Chef Zohra
Chebakia (الشباكية)
The flower of the Ramadan table: dough scented with toasted sesame, anise, saffron, and orange blossom water, fried crisp, then soaked in warm honey beside harira.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Dean
Cheddar Chive Biscuits
Tall and impossibly flaky biscuits studded with sharp aged cheddar and bright fresh chives, with a golden buttermilk crust and soft pull-apart sides that beg to be split and stuffed with eggs or country ham.
Chef Thomas
Cheese Scones
Sharp cheddar scones with a hum of mustard and cayenne, golden-topped and tall, made for a bowl of soup on a grey afternoon or a picnic basket on a hopeful one.
Chef Dean
Cheesecake-Stuffed Strawberry Cookies
Soft, rosy strawberry cookies concealing a tangy cheesecake heart that stays creamy through baking. This is the kind of over-the-top American ingenuity that makes our cookie culture worth celebrating.
Chef Dean
Cheesecake Swirl Brownies
Dense, fudgy chocolate brownies marbled with ribbons of tangy cream cheese, creating a stunning two-toned dessert that proves American bakers have always understood the magic of combining two perfect things into one.
Chef Thomas
Cherry Scones
Light, crumbly British scones dotted with sticky red glace cherries, baked until tall and golden, the kind that ask for nothing more than butter, jam if you like, and a strong pot of tea.
Chef Dean
Chinese Almond Cookies
Crumbly, fragrant cookies shaped like golden coins for good fortune, with an intense almond flavor that perfumes your kitchen and announces the Lunar New Year to anyone lucky enough to walk through your door.
Chef Makoa
Chinese Almond Cookies (Hawaiʻi Local Red-Dot Cookies)
Buttery, sandy Chinese almond cookies from Hawaiʻi's Local table, marked with the lucky red dot, the kind you found in a bakery case, a manapua man's box, or a holiday tin.
Chef Dimitra
Chios Koulourakia Mastichas (Κουλουράκια Μαστίχας)
Chios mastiha gives these buttery koulourakia their clean pine perfume. Grind the resin with sugar first, shape simply, and bake them pale gold.
Chef Remy
Chocolate Chess Pie
A humble Depression-era treasure with a crackly sugared top giving way to intensely fudgy chocolate custard, the kind of pie that proves simple ingredients and honest technique beat fancy every time.
Chef Dean
Chocolate Chip Walnut Cookies
The original Toll House cookie made better with toasted walnuts, delivering crispy caramelized edges that give way to chewy, chocolate-studded centers with satisfying nutty crunch in every bite.
Chef Dean
Chocolate Crinkle Cookies
Deep, fudgy chocolate cookies coated in powdered sugar that crack into beautiful snowy fissures as they bake, revealing an intensely dark interior that tastes like the best brownie you've ever had.
Chef Thomas
Chocolate-Dipped Florentines
Lace-thin biscuits crisp with caramel, almonds and candied fruit, backed with dark chocolate combed into wavy lines. The Christmas tin biscuit that looks like trouble and isn't.
Chef Dean
Chocolate Halva Rugelach
Buttery cream cheese pastry wrapped around ribbons of chocolate tahini and shards of crumbly halva, each bite a conversation between Eastern European tradition and Middle Eastern sweetness.
Chef Makoa
Chocolate Haupia Cream Pie (Hawaiʻi Local Coconut Pudding Pie)
A Hawaiʻi Local bakery pie from Oʻahu: firm coconut haupia over chocolate cream in a flaky shell, chilled clean, topped with soft whipped cream.
Chef Takumi
Chocolate Shu Cream (チョコレートシュークリーム, Chokorēto Shū Kurīmu)
Chocolate shu cream is judged twice: first by the hollow shell, then by the custard. Dry the dough properly, choose chocolate with backbone, and the little puff behaves.
Chef Thomas
Chocolate Tiffin
A Scottish fridge cake of crushed biscuits, butter, syrup, and cocoa under a slab of set chocolate. No oven, no cleverness, just patience and a few hours in the fridge.
Chef Thomas
Chorley Cakes
Flat little discs of shortcrust holding a generous fistful of buttery currants, baked until pale gold and split warm to be buttered and eaten with a slice of Lancashire cheese.
Chef Takumi
Chouquettes (シューケット, Shūketto)
Start with the lightest choux: tiny unfilled puffs, properly dried over heat, loosened with eggs, and baked until the shell lifts hollow under a coat of pearl sugar.
Chef Dean
Churro Cookies
Buttery cookies rolled in cinnamon sugar that deliver the soul of a Spanish churro without the hot oil. Crispy at the edges, pillow-soft in the middle, and impossible to eat just one.
Chef Lupita
Churros Bajio con Piloncillo
Guanajuato and Aguascalientes feria churros, piped fresh into hot manteca, crisp at the ridges, tender inside, and finished with piloncillo and Mexican canela.
Chef Lupita
Churros con Chocolate Poblano
Puebla's churreria table: star-ridged dough fried until crisp, rolled in cinnamon sugar, and served with thick chocolate de mesa in talavera cups.
Chef Lupita
Churros de Coatepec
Veracruz's coffee-town churros, piped into long ridges, fried until crisp outside and tender within, then rolled in canela sugar and served with thick chocolate from the highland table.
Chef Lupita
Churros Rellenos de Cajeta y Queso de Bola
Mérida's street-bakery churros, choux fried until the ridges crackle, filled with cajeta de Celaya, and crowned with grated queso de bola. The Yucatán contrast of salt against sweet that defines the peninsula's pastry tradition.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer