190 pastry dough recipes

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.

Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Kolacky cookies made with a tender cream cheese pastry dough filled with fruit spread, pinched into tri-cornered shapes, and baked golden. A Czech holiday cookie tradition.

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.

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.

Flaky sugar twists with a laminated yeast dough layered with vanilla sugar, sour cream, and butter. A pastry with crispy caramelized sugar layers baked golden in every fold.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

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.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Flaky, buttery pastry triangles filled with jam and kissed with orange zest. A classic Austrian cookie that uses hard-cooked egg yolks for an impossibly tender dough.

Kasseropites: Greek kasseri cheese, tomato, and basil hand-rolled into crescent pastries, baked golden. A vegetarian Greek appetizer made from scratch with a red wine vinegar dough.