Chef Lupita
Polvorones Ticuleños de Hanal Pixán
Yucatán's lard-rich shortbread from Ticul, dusted with the bright sprinkles that mark Hanal Pixán. The cookies that sit on the altar in late October, waiting for the souls to come home.
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 Lupita
Polvorones Tricolor
Ciudad de Mexico's panaderia polvorones, crumbly rounds of manteca shortbread pressed in red, white, and green, the kind bought by the quarter kilo for merienda and Christmas tables.
Chef Lupita
Polvorones Yucatecos de Naranja
Mérida's anise-and-orange shortbread, made with manteca de cerdo and a few drops of agua de azahar. They crumble the second you touch them, built for hacer chuc with a cup of hot chocolate.
Chef Dimitra
Pourekia me Anari (Πουρέκκια με Αναρή) from Cyprus
Cypriot pourekia me anari are thin fried turnovers for Tsiknopempti, filled with fresh cheese, cinnamon, sugar, and mint, then dusted white while warm.
Chef Elsa
Powidlstrudel (Plum Butter Strudel)
Dark, sticky Bohemian plum butter spread thick across hand-stretched strudel dough, rolled, baked until the pastry shatters and the filling caramelizes at the edges. Proper Austrian Mehlspeisen with centuries behind it.
Chef Remy
Praline Cream Cheese Danish
Buttery, shatteringly flaky Danish pastry cradling a pillow of sweet cream cheese, crowned with a decadent pecan praline glaze that pools in every golden crevice, the kind of breakfast worth waking up early for.
Chef Remy
Praline Cream Puffs
Golden choux pastry puffs, crisp and light as summer clouds, filled to bursting with silky pastry cream studded with candied Louisiana pecans, the kind of dessert that makes your dinner guests forget every course that came before.
Chef Takumi
Profiteroles with Kuromitsu and Kinako (プロフィットロール 黒蜜きなこ)
These small choux puffs look more difficult than they are: dry the dough properly, let water vapor make the hollow, then finish with dark kuromitsu and nutty kinako.
Chef Ally
Profiteroles with Vanilla Ice Cream
Crisp, airy choux puffs cradling cold vanilla ice cream, baptized in dark chocolate sauce that pools on the plate. This is the French bistro dessert that makes grown adults close their eyes with pleasure.
Chef Joost
Pruimenvlaai (Limburg Plum Tart)
One of Limburg's oldest vlaaien: dark plums baked into a thin yeast-dough shell until they turn glossy and deep, a tart for feast days, funerals, and family tables.
Chef Lupita
Puchas de Santa Rosa de Viterbo
Queretaro's Santa Rosa de Viterbo puchas are firm, concha-shaped convent biscuits, built from wheat flour, egg yolks, cinnamon, sugar, and manteca, made to keep well and sell well.
Chef Joost
Puddingvlaai
A Limburg birthday tart with a tender yeast crust, thick banketbakkersroom, pastry cream, and sandy butter crumbs: smooth, pale, and quietly proud beside the louder fruit vlaaien.
Chef Klaus
Pulsnitzer Pfefferkuchen
The Saxon Advent gingerbread that gets its character before the oven: honey dough rested for weeks, spiced dark, baked thin, then softened in a tin until it cuts clean and tastes deep.
Chef Klaus
Quarkbällchen
The Karneval fried pastry that skips yeast but not care: quark keeps the crumb tender, baking powder lifts it, and steady fat cooks the centre before the crust gets too dark.
Chef Margarida
Queijadas de Évora
The cheese tarts of Évora, where fresh sheep's milk cheese meets sugar and cinnamon in a paper-thin shell. Alentejo's gift to anyone with a sweet tooth and respect for tradition.
Chef Margarida
Queijadas de Sintra
The little cheese tarts that put Sintra on the map, made with fresh queijo, eggs, sugar, and true Portuguese cinnamon. Some recipes survive centuries for a reason.
Chef Juliana
Rabanada
You think frying bread for Christmas is beyond you. It isn't. Stale bread, milk, eggs, cinnamon sugar, and the sense to let each slice drip before it hits the oil.
Chef Margarida
Rabanadas
The golden slices of Portuguese Christmas, when stale bread transforms into something sacred. Soaked, fried, sugared, fought over at the table while the house smells of cinnamon and memory.
Chef Dean
Ranger Cookies
A cookie that packs everything but the kitchen sink into each generous round, delivering crunch from cornflakes, chew from oats, sweetness from coconut, and richness from chocolate. This is the cookie jar classic that never disappoints.
Chef Dean
Raspberry Thumbprint Cookies
Tender, buttery shortbread cookies cradling pools of jewel-bright raspberry jam, their golden edges and crimson centers making them the quiet stars of any holiday cookie platter.
Chef Graziella
Raviole Bolognesi
The sweet half-moon pastries of Bologna, filled with quince mostarda and baked until golden. A San Giuseppe tradition that proves dessert can carry memory and meaning in every bite.
Chef Dean
Red Velvet Cookies with Cream Cheese Centers
Pillowy crimson cookies hiding molten cream cheese hearts, delivering the beloved cake's signature tang in every tender, dramatic bite. These freeze beautifully and bake even better from frozen.
Chef Lupita
Relampagos de Cajeta
Guanajuato's relampagos take a French bakery shell and make it answer to Celaya cajeta: goat's-milk caramel, dark chocolate glaze, and choux baked until crisp.
Chef Lupita
Relámpagos Yucatecos
Mérida's éclairs from the Porfiriato bakeries: long choux shells filled with Papantla vanilla crema pastelera and finished with a dark chocolate glaze. The French repertoire learned, kept, and made Yucateco.
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