375 pantry recipes

Greek apple pastry rolled in flaky phyllo with cinnamon-spiced apples, walnuts, and currants. Buttery, golden, dusted with powdered sugar while hot for that signature shattering crackle. A traditional milopita from the Greek table.

Pumpkin pie sweetened with honey and molasses, lightened with whipped cream folded into the custard, in a buttery short pastry crust. A holiday classic with a silkier-than-usual filling.

Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry recipe

Pan-fried monkfish, served with bunya nut hash, rocket and macadamia nut pesto

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Danish pastry dough is the classic laminated yeast dough behind bakery wienerbrod: enriched with eggs and milk, folded with a full pound of butter to create dozens of shatteringly flaky layers.

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.

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.

Krakelingen are crisp Dutch figure-8 cookies made from a simple pie-pastry dough of butter, flour, and water, rolled into ropes and dipped in sugar. Buttery, crackly, and built for coffee dunking.

Homemade Danish pastry wreath with layers of buttery laminated dough, almond filling, and candied cherries. A holiday baking project that rewards patience with flaky, golden results.

Authentic Danish pastry (Dansk Wienerbrod) dough: laminated yeast pastry rolled and folded multiple times to create flaky, buttery layers. The base recipe for Cocks' Combs, Spandauers, Cremeboller, and every other classic Danish bakery treat.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Puff pastry apple turnovers wrap diced apples, plumped raisins, and chopped pecans in flaky golden pastry squares. Sweet hand pies dusted with confectioners' sugar, perfect for breakfast or dessert.

Buttery laminated dough enriched with cardamom and orange creates flaky Danish pastries through careful rolling and folding for serious bakers seeking a challenge.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Old-fashioned shortening pie crust with just four ingredients. This no-fuss pastry dough cuts together fast, rolls out easy, and bakes up tender and flaky every time.