20 Delicious Pastry Recipes for Sweet Lovers

Calling all sweet tooths and baking enthusiasts! If you’re dreaming of flaky, buttery pastries that melt in your mouth, you’re in the right place. Our roundup of 20 Delicious Pastry Recipes for Sweet Lovers is your golden ticket to dessert heaven. From classic croissants to innovative twists, these recipes promise to delight your taste buds and impress at any gathering. Ready to roll up your sleeves and bake some magic? Let’s dive in!

Classic French Croissants

There’s nothing quite like the buttery, flaky layers of a homemade Classic French Croissant. Perfect for a leisurely weekend breakfast or a fancy brunch, these croissants are worth every minute of preparation.

Ingredients

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp active dry yeast
• 1 1/4 cups whole milk, warmed
• 1 tsp salt
• 1 1/4 cups unsalted butter, chilled
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 4 cups all-purpose flour, 1/3 cup granulated sugar, 1 tbsp active dry yeast, and 1 tsp salt. Gradually add 1 1/4 cups whole milk, warmed, until a dough forms.
2. Knead the dough on a floured surface for 5 minutes, then cover and let it rise for 1 hour or until doubled in size.
3. Roll out the dough into a large rectangle. Spread 1 1/4 cups unsalted butter, chilled, over two-thirds of the dough, then fold the unbuttered third over the middle and the opposite end over that, like a letter.
4. Chill the dough for 30 minutes, then roll out and fold again. Repeat this process 3 more times, chilling between folds.
5. After the final fold, roll the dough to 1/4 inch thickness and cut into triangles. Roll each triangle from the base to the tip to form croissants.
6. Place croissants on a baking sheet, cover, and let rise for 1 hour. Preheat oven to 400°F.
7. Brush croissants with 1 beaten egg and bake for 15-20 minutes until golden and puffed.

The secret to these croissants’ irresistible flakiness lies in the meticulous layering of butter and dough, creating those signature airy pockets.

Tip: For an extra glossy finish, brush the croissants with a second coat of egg wash halfway through baking.

Homemade Danish Pastries

There’s nothing quite like the buttery, flaky layers of a homemade Danish pastry to start your morning off right. This recipe is surprisingly simple, letting you bring a touch of European bakery charm to your kitchen.

Ingredients

• 1 cup warm milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 large eggs, room temperature
• 4 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1/2 cup your favorite jam or preserves
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, combine warm milk, yeast, sugar, and salt. Let sit for 5 minutes until frothy.
2. Add eggs and 2 cups of flour to the yeast mixture, stirring until combined. Gradually add remaining flour until a soft dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes. Roll out into a large rectangle.
4. Dot the dough with cubed butter, fold into thirds, and roll out again. Repeat this process 3 more times, chilling dough for 30 minutes between folds.
5. Preheat oven to 375°F. Roll dough to 1/4-inch thickness and cut into squares. Spoon 1 tbsp jam into the center of each square, fold corners to the center, and pinch to seal.
6. Place pastries on a baking sheet, brush with beaten egg, and bake for 20 minutes until golden and puffed.

The secret to these pastries’ irresistible texture lies in the meticulous layering of butter and dough, creating those signature flaky layers that shatter with each bite.

Tip: For an extra glossy finish, brush the pastries with a simple syrup immediately after baking.

Easy Apple Turnovers

These Easy Apple Turnovers are your ticket to a flaky, fruit-filled dessert that’s as fun to make as it is to eat. Perfect for a cozy weekend baking project!

Ingredients

• 2 cups peeled, diced apples (about 2 medium apples)
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 package (17.3 oz) frozen puff pastry, thawed
• 1 large egg, beaten
• 1 tablespoon water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix the diced apples, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, 1 tablespoon lemon juice, and 1 tablespoon cornstarch until the apples are evenly coated.
3. Roll out the thawed puff pastry on a lightly floured surface into a 12-inch square. Cut into 4 equal smaller squares.
4. Divide the apple mixture evenly among the centers of the squares. Fold each square diagonally over the filling to form a triangle, pressing the edges with a fork to seal.
5. In a small bowl, whisk together the beaten egg and 1 tablespoon water. Brush this mixture over the tops of the turnovers.
6. Bake at 400°F for 25 minutes, or until the turnovers are puffed and golden brown.

The magic of these turnovers lies in their contrast: the crisp, buttery pastry against the soft, spiced apple filling. It’s a simple trick that never fails to impress.

Tip: For an extra glossy finish, brush the baked turnovers with a little maple syrup while they’re still warm.

