Nectarine Turnovers
The natural sweetness of nectarines shines through in these pastries, with a hint of vanilla and a touch of sugar to enhance their flavor....
Croissants
Croissants
Recipe by Nicole Plue
Dough¾ cup plus 1 tablespoon (193 grams) cool tap water4¼ teaspoons (13 grams) osmotolerant instant yeast4 cups plus 2½ tablespoons (521...
Empanadas
Empanadas are a delectable portable pastry made with a crisp dough and filled with endless possibilities and unique combinations. Whether you’re serving them as...
Cinnamon Sugar Morning Buns
These morning buns are crisp, flaky, and impossibly light. The secret? Laminated dough, enriched with eggs and milk for a tender crumb while still...
Baking School In-Depth: Éclairs
Éclairs as we know them took shape in 19th-century France, but their roots run deeper. They began as pain à la duchesse or petite...
Blueberry-Lemon Turnovers
These handheld delights deliver the perfect filling-to-crust ratio as the beautifully bronzed pastry reveals the jewellike tones of blueberries perfectly melded with creamy mascarpone...
Hazelnut Chocolate Pastry Twists
Golden, flaky, and delightfully crisp, these hazelnut chocolate twists are a heavenly combination of buttery pastry and luscious cocoa richness. Think of them as...
Lemon-Blueberry Pastry Rolls
These puff pastry pinwheels are flaky, sweet, and tangy. With all the familiarity of buttery palmiers, these round treats boast dynamic flavors from lemon...
Baking School In-Depth: Sfogliatelle
Sfogliatelle, meaning “thin layer” or “thin leaf,” are heavenly, shell-shaped pastries from the Campania region of southern Italy. The story of these pastries can...
Key Lime Doughnuts
The classic Key lime pie receives an irresistible makeover with our baked Key Lime Doughnuts. Perfectly crispy on the outside and light and airy...
