Chef Juliette
Rabotte de Pommes ou Douillon Norman
A whole buttered apple, wrapped in fine short paste and gilded deep gold: the Norman parcel that teaches one uncompromising lesson, seal the pastry completely or lose its syrup to the oven.
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 Juliette
Flan de Pommes Chaud Ninon
A pale flan shell, a firm dome of buttery apple, and alternating pink and white quarters under clear syrup: a classical apple tart whose whole success rests on cooking the base stiff.
Chef Juliette
Flan de Pommes à la Batelière
A crisp pastry flan holding butter-stewed apples beneath a domed, airy rice filling, finished with the Batelière mark: a generous veil of icing sugar burned to amber just before serving.
Chef Juliette
Mince Pies
Tartelettes anglaises au mincemeat make patience the principal ingredient: fruit, brandy, Madeira and rum matured for a month, then joined with beef and suet beneath gilded puff-pastry lids.
Chef Juliette
Eggs à la Religieuse
Œufs à la Religieuse hides milk-poached eggs and pineapple beneath pale custard in a flawn lined with Pralin (No. 2352), where gentle baking protects each tender yolk and keeps the pastry crisp.
Chef Juliette
Schaleth à la Juive
An Alsatian Sabbath sweet made generous: spiced stewed apples, three dried fruits and Malaga wine sealed in thin pâte à nouilles, baked to a gilded crust, then rested just long enough to turn out cleanly.
Chef Juliette
English Tarts
A deep-dish apple tart with no bottom crust, only a sturdy pâte brisée rim gripping a sugar-crusted puff-pastry lid, with cool custard passed at the table.
Chef Juliette
Cerises à la Dubarry
Cerises à la Dubarry teaches the architecture of a cold-finished fruit flawn: crisp short paste, cherries baked shoulder to shoulder, then pralined Chantilly and macaroon crumbs applied only when the tart is fully cold.
Chef Juliette
Garnished Meringues
Two crisp shells, one firm heart of vanilla Chantilly, and the discipline to join them only at the last moment: meringues garnies make timing, not ornament, the lesson.
Chef Klaus
Aachener Printen
Aachen's Advent biscuit is dark, hard, and spiced, with beet syrup doing the deep work and a closed tin finishing what the oven only starts.
Chef Joost
Aardbeienvlaai (Limburg Strawberry Vlaai)
The summer vlaai that politely breaks Limburg's baked-fruit rule: soft gistdeeg, cool pastry cream, and strawberries left fresh because June knows better than the oven.
Chef Joost
Abrikozenvlaai
A Limburg vlaai is not a pie trying to be grand. It is a thin yeast-dough round, fruit-bright and generous, made for birthdays, coffee, and second slices.
Chef Dimitra
Agrafa Batzina (Μπατζίνα), Courgette and Feta Pie
Agrafa's batzina is the no-phyllo pie of Karditsa: grated courgette, feta, eggs, milk, and flour poured thin into a hot oiled tapsi.
Chef Dean
Alabama Lane Cake Pie
Emma Rylander Lane's legendary bourbon-kissed filling of toasted pecans, sweet coconut, and golden raisins nestled in a flaky butter crust—the pride of Alabama baking since 1898, now in pie form for easier slicing and bigger helpings.
Chef Dean
Alaska Salmonberry Cream Pie
Alaska's wild coral-colored berries cradled in vanilla cream, layered over a buttery graham crust, crowned with billowing whipped cream. The taste of the tundra in summer, elegant enough for any table.
Chef Dimitra
Alevropita Zagoriou (Αλευρόπιτα Ζαγορίου)
Zagori's flour pie skips phyllo completely: a loose egg-and-flour batter, crumbled feta, and a hot buttered tapsi that makes the edges crisp.
Chef Ally
All-Butter Croissants
Shatteringly crisp, impossibly tender, and layered with the finest butter you can find. Two days of patience rewarded with the most honest croissant you will ever bake.
Chef Thomas
All-Butter Shortbread Fingers
The plainest biscuit in the tin and the hardest one to stop eating, three ingredients and a slow oven turning good butter into something quietly perfect with a cup of tea.
Chef Lupita
Almendrados Conventuales Poblanos
Puebla's convent almond cookies, made from blanched almonds, sugar syrup, egg yolks, canela, and patient hands, the kind of sweet that belongs beside coffee in talavera, not in a plastic bakery box.
Chef Dean
Almond Butter Cookies
Buttery, sandy-textured cookies crowned with whole blanched almonds, delivering old-fashioned elegance through honest technique and quality butter. The kind of cookie that earns its place on holiday platters.
Chef Elsa
Alt-Wiener Weintraubenstrudel (Old Viennese Grape Strudel)
Hand-stretched strudel filled with ripe wine grapes, toasted hazelnuts, cinnamon, and lemon zest, baked golden and dusted with powdered sugar. The taste of an Austrian autumn, wrapped in pastry.
Chef Joost
Amandelbroodje (Dutch Almond Pastry Roll)
The December bakery counter made small: cold leafed pastry wrapped around lemon-scented amandelspijs, brushed gold, and scattered with almonds so one person gets the whole holiday in both hands.
Chef Dean
Amaretti Morbidi
Pillowy Italian almond cookies with crackled sugar surfaces and tender, chewy centers that taste like marzipan learned to dance. Three ingredients do the heavy lifting in these naturally gluten-free gems that have graced Italian holiday tables for centuries.
Chef Ally
Amaretti with Fresh Almonds
Three ingredients, centuries of tradition. Chewy Italian almond cookies with crackled tops and soft, marzipan centers that taste purely of the nut itself.
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