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Peach Galette

Author: Marcy Masumoto

Strawberry Napoleons

Author: David Wells

Butter Pie Crust

Butter Pie Crust

Beef and Potato Pasties

The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason-it's...

Author: Sam Worley

Danish Pastry Braid

When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on her television show. There Ojakangas demonstrated...

Author: Beatrice Ojankangas

Overnight Waffles

This waffle recipe from Mark Bittman's How to Bake Everything requires an overnight rise from yeast, resulting in the most flavorful breakfast pastry possible.

Author: Mark Bittman

French Crullers

Author: Lara Ferroni

Belgian Style Yeast Waffles

This classic recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture.

Author: King Arthur Baking Company

Sweet Ricotta Pastries

Author: Gina Marie Miraglia Eriquez

Grandma Douglas's Schnecken

Author: Tom Douglas

Extra Flaky Pastry Dough

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that's in season (or arm's reach).

Author: Carla Lalli Music

Chocolate Hazelnut Napoleons

Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.

Author: Lillian Chou

Yorkshire Puddings

Author: Mary McCartney

Fruit Galette

All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.

Author: Lukas Volger

Gyoza (Japanese Dumplings)

Author: Sachie Nomura

Chocolate Truffles

Author: Jacques Torres

Chocolate Raspberry Soufflé

Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...

Author: Katherine Sacks

Croissant Dough

It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make...

Author: Nancy Silverton

BA's Best Morning Buns

Cinnamon and brown sugar, combined with cardamom, honey, and orange zest, produce the most aromatic, tender, and tasty version of breakfast rolls.

Author: Claire Saffitz

Jelly Doughnuts

Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.

Chocolate Filled Croissants (Pains au Chocolat)

It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.

Author: Nancy Silverton

Flaky Cream Cheese Pie Crust

This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being...

Author: Rose Levy Beranbaum

Cheats Rough Puff Pastry Recipe from The Great British Baking Show It Works!

This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts, and savory pies.

Author: Paul Hollywood

Cardamom Knots

These Swedish morning buns, also known as *Kardemummabullar*, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.

Author: Martha Collison

Zeppole with Chocolate Sauce

Author: Ethan Stowell

Pumpkin Custard Profiteroles With Maple Caramel

Pumpkin Custard Profiteroles With Maple Caramel

Linzertorte

Author: Trude Reder