76 pastry dough recipes

Maple pecan crescent twists made with store-bought crescent roll dough, a cinnamon-nutmeg pecan sugar filling, and a maple powdered sugar glaze. A quick breakfast pastry in 30 minutes.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

Honey-soaked almond turnovers with a cinnamon-spiced filling wrapped in oil-based pastry dough. These Greek-style travados are baked golden, then bathed in warm honey syrup for a sticky, nutty bite.

Five-ingredient cranberry orange crescents using store-bought crescent roll dough. Fresh cranberries and orange zest rolled into flaky, golden pastries in 30 minutes flat.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.

Three-ingredient chicken pastry bites using crescent roll dough, cooked chicken, and pizza sauce. Quick, kid-friendly finger food that bakes up golden and flaky.

High-fiber bread quiche uses stale multigrain bread as the crust, filled with low-fat cottage cheese, eggs, and evaporated skim milk. A lighter take on classic quiche with no pastry dough required.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Quick apricot kolachky filling with apricot preserves, shredded coconut, and chopped pecans or walnuts. Three ingredients, five minutes, refrigerate until ready to fill your pastry dough.

Shortcut bear claw pastries using refrigerated biscuit dough stuffed with cream cheese, orange marmalade, and raisins. Sliced almonds and sugar top each claw for a bakery-style breakfast treat.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Honey Newtons with a cheddar cheese cookie dough and a honey-fig filling simmered to marmalade consistency. A sweet-savory filled cookie with an unexpected cheese pastry.

Flaky yeast pastry twists filled with ground walnuts, coconut, and sugar. The dough chills overnight and bakes into buttery, golden spirals. Makes 60 bite-sized pieces for sharing.

Roman pepper pastry crust made with lard, coarsely ground black pepper, and egg. A savory, peppery Italian dough for pizzas and savory pies that rests in 30 minutes.