Meet the pain suisse — the classic pastry you’ve probably never heard of.

This easy apple danish scores puff pastry rectangles into frames, fills them with apple pie filling, and bakes them golden in ...

Puff pastry and phyllo (alternatively spelled “filo” or “fillo” and often referred to as ”phyllo dough” on store-bought packages) are both doughs that can be used in sweet and savory applications to ...

Whether you’re walking through a Parisian boulangerie or an American bakery on a Saturday morning, there’s nothing as satisfying as seeing glass display cases overflowing with flaky ham and cheese ...

There is nothing better than a flaky crust loaded with juicy fruit and berries to pop in your mouth after dinner. Whether you ...

An alternative to pressing pastry dough into a tart tin or pie plate is to cut the rolled out dough into shapes to bake and use as lids and platforms to make freeform tarts. The simplest shapes are ...

Forget croissants. Let Claire Saffitz teach you how to make a showstopping Paris-Brest. By Claire Saffitz When I think of French pastry — before éclairs, before madeleines, before even the croissant — ...

When it comes to flaky, buttery pastry, I’m an equal opportunity eater, but that doesn’t mean that all flaky pastry is the same. Puff pastry and phyllo dough are two important flaky doughs. Both are ...