Chef Dean
Ube Crinkle Cookies
Brilliantly purple cookies that crack open to reveal fudgy, earthy-sweet centers, marrying Filipino ube tradition with the American crinkle cookie in one stunning, giftable treat.
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
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Recipes
Chef Makoa
Ube Crinkle Cookies (Hawaiʻi Local Filipino Purple Yam Cookies)
Filipino ube meets the Hawaiʻi Local cookie tin: purple yam, butter, and a snowy sugar coat baked into soft, chewy crinkles for the party table.
Chef Dean
Utah Pickle Pie
A creamy, custard-style pie studded with tender bread-and-butter pickles, sweetened with brown sugar, and kissed with warm spices. Utah's best-kept secret tastes like skepticism turning into seconds.
Chef Dean
Vanillekipferl
Tender almond crescents from Vienna's legendary coffeehouses, rolled warm in fragrant vanilla sugar until they shatter at first bite and dissolve on your tongue like a whispered secret.
Chef Elsa
Vanillekipferl
The crescent-shaped, walnut-studded Viennese cookie that rules every Austrian Adventzeit, rolled in homemade vanilla sugar while still warm from the oven and tucked into a tin to wait for Christmas.
Chef Klaus
Vanillekipferl
The Advent tin's pale crescent, short with butter and almonds, works only if the dough stays cold and the cookies meet vanilla sugar while still warm.
Chef Lupita
Veracruz Cream-Filled Banderillas
Veracruz's long sugar-dusted hojaldre strips, baked crisp and split open for Papantla vanilla pastry cream, belong beside a tall glass of cafe lechero in the afternoon.
Chef Lesia
Verguny (вергуни, fried dough twists)
The twist is the trick: a plain strip of sour-cream dough slips through itself, hits the hot oil, and comes out crisp, blistered, golden, and ready for sugar.
Chef Dean
Vermont Apple Pie with Cheddar Crust
The quintessential New England marriage of sweet and savory: layers of tart apples spiced with cinnamon and nutmeg, encased in a shatteringly flaky crust laced with sharp Vermont cheddar that melts into golden, savory pockets.
Chef Joost
Verse Kaasvlaai
A Limburg celebration tart with a quiet name and a rich centre: fresh cheese, eggs, and sugar baked into yeast dough until the table goes briefly silent.
Chef Thomas
Viennese Whirls
Tender, crumbling butter biscuits piped into spirals and sandwiched with raspberry jam and vanilla buttercream, the kind of biscuit you make for someone you want to impress without saying so.
Chef Dean
Viral Brownie Brittle
Shatteringly crisp chocolate shards that deliver what every brownie edge lover has always wanted: all crust, no compromise. This viral sensation transforms one bowl of batter into forty pieces of deeply chocolate crunch.
Chef Dean
Virginia Peanut Pie
A celebration of Virginia's finest peanuts suspended in amber custard spiked with bourbon, baked in an honest butter crust until the top crackles and the filling sets to silky perfection. The pecan pie's overlooked cousin finally gets its due.
Chef Lupita
Port of Veracruz Crab Vol-au-Vents (Volovanes de Jaiba)
Veracruz port breakfast pastry, laminated hojaldre baked tall around jaiba guisada with tomato, chile jalapeño, olives, capers, and epazote, the kind sold from wicker baskets before the city is fully awake.
Chef Elsa
Wachauer Busserl (Wachau Hazelnut Kisses)
Hazelnut butter thumbprints from the Wachau valley, brightened with orange zest and filled with tart cherry jam or a walnut half. The kind of Christmas cookie that disappears before the tin is full.
Chef Ally
Walnut Shortbread with Local Honey
Buttery shortbread studded with toasted California walnuts and sweetened with wildflower honey from a beekeeper you might know, the kind of cookie that disappears from the tin before you can hide it.
Chef Dean
Washington French Apple Pie
Layers of Washington's finest apples, fragrant with cinnamon and nutmeg, crowned with a golden streusel that shatters at the touch of a fork. This is orchard country's answer to the question of what to do with a bushel of perfect fruit.
Chef Joost
Weespermoppen
Weesp hides its whole address inside these almond mops: sugared rounds with crisp bronze edges, chewy hearts, and just enough bitter almond to remind you that small towns keep serious secrets.
Chef Elsa
Weichselstrudel (Sour Cherry Strudel)
Hand-stretched strudel filled with tart Weichseln sour cherries, butter-toasted breadcrumbs, and a whisper of cinnamon, baked until the pastry shatters and the fruit spills dark and warm onto your plate.
Chef Thomas
Welsh Cakes
Spiced griddle cakes studded with currants, cooked slowly on a heavy pan until golden, dusted with sugar, eaten warm with tea on an afternoon that asks for nothing more.
Chef Dean
West Virginia Vinegar Pie
A custardy, golden-topped testament to Appalachian ingenuity, this tangy pie proves that hardship breeds creativity. Made from nothing more than eggs, sugar, butter, and vinegar, it delivers a lemon-like brightness that fooled plenty of mountain families who'd never tasted the real thing.
Chef Lupita
Western Veracruz Piloncillo Pig (Marranito Jarocho)
Western Veracruz's marranito jarocho is a soft pig-shaped pan dulce built from piloncillo syrup, cinnamon, egg, flour, and manteca, the kind of cookie that belongs beside café lechero.
Chef Dean
White Chocolate Macadamia Cookies
Thick, golden-edged cookies loaded with creamy white chocolate chunks and buttery toasted macadamias. The bakery classic that swept America in the eighties, perfected for your home kitchen.
Chef Ally
Wild Blueberry Pie
Tiny wild blueberries, no bigger than peas, tumble beneath a golden lattice in this Fourth of July classic. The berries burst with concentrated sweetness that cultivated fruit cannot touch.
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