Chocolate Filled Pastries

Imagine biting into a flaky, buttery pastry only to discover a rich, molten chocolate center—these Chocolate Filled Pastries are a dream come true for any chocolate lover.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/2 cup cold water
• 1 cup dark chocolate chips
• 1 tablespoon powdered sugar (for dusting)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Add 1 cup cold, cubed unsalted butter and use your fingers to blend until the mixture resembles coarse crumbs.
2. Gradually add 1/2 cup cold water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat oven to 400°F. Roll out the dough on a floured surface to 1/4-inch thickness. Cut into 4-inch squares.
4. Place 1 tablespoon dark chocolate chips in the center of each square. Fold the dough over the chocolate to form a triangle, sealing the edges with a fork.
5. Bake on a parchment-lined tray for 25 minutes until golden. Let cool slightly, then dust with 1 tablespoon powdered sugar.

The magic of these pastries lies in the contrast between the crisp exterior and the gooey chocolate heart, making them irresistible straight from the oven.

Tip: For an extra chocolatey experience, serve warm with a scoop of vanilla ice cream.

Strawberry Cream Cheese Danish

Nothing says weekend brunch like a homemade Strawberry Cream Cheese Danish, with its flaky layers and sweet, creamy filling.

Ingredients

• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1 egg, beaten (for egg wash)
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the softened cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth.
3. Roll out the puff pastry on a lightly floured surface to a 10×10 inch square. Cut into 4 smaller squares.
4. Spread the cream cheese mixture in the center of each square, leaving a border. Top with diced strawberries.
5. Fold the corners of each square towards the center, slightly overlapping. Brush the pastry with beaten egg.
6. Bake for 15-18 minutes until golden and puffed. Let cool slightly, then dust with 1 tbsp powdered sugar.

The contrast of the tangy cream cheese with the sweet strawberries and buttery pastry is simply irresistible. Perfect for when you want to impress with minimal effort.

Tip: For an extra glossy finish, brush the baked danishes with a little warmed apricot jam.

Blueberry Lemon Scones

Start your morning with these delightfully tangy Blueberry Lemon Scones, bursting with fresh flavors and a tender, buttery crumb.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup fresh blueberries
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 1/2 cup heavy cream, 1 large egg, 1 tsp vanilla extract, and 1 tbsp lemon zest.
5. Gently fold the wet ingredients into the dry ingredients until just combined, then carefully fold in 1 cup fresh blueberries and 1 tbsp lemon juice.
6. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.

The lemon zest and juice give these scones a bright, citrusy punch that perfectly complements the sweet blueberries, making them irresistible straight from the oven.

Tip: For extra tender scones, handle the dough as little as possible and keep all ingredients cold until baking.

Puff Pastry Cinnamon Rolls

Imagine pulling apart layers of flaky puff pastry swirled with cinnamon sugar—these rolls are a game-changer for breakfast or dessert.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/4 cup granulated sugar
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, melted
• 1/2 cup powdered sugar
• 1 tbsp milk

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface. Brush evenly with 2 tbsp melted butter.
3. In a small bowl, mix 1/4 cup granulated sugar and 2 tsp cinnamon. Sprinkle evenly over the buttered pastry.
4. Starting from one long side, tightly roll the pastry into a log. Cut into 8 even slices with a sharp knife.
5. Place the slices cut-side up on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes until puffed and golden.
6. While the rolls bake, whisk together 1/2 cup powdered sugar and 1 tbsp milk until smooth. Drizzle over warm rolls before serving.

The magic of puff pastry means no yeast or rising time—just quick, buttery layers with a crisp exterior and soft, cinnamon-filled center.

Tip: For extra gooey rolls, add a sprinkle of brown sugar with the cinnamon mixture before rolling.

Savory Spinach and Feta Pastry

These Savory Spinach and Feta Pastries are a flaky, cheesy delight that come together with just a handful of ingredients, perfect for impressing guests or treating yourself.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup ricotta cheese
• 1 egg, beaten
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix together the chopped spinach, feta cheese, ricotta cheese, olive oil, garlic powder, salt, and black pepper until well combined.
3. Roll out the thawed puff pastry on a lightly floured surface and cut into 4 equal squares.
4. Divide the spinach and feta mixture evenly among the squares, placing it in the center of each.
5. Fold the corners of each square towards the center, pinching the edges slightly to seal, creating a rustic look.
6. Brush the tops of the pastries with the beaten egg for a golden finish.
7. Bake for 20-25 minutes, or until the pastries are puffed and golden brown.

The contrast between the creamy filling and crisp pastry makes these pastries irresistibly good, with a hint of garlic that elevates the flavors beautifully.

Tip: For an extra flavor boost, sprinkle a little extra feta on top before baking.

