4,120 pastai recipes

Super equick easy reduced calorie version of Chicken Parmesan for a NuWave or Flavorwave oven. Cooked directly from frozen chicken breasts.

Irish pastry-wrapped baked apples stuffed with brown sugar, raisins, and cinnamon. Sweet apples wrapped in puff pastry, baked until tender.

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.

Golden-seared chicken breasts simmered with diced tomatoes and broccoli, topped with melted mozzarella. One skillet, 30 minutes, and dinner's on the table over pasta or rice.

Flaky puff pastry spiraled around horn molds, baked golden, then piped full of sweetened whipped cream and topped with grated chocolate. A classic European pastry at home.

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.

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.

Rhubarb cream pie with a custard-like egg filling, warm nutmeg, and a lattice crust baked golden. Four cups of fresh rhubarb deliver that signature tart-sweet bite.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Forfar bridies, the Scottish hand pies stuffed with seasoned ground lamb or beef and onion, sealed in flaky pastry. A classic UK-style meat pasty for picnics or pub fare.

Classic French chicken vol-au-vents: flaky puff pastry shells filled with cubed chicken in a creamy sherry-laced white sauce. Elegant, freezer-friendly, and ready in 40 minutes.

Chocolate bundles are flaky puff pastry purses twisted around pools of semi-sweet chocolate and crunchy walnuts, baked golden and dusted with powdered sugar. A three-ingredient French-style dessert that looks far fancier than the effort behind it.

Rhubarb pie sweetened with applesauce instead of additional sugar, thickened with quick-cooking tapioca, and warmed with cinnamon and nutmeg under a lattice crust. The applesauce mellows the tart rhubarb naturally.

Individual beef Wellington with sherry-mushroom duxelles on top of each filet, wrapped in puff pastry. Single-serving portions that bake quickly and hit the table pink in the center.

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.

Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.