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Phyllo dough gives this dessert a crisp texture that contrasts nicely with the smooth lemon filling.

Softer than most, this version of the flavored dessert ice is spooned rather than scraped into dishes; they should be well chilled.

Active time: 10 min Start to finish: 45 min

(GRANITA DI LAMPONE) Sicily's Arab conquerors were on to something when they chilled sarbat (sweet fruit syrups) with snow from Mount Etna. The evolution from chilled syrup to frozen syrup-granita-was only a matter of time. Granita is still very popular in Sicily, where the most common kinds are coffee and lemon. But it is also enjoyed throughout Italy in a host of other flavors. A big plus to this refreshing ice is that it is prepared without an ice cream maker.

This recipe is an accompaniment for Peach Baked Alaskas with Spiced Peaches and Raspberries.

We used a wire mesh cooling rack to form the decorative pattern on this pastry, but any metal cooling rack can be used. Also, if you have a small rack that cannot cover all the pastry at once, you will need to bake it in batches.

Can be prepared in 45 minutes or less.

Also called bimuelos, these are a typical Sephardic Hanukkah dessert. The oil in which they are deep-fried commemorates the time during the second century B. C. when a vial of oil, enough for only one day, is said to have burned in the Temple for eight days after the Jews' victory over their Syrian oppressors.

This chilled dessert is a variation on summer pudding, that quintessential English sweet made with soft fruits such as raspberries and blackberries.

This dessert comes from Boulevard restaurant in San Francisco, California. The pastry chef, Karen Shaw, created the treat.

This recipe was created to accompany Strawberry-Rhubarb "Courting" Cake.

A favorite Christmas drink is transformed into this lovely custard.

To create a basket-weave design, follow the instructions at the bottom of the recipe.

You can use Meyer lemons in this cake for a lighter, more floral flavor.