A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708 of Martha Bakes.
Sugar and spice and everything nice—that's what these special pastries are made of. They start with biscuit dough, which is flattened out and dusted with plenty of sugar and cinnamon. Then it's rolled up, sliced, sprinkled with coarse sugar for extra sparkle and crunch, and baked until flaky and golden brown.
Busy times call for easy desserts that have a sweet simplicity, like these flaky apple-cinnamon pastries. For our streamlined strudel, we folded convenient store-bought puff pastry around a four-ingredient filling of sauteed fruit.
There is very little white sugar in these not-just-for-breakfast buns -- but you won't miss it. Honey imparts its smooth, mellow sweetness to every component: the rich, buttery dough, the tangy creme fraiche filling, and the appealingly sticky topping.
Our simplified version of the classic layered pastry calls for store-bought phyllo dough.
True to its Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused dough for the shells is rolled with a pasta maker (another nod to the old country) and then lightly fried and dipped in chocolate and pistachios. The result? A dessert that is delizioso.
The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.
Coffee-Filled Cream Puffs with Chocolate Glaze
Freshly brewed espresso amps up the rich pastry cream that's piped into these delicate puffs. Martha made this recipe on episode 611 of Martha Bakes.
French Butterfly Cookies (Papillons)
Known for their caramelized exterior and multitude of flaky layers within, these French treats call for just two ingredients: puff pastry and sugar.