Chef Dimitra
Peloponnese Diples (Δίπλες Πελοποννήσου)
The Peloponnese's celebration pastry, thin egg sheets fried and folded in hot oil, then glossed with honey, walnuts, and cinnamon for Christmas, weddings, and name-day tables.
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 Lupita
Pemoles Huastecos de Veracruz
Veracruz's Huasteca pemoles are hand-shaped corn cookies made from toasted pinole, piloncillo, lard, and anise, baked until sandy and golden for cafe lechero or the Xantolo altar.
Chef Dean
Pennsylvania Dutch Shoofly Pie
Dark and sticky molasses bubbles beneath a buttery crumb streusel in this humble masterpiece from the farmhouse kitchens of Lancaster County, where the sweetness draws flies and the aroma draws family.
Chef Dean
Pennsylvania Dutch Soft Sugar Cookies
Impossibly tender sugar cookies from Pennsylvania's Amish heartland, made soft and cake-like with sour cream. These pillowy rounds have comforted generations and freeze beautifully for whenever the craving strikes.
Chef Joost
Pepernoten
The old Sinterklaas sweet is not the crisp little kruidnoot at all, but a chewy rye-and-anise morsel, dark with syrup and old winter spice.
Chef Juliana
Peta de Polvilho
You think the giant hollow biscuit is bakery mystery. It isn't. Scald the polvilho, beat in the eggs, give it space in the oven, and coffee is already calling.
Chef Thomas
Petticoat Tails Shortbread
A single round of buttery Scottish shortbread, scored into eight slender wedges and baked pale gold, the kind of biscuit that belongs beside a cup of tea on a December afternoon.
Chef Klaus
Pfeffernüsse
The northern Advent cookie that teaches patience twice: once in the rested dough, then again in the tin, where hard spiced drops soften into the thing they were meant to be.
Chef Takumi
Pie-Wrapped Cream Puff (パイシュー, Pai Shū)
Two pastries share one small shell: flaky pie outside, tender choux within, and cool custard piped in only after the shell has cooled enough to keep its shape.
Chef Dean
Pignoli Cookies
Chewy almond paste cookies rolled in pine nuts, crackled and golden from the oven. These Italian-American bakery classics deliver intense marzipan flavor with a satisfying chew that improves over two days.
Chef Dean
Pineapple Tarts
Impossibly tender butter pastry embracing spiced pineapple jam cooked low and slow until it gleams like amber. These traditional Chinese New Year treasures carry centuries of meaning in every bite.
Chef Lesia
Pisochni Korzhyky z Makom (пісочні коржики з маком, poppy seed shortbread cookies)
These little sandy cookies look plain until you break one open: butter-yellow crumb, black poppy freckles, and that clean snap before it melts into sweetness.
Chef Dean
Pizzelle
Delicate Italian waffle cookies pressed in ornate irons, shattering at first bite with the whisper of anise that has perfumed Italian-American kitchens for generations.
Chef Ally
Plum Frangipane Tart
Ripe plums pressed into a whisper of almond cream, baked in a buttery shell until the fruit turns jammy and the edges deepen to gold. Late summer on a plate, asking nothing more of you than patience.
Chef Makoa
Poi Mochi (Hawaiʻi Local Fried Poi and Mochiko Bites)
Hawaiʻi's Local fair-food sweet, where poi from the kalo board meets Japanese mochiko in the fryer, turning crisp at the edges and soft-chewy in the middle.
Chef Dimitra
Politiki Touloumbes (Τουλούμπες Πολίτικες)
Politiki touloumbes are ridged cooked-dough fingers fried slowly until amber, then dropped hot into cold lemon syrup so every groove drinks and the center stays tender.
Chef Dimitra
Politiko Kataifi (Κανταΐφι Πολίτικο)
Politiko kataifi is shredded phyllo rolled snugly around walnuts and butter, baked until bronze, then soaked with lemon syrup so each strand stays crisp at the edges and tender within.
Chef Dimitra
Politiko Saragli (Σαραγλί της Πόλης)
Saragli tis Polis is the City's rolled baklava: walnut, cinnamon, clove, thin phyllo, and a tight dowel roll that keeps every syruped slice in its coil.
Chef Lupita
Polvorón de Sagú Yucateco
Yucatán's convent-inheritance polvorón, made with toasted sagú flour and good pork lard, until it dissolves on the tongue with the faintest perfume of lime and canela.
Chef Lupita
Polvorones Chiapanecos
Highland Chiapas polvorones, crumbly wheat cookies worked with manteca de cerdo, sugar, and canela, sold in pink, yellow, and white rows in San Cristobal dulcerias.
Chef Lupita
Polvorones de Boda Conventuales Poblanos
Puebla's convent wedding cookies, built on toasted wheat flour, ground almond, anise, cinnamon, and manteca de cerdo, are the tender sugar-coated bites passed around after baptisms and bodas.
Chef Lupita
Polvorones de Cajeta Bajío
Guanajuato's Bajío bakery cookie, a pale shortbread triangle made with manteca vegetal and vanilla, sandwiched with Celaya goat-milk cajeta until the crumb drinks in the caramel.
Chef Lupita
Polvorones de Naranja Aguascalentenses
Aguascalientes' panadería polvorones, crumbly orange-scented cookies made with manteca de cerdo, wheat flour, and fresh ralladura, the kind hidrocálido families keep ready for café during holidays.
Chef Lupita
Polvorones Jarochos de Xico
Veracruz mountain shortbread from Xico, worked with manteca de cerdo until sandy, baked pale, then dusted with cinnamon sugar and wrapped in colored paper for the romeria.
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