1,691 pastry recipes

Scotch black bun, a traditional Scottish Hogmanay fruitcake wrapped in buttery shortcrust pastry and packed with raisins, almonds, brandy, and warm spices. A rich celebration centerpiece.

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

French gougere-style cheese brioche with Gruyere cheese and a hint of cayenne, baked into an oval ring. A classic choux pastry savory bread for cocktail parties and brunches.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

Beef Wellington, a true centerpiece roast: a beef tenderloin wrapped in a mushroom, pate, and Cognac duxelles and flaky puff pastry, then baked golden. An elegant special-occasion main that carves into pink slices.

Les oreilles de cochon are Cajun pig's ear pastries, fried thin dough drizzled with cane syrup. A Louisiana French Acadian holiday tradition served warm. Crisp, sweet, irregular shape.

Raspberry cream cheese snowflake pie with a cut-out pastry topper dusted in powdered sugar, layered over a sweetened condensed milk and raspberry filling. A show-stopping holiday pie that looks like winter in dessert form.

Baked beef samosas, not fried, with a spiced ground beef filling fragrant with cinnamon, cardamom, cumin, and fresh cilantro, all wrapped in flaky homemade pastry. A lighter take on the Indian classic.

Cream cheese Snickers candy bar pie folds melted Snickers and peanut butter into a light cream cheese mousse, lifted with whipped cream and egg whites and set in a pastry shell. A chilled chocolate-caramel-peanut showstopper.

Irish potato and apple pudding wraps spiced apples in a soft mashed-potato pastry, then steams it in a basin until tender. A traditional rural Irish dessert served with cream or custard.

Layers of sliced ham, melted cheese, and garlicky spinach stacked inside a golden double-crust pie. Think of it as a savory strata tucked into flaky pastry.

Cucidati, the traditional Sicilian Christmas fig cookies, with a rich filling of figs, raisins, nuts, chocolate and rum wrapped in tender pastry, shaped into slashed horseshoes and dusted with sugar.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Crispy, lacy fried pastry cups made with a timbale iron and a simple batter of flour, egg, and milk. Fill them sweet or savory for an elegant presentation that looks way harder than it is.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.