Chef Joost
Appelkruimeltaart
The name gives away the whole pleasure: apples below, kruimel, crumbs, above, and no lattice pretending to be architecture when buttered rubble will do better.
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
Appelpunt
The name means exactly what it promises: a point of apple, crisp below, spiced within, and finished with cream for the Dutch hour when coffee becomes an occasion.
Chef Joost
Appelvlaai (Limburg Apple Vlaai)
Limburg's apple vlaai is not a French tart in Dutch clothing: it is yeast dough, orchard fruit, birthday coffee, and a province insisting on its own table.
Chef Dean
Apple Cinnamon Oatmeal Cookies
Chewy, golden oatmeal cookies studded with tender dried apples and perfumed with cinnamon, capturing the essence of autumn apple pie in a form you can hold in your hand.
Chef Takumi
Arare (あられ, small mochi rice crackers)
Arare begins as firm mochi, cut small and dried until patient enough to puff. Brush it with soy at the end, and the little hailstones turn crisp and savory.
Chef Margarida
Areias de Cascais
The sand cookies of Cascais, where three simple ingredients become something that melts on your tongue and sparkles like the beach at sunset. Butter, flour, sugar. That's all. That's enough.
Chef Dean
Arizona Prickly Pear Cactus Pie
The Sonoran Desert's most spectacular fruit becomes a silky, rose-hued custard in a buttery crust, carrying centuries of Indigenous and Mexican tradition to your table in one breathtaking slice.
Chef Dean
Arkansas Possum Pie
Four layers of pure Ozark indulgence: a buttery pecan crust, sweetened cream cheese, silky chocolate pudding, and billowing whipped cream, all chilled until the flavors meld into something no actual possum would ever dream of.
Chef Joost
Arnhemse Meisjes (Arnhem Girls)
Arnhem's sugar-thin oval biscuits look modest in the tin, but one bite gives you Hagdorn's 1829 bakery, a Gelderland coffee table, and the Dutch talent for making frugality sparkle.
Chef Dimitra
Asia Minor Ekmek Kataifi (Εκμέκ Κανταΐφι)
Asia Minor ekmek kataifi is built in three clear layers: crisp syruped kataifi, thick semolina custard, and cold kaimaki cream under pistachios.
Chef Dimitra
Athens Loukoumades (Λουκουμάδες Αθηναϊκοί)
Athens loukoumades are yeasted honey puffs, fried gold and hollow, then drenched with warm thyme honey, cinnamon, and walnuts while still crisp-edged.
Chef Ally
Autumn Apple Tarte Tatin
Farmers' market apples sink into butter and caramel, then emerge beneath shatteringly crisp pastry, a French provincial classic that proves the best desserts are the simplest ones.
Chef Margarida
Azevias de Grão
The Christmas turnovers of Alentejo, where humble chickpeas become something miraculous inside a crispy shell. Proof that Portuguese grandmothers could turn anything into celebration.
Chef Graziella
Baci di Dama
Piedmont's famous hazelnut cookies, each one small as a walnut and twice as fragile. Two tender domes joined by a whisper of dark chocolate, named for how they resemble lips meeting in a kiss.
Chef Thomas
Bakewell Tart
A proper Bakewell tart with buttery shortcrust, a thick layer of raspberry jam, and almond frangipane baked golden under a scattering of flaked almonds. No icing. No nonsense.
Chef Joost
Bakkemoezenvlaai
In this Limburg vlaai, humble oven-dried pears turn almost black with soaking, patience, and cinnamon, then settle into yeast dough as the Sunday tart many families never quite forgot.
Chef Remy
Bananas Foster Profiteroles
Golden choux puffs shatter under your spoon to reveal cold banana ice cream, then comes the warm cascade of buttery rum sauce with tender caramelized bananas, a collision of hot and cold that captures everything magnificent about New Orleans desserts.
Chef Thomas
Banbury Cakes
Oval pastries filled with rum-soaked currants and spice, baked until the tops crackle with sugar. The kind of thing to make on a wet Sunday afternoon when you want the kitchen to smell of something.
Chef Lupita
Banderillas de Hojaldre Capitalinas
Ciudad de Mexico's panaderia banderillas are long sticks of hojaldre pressed with sugar, baked until amber, and finished with a hard glaze for coffee at the kitchen table.
Chef Joost
Banketletter
The almond-filled pastry letter of the Dutch December table, crisp outside, fragrant within, and most prized when it curls into the S of Sinterklaas.
Chef Joost
Banketstaaf (Dutch Almond Pastry Log)
A golden log of bladerdeeg wrapped around amandelspijs, banketstaaf is the Sinterklaas pastry that proves Dutch holiday baking has always known how to hide luxury in plain sight.
Chef Dean
Basler Brunsli
Chewy Swiss chocolate-almond cookies perfumed with cinnamon and cloves, their crackled sugar crust giving way to fudgy, intensely flavored centers that have graced Basel's Christmas tables for over three centuries.
Chef Elsa
Bauernkrapfen
Austria's flat country doughnut with a blistered, paper-thin center and a fat golden rim, pooled with warm apricot jam and buried under powdered sugar. The thing people queue for at every Bauernmarkt from Salzburg to Vienna.
Chef Remy
Beignet Churros with Chicory Chocolate
Golden pillows of fried choux dough with ridged edges that shatter on contact, rolled in cinnamon-cayenne sugar and dunked into a bittersweet chicory chocolate sauce that tastes like New Orleans in a cup.
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