364 pastry cream recipes

Lilly cookies: three-ingredient cream cheese pastry folded around a dab of jam into a lily-shaped cone. A delicate, flaky cookie with limitless filling options.

French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.

Mini brownie bites baked in a cream cheese pastry shell with semi-sweet chocolate, toasted pecans, and a splash of Kahlua. Rich, fudgy, and bite-sized.

Rock lobster or lump crab in a buttery cream sauce spiked with mustard, sherry, and hot sauce, finished with Parmesan and served in flaky pastry shells.

German fruit torte with a buttery press-in pastry shell, glazed fruit filling, almond-meringue coated sides, and sweetened whipped cream on top. A showpiece dessert.

Almond cream filling made with almond paste, toasted ground almonds, and egg yolks cooked into a silky custard. A rich pastry filling for tarts, cakes, and croissants.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Cream cheese crescent cookies filled with apricot preserves, rolled into crescent shapes, and dusted with powdered sugar. A flaky, buttery Eastern European-style pastry with just 5 ingredients.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.

Shortcut bear claw pastries using refrigerated biscuit dough stuffed with cream cheese, orange marmalade, and raisins. Sliced almonds and sugar top each claw for a bakery-style breakfast treat.

Purple plum chiffon pie with fresh plum puree, whipped cream, and fluffy egg whites set with gelatin in a baked pastry shell. Light, airy, and intensely fruity.

A classic French Alsatian apple tart with a rich cream cheese pastry crust, sliced Granny Smiths, and a silky vanilla-mace custard. Rustic, elegant, and freezer-friendly.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Rugelach with fruit jam are traditional Jewish crescent cookies rolled with cream cheese pastry around apricot or raspberry jam, cinnamon sugar, raisins, and walnuts. A Hanukkah favorite.

Rosky's (Czech rohlíky): cream cheese pastry cookies filled with apricot, dusted with powdered sugar. The Old World holiday cookie your grandmother kept on the tin every Christmas.