Pastries

All Pastries Recipes

This page lists all recipes for pastries- tarts, pies, laminated dough and phyllo pasty recipes.

  • Classic Apple Pie

    Classic Apple Pie

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    Last modified:

    Classic apple pie recipe that you just can’t stop eating. It is made of all-butter pie crust, which is not sweet, and feels and tastes like puff pastry. There are many types of pie crusts available out there, however they all share the same principles: The amount of fat is very high compared to the… Read More


  • Lemon Berries Tart

    Lemon Berries Tart

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    Last modified:

    This no bake, Lemon Berries Tart recipe was made during the time I had been waiting for my replacement oven to arrive. Well, assuming you are not freeze-storing genoise layers (like I do), then it is 100% non-baked dessert. But this layer is totally optional. I was going for a non-baked dessert that is not… Read More


  • Matcha Crepe Cake

    Matcha Crepe Cake

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    Last modified:

    Matcha crepe cake, because you must try it at least once, sometimes. Looking back, I could’ve made this cake more interesting, but maybe in this case simplicity is a winner, because the cake was devoured completely by people who have never even tasted matcha before.   First published: Last modified: Matcha Crepe Cake: Equipment: Cooking… Read More


  • Pasteis De Nata (Egg Tart)

    Pasteis De Nata (Egg Tart)

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    Last modified:

    Pasteis De Nata Recipe- also known as “egg tart”. To be honest, the filling tastes a little bit of crème Brulé. yes, there’s some dough lamination in order, but don’t let that stop you from making this freakishly delicious pastry. Instead of folding a butter block into the dough, I’m evenly spreading softened butter all… Read More


  • Homemade Phyllo dough Potato Burekas

    Homemade Phyllo dough Potato Burekas

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    Last modified:

    My recipe for homemade phyllo dough was already published, and for the upcoming Shavuot, I’m making a potato burekas from it. So, here’s my recipe for one of the most delicious burekas I’ve ever made:  Homemade Phyllo dough Potato Burekas. You can also use storebought phyllo dough, however; The potato filling I’m using is very… Read More


  • Homemade Gluten Free Puff Pastry Cheese Burekas

    Homemade Gluten Free Puff Pastry Cheese Burekas

    First published:

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    I made this homemade Puff Pastry Cheese Burekas for the upcoming Shavuot. If you never had the chance to make puff pastry dough at home, you’ve got to at least give this version a try, as it is quick and doesn’t require folding a butter block into the dough. This is the gluten free version… Read More


  • Homemade Puff Pastry Cheese Burekas

    Homemade Puff Pastry Cheese Burekas

    First published:

    Last modified:

    I made this recipe for homemade Puff Pastry Cheese Burekas for the upcoming Shavuot. If you never had the chance to make puff pastry dough at home, you’ve got to at least give this version a try, as it is quick and doesn’t require folding a butter block into the dough. I’ve also made a… Read More


  • Gluten Free Cream Puffs

    Gluten Free Cream Puffs

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    Gluten free cream puffs recipe, that are made with rice flour only, without having to purchase any store-bought flour blend. The more I am experimenting with rice flour, the more I discover its potential in gluten free baking. I’ve listed down all tips and tricks I know in order to get the best cream puffs,… Read More


  • Gluten Free Pancakes

    Gluten Free Pancakes

    First published:

    Last modified:

    This is my version for gluten free pancakes, without even feeling any difference. The pancakes turns out fat, fluffy and airy, and I even cooked it with some Nutella inside it. It was a dream, let me tell you. I’ve added explanations and all my previously provided tips for the perfect pancakes, to this recipe… Read More


  • Midye Baklava (Shells Baklava)

    Midye Baklava (Shells Baklava)

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    Last modified:

    Midye Baklava is an original Turkish sweet treat, and is probably one of most beautiful shapes a baklava can have. It is shaped like shells, and originally it is made with pistachio filling and semolina cream. I have used a storebought filo dough, but its main disadvantage is that it dries and crumbles quite fast… Read More


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