
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…

A loose batter of fine semolina, plain flour, yeast, sugar and warm water rests until bubbly

A generous and warming autumnal crumble featuring tart cranberry, fragrant quince, and sweet apples, crowned with a…

Where classical Turkish baklava layers walnut or pistachio between many sheets of filo, this version rolls each sheet…

Basbousa is the Egyptian semolina cake that lives at every neighbourhood bakery, sold in golden diamond-shaped slices…

Brevas con arequipe is the kind of Colombian dessert that takes ten minutes of work and produces something that looks…

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…

Strawberries are hulled and quartered (or sliced thick)

Ground almonds, icing sugar, salt mix together

Baklava is the great pan-Mediterranean dessert claimed by every cuisine from Istanbul to Athens, but the Greek version…

Khoya (or a milk-powder shortcut) blends with a small amount of plain flour, semolina, baking powder and ghee to a smooth, soft dough

A loose batter of plain flour, gram flour, yoghurt and water ferments 8-12 hours at room temperature (or 24 hours in the…

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

A round shallow pan is lined with melted-butter-soaked kataifi (shredded filo), tossed until every strand is gilded

Knafeh muffins are the individual portion version of the classical knafeh Nabulsi, the cheese-and-shredded-filo dessert…