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pastry of the week
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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.
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.
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Lifestyle
Early. Very early.
Recipes
This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created. We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom of the pastry from getting too browned during baking.
Recipes
The pastry puffs can be baked a day in advance and kept in an airtight container at room temperature. If they soften, place them on a baking sheet and reheat in a 300-degree oven for about ten minutes to restore their crispness. Let them cool completely before filling with ice cream. Allow three profiteroles per person.
Recipes
This dessert of puff pastry layers sandwiched with a thick cream filling is even richer than its French cousin, the Napoleon.
Recipes
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.
Recipes
A pissaladière is a crisp, flaky pizza-like pastry popular in the south of France. This version is made with prepared puff pastry, then topped with the traditional olives and anchovies. Here it is made as one rectangular tart, though you can make individual ones as well. The onions are roasted in the oven until soft, jammy, and a bit smoky. If you don’t have oven-roasted tomatoes in your pantry, sun-dried tomatoes packed in olive oil can be substituted. My favorite element is the grated dried goat cheese at the end.
Recipes
This classic tart has a filling of frangipane (an almond-flavored cream) and caramelized pears enclosed between two layers of puff pastry. The tart is named for the French town in which it was created. It is best eaten the day it is baked.
Easy
Recipes
Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.
4.6
(4.59)
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://fresh-shape.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://fresh-shape.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://fresh-shape.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.