Our All-Time Favorite Thanksgiving Bakes
The championship of holiday baking has arrived, and we’ve got your Thanksgiving game plan. Featuring classic pie, tart, and Bundt cake recipe standouts, you’ll...
Pumpkin Chocolate Hazelnut Rugelach
Dive into the art of rugelach with Shannon Sarna's new cookbook, Modern Jewish Baker (Countryman Press, 2017). The color of her Pumpkin Chocolate Hazelnut Rugelach is...
Suddenly Streusel! Our Best Streusel Recipes
Warm and nutty with the perfect toothsome crunch, streusel is the baker’s version of fairy dust. It elevates everything from muffins to pies to...
Blueberry and Bitters Strudels
Consider these the blueberry cordials of pastry. Orange bitters, used as an aromatic flavor enhancer in many cocktails, gives the filling in this strudel...
Oversize Honey Ricotta Strudel
We opted for a creamy honey topping, a thicker version of honey that, unlike liquid honey, contains a crystalline structure that makes it ideal...
Triple-Berry Cake Doughnuts
A cake doughnut done correctly has a tender interior—denser than a yeast-raised doughnut—with a slightly crunchy, cracked exterior. Tiny flecks of baked-in blueberry and...
Bear Claws
Originating in the United States in the mid-1920s, these flaky puff pastries get their name from the oversized claw-like shape. As the dough rises,...
Nutella and Marshmallow Strudels
These indulgent rounds prove that chocolate for breakfast is here to stay. The final touch, a simple White Drizzle made with milk and sugar,...
Fast Puff Pastry Dough
Laminated dough often requires the arduous task of layering and folding fat—in this case butter—into the dough in a continuous loop. We save time...
Our Best French Baked Goods
Bring the art of pâtisserie and boulangerie to your kitchen. In celebration of France’s Bastille Day on July 14, we have the Francophile’s guide...
