Chef Elsa
Gebackene Mäuse
Little yeast puffs fried golden and craggy, dusted in powdered sugar, torn open and flooded with warm Vanillesauce. The Viennese called them mice. You'll call them gone.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Dean
Georgia Peach Pie
A lattice-topped celebration of Georgia's finest freestone peaches, their honey-sweet juices thickened just enough to pool on your plate, perfumed with almond and wrapped in the flakiest butter crust you'll ever pull from an oven.
Chef Joost
Gevulde Koek (Dutch Almond-Filled Cookie)
A soft round of Dutch shortcrust hiding amandelspijs, gevulde koek is the Sinterklaas counter's modest treasure: almond, butter, and patience under one glossy whole almond.
Chef Joost
Gevulde Speculaas
The name means filled speculaas, but what it carries is larger: spice-route wealth, almond sweetness, and the Dutch habit of hiding extravagance inside something square and sensible.
Chef Dean
Ghraybeh
Impossibly tender Middle Eastern shortbread that dissolves on the tongue, made from just three ingredients and a thousand years of tradition. Each bite explains why the name means swooning.
Chef Zohra
Ghriba Bahla (غريبة بهلة)
The cracked Fassi cookie that asks for good butter, toasted sesame, and a gentle hand: sandy under the teeth, sweet enough for mint tea, generous enough for every celebration tray.
Chef Zohra
Ghriba Coco
A tender Moroccan coconut cookie, rolled in sugar and baked until domed, pale, and cracked, with a soft macaroon crumb made for mint tea and a full table.
Chef Zohra
Ghriba d'Homs (غريبة الحمص)
A wheat-free Moroccan ghriba made from toasted chickpea flour, oil, butter, and sugar, pressed into little moons that crumble softly under the teeth.
Chef Zohra
Ghriba Dyal Smida
Semolina ghriba, soft under the tooth and bright with lemon, rolled in sugar until the tops crack open. The overnight rest is not decoration, it's what lets the grain drink.
Chef Zohra
Ghriba Kawkaw
The peanut ghriba that cracks open in the oven, chewy at the center and snowy with sugar, a celebration sweet made when almonds cost too much.
Chef Zohra
Ghriba Zanjlan
Sesame ghriba from the Fez medina table: toasted zanjlan ground warm, worked with butter, oil, and orange blossom water until each cookie cracks softly at the top.
Chef Dimitra
Gianniotiko from Ioannina (Γιαννιώτικο)
Ioannina's Gianniotiko marries kataifi below and phyllo above, with walnuts between and cold syrup poured over the hot pastry until every layer knows its job.
Chef Dean
Gochujang Caramel Swirl Cookies
Brown sugar cookies laced with ribbons of spicy-sweet gochujang caramel, delivering crispy edges that shatter into chewy, warmly-spiced centers. The heat builds gently, a whisper becoming a conversation.
Chef Thomas
Golden Syrup Flapjacks
Butter, sugar, golden syrup, oats, and a pinch of salt, pressed into a tin and baked until the edges go dark and caramelised and the middle stays chewy. The most useful thing you can do with porridge oats and an afternoon.
Chef Thomas
Gooseberry and Elderflower Tart
A buttery shortcrust case filled with sharp June gooseberries softened by elderflower and set in pale custard. The first soft fruit tart of the British summer, made when both come ripe at the same time.
Chef Joost
Goudse Moppen
A small Gouda butter cookie with a sugar-crisp edge, made for the koektrommel, the Dutch biscuit tin that has settled more visits than diplomacy ever did.
Chef Ally
Gougères with Gruyère
Golden puffs of air and aged cheese, crisp on the outside and hollow within, scented with the nuttiness of proper Gruyère and the richness of good butter.
Chef Thomas
Grasmere Gingerbread
A crumbly, deeply spiced gingerbread from a stone cottage in the Lake District, all toasted oats and dark sugar and the kind of ginger that warms you from the inside on a cold afternoon.
Chef Dimitra
Greek Macedonian Melomakarona (Μελομακάρονα Μακεδονίας)
A Greek Macedonian Christmas cookie with orange, semolina, honey syrup, and walnuts. The cookie cools first, the syrup stays hot, and that is how melomakarona drink properly.
Chef Joost
Griesmeelvlaai
A Limburg vlaai for people who know fruit is not the only filling worth guarding: soft yeast dough, sweet semolina custard, and a slice that tastes like a village table.
Chef Elsa
Griessstrudel (Semolina Strudel)
Semolina custard folded inside hand-stretched strudel dough and baked until golden, the kind of quiet Austrian Mehlspeise that doesn't shout but makes you come back for a second slice every time.
Chef Joost
Groninger Koek
A dark northern rye koek, sweet with syrup and stern with spice, made for thick slices, cold butter, and a province that never needed to shout.
Chef Juliana
Grostoli (Fried Ribbon Sweet)
You think frying dough is where cooking gets serious. It isn't. Mix, rest, roll thin, fry hot, dust warm. Anota aí: this is learnable.
Chef Lupita
Guadalajara Buñuelos (Buñuelos Tapatíos)
Jalisco's Christmas buñuelos are stretched over the knee until almost transparent, fried crisp in hot oil, then drowned in piloncillo syrup perfumed with guava, cinnamon, and clove.
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