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Entries tagged with 'pastry'

Puff Pastry Apple Turnovers

Serious Eats 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 Breakfast Egg Tarts

Serious Eats Yvonne Ruperti 2 comments

The ultimate breakfast tart: buttery crisp blitz puff pastry and melted cheese form a decadent base for a gently cooked egg and roasted tomatoes. More

Blitz Puff Pastry

Serious Eats 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

Serious Eats 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

Model Bakery's Bear Claws

Serious Eats Emma Kobolakis 3 comments

A base of croissant dough is filled with coconut, almonds, and cake crumbs, then garnished with more sliced almonds. It's an impressive-looking pastry that really isn't that hard to master. More

Parmesan Bacon Gougères From 'Down South'

Serious Eats Kate Williams 8 comments

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Banana-Chocolate "Faux-ssants"

Serious Eats Jenny McCoy 4 comments

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

Pop-Hearts (Nutella Filled Hand Pies)

Serious Eats cakespy 2 comments

In this toothsome homemade take on a commercial classic, a tender, flaky heart shaped crust is filled with Nutella, then baked to crispy-on-the edges, soft-on-the-inside perfection. A healthy dollop of confectioners' sugar glaze with rainbow sprinkles makes these treats as adorable as they are sweet. More

Chocolate Frosted Heart-Shaped Doughnuts

Serious Eats 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

Serious Eats 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

Pear and Chestnut Strudel

Serious Eats 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

Taiwanese Pineapple Cakes (Fung Li Su)

Serious Eats Cathy Erway 5 comments

Taiwanese pineapple cakes (fung li su) are more like an encased pineapple tart, with a thick, jammy filling and a buttery crust. More

Three Babe's Mini Pie Crusts

Serious Eats Lenore Estrada 3 comments

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

Apple Cider Doughnut Mini Muffins

Serious Eats Anna Markow 8 comments

People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven. More

Sweet Potato Galettes From 'Ottolenghi'

Serious Eats Kate Williams 4 comments

I love sweet potatoes in general, so I admit these sweet potato galettes were an easy sell. Pair those garnet spuds with a blanket of sour cream, buttery puff pastry, and a few goat cheese crumbles, and I'm even more on board. But it was the final gremolata-like mixture brushed atop the finished galettes that ultimately sold me. Not only does the sauce add a pop of color, but it also brings fresh contrast to the richness of the pastry. More

Parisian Gnocchi Soufflé

Serious Eats J. Kenji López-Alt 3 comments

The easiest way to enjoy Parisian-style gnocchi: puffed in brown butter with a crisp coating of broiled cheese. More

Parisian Gnocchi

Serious Eats J. Kenji López-Alt 20 comments

Light and tender Parisian-style gnocchi made with a poached pâte à choux. More

Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini

Serious Eats J. Kenji López-Alt 4 comments

A perfect end-of-summer meal with light and airy Parisian-style gnocchi crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn. More

Mini Muffin Tin Cinnamon Rolls

Serious Eats Carrie Vasios Mullins Post a comment

These easy cinnamon rolls are made in mini muffin tins to make a great snack or addition to a brunch buffet. More

Caramelized Onion and Bayley Hazen Blue Galette from 'The Vermont Farm Table Cookbook'

Serious Eats Kate Williams 1 comment

If there's one thing that Vermont is known for (other than maple syrup), it's cheese. And one of the biggest names in the Green Mountain cheese game is Jasper Hill Farm. Their famously fudgy Bayley Hazen Blue gets a starring role in this caramelized onion galette—its complex grassy and peppery notes truly shine atop buttery pastry and sweet, soft caramelized onions. More

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