow shells with a crisp shattered top and tender custardy inside. Bonus: leftover batter makes pineapple fritters for ham or pork dinners.

Deep-fried pumpkin doughnuts with buttermilk, nutmeg, cinnamon, and ginger, rolled in sugar while still warm. Tender, spiced, and golden crisp outside.