Author: Annalise Roberts
Author: Joan Nathan
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
Author: David Kamen
Author: Eleni Theos Stelter
You can fill this tart shell with your choice of sweet or savory fillings-from cheeses, to roast vegetables, to stone fruits.
Author: Donna Hay
Author: Michael Presnal
Author: Katie Brown
Figs soak up a Marsala wine caramel sauce as this tarte Tatin-inspired dessert bakes in the oven.
Author: nigel slater
Author: Reyna Simnegar
Author: Mark Russ Federman
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
Author: Sarah Kagan
Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake.
Author: Claire Saffitz
This version of the flaky holiday pastry is made with a cream cheese dough and stuffed with quince paste, walnuts, and cinnamon.
Author: Yotam Ottolenghi
Author: Judith Jones