Chef Lupita
Rosquillas de Anís Yucatecas
Yucatán's hard anise rings, kneaded with whole toasted anise seed and lard, baked dry on purpose so they can survive the long dip into a clay jarro of hot chocolate.
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.
881 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Joost
Roze Koeken (Dutch Pink-Iced Cakes)
The name says almost everything: a pink cake, plain as a school bell, hiding a soft yellow crumb and the small Dutch genius of making celebration affordable.
Chef Dean
Rustic Nectarine Frangipane Galette
A forgiving free-form tart where golden butter pastry cradles ripe nectarines and silky almond cream, proving that imperfect edges and caramelized fruit make the most honest summer dessert.
Chef Remy
Rustic Peach Galette with Cane Syrup
A free-form tart that forgives every imperfection, filled with sun-ripened peaches glazed in dark Louisiana cane syrup, its edges folded by hand and baked until golden and caramelized.
Chef Ally
Rustic Stone Fruit Galette
A free-form tart that celebrates whatever stone fruit the market offers at peak ripeness, wrapped in shatteringly flaky butter pastry with imperfect, hand-pleated edges that look like they belong on a farmhouse table.
Chef Dean
Salted Caramel Stuffed Brown Butter Chocolate Cookies
Deep, fudgy chocolate cookies hiding molten salted caramel hearts, built on a foundation of nutty brown butter and finished with crystals of flaky sea salt that shatter against the bittersweet richness.
Chef Elsa
Salzburger Kokosmakronen (Topfen Coconut Macaroons)
Salzburg's softer, creamier take on the Austrian coconut macaroon, with Topfen folded into the batter to keep them moist through every day of the Christmas cookie tin.
Chef Lupita
Saramuyos Yucatecos
Yucatan's volcano-shaped pan dulce, crisp at the base and soft inside, crowned with a peak of crystal sugar and named for the sweet saramuyo fruit that grows in the peninsula's home gardens.
Chef Makoa
Sātā Andāgī (Okinawan Sugar Doughnuts, Hawaiʻi Local Style)
Okinawan sātā andāgī, the sugar doughnut Hawaiʻi knows as andagi: craggy and crisp at the edges, dense and tender inside, made for obon, potluck tables, and one more hand reaching in.
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.
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.
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