398 pastry flour recipes

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

These buttery and flakey pastries made with flour, butter and cream cheese are filled with apricot jam, they are absolutely delightful to pop in the mouth.

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

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.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Pate sucree is the classic French sweet shortcrust pastry for tarts, with butter, sugar, egg, and flour. A buttery, slightly crisp shell that holds custards, fruit, and chocolate beautifully.

Tomato basil quiche layered with caramelized onions, flour-dredged sauteed tomato slices, and melted cheese in a flaky pastry crust. Summer's tomato glut turned into a vegetarian main dish.

Flaky Chinese onion pancakes stuffed with chicken, Chinese sausage, dried shrimp, and barbecued pork. Crispy outside, savory layered inside. Northern dough meets southern filling.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

Sweet dough for pies is a classic pate sucree-style pastry: butter, sugar, egg, and flour combine into a tender, cookie-like crust ideal for tarts, galettes, and dessert pies.

Pumpkin cookies sweeten with honey instead of refined sugar, fold in raisins, dates, and chopped nuts, and spice with cinnamon, nutmeg, and cloves. Soft, cake-like, and made with whole wheat pastry flour. Healthy enough for breakfast.

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Pate sucree (sweet short pastry) made the French way with butter worked by hand into flour, powdered sugar, and eggs. Tender, cookie-like crust for tarts and tartlets that keeps for days.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.