Chef Klaus
Schmalzkuchen
The Christmas-market fried dough of the north and centre: yeast dough cut small, fried hot enough to puff, then snowed with sugar while the crust is still crisp.
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 Elsa
Schokokipferl (Chocolate Crescent Cookies)
Dark cocoa crescent cookies with ground hazelnuts and both tips dipped in bittersweet chocolate, the bolder sibling on every Austrian Christmas cookie plate.
Chef Elsa
Schwarz-Weiß-Gebäck
Vanilla and cocoa short doughs rolled together into spirals and checkerboards, chilled until firm, then sliced to reveal the pattern. The Weihnachtsbäckerei tradition that makes December worth the cold.
Chef Klaus
Schwarz-Weiß-Gebäck
Two cold Mürbeteig doughs, one pale with vanilla and one dark with cocoa, cut and stacked into the Advent checkerboard. The knife only behaves when the butter is firm.
Chef Thomas
Scottish Girdle Scones
Soft, lightly charred scones cooked on a hot pan instead of in the oven. A Scottish teatime trick for a wet afternoon when the oven feels like too much trouble.
Chef Graziella
Scroccadenti
The twice-baked almond cookies of the Emilian hills, honest about their intention from the name alone. You will not eat these dry unless you have teeth of iron.
Chef Dean
Sea Salt Dark Chocolate Chunk Cookies
Thick, chewy cookies studded with hand-chopped dark chocolate and finished with flaky sea salt crystals that crunch and sparkle against pools of melted chocolate. Brown butter deepens every bite.
Chef Dean
Şekerpare
Buttery semolina domes that drink in cold lemon syrup until impossibly tender, each cookie crowned with a single blanched almond. This is Ottoman confectionery at its most generous.
Chef Juliana
Sequilho de Polvilho
You don't need a bakery hand for sequilho. You need soft butter, polvilho doce, a steady spoon, and the patience to stop baking before the cookies turn hard.
Chef Dimitra
Serres Bougatsa me Kima (Μπουγάτσα με Κιμά)
Serres gives bougatsa its sharp savory edge: thin phyllo folded around cooked minced meat, baked crisp, then cut into rough squares while still glossy with butter.
Chef Takumi
Sesame Rice Crackers (胡麻せんべい, Goma Senbei)
Goma senbei asks for no pastry cleverness: rice flour, hot water, sesame, and patient drying. The crackle comes before the fire, when the dough loses its dampness.
Chef Dean
Seven-Layer Magic Bars
A buttery graham crust crowned with chocolate, butterscotch, toasted coconut, and pecans, all bound together by sweetened condensed milk that caramelizes into pure holiday magic.
Chef Zohra
Sfenj (سفنج)
Sfenj is the medina doughnut of dawn: wet dough, no sugar inside, pulled into uneven rings and fried deep gold, then carried home hot for the people who woke to its smell.
Chef Graziella
Sfogliatelle Ricce
The legendary ridged pastry of Naples, where paper-thin dough is stretched, laminated with lard, and shaped into shells that shatter at first bite. This is not a recipe for the impatient.
Chef Dimitra
Shiamishi Kyprou (Σιαμισί Κύπρου)
Cyprus's shiamishi are thin fried pockets around a firm semolina cream scented with mastic and rosewater, the panigyri sweet you eat warm while the sugar still clings.
Chef Thomas
Shrewsbury Biscuits
A tin of Shrewsbury biscuits is the kind of small domestic kindness that makes a wet afternoon feel deliberate. Lemon-scented, crisp at the edges, the colour of pale honey.
Chef Takumi
Shrimp Rice Crackers (海老せんべい, Ebi Senbei)
This is shrimp first, cracker second: small shrimp ground into rice dough, rolled almost transparent, dried until matte, and baked until each piece snaps cleanly without hiding the sea.
Chef Takumi
Shu Cream (シュークリーム, Japanese cream puff)
Shu cream is choux made calm: a dry dough, eggs worked in slowly, a hot oven, and a cool vanilla filling piped only when the shell can keep its crispness.
Chef Takumi
Shū Aisu (シューアイス, frozen choux ice cream puffs)
Shu ice is a cream puff taught by the freezer: bake the shell dry, fill it cold, and the pastry stays crisp against the ice cream.
Chef Lesia
Shulyky (шулики, broken cake in poppy-honey sauce)
A cake you are meant to break: thin wheat korzh snapped into shards, then drowned in black poppy seed and honey until every piece goes soft.
Chef Thomas
Singin' Hinnies
A Northumbrian griddle scone, named for the sizzle of lard on hot iron, eaten warm from the pan with cold butter slumping into the crumb.
Chef Dimitra
Skopelitiki Tiropita (Σκοπελίτικη Τυρόπιτα)
Skopelos names this tiropita by its spiral: thin handmade phyllo wrapped around salty feta, coiled tight, and fried slowly in olive oil until the ridges crisp and the center cooks through.
Chef Lesia
Slastyony (сластьони, honey-soaked fried dough)
A spoonful of soft yeast batter drops into sunflower oil, the pan answers with a tidy hiss, and a little while later the bowl is gold, sticky, and impossible to ignore.
Chef Dean
S'mores Stuffed Cookies
Thick graham-scented cookies with a molten core of marshmallow and chocolate, capturing everything you love about campfire s'mores in a form that travels to potlucks and freezes beautifully.
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