Pastries

Danish is about managing structure, and this version keeps the technique as straightforward as possible. The laminated dough gives you the lift and flakiness you want, while the Pastry Cream is thickened enough to stay put during baking so it doesn’t seep into the dough or cause sogginess.

Also called a profiterole, the cream puff is pâtisserie’s crowning achievement of simplicity. Buttery, light-as-air dough bakes into fluffy rounds with a delicate hollow...

These Maple Pecan Bear Claws are the perfect indulgent treat for your holiday table, featuring a flaky, buttery Rough Puff Pastry made with Plugrà®...

Fabulously French, these apple turnovers marry two fall favorites—apples and spice—in a beautifully buttery pocket of Rough Puff Pastry. Quatre Épices Spice Mix (quatre...

Master the nuances of pulling, layering, and rolling this hand-stretched dough that envelops a warmly spiced apple filling in this classic Viennese pastry. Strudel may...

I first encountered malasadas in Hawai‘i, though their story starts far from the Pacific, on the other side of the world, in Portugal. Brought...

Crisp on the outside and airy on the inside, these small bites make an elegantly easy snack or appetizer for any occasion.  Gougères Makes about 45...

Offering the sweet magic of a cake doughnut minus all the hassle of frying, these doughnut bites are baked in your trusty muffin pan....

Initially created as a yeasted doughnut, we’ve revised this recipe to be an old-fashioned–style doughnut, and the result is pure indulgence. Buttermilk, rich in...

Peach fritters are a celebration of stone fruit season at its peak. Our fluffy and crispy pieces of dough are loaded with ripe, juicy...