Chef Dean
Mandelbrot
Crisp twice-baked almond cookies from the Jewish baking tradition, their golden edges and toasted crunch made for lingering over tea with people you love.
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 Elsa
Mandelstrudel (Almond Strudel)
Ground almonds, lemon zest, and Vanillezucker folded into a light, souffled filling, wrapped in paper-thin hand-stretched dough and baked until the whole kitchen smells like a Viennese Konditorei on a Saturday morning.
Chef Lesia
Mandryky (мандрики, curd cheese pastries)
These little open cups carry their name like a road: mandryky, wanderers, with crumbly golden edges and sweet curd cheese sitting soft in the middle.
Chef Dimitra
Mani Samousades (Σαμουσάδες Μάνης)
Mani's samousades are olive-oil phyllo parcels filled with walnuts, almonds and sesame, baked until crisp, then dipped hot into cool honey syrup so the layers stay distinct.
Chef Dimitra
Manitaropita Grevenon (Μανιταρόπιτα Γρεβενών)
Grevena's mushroom country belongs in this pie: browned wild manitaria, sweet leeks, creamy Anevato, and country phyllo that stays crisp because the filling goes in dry.
Chef Makoa
Manjū (Hawaiʻi Local Baked Japanese Pastry)
A tender baked Japanese pastry from Hawaiʻi's old okashi-shop counter, wrapped around sweet azuki or lima bean paste and carried home in a paper box for holidays, visits, and comfort.
Chef Lupita
Mantecadas Yucatecas
Yucatan's pleated-paper mantecadas, perfumed with orange rind and studded with raisins. The panaderia merienda of Merida, baked in butter and lard the way they have been since the henequen years.
Chef Dean
Maple Bacon Cookies
Chewy brown butter cookies loaded with crispy bacon and pure maple syrup, proving that breakfast and dessert belong together in ways your grandmother never imagined but would secretly approve.
Chef Dimitra
Marathopita Kritis (Μαραθόπιτα Κρήτης)
Crete's marathopita is a thin pan-fried pie filled with wild fennel, spring onion, and olive oil, made for Lent and for any day the fields are green.
Chef Zohra
Marchouka de Rabat (مرشوقة)
Rabat's triangular answer to the briouat: thin warqa wrapped around toasted sesame and almonds, fried until gold, then dropped warm into honey scented with orange blossom.
Chef Elsa
Marillenstrudel
Ripe Wachau apricots wrapped in hand-stretched strudel dough with buttery breadcrumbs, baked until the pastry shatters and the filling turns to warm sunshine. Lower Austria's favorite summer Mehlspeise.
Chef Lupita
Marquesote Potosino de Mercado
San Luis Potosi's mercado marquesote is a dry, fragile sponge bread made from whipped eggs, wheat flour, and sugar, baked until pale gold and meant to soften in chocolate caliente.
Chef Dean
Maryland Baltimore Bomb Pie
Baltimore's legendary icebox pie stacks a buttery chocolate cookie crust with silky peanut butter cream, gooey salted caramel, and a thick chocolate ganache that shatters under your fork. One slice and you'll understand why locals guard this recipe like state secrets.
Chef Makoa
Masi Sāmoa (Sāmoan Coconut Shortbread Biscuits)
Sāmoa's masi are the biscuit-tin comfort of the aiga (family), tender with butter and coconut cream, baked pale gold and passed with koko Samoa or tea.
Chef Takumi
Matcha-Anko Eclair (抹茶と小豆のエクレア, Matcha to Azuki no Ekurea)
Choux looks cleverer than it is. Dry the dough well, add eggs until it ribbons, and let steam hollow the shell for matcha cream and anko.
Chef Takumi
Matcha-Anko Shu Cream (抹茶あんこシュー)
Crisp shells, bitter matcha custard, and soft tsubu-an sit together in one small puff. The secret is drying the dough well enough that steam can lift it hollow.
Chef Takumi
Matcha Shū Cream (抹茶シュークリーム, matcha cream puffs)
Stone-milled matcha is the first secret here: a crisp shell, properly dried over heat, and a cool green cream that tastes of tea rather than sugar.
Chef Dean
Matcha White Chocolate Cookies
Tender, chewy cookies with vibrant matcha earthiness balanced by pools of melted white chocolate. A fusion of Japanese tea culture and American cookie tradition that proves great flavors know no borders.
Chef Dean
Matcha White Chocolate Shortbread Sandwiches
Butter-rich shortbread tinted jade green with ceremonial matcha, sandwiching a silky white chocolate ganache that melts on your tongue. These elegant cookies bridge East and West with every tender, crumbly bite.
Chef Lesia
Medivnyk (медівник, spiced honey cake)
Thin honey layers go into the tin crisp and coppery, then spend a night drinking sour cream until the cake cuts clean and tender, almost custardy at the fork.
Chef Lesia
Medovi Pryanyky (медові пряники, honey-spice cookies)
Honey goes dark in the pan before the flour arrives, turning from meadow-sweet to bitter-edged and warm. That change is the whole cookie.
Chef Lesia
Medovo-Makovyi Pliatsok (медово-маковий пляцок, honey-poppy layered cake)
A proper pliatsok is judged from the side: black poppy, amber honey, white sour cream, all pressed overnight until the layers settle into one tall Christmas slice.
Chef Dean
Melomakarona
Aromatic Greek Christmas cookies, fragrant with orange and warm spices, bathed in honey syrup until they glisten like amber jewels. These improve with each passing day, making them the ideal make-ahead holiday treat.
Chef Thomas
Melting Moments
A small, oat-jacketed biscuit with a cherry on its head, the kind of thing you make on a wet afternoon when the kettle has been on twice already and the radio is muttering away in the corner.
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