Pastries

This modern take on a classic French dessert saves time by using frozen puff pastry.

Just a few layers of phyllo make a pretty cup for the rich-tasting lemon custard. The leftover phyllo cups and filling can be stored separately and assembled the next day for an afternoon treat.

These tender biscuit-like pastries are sprinkled with Greek cheese just before baking.

Here's a classic spring dessert from Commander's Palace.

Be sure to order an uncut wheel of Brie ahead of time from a cheese shop or specialty foods store. The entire wheel is baked with a flavorful chutney; any leftover chutney is great with curries or roasts.

These muffins are at once light and chewy.

This cookie is popular in most of Eastern Europe. It features a tender pastry and, in this rendition, a delicious not-too-sweet cranberry and walnut filling. The cookies are formed by rolling up triangles of the pastry into small crescents.

Nourishing muffins that are nice for a snack or a quick breakfast.

Toasted sesame seeds and sautéed green onions add zip to these moist muffins. Serve them on their own or with butter and honey.

Traditional cinnamon buns are made with yeast, but our biscuit-dough buns are faster to make and just as delicious.

Try these alongside egg dishes at brunch or with soup and salad for lunch.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

The fragrant secret to this recipe from Delfina Studio Café is the rose water.

French for "crunch in mouth," a classic croquembouche is made with custard-filled cream puffs coated with caramel and stacked in a tall pyramid shape. Here, these chocolate-cream-filled puff pyramids are scaled down to individual servings and drizzled with a chocolate glaze.