Chef Joost
Hollandse Appeltaart (Dutch Apple Pie)
A tall Dutch apple pie built for birthdays and coffee: brown-sugar pastry, tart apples, cinnamon and raisins, all held under a woven lattice that says house, not patisserie.
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 Elsa
Hollerkücherl (Elderflower Fritters)
Whole elderflower heads dipped in a crisp, golden beer batter and fried until shattering, dusted with powdered sugar and Vanillezucker while the short Austrian bloom lasts.
Chef Dean
Homemade Animal Crackers
Buttery, crisp little cookies cut into whimsical animal shapes, these homemade crackers deliver the gentle sweetness and satisfying snap you remember from childhood, but with the honest flavor only real butter and pure vanilla can provide.
Chef Thomas
Homemade Bourbon Biscuits
Dark cocoa biscuit fingers sandwiched with proper chocolate buttercream, made the way they should be: at home, with good butter, on a grey afternoon that needs them.
Chef Thomas
Homemade Custard Creams
Two crisp vanilla biscuits sandwiched around a pale yellow custard buttercream, made properly at home and quietly better than the packet you grew up with.
Chef Thomas
Homemade Digestive Biscuits
Nutty, oaty, properly biscuity digestives made by hand on a quiet afternoon, the kind that ask for nothing more than a hot mug of tea and a chair by the window.
Chef Ally
Honey Madeleines with Lemon Zest
Delicate shell-shaped cakes perfumed with local honey and fragrant lemon zest, their golden edges giving way to tender, slightly springy centers that taste of butter and quiet Sunday afternoons.
Chef Elsa
Honiglebkuchen
Dark, spiced Austrian honey gingerbread with rye flour and a whole blanched almond on top. They smell like a Salzburg Christmas market and taste better on day four than day one.
Chef Makoa
Hopia (Filipino-Hawaiʻi Local Sweet Bean Pastry)
A Filipino gift pastry made Local in Hawaiʻi, flaky and soft around sweet mung bean or ube, the kind you tuck in a cookie tin and pass hand to hand.
Chef Dimitra
Hortopita Ipeirotiki (Χορτόπιτα Ηπειρώτικη)
Epirotic hortopita is a mountain greens pie: handrolled phyllo, a sharp mix of horta, leeks, dill, mint and olive oil, baked until the edges crack and the bottom stays crisp.
Chef Dean
Hot Cocoa Cookies with Molten Marshmallow Centers
Deep, dark chocolate cookies concealing a secret: molten marshmallow centers that ooze when you break them open. Topped with toasted mini marshmallows, these capture everything you love about a steaming mug of cocoa in cookie form.
Chef Elsa
Husarenkrapferl
Buttery almond shortcrust rolled into small balls, pressed with your thumb, and filled with jewel-bright jam. The cookie that belongs on every Austrian Christmas plate.
Chef Thomas
Iced Gingerbread Men
Soft, spiced gingerbread men rolled out on a December afternoon and decorated by whoever happens to be in the kitchen, which is usually most of the family.
Chef Dean
Iced Oatmeal Cookies
Tender spiced oatmeal cookies with crisp edges and soft centers, finished with a sweet vanilla glaze that hardens to a crackly shell. The cookie jar classic your grandmother made, perfected.
Chef Dean
Idaho Spud Pie
A towering tribute to Idaho's beloved Spud candy bar: chocolate cookie crust layered with dark ganache, billowy homemade marshmallow filling, and a generous crown of toasted coconut dusted with cocoa. Pure roadside diner nostalgia in every forkful.
Chef Joost
IJzerkoekjes (Vlaardingen Iron Cookies)
A cookie named for the iron that marks it, not for hardness: soft cinnamon discs from Vlaardingen, pressed in a checkered pattern and packed for the herring boats.
Chef Dean
Illinois Pumpkin Pie
A silky spiced custard nestled in a flaky all-butter crust, honoring Illinois's reign as America's pumpkin capital. This is the pie that ends Thanksgiving properly, with a slice that trembles on the fork and tastes like autumn made edible.
Chef Dean
Indiana Sugar Cream Pie
A humble masterpiece of cream, sugar, and patience, baked until the top blisters into a golden caramel crust while the filling sets to spoonable silk. This is poverty cooking elevated to art form.
Chef Dimitra
Ionian Pasta Flora (Πάστα Φλώρα Ιονίου)
Pasta Flora is the Ionian-Venetian jam tart Greece made its own: tender shortcrust, thick fruit filling, and a lattice that bakes firm enough for school-day squares.
Chef Dean
Iowa Sour Cream Raisin Pie
The humble funeral pie of the Iowa heartland: plump raisins suspended in spiced sour cream custard, crowned with golden-peaked meringue that shatters into sweetness with every forkful. This is the pie that built church suppers.
Chef Elsa
Ischler Törtchen
Hazelnut shortcrust rounds from the emperor's summer retreat, sandwiched with chocolate buttercream, bathed in dark chocolate glaze, and finished with a single bright pistachio.
Chef Dean
Italian Rainbow Cookies
Three delicate almond sponge layers in the colors of the Italian flag, sandwiched with fruity jam and dressed in bittersweet chocolate. These labor-of-love cookies honor generations of Italian-American bakers.
Chef Lupita
Jalisco Piloncillo Ring Cookies (Coricos)
Jalisco's crisp corn ring cookie, sweetened with piloncillo, scented with anise, and shaped by hand for dunking in coffee without falling apart.
Chef Thomas
Jam Sandwich Biscuits
Buttery shortbread rounds with a little cutout window of raspberry jam, the kind of biscuit that makes a wet afternoon feel like the right place to be.
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