190 pastry dough recipes

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

Kolaches (kolacky) made with a tender cottage cheese and butter dough, filled with pineapple or apricot filling, and dusted with powdered sugar. A Czech pastry classic.

Easy crescent Danish rolls with sweet cream cheese filling, fruit jam centers, and a vanilla glaze drizzle. A bakery-style breakfast pastry shortcut using refrigerated crescent dough.

Kolache with soft, buttery yeast dough and a center filled with your choice of fruit, jam, or pie filling. A Czech-Texan pastry tradition that makes 18 tender rolls from scratch.

Nancy's ice cream kolacky: a three-ingredient Eastern European-style cookie where vanilla ice cream replaces liquid and eggs, creating a tender pastry dough filled with jam and dusted with powdered sugar. A Christmas cookie-tray favorite.

Old-California empanadita pastry with a flaky cream cheese and butter dough. A versatile chilled make-ahead dough for sweet or savory hand pies, brushed with egg wash before baking.

Barb's special sweet bread dough Part I. A laminated yeasted dough folded with butter in three turns, the master base for danishes, kringles, and filled pastries. Family recipe from 1850s tradition.

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.

Homemade bear claw pastries made from a buttery yeasted dough wrapped around a cherry, date, raisin, and walnut filling. This classic bakery recipe yields 16 to 20 golden, flaky pastries with a sweet almond glaze.

Three-ingredient chicken pastry bites using crescent roll dough, cooked chicken, and pizza sauce. Quick, kid-friendly finger food that bakes up golden and flaky.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

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.

Laminated yeast pastries with butter folded through dough, twisted into spirals and filled with cinnamon apples. Overnight fermentation develops rich flavor.

Persian lentil-filled pastries with rose water and cardamom dough deep-fried until golden and puffed for an aromatic vegetarian snack.

Potato crust quiche skips pastry dough entirely, using buttery mashed potatoes as the shell. Filled with mixed vegetables, cheddar, and a creamy egg custard for a gluten-friendly twist.

Greek kadaifi pastry with shredded dough layered around a cinnamon-almond filling, baked golden and soaked in honey-lemon syrup. A baklava cousin.