Shortcrust or choux; filo or flaky – homemade pastry reigns supreme. If tight on time, substitute with store-bought and make a tart or turnover today.
Serve these sweet filo rolls with a scoop of thick cream for an easy midweek dessert. For an even faster recipe, fill the pastry with prepared chocolate tahini ...
Yum! Yum! Amazing for lunch, dinner, a picnic or even a sly snack. This tart stands on its own.
These tarts feature a very soft, light custard and a delicate, crumbly pastry that melts in your mouth. You will need a 12-hole (⅓-cup capacity) muffin pan for...
Danish pastries are possibly Denmark’s most well-recognized food specialty, even though it is Austria that should actually be credited for originally creating...
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.
The pie crust is made with olive oil and wholemeal flour, resulting in a nutty flavour that anchors the vegetables in this pie.
The classic French croissant is dark, flaky and buttery. While the dough laminating process is lengthy, it is completely satisfying, and the results are delicious.
Portuguese custard tarts are one of those pastries that I just can’t go past and I love their rustic beauty.
This classic American dessert combines banana, caramel, cream and chocolate in an easy make-ahead dessert. Make sure you it's chilled properly so the caramel...
This strudel is best eaten cold, several hours after it is made when the pastry has softened and wrapped itself around the silky apple purée. It is even better...
Golden buttery pastry with a cheesy green filling to boot - spanakopita is always worth getting excited over. The Chefs' Line