364 pastry cream recipes

Sour cream peach pie with fresh peach quarters in a tangy custard, finished under the broiler with a caramelized brown sugar crust. A Southern summer classic.

Flaky puff pastry spiraled around horn molds, baked golden, then piped full of sweetened whipped cream and topped with grated chocolate. A classic European pastry at home.

Quiche Kenepuru: a New Zealand-style mussel quiche with onion, cheese, cream, and marjoram in flaky pastry. Coastal Kiwi cooking at its most iconic.

Roger's scallop tarts: delicate pastry cups filled with garlic-cream cheese, seared scallops, and a tiny crown of caviar. A classy, bite-sized seafood appetizer.

Dried apple pie reconstitutes dried apple slices in fresh apple cider, then bakes them under a flaky double crust with cinnamon and nutmeg. The Appalachian winter pie made when fresh apples are out of season.

Cherry pie with a tangy sour cream custard and a hint of almond, finished with a golden lattice crust. Use fresh black or red cherries for the brightest flavor. Ready in one hour.

Classic crab quiche with lump crab meat, Swiss cheese, and a silky egg custard in a flaky pie crust. Baked until golden with a gentle cayenne warmth.

Ham and bacon-wrapped chicken breasts baked in creamy mushroom sauce, then sealed in golden puff pastry packets. A showstopper dinner party main that's easier than it looks.

Fresh strawberries baked under a flaky single-crust pastry with just sugar, flour, and butter. This rustic deep-dish strawberry pie is simple, juicy, and begs for a dollop of whipped cream.

Flaky phyllo pastry wrapped around sweet-savory cabbage filling with apples, dates, and tangy mustard sour cream for an elegant vegetarian main or show-stopping side dish.

Leek and feta quiche in a crispy buttered phyllo crust with sautéed leeks, crumbled feta, cream, and eggs. A Greek-inspired twist on classic quiche with flaky, golden layers.

Broccoli and cheese quiche with sharp cheddar, fresh broccoli florets, and a silky egg-and-cream custard accented with nutmeg. A classic brunch quiche for weekends, holidays, or make-ahead lunches.

Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars.

These small but scrumptious pastries are made with salmon and diced cucumbers.

Chicken breasts wrapped in ham and bacon, baked in mushroom-sour cream sauce, then sealed in puff pastry packets until golden. An impressive two-stage dinner party main.

Golden, flaky phyllo strudel stuffed with leftover turkey, steamed spinach, raisins, and a creamy curry filling. A sophisticated way to transform Thanksgiving leftovers into an elegant main dish.