352 patry recipes

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.

Whole wheat pecan banana bread sweetened only with maple syrup and ripe bananas, no refined sugar. A nutty, hearty breakfast loaf with a crumbly texture.

Toll House chocolate oat bars made in the microwave in under 10 minutes. Oats, brown sugar, walnuts, and chocolate chips with a melted chocolate top layer.

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.

Eugenie's baklava layers crisp, buttery phyllo with a spiced walnut filling and soaks it in a honey-lemon syrup, complete with a cook's secret for shatteringly crisp, never-soggy layers. A Mediterranean classic.

Dairy-free, hearty whole wheat and bran Irish scones.

Overnight cinnamon rolls that rise in the fridge while you sleep, ready to bake fresh and warm in the morning. Soft, glossy yeast dough swirled with cinnamon sugar and crowned with vanilla glaze.

Shisky are Eastern European yeast doughnuts spiked with rum or whiskey, double-risen, deep-fried to golden perfection, and dusted with powdered sugar. Light, pillowy, and just a little boozy.

New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.

Dakota Prairie pumpkin pie recipe makes three classic 9-inch pies for the holiday table. Spiced with cinnamon and nutmeg, enriched with milk and half-and-half, and baked into a silky custard.

This whole-wheat apple pancake is high in fibre, uses yeast and is completely dairy-free.

Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.

Whole wheat blueberry muffins blend pastry flour, wheat germ, and brown sugar with juicy berries. Vegan-friendly with applesauce, soy milk, and egg substitute. A hearty breakfast bake.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Wholesome applesauce cake made from dried apples pureed at home, sweetened with honey, and built on whole wheat pastry flour. Naturally sweet and refined-sugar-free.

Lighter cinnamon rolls for the bread machine swap whole eggs for egg substitute and add cottage cheese for moisture, with whole wheat flour blended into the dough. Soft, swirled, and lighter on fat without sacrificing pillowy texture.