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Entries tagged with 'pastries'

Reuben Danish

Serious Eats dbcurrie 2 comments

[Photograph: Donna Currie] If you've never made pie dough or puff pastry and you're a little afraid of the recipe, let me put you at ease. If you mess up and the butter gets incorporated into the dough rather than... More

Cook the Book: Kolaches

Serious Eats Caroline Russock 13 comments

Kolaches, those sweet little stuffed pastries of Czech origin are one of those regionally unique treats that's not too easy to find outside of a certain area of Texas. To satisfy her craving for these little yeasted buns, Lisa Fain, author of The Homesick Texan Cookbook, took it upon herself to recreate them in her tiny New York. She equates the challenge to tackling bagel-baking in Texas—ambitious with a touch of foolhardiness. More

Cook the Book: Cheese Bourekas

Serious Eats Caroline Russock 5 comments

In Israel, bourekas are the quick breakfast or lunch of choice. These savory pastries made their way to the Middle East by way of the Balkans and can be filled with all sorts of cheeses and veggies. Janna Gur, author of The Book of New Israeli Food, includes several boureka recipes representing many of the filling combinations and doughs that make this pastry so popular. More

Skillingsboller, Norwegian Cinnamon Buns

Serious Eats Robyn Lee 7 comments

[Photograph: Robyn Lee] Note: It's best to make the rolls the night before and allow them to rise in the refrigerator overnight. You can bake them anywhere between 10 and 24 hours after shaping and refrigerating them. Pearl sugar isn't... More

Guava and Cream Cheese Pastelitos

Serious Eats María del Mar Sacasa 5 comments

Notes:Guava paste is available in the Latin American aisle of most supermarkets and also in a variety of online stores. In a pinch, quince paste is an acceptable substitute. I used one (17.3-ounce) package of Pepperidge Farm brand frozen puff... More

Doughnut Muffins

Serious Eats Caroline Russock 3 comments

The following recipe is from the April 8 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg has some incredible breakfast... More

Sunday Brunch: Quick Cinnamon Buns

Serious Eats Robin Bellinger 9 comments

[Photo: Robin Bellinger] I have a strange fixation with this recipe. It was the first thing I made from The America's Test Kitchen Family Cookbook, and it was perfect—fast, heavenly cinnamon rolls from my own oven. But when I tried... More

The Secret Ingredient (Membrillo): Apple and Pear Membrillo Turnovers

Serious Eats Kerry Saretsky 9 comments

[Photographs: Kerry Saretsky] There are certain foods that go hand-in-hand—that are so permanently paired, that if you've had one, you can't have helped but have had the other. Peanut butter and jelly, bread and butter, oil and vinegar. And because... More

French in a Flash: Summer Berry Rissoles

Serious Eats Kerry Saretsky Post a comment

Whenever I think of rissoles I think of Rizzo from Grease, and that they, like her, are a little bit naughty. They are stuffed balls of all-butter puff pastry, deep-fried in oil—talk about grease. But done right, they are... More

Shoofly Pie

Serious Eats Caroline Russock Post a comment

The following recipe is from the July 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I grew up just outside of Philadelphia, and that meant many educational school field trips to... More

French in a Flash: Chaussons aux Pommes with Cinnamon Crème Fraîche

Serious Eats Kerry Saretsky 26 comments

Like slippers, Chaussons aux Pommes are harbingers of home and of comfort. Though it is an old-sounding word, it expresses timeless human emotion far more effectively and evocatively than the more modern "turnover" ever could. Mine start simply with Golden Delicious apples, done French--as in, without cinnamon. They are folded into a simple pocket of bought puff pastry. The American apple-cinnamon duo is completed with a slightly sweet, certainly spicy cinnamon crème fraîche in which to dip the warm chausson before munching it down burning from the oven. More

An Apple a Week: Tarte Fine aux 'Picked' Pommes

Serious Eats Kerry Saretsky Post a comment

Editor's Note: Each week in October, we'll have an apple-focused recipe for you. Because as the doctor always said, an apple a week is, well, delicious. We start with a French-inspired pastry that's still as American as apple pie. Photograph... More

Cook the Book: Hamantaschen

Serious Eats Adam Kuban 9 comments

Purim starts tonight, and one of the traditional foods associated with the holiday is Hamantaschen. The triangular treats are said to either resemble the villain Haman's tri-corner hat or his triangular pockets (hamantaschen literally means "Haman's pockets"). Though originally associated... More

Cook the Book: Apple Fritters

Serious Eats Ed Levine 1 comment

I know that some of you will grouse and tell me that an apple fritter is not a doughnut. And, you're probably right. But, because it's sold in doughnut shops everywhere, I'm including this recipe. Apple Fritters... More

Nancy Silverton's Buttermilk Cake Doughnuts

Serious Eats Ed Levine 3 comments

And here's the first of that handful of recipes I just told you about. It's for an old-fashioned buttermilk cake doughnut. Cake doughnuts are different from yeast-raised doughnuts in that they get their lift from baking soda and baking powder.... More

Nancy Silverton's 'Pastries from the La Brea Bakery'

Serious Eats Ed Levine Post a comment

My friend Nancy Silverton is one of the greatest pastry chefs and bread bakers this country has ever produced. So when she gives a recipe for doughnuts, I'm sure to dog-ear the page it's on. She kindly allowed Serious Eats... More

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