This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. It has a purity of flavor that, while still quite sweet,...
Author: Melissa Clark
Everyone loves pie, but not everyone loves the sometimes-finicky task of making a traditional rolled-out pie crust. For them, there is this press-in crust made with just graham cracker crumbs, sugar, salt...
Author: The New York Times
Master pâte à choux (choux pastry dough) and a world of dreamy, airy desserts opens up to you: éclairs, croquembouches, profiteroles, gougères and even churros. Choux pastry dough is unique in that...
Author: Samantha Seneviratne
A pretty-in-pink version of the classic favorite, these éclairs are filled with a raspberry cream made with fresh and freeze-dried raspberries for concentrated flavor and a rosy hue. Trader Joe's and...
Author: Samantha Seneviratne
Einat Admony, the chef at Balaboosta, Taïm and Bar Bolonat, came up with a simplified version of baklava that was featured in "Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake." Instead...
Author: Margaux Laskey
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi. Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care. Serve the baklava warm...
Author: Yotam Ottolenghi
This sweet straddles East and West. Its name plays on French mille-feuille (mille-feuille means 1,000 leaves), but its structure follows the lines of Middle Eastern baklava. It's got layers of buttered...
Author: Dorie Greenspan
These pastry nests may look rather composed and restaurant-like, but don't be put off. It's just a case of making the various elements separately; a day in advance, if you like, in the case of the pears...
Author: Yotam Ottolenghi