76 pastry dough recipes

From-scratch blueberry pie with toasted walnuts in the filling, a buttery sweet pastry crust, and a cinnamon-walnut crumb topping. Lemon zest brightens every bite of this three-component pie that's worth the extra effort.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Ceregi are traditional Polish deep-fried pastry twists made from egg yolk dough with a splash of whiskey. Crispy, delicate, and dusted with powdered sugar.

Expert guide to working with delicate phyllo dough without tearing or drying. Essential techniques for handling paper-thin pastry sheets for spanakopita, baklava, and more.

Barb's special sweet bread dough Part I. A laminated yeasted dough folded with butter in three turns, the master base for danishes, kringles, and filled pastries. Family recipe from 1850s tradition.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

Kolache cookies with a cream cheese pastry dough folded around fruit jam and dusted with powdered sugar. A three-ingredient Czech-style pastry that melts in your mouth.

Italian chicken pastry bites with crescent roll dough wrapped around garlic chicken, spaghetti sauce, and mozzarella. Golden, flaky, and ready in 40 minutes.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

Whole wheat pasta dough: a simple eggless pasta made with whole wheat pastry flour and all-purpose flour, water, and a touch of olive oil. The base for handmade fettuccine, lasagna sheets, or ravioli.

Kolacky cookies made with a tender cream cheese pastry dough filled with fruit spread, pinched into tri-cornered shapes, and baked golden. A Czech holiday cookie tradition.

Pasta flora is a Greek lattice tart with cognac-spiked butter pastry filled with apricot marmalade and finished with a crisscross dough top. Sliced into bakery-style squares.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

German cottage cheese and oil pastry dough (Quark-Öl-Teig): a tender, no-butter base for fruit tarts, sweet rolls, and stollen made without yeast. Quick to mix and ready to roll in 20 minutes.

Greek kadaifi pastry with shredded dough layered around a cinnamon-almond filling, baked golden and soaked in honey-lemon syrup. A baklava cousin.