Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I...
Author: Lillian Chou
This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make!
Author: Shelly
Author: Michael Presnal
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
Author: Shelly Westerhausen
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican...
Author: Robb Walsh
Author: Dorie Greenspan
Cinnamon Sticky Buns make a great breakfast or brunch recipe and can even be made ahead! This from-scratch, step-by-step recipe features brown sugar, pecans,...
Author: Elise Bauer
Pumpkin Custard Profiteroles With Maple Caramel
Author: Suzanne Husseini
Author: Alida Ryder
Author: Charles Phan
The secret of any scrumptious pie, tart or turnover lies in the pastry dough.
A simple five-ingredient dessert recipe with puff pastry, pears, and maple syrup. Perfect for fall and winter entertaining.
Author: Rhoda Boone
Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single...
Author: Claire Saffitz
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Our favorite apples for baking are Pink Lady, Honeycrisp, and Granny Smith; they hold their shape well and don't turn mushy when cooked. This would also...
Author: Carla Lalli Music