Pastry

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Mildly Sweet Sweet-Potato Biscuits

Marissa Sertich Velie 2 comments

Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them. More

Pillowy (and Pretty) Yeasted Angel Biscuits

Marissa Sertich Velie Post a comment

The angel biscuit is the lovechild of a biscuit and a soft roll: using both baking powder and yeast for leavening, they are guaranteed to rise to pillowy heights. The final result is featherlight and soft with a buttery, biscuit-y flavor. They make a great vehicle for sliders or sandwiches, but are equally as good split in half and served with butter, honey, or jam. More

Light and Tender Cream Biscuits

Marissa Sertich Velie 10 comments

Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated. More

Strawberry Shortcake on Steroids

Ideas in Food 2 comments

Inspired by classic strawberry shortcake, this reinvented version is made with three forms of strawberry (macerated, powdered, pudding), features ginger-and-lemongrass-flavored choux pastry puff, and is topped with light, refreshing buttermilk granita. It's not traditional, but it is an explosion of flavors and textures that's absolutely worth making. More

Quick and Easy Drop Biscuits

Marissa Sertich Velie 7 comments

Fannie Farmer of the famed Boston School of Cooking, called drop biscuits "Emergency Biscuits," which is appropriate considering that all you need to make them is 25 minutes and five basic ingredients. Not only are these quick to make, but they're also super fluffy and tender. More

Ginger-Lemongrass Choux Pastry

Ideas in Food 1 comment

Designed as a replacement for the classic biscuit in strawberry shortcake, these choux puffs are light and airy, and infused with the flavor of ginger and lemongrass. They're also topped with a crackly, crunchy layer of cornflake craquelin. While they're delicious in strawberry shortcake, they're also great served with whipped cream, ice cream, or pastry cream. More

Puff Pastry Apple Turnovers

Yvonne Ruperti Post a comment

The best apple turnover you will ever have. Made with blitz puff pastry, the buttery and flaky pastry shell encases a sweet-tart Granny Smith apple-and-cinnamon filling that's perfectly cooked throughout. More

Puff Pastry Plum Tarts

Yvonne Ruperti Post a comment

Juicy oven-roasted plums sweetened with cinnamon sugar top buttery and flaky puff pastry in these quick and easy tarts. Using our recipe for quick and easy blitz puff pastry, they're incredibly easy to make and still deliver tons of real butter flavor. More

Blitz Puff Pastry

Yvonne Ruperti 10 comments

Homemade puff pastry is so much better than store bought. This easier version produces the same layered effect but without the stress of a traditional recipe. More

Boston Cream Doughnuts

American Classics Alexandra Penfold 6 comments

This homemade version of Boston Cream doughnuts makes sure every component rocks thanks to a dark chocolate glaze, vanilla bean pastry cream, and tender yeasted dough. More

Banana-Chocolate "Faux-ssants"

Jenny McCoy 4 comments

These banana and chocolate chip croissants are quick and simple to prepare thanks to store-bought puff pastry. More

Chocolate Frosted Heart-Shaped Doughnuts

American Classics Alexandra Penfold Post a comment

With a heart-shaped cookie cutter it's easy to make a special treat for your favorite doughnut-loving Valentine. More

Apple Cinnamon Kringle

American Classics Alexandra Penfold 9 comments

This tender, buttery, fruit or nut-filled pastry takes its name from the Danish word for pretzel. But make no mistake, it's not your supermarket Danish. More

Gluten-Free Pumpkin Scones

Gluten-Free Tuesday Elizabeth Barbone Post a comment

Light and crisp gluten-free pumpkin scones. More

Pear and Chestnut Strudel

Anna Markow Post a comment

I created a strudel that doesn't get a traditional strudel dough wrapping, instead getting rolled in a very thin brown butter pie crust. It's considerably less intimidating than an actual strudel dough, and tastes great. More

Three Babe's Mini Pie Crusts

Lenore Estrada 3 comments

Three Babes Bakeshop shares their flakey all-butter crust for your mini pies. More

Cranberry Sauce Jelly Doughnuts

Cakespy cakespy 5 comments

It's Thanksgiving! It's Hanukkah! All at once! With this momentous overlap of food holidays, why decide on one type of cuisine? These jelly doughnuts, inspired by the Hanukkah specialty sufganiyot, have a Thanksgiving flair thanks to a cranberry sauce "jelly" inside. More

Jenny McCoy's Pear-Cranberry Strudel

Emma Kobolakis Post a comment

Pears are tossed with cranberries, rolled in sheets of phyllo coated with crackling sugar, and left to crisp in the oven to make this autumnal strudel. More

Spiced Squash Doughnuts

American Classics Alexandra Penfold Post a comment

With fall upon us there's no reason to let pumpkin have all the fun. Squash lends a light sweetness and mild earthiness to these doughnuts and it also happens to make for a very tender and fluffy cake. More

Balaboosta's Baklava

Emma Kobolakis Post a comment

Three kinds of nuts in the filling and a soaking in rosewater syrup makes this a Middle Eastern gem. More

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