Chef Klaus
Aachener Printen
Aachen's Advent biscuit is dark, hard, and spiced, with beet syrup doing the deep work and a closed tin finishing what the oven only starts.
Recipe Archive
Pastries & Cookies
Pastries and cookies reward precision without losing warmth. Browse doughs, fillings, laminated layers, bars, pies, and small bakes made for sharing.
800 recipes
Culinary Explorer
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Recipes
Chef Joost
Aardbeienvlaai (Limburg Strawberry Vlaai)
The summer vlaai that politely breaks Limburg's baked-fruit rule: soft gistdeeg, cool pastry cream, and strawberries left fresh because June knows better than the oven.
Chef Joost
Abrikozenvlaai
A Limburg vlaai is not a pie trying to be grand. It is a thin yeast-dough round, fruit-bright and generous, made for birthdays, coffee, and second slices.
Chef Dimitra
Agrafa Batzina (Μπατζίνα), Courgette and Feta Pie
Agrafa's batzina is the no-phyllo pie of Karditsa: grated courgette, feta, eggs, milk, and flour poured thin into a hot oiled tapsi.
Chef Dean
Alabama Lane Cake Pie
Emma Rylander Lane's legendary bourbon-kissed filling of toasted pecans, sweet coconut, and golden raisins nestled in a flaky butter crust—the pride of Alabama baking since 1898, now in pie form for easier slicing and bigger helpings.
Chef Dean
Alaska Salmonberry Cream Pie
Alaska's wild coral-colored berries cradled in vanilla cream, layered over a buttery graham crust, crowned with billowing whipped cream. The taste of the tundra in summer, elegant enough for any table.
Chef Dimitra
Alevropita Zagoriou (Αλευρόπιτα Ζαγορίου)
Zagori's flour pie skips phyllo completely: a loose egg-and-flour batter, crumbled feta, and a hot buttered tapsi that makes the edges crisp.
Chef Ally
All-Butter Croissants
Shatteringly crisp, impossibly tender, and layered with the finest butter you can find. Two days of patience rewarded with the most honest croissant you will ever bake.
Chef Thomas
All-Butter Shortbread Fingers
The plainest biscuit in the tin and the hardest one to stop eating, three ingredients and a slow oven turning good butter into something quietly perfect with a cup of tea.
Chef Lupita
Almendrados Conventuales Poblanos
Puebla's convent almond cookies, made from blanched almonds, sugar syrup, egg yolks, canela, and patient hands, the kind of sweet that belongs beside coffee in talavera, not in a plastic bakery box.
Chef Dean
Almond Butter Cookies
Buttery, sandy-textured cookies crowned with whole blanched almonds, delivering old-fashioned elegance through honest technique and quality butter. The kind of cookie that earns its place on holiday platters.
Chef Elsa
Alt-Wiener Weintraubenstrudel (Old Viennese Grape Strudel)
Hand-stretched strudel filled with ripe wine grapes, toasted hazelnuts, cinnamon, and lemon zest, baked golden and dusted with powdered sugar. The taste of an Austrian autumn, wrapped in pastry.
Chef Joost
Amandelbroodje (Dutch Almond Pastry Roll)
The December bakery counter made small: cold leafed pastry wrapped around lemon-scented amandelspijs, brushed gold, and scattered with almonds so one person gets the whole holiday in both hands.
Chef Dean
Amaretti Morbidi
Pillowy Italian almond cookies with crackled sugar surfaces and tender, chewy centers that taste like marzipan learned to dance. Three ingredients do the heavy lifting in these naturally gluten-free gems that have graced Italian holiday tables for centuries.
Chef Ally
Amaretti with Fresh Almonds
Three ingredients, centuries of tradition. Chewy Italian almond cookies with crackled tops and soft, marzipan centers that taste purely of the nut itself.
Chef Joost
Amsterdamse Koggetjes (Amsterdam Nougatine Cookies)
A thin Amsterdam cookie carrying a cog ship in its name: caramelized butter dough, almond nougatine, and a 1934 contest that turned municipal pride into something for coffee.
Chef Dimitra
Amygdalota Hydras kai Androu (Αμυγδαλωτά Ύδρας και Άνδρου)
Hydra and Andros give amygdalota their island surname: ground almond, sugar, egg white, and rosewater, baked pale so the center stays soft as marzipan.
Chef Elsa
Anisbogen
Paper-thin anise wafers piped, dried overnight, baked pale gold, and bent over a rolling pin while still hot. Old-fashioned Austrian Weihnachtsbäckerei at its most elegant and rewarding.
Chef Dean
Anzac-Style Oatmeal Cookies
Chewy oat and coconut cookies inspired by the iconic Australian biscuit, adapted for American pantries with that unmistakable golden syrup backbone and perfectly crisp edges giving way to soft, butterscotch centers.
Chef Klaus
Apfelküchle
The Baden-Wuerttemberg apple fritter that lives between weeknight dessert and Sunday coffee, built on tart rings, a light batter, and oil kept steady.
Chef Elsa
Apfelradeln
Thick apple rings in a light, eggy batter, fried golden in butter and oil, then buried under cinnamon sugar while they're still hot enough to melt it on contact.
Chef Elsa
Apfelstrudel (Viennese Apple Strudel)
Hand-stretched Apfelstrudel with tart apples, rum-soaked raisins, and buttery toasted breadcrumbs, rolled on a floured cloth and baked until the layers shatter under powdered sugar.
Chef Joost
Appelbeignets (Dutch Apple Fritters)
A winter apple ring in light batter, fried for oudejaarsavond, New Year's Eve, when the oliebol makes the noise and the quieter beignet keeps the cinnamon-sugared secret.
Chef Joost
Appelflappen
The New Year's apple pocket of the Dutch kitchen: crisp puff pastry, cinnamon, raisins, and sugar crystals, folded shut before midnight and eaten while the old year clears its throat.
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