1,691 pastry recipes

Rich and creamy custard style pastry cream perfect for eclairs or any other dessert use. Part of the sugar is carmalized and it infuses a rich caramel flavor throughout the cream.

Butter fluffy and light as a feather. Hundreds (700+ actually) layers of butter and flour create this classic and very useful French pastry

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.

Easy to prepare sweet cheese filling that's prefect for Danishes.

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

Houemort’i juustu küpsised - Baked bites of roquefort cheese in a puffy pastry style bite sized crisp.

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

Quiche pastry is a flaky butter-and-shortening pie crust made for blind baking. Five ingredients yield a sturdy 9 inch shell that holds custard fillings without going soggy.

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

Awesome recipe with amazing results. Can't go wrong with this.

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.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Had some puff pastry on hand from the holiday baking, and made this apple strudel. It was great, the puff pastry certainly delivered a much richer result than phyllo pastry that I normally use. No leftover, we ate it all!

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

Hungarian pastry cookies made with a flaky sour cream dough, filled with prune lekvar or apricot preserves, folded into pockets, and dusted with powdered sugar.