60 pastry dough recipes

Expert guide to working with delicate phyllo dough without tearing or drying. Essential techniques for handling paper-thin pastry sheets for spanakopita, baklava, and more.

Five-ingredient cranberry orange crescents using store-bought crescent roll dough. Fresh cranberries and orange zest rolled into flaky, golden pastries in 30 minutes flat.

Ceregi are traditional Polish deep-fried pastry twists made from egg yolk dough with a splash of whiskey. Crispy, delicate, and dusted with powdered sugar.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Quick apricot kolachky filling with apricot preserves, shredded coconut, and chopped pecans or walnuts. Three ingredients, five minutes, refrigerate until ready to fill your pastry dough.

German cottage cheese and oil pastry dough (Quark-Öl-Teig): a tender, no-butter base for fruit tarts, sweet rolls, and stollen made without yeast. Quick to mix and ready to roll in 20 minutes.

Honey Newtons with a cheddar cheese cookie dough and a honey-fig filling simmered to marmalade consistency. A sweet-savory filled cookie with an unexpected cheese pastry.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Apple turnovers with a tender homemade cream cheese pastry, cinnamon-spiced apple filling, and a dusting of powdered sugar. The cream cheese in the dough makes it impossibly flaky.

Flaky yeast pastry twists filled with ground walnuts, coconut, and sugar. The dough chills overnight and bakes into buttery, golden spirals. Makes 60 bite-sized pieces for sharing.

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.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Flaky pastry tart crust made with grapefruit soda instead of water. A 4-ingredient shortening crust that blind bakes golden in 20 minutes. The carbonation keeps the dough light and tender.

Classic rhubarb pie with a lattice crust and orange pastry made by swapping water for orange juice in the dough. Tart, sweet, and best served warm with vanilla ice cream.

Raspberry gems are delicate sandwich cookies with a sour cream pastry dough, raspberry jam filling, dipped in semi-sweet chocolate and sprinkled with almonds. A gorgeous holiday cookie tin addition.