Although the standard type of quick puff pastry is not very time-consuming, this version, which uses a food processor to mix and adds a technique for rolling, rather than only folding the dough, is much faster.

Aside from being the Australian national dessert, a Pavlova also happens to be very low in fatdepending on how much whipped cream you us...

Are you looking for the perfect dessert to serve at a dinner party this summer? While a scoop of ice cream will always be appreciated on a hot day, consider serving frozen mousse for a more elegant treat. This recipe for Frozen Chocolate Mousse will be a creative twist on the traditional dessert and can be paired with fresh berries for a dessert that everyone will just love. This recipe has a few ideas for variations, which are included below.

You may have tried your hand at baking cake recipes from scratch, but what about attempting the Pavlova? This crisp cake is topped with fresh fruit and will be the perfect showstopper for your next dinner party. This delicate meringue cake honors the famous Russian ballerina Anna Pavlova (1882-1931). Pavlova performed in Perth for only one season, in 1929, to stellar reviews. A few years later the pastry chef at the hotel where she had stayed, the Esplanade, created this meringue and cream cake and named it after her, both because it is light and because it resembles a tutu. Today a Pav, as it is generally referred to in Australia, is that countrys national dessert par excellence.

There are many flavor and presentation variations for this traditional French Christmas log. I like this one because the chocolate cake a...

This is a popular bread to serve with butter for breakfast in Belgium, but it is also perfect to serve with tea or coffee in the afternoo...

Though these rich and satisfying cookies are a bit of a production to prepare, they are worth it.

This popular bread is what most people think of as “French bread.” These long, crisp, and crusty loaves are beloved and remembered by eve...

This good all-purpose crumb cake can be made with any juicy fresh fruit. Try substituting prune plums or pitted cherries for the apricots.

The flavor of bananas macerated in sugar and rum goes perfectly with caramel and buttery puff pastry. All the elements for this may be as...

This rich, delicate cake forms the basis for many filled, frosted, and glazed cakes. A good plain genoise is hard to beat-it has an elega...

This large braid is easier and quicker than forming individual Danish pastries. Though the beautifully woven top of the pastry looks comp...

Most chocolate mousses are high in calories, but it’s quite easy to make a delicious chocolate mousse that contains a fraction of the ori...

This dough is similar to both brioche aud croissant doughs, and is actually a combination of the two. The recipe is freely adapted from W...

Though the name sounds an exaggeration, you’ll agree that these brownies are absolutely out of this world.

These are the easiest and most impressive of all fried specialties. They are as sweet and creamy as a small cream puff filled with sweet...

Though this recipe calls for ground hazelnuts, almonds or pecans will work just as well. And the raspberry jam that sandwiches the rich ...

Though you may flavor these with any type of hot pepper, including cayenne or hot paprika, I like black pepper best. For the best flavor...

This is a rich and easy recipe given to me by Jayne Sutton of Darien, Connecticut. I’m proud to say that Jayne has been coming to my cla...

This is a fun recipe from my friends Jeff Yoskowitz and Gregg Golden, proprietors of Maurice Pastry, a successful New York wholesale bak...

This is a freestanding version of this classic cookie. The dough is piped out onto flat pans, rather than baked in a mold. I learned to ...

These are the beautifully smooth-topped pink macaroons you see at all the best pastry shops in Paris. It’s also possible to buy them in ...

Ganache, the classic chocolate and cream preparation, is perfect for filling cookies. This version, with a little butter and corn syrup ...

Though most of us think of fruit pies as having both a bottom and a top crust, this recipe is for an old-fashioned British pie, usually b...

Save this one for a fancy dinner party. No one will believe that it’s a low-calorie dessert. About fifteen years ago, I developed this re...

I think I could eat anything with a sweet crumb topping, but I especially love it when the crumbs are scattered over spicy blueberries. T...

I like to use this as an all-purpose tart and pie dough. It works equally well both when you want to bake the raw dough with a filling in...

Serving this tart is a breeze: Both the dough for the crust and the custard filling may be prepared the day before and refrigerated. On t...

A standard on restaurant menus in the past ten years or so, this sherbet deserves to be better known. The combination of tart-sweet grape...

Turn to these moist, chewy bars when you want the perfect snack. The dried cranberries add a tangy note that makes them really satisfying...

This recipe makes a great alternative to a hot, fudgy sauce. It is meant to be served after it has cooled completely to room temperature,...

This light and delicate yeast-risen cookie is a cross between a buttery bread stick and a caramelized puff pastry palmier. Torcettini wer...

I know this originally Hungarian cake only in its Viennese form. In Vienna, it is made from two thin layers of chocolate cake with a whip...

The braided shape of this loaf, used as the Jewish Sabbath and holiday bread, symbolizes the inseparable union of God and man. It is trad...

Fruit slices such as these made with pears are a standard in many pastry shops in France. Sometimes they are made with puff pastry, but t...

In 1988, when I was in Italy doing research for my book Great Italian Desserts, my friend Miriam Brickman joined me for some of the trave...

I’m always happy when these appear on a dim sum cart in a teahouse, and I knew I wanted to include them here, though my skill in Chinese ...

Krapfen is a general term encompassing all individual round pastries, whether fried or baked. A Spritz is a squirt; the term refers to th...

Crunchy poppy seeds and mellow orange flavor complement each other perfectly in this lovely Australian cake.

This recipe comes from Virginia Lo Biondo, my aunt Virginia’s sister-in-law. Mrs. Lo Biondo told me she got the recipe from a neighbor du...

This traditional french dessert probably got the name financier because of its richness. It is made with an unusual batter in which groun...

This strawberry roll is elegant in appearance but less rich than a roll covered with whipped cream rather than the light meringue.

This rich, delicate cake forms the basis for many filled, frosted, and glazed cakes. A good plain genoise is hard to beat—it has an elega...