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pastry of the week
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(114)
Recipes
This celebratory French tart is baked for the Feast of the Epiphany in the first month of the new year. Here it’s made easy for home bakers with frozen puff pastry.
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Lifestyle
Early. Very early.
Quick
Recipes
This recipe originally accompanied Madame Quiche's Quiche Au Fromage .
This pastry is short, buttery, and wonderfully easy to put together. I make it in the food processor, for the less it is touched by warm hands, the shorter and flakier it will be. Be sure to let the pastry rest at least one hour at room temperature, so it is easy to roll out, then chill it before baking.
Recipes
This dessert of puff pastry layers sandwiched with a thick cream filling is even richer than its French cousin, the Napoleon.
Easy
Recipes
These savory hand pies are flaky, melty, and, thanks to a package of frozen puff pastry and sliced deli ham and cheese, really simple to assemble.
4.5
(4.5)
Recipes
Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.
Easy
Recipes
Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.
4.6
(4.59)
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Recipes
Store-bought puff pastry rises to the occasion in these easy appetizers, dramatic desserts, and more.
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Restaurants
From avant-garde croissant stacks to updated Eastern European classics, a guide to the sweetest sweets in the dessert wonderland of San Francisco
Recipes
The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.
Recipes
When this buttery, flakey puff pastry comes out of the oven, chances are you'll be shocked to remember you made it yourself.
4.6
(4.6)
Recipes
Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny bits of work divided up over time.
This recipe is an accompaniment for Beef and Guinness Pies .
Articles
(117)
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Culture
No, it's not the result of a spurned lover, just puff pastry
Bon Appétit
Culture
Introducing the most stunning and delectable Christmas mascot you've ever beheld: B. Patisserie's Buche de Noel
Bon Appétit
Culture
When turning the beloved camping snack into a tart, Charlotte Druckman says keep it simple: chocolate, fluff, and graham-cracker crust
Bon Appétit
Cooking
You’re one frozen box away from a party.
Kendra Vaculin
There's nothing like a Wednesday night treat to get you through the mid-week slump.
Lucy Madison
Videos
(270)
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Bon Appétit spends the morning with oven master May Nguyen at Breadbelly, San Francisco’s acclaimed Asian-American bakery. Every morning, May races against the clock to bake, finish, and garnish hundreds of pastries before sunrise. Discover how kaya buns, croissants, milk bread, black sesame pastries, and more come together in just 2.5 hours.
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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“We make about 13 to 14,000 cookies every week. For wholesale it's about 28,000 items weekly. We can get all of these things done with planning, a great team, and really big mixers.” Bon Appetit spends a day on the line with Brianna Fortiz, pastry chef at The Good Batch in Brooklyn, a small bakery that also operates as a mini factory for 200 wholesale clients in New York.
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://shape-flow.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://shape-flow.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://shape-flow.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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Return to your childhood with class and try our Croque Monsieur recipe!
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“In a tasting menu restaurant, everybody gets a dessert. So if you have 80 a day, you gotta have 80 desserts a day. We have to be very fast. There's only a couple of other restaurants in the city that has two Michelin stars.” Go behind the scenes at Providence with pastry chef Mac Daniel Dimla for a day crafting decadent desserts in the heart of Hollywood.