741 pantry recipes

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.

Samoosa pastry is the homemade South African version of samosa wrappers, made by stacking oiled and floured dough rounds, par-baking, then peeling into thin sheets. Crisp, flaky pockets ready for any savory filling.

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

Three-ingredient chicken pastry bites using crescent roll dough, cooked chicken, and pizza sauce. Quick, kid-friendly finger food that bakes up golden and flaky.

Curd cheese pastries with whole wheat shortcrust rectangles sandwiched around a filling of cottage cheese, pine nuts, raisins, sugar, and lemon. A medieval-inspired pastry snack.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.

Puff pastry rolled with pressed-dry spinach, sautéed mushrooms, and nutty Gruyere, sliced into golden pinwheels for elegant 30-minute appetizers.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Crispy fried pastries shaped like elephant ears, dusted with cardamom sugar and toasted pistachios. Afghan teatime treats that puff up golden and shatter when you bite in.

Pan-fried fish with dill rice plates golden butter-crisped fillets over dill-scented basmati, finished with a tangy lime, caper, and yogurt dill sauce. A light, fast weeknight fish dinner.

Savory whole wheat paratha spiced with garlic, ginger, green chili, turmeric, and cumin. Griddle-cooked and dry-fried for golden, flaky layers without deep frying.

Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars.