
Apfelstrudel
Apfelstrudel is the Viennese-Bavarian pastry every German-speaking grandmother makes for Sunday afternoon coffee…
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Apfelstrudel is the Viennese-Bavarian pastry every German-speaking grandmother makes for Sunday afternoon coffee…

Milk and cream warm with sugar; saffron blooms in milk separately; egg yolks whisk with sugar to ribbons

Bienenstich (bee sting cake) is the German bakery classic with the brilliantly-named legend, supposedly invented by…

The New Orleans bread pudding, the warm dessert that lands on the table at the end of every Cajun Sunday lunch with a…

Sicily's most famous sweet, and the one you'll find on every pasticceria counter from Palermo to Catania

A dough rich in toasted sesame seeds, almond, aniseed, cinnamon, orange-flower water, melted butter and a touch of saffron rests for 1 hour

Dobos torte is the Hungarian patisserie showpiece, six paper-thin sponge layers sandwiched with chocolate buttercream…

Eszterházy torte is the Hungarian almond-meringue layer cake named for Prince Pál Antal Esterházy, the foreign minister…

Gado-gado is the Indonesian composed salad with peanut sauce, a plate of vegetables (raw and lightly-blanched), tofu…

A simple oil-based cake built around a generous pour of dark honey, brewed coffee for moisture and depth, and a quartet…

Semolina is mixed with melted butter and rested for 1 hour (hydrates fully)

Kuku sabzi is the Persian herb frittata of Nowruz (Persian New Year), a deep-green baked-egg dish packed with chopped…

Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine

The filling starts the night before: poppy seeds soak then simmer in milk and cook to a thick paste with honey, butter…

The Azerbaijani take on the pan-Caucasus pastry that goes by half a dozen names across the region

The construction trick is the frozen peanut butter slab: 1 cup of commercial peanut butter spread (the firm processed…