Chef Remy
Creole Spiced Apple Tart
Flaky, buttery pastry cradling tender apples kissed with cinnamon, nutmeg, and allspice, sweetened with Louisiana cane syrup, and scattered with toasted pecans. This is what apple pie dreams of becoming.
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.
881 recipes
Culinary Explorer
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Recipes
Chef Dimitra
Cretan Koulourakia Portokaliou (Κρητικά Κουλουράκια Πορτοκαλιού)
Crete's orange koulourakia are the fasting tray cookie: olive oil, fresh juice, zest, and sesame worked into a soft dough that bakes crisp at the edge and tender inside.
Chef Dimitra
Cretan Moustokouloura (Μουστοκούλουρα Κρήτης)
Cretan moustokouloura are dark grape-must cookies made with petimezi, olive oil, orange, and warm spice, soft enough for coffee and sturdy enough to keep for days.
Chef Dimitra
Cretan Sweet Paximadakia Glyka (Παξιμαδάκια Γλυκά Κρήτης)
Cretan sweet paximadakia are small twice-baked rusks scented with anise, orange, and almonds, made to keep well and soften just enough in the coffee cup.
Chef Thomas
Crispy Ginger Nuts
Proper ginger nuts, dark and fiery and built to crack between your teeth, made for the kind of grey afternoon when the kettle goes on twice and the biscuit tin earns its keep.
Chef Dean
Crispy Gingersnaps
Shatteringly crisp ginger cookies with crackled sugar tops, each bite delivering waves of warm spice and dark molasses depth. These are the gingersnaps your great-grandmother made, assuming she understood that thin cookies require hot ovens and cold dough.
Chef Takumi
Croquembouche (クロカンブッシュ, Kurokanbusshu)
A croquembouche looks like architecture, but it is only small cream puffs, good custard, and caramel handled with respect. Build slowly and the tower will stand.
Chef Graziella
Crostata alla Marmellata
The jam tart of Italian home kitchens, where tender, sandy pasta frolla cradles good preserves under a woven lattice. Found in every pasticceria and on every grandmother's table.
Chef Dean
Crumbl-Style Pink Sugar Cookies
Impossibly thick sugar cookies topped with a generous swirl of pink almond buttercream, capturing the viral bakery phenomenon in your own kitchen without the drive-through line.
Chef Lupita
Cuellitos Yucatecos
Mérida's round puff pastry rounds laminated with pork lard and glazed in white sugar, denser and more filling than orejas, with layers that shatter into crumbs the moment you bite. Eat them over a plate.
Chef Ally
Currant Oat Scones
A substantial, honest scone with the heft of rolled oats and the quiet sweetness of dried currants, made for cold afternoons, strong tea, and the kind of hunger that will not wait for dinner.
Chef Makoa
Custard Pie (Hawaiʻi Local Bakery Egg Custard Pie)
Hawaiʻi Local custard pie from the neighborhood bakery box: silky egg-and-evaporated-milk custard in a flaky crust, nutmeg freckles on top, the soft slice a grandparent kept ready for potluck and coffee.
Chef Dimitra
Cypriot Daktyla Kyrion (Δάχτυλα Κυριών)
Cyprus rolls thin pastry into small filled fingers, fries them crisp, and dips them in lemon-scented syrup. Seal the ends well and the almond stays where it belongs.
Chef Joost
Dalfser Moppen
A small butter cookie from Dalfsen, carrying an Overijssel dialect word, a village bakery secret, and the quiet Dutch genius of making butter, sugar, and flour worth remembering.
Chef Thomas
Damson Tart
A late September tart of small purple damsons in buttery shortcrust, their sharpness softened by sugar and slow heat, served warm with cold cream pooling alongside.
Chef Dean
Danish Jødekager
Shatteringly crisp Danish butter cookies crowned with a cinnamon-sugar crust and toasted almond bits, baked to a deep golden edge that speaks of caramelized butter and centuries of Scandinavian tradition.
Chef Thomas
Date and Walnut Scones
Soft, buttery scones studded with sticky dates and toasted walnuts, the kind of thing you make on a cold afternoon when the kettle is already on and the light is going early.
Chef Dean
Date Nut Bars
Dense, chewy bars studded with sweet dates and toasted walnuts, wrapped in a brown sugar batter that recalls your grandmother's recipe box and the lost art of honest American baking.
Chef Ally
Deep-Dish Apple Pie with Cider Glaze
A towering pie of orchard apples, fragrant with cinnamon and nutmeg, wrapped in shatteringly flaky butter crust and finished with a brush of reduced cider that makes the whole thing gleam.
Chef Dean
Delaware Strawberry Pie
A towering mound of peak-season strawberries glistening under a ruby glaze, nestled in a golden butter crust that shatters at first bite. This is how Delaware welcomes summer.
Chef Joost
Deventer Koek
Deventer's honeyed rye koek carries the old IJssel trading city in every slice: spice cargo, thrifty flour, candied peel, and the patience to let tomorrow improve today's bake.
Chef Takumi
Doll Festival Rice Puffs (ひなあられ, Hina-arare)
Tiny rice puffs, three spring colors, and a thin sugar coat. Hina-arare is festival food made reachable: dry the rice well, puff it hot, and stop before sweetness turns heavy.
Chef Lupita
Donas de Papa Yucatecas
Yucatán's potato-enriched donuts from the panaderías of Mérida and Valladolid, denser and softer than yeast donuts, rolled hot in canela sugar and eaten with strong café yucateco.
Chef Elsa
Dotterbusserl (Egg Yolk Kisses)
Small golden cookies built on hard-cooked egg yolks and good butter, the Viennese baker's answer to Christmas thrift. Sandwiched with Marillenmarmelade, dusted in Staubzucker, and gone before the plate gets cold.
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