If you're looking for a little treat to serve with coffee to impress, try this sweet north African pastry.
Buttery puff pastry surrounds a filling of boozy sultanas, ground nuts, chocolate, honey and orange zest.
You might like to think of ‘sabadoni’ as a type of sweet ravioli; pockets of barely-sweet dough are folded over and filled with a dense chestnut paste. They look...
Baked croissants provide the perfect base for a topping of juicy mushrooms, pancetta, herbs and truffle oil, a winner for the brunch table.
Homemade pastry certainly takes longer, but it's absolutely worth every second as the delightful smells of the warm, buttery, chocolatey goodness fill the kitchen.
An Italian invention, 'pascaulina' is traditionally made during Lent. This pie is lovely served with a green salad.
The Turkish word kol means ‘arm’, and presumably gets into the Turkish name for this börek because each roll of pastry is bent to look like an arm coming round to...
Making your own water pastry for this Turkish savoury slice helps keep it light and crisp, with a gorgeous golden top.
Chocolate and cinnamon are the two standard fillings - here, a thick chocolate paste is amply swirled through the cookie.
Tasting like a cross between a sticky bun and rugelach, these glazed, nut- and currant-filled pastries check all the indulgence boxes.
A Thai take on an Aussie classic ready to be dipped in a zesty lime and ginger sweet chilli sauce.
The process involved in preparing these Latvian half-moon crescents of deliciousness lends itself to their being made in large quantities.
Instead of the usual filo pastry casing, an earthy wholewheat crust is used to enclose the fragrant spinach and feta filling of these pastries.