573 pastry recipes

Glazed cinnamon rolls skip the yeast and rise time by using biscuit baking mix, so you get warm, tender rolls drizzled with sweet powdered sugar glaze in under an hour.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

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.

Crispy, golden blueberry fritters rolled in powdered sugar. Just 20 minutes and a handful of pantry staples get you a batch of 25 bite-sized treats that disappear fast.

Chewy puffed wheat balls coated in a brown sugar and corn syrup caramel. A classic prairie candy recipe that's sticky, sweet, and ready in 30 minutes with just six ingredients.

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

Old-fashioned buttermilk doughnuts spiced with ginger and nutmeg, fried golden in just minutes. Tender, cake-style doughnuts with a slight tang from real buttermilk.

Cinnamon flop is an old-fashioned coffee cake made from a simple no-egg batter topped with brown sugar, cinnamon, and chunks of butter that melt into gooey pockets as it bakes.

Apple walnut strudel wrapped in flaky phyllo with chopped fresh apples, toasted walnuts, and lemon juice. A six-ingredient dessert that bakes up shatteringly crisp with a tender fruit center.

Classic homemade cherry pie with fresh tart cherries, tapioca thickening, and optional kirsch for depth. This all-American dessert features golden flaky crust and ruby-red fruit filling.

Kangaroo striploin tartlet served with sweet potato (or kumara) and Australian Bush Tomato jus.

Classic double-crust cherry pie with warm spices, buttery crust, and tart cherries. A timeless dessert that works equally well with fresh or canned fruit.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

Whole wheat croissants: shortcut laminated dough with butter folded into whole wheat pastry flour, then rolled into 24 flaky crescents. Simplified version of the classic French viennoiserie.

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.

Classic apple strudel filling with tart apples, walnuts, raisins, cinnamon, and breadcrumbs. Rolled in stretched dough and baked low and slow until golden and flaky with a powdered sugar finish.