641 pantry recipes

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

British raised sausage and egg pie in puff pastry: pork sausagemeat with sage and onion wrapped around whole hard-boiled eggs, baked golden. Serve hot with veg or cold with pickles.

Danish pastry envelopes filled with cheese or prune, brushed with egg wash and apricot glaze. A classic European bakery pastry with a flaky, golden crust.

Phyllo fruit nests are an oil-free, low-fat dessert: torn phyllo sheets baked into crisp golden cups, then filled with poached pears or apples and a drizzle of fragrant syrup.

Two-ingredient palmier cookies made from puff pastry and sugar, folded and sliced into caramelized golden crescents. A classic French bakery cookie with shattering, flaky layers and a crunchy sugar crust.

Sour cream peach pie with fresh peach quarters in a tangy custard, finished under the broiler with a caramelized brown sugar crust. A Southern summer classic.

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.

Cranberry raisin squares with a double pastry crust and fruity filling baked until golden. A slab-style hand pie cut into bars, great for holiday dessert trays and potlucks.

Grated apple pie with coarsely shredded unpeeled apples, sugar, and cinnamon in a lattice-topped crust dotted with butter. A unique twist on classic apple pie where grating creates a dense, jammy filling.

Hunter's buns made with pastry dough kneaded with currants and brushed with milk before baking. A simple British-style tea bun that can be filled with jam for a sweeter treat.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

Roger's scallop tarts: delicate pastry cups filled with garlic-cream cheese, seared scallops, and a tiny crown of caviar. A classy, bite-sized seafood appetizer.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

Rhubarb pie sweetened with light brown sugar instead of white, with thin lemon slices layered between the rhubarb for bright citrus contrast. A lattice-topped pie that's tart, caramelly, and old-fashioned.

Greek spanakopita triangles with spinach, feta, and cream cheese wrapped in buttery phyllo dough. Crispy, flaky appetizers that freeze beautifully for make-ahead entertaining.

Savory palmiers made with puff pastry rolled around honey mustard, prosciutto, and Parmesan. Baked golden and flaky for an elegant appetizer.