190 pastry dough recipes

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Homemade puff pastry from scratch using a classic six-fold lamination of dough and butter. The base for croissants, palmiers, vol-au-vents, and proper buttery turnovers.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

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

Chicken and rice wrapped in crescent roll dough with shallots, garlic, and thyme. Golden pastry pockets that come together fast using leftover chicken.

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

Traditional poppy seed kolache with a buttery almond dough and homemade filling of poppy seeds, honey, dates, and nuts. A Czech-style pastry that makes 60 pieces.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

Mint pastry wafers made with a buttery cream dough sandwiched around chocolate mint wafers, dipped in sugar, and baked golden. A flaky, minty-chocolate sandwich cookie.

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.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

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.