Raspberry Almond Pastry Pockets

These Raspberry Almond Pastry Pockets are the perfect blend of sweet and nutty, wrapped in a flaky crust that’s sure to impress.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup raspberry jam
• 1/4 cup almond flour
• 2 tbsp sliced almonds
• 1 egg, beaten
• 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12-inch square. Cut into 4 equal squares.
3. Spread 2 tbsp of raspberry jam in the center of each square, leaving a 1-inch border around the edges.
4. Sprinkle 1 tbsp of almond flour over the jam on each square, then top with a sprinkle of sliced almonds.
5. Fold the pastry over the filling to form a triangle, pressing the edges with a fork to seal. Brush the tops with beaten egg and sprinkle with granulated sugar.
6. Bake for 15-20 minutes, until the pastry is golden and puffed. Let cool slightly before serving.

The combination of tart raspberry and crunchy almonds creates a delightful contrast in every bite, making these pockets a standout treat.

Tip: For an extra glossy finish, brush the baked pockets with a little more jam while they’re still warm.

Peach Cobbler Pastry

Nothing says summer like a warm, bubbly peach cobbler pastry, with its buttery crust and juicy peach filling. It’s the perfect dessert to bring to a picnic or enjoy on a lazy afternoon.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 4 cups fresh peaches, peeled and sliced
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
2. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Cut in 1 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Divide in half, shape into discs, wrap in plastic, and chill for 30 minutes.
3. In another bowl, toss 4 cups fresh peaches with 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1 tablespoon lemon juice until well coated.
4. Roll out one dough disc to fit the pie dish. Place the dough in the dish, add the peach mixture, then roll out the second disc to cover the top. Seal the edges, cut slits in the top, and brush with the beaten egg.
5. Bake at 375°F for 45 minutes, or until the crust is golden and the filling is bubbly.

The magic of this peach cobbler pastry lies in the contrast between the flaky, buttery crust and the sweet, spiced peaches, creating a dessert that’s as satisfying to make as it is to eat.

Tip: For an extra golden crust, brush the top with a little cream before baking.

Glazed Donut Pastry

There’s nothing quite like the sweet, comforting embrace of a homemade glazed donut pastry, perfect for those lazy weekend mornings or as a sweet treat any time of day.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp milk (for glaze)

Instructions

1. Preheat your oven to 375°F and grease a donut pan with non-stick spray.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup milk, 2 tbsp melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
7. While the donuts cool, whisk together 1 cup powdered sugar and 2 tbsp milk to create a smooth glaze.
8. Dip each donut into the glaze, then set aside on a wire rack to let the glaze set.

The magic of these glazed donut pastries lies in their light, cakey texture paired with the sweet, crackly glaze—a match made in heaven.

Tip: For an extra flavor boost, add a pinch of cinnamon or nutmeg to the dry ingredients.

Pumpkin Spice Pastry Twists

These Pumpkin Spice Pastry Twists are the perfect blend of flaky pastry and warm autumn spices, offering a delightful treat that’s as fun to make as it is to eat.

Ingredients

• 1 sheet puff pastry, thawed
• 1/4 cup pumpkin puree
• 2 tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1 egg, beaten (for egg wash)
• 2 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface into a 10×12 inch rectangle.
3. Spread the pumpkin puree evenly over the pastry, then sprinkle with brown sugar, pumpkin pie spice, and cinnamon.
4. Fold the pastry in half lengthwise, then cut into 1-inch strips. Twist each strip a few times and place on the prepared baking sheet.
5. Brush the twists with the beaten egg and sprinkle with granulated sugar.
6. Bake for 15-18 minutes, or until golden and puffed. Let cool slightly before serving.

The magic of these twists lies in their layers—each bite reveals a buttery crunch followed by the soft, spiced pumpkin center.

Tip: For an extra glossy finish, brush the twists with a simple syrup (equal parts water and sugar, heated until dissolved) right after baking.

Cherry Cheese Pastry Braid

This Cherry Cheese Pastry Braid is a show-stopping treat that combines sweet cherries and creamy cheese in a flaky pastry, perfect for brunch or a fancy breakfast.

Ingredients

• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 cup cherry pie filling
• 1 egg, beaten
• 1 tbsp coarse sugar, for sprinkling

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the cream cheese, 1/4 cup granulated sugar, and vanilla extract until smooth.
3. Roll out the puff pastry on the prepared baking sheet. Spread the cream cheese mixture down the center third of the pastry, then top with cherry pie filling.
4. Cut slits along the sides of the pastry at 1-inch intervals. Fold the strips over the filling, alternating sides to create a braid effect.
5. Brush the pastry with the beaten egg and sprinkle with 1 tbsp coarse sugar.
6. Bake for 25 minutes, or until the pastry is golden and puffed.

The contrast between the tangy cream cheese and sweet cherries, wrapped in a buttery pastry, makes every bite irresistible.

Tip: For an extra glossy finish, brush the baked braid with a simple syrup made of equal parts water and sugar.

Lemon Meringue Pastry Cups

These Lemon Meringue Pastry Cups are a delightful twist on the classic pie, offering individual servings that are as fun to make as they are to eat.

Ingredients

• 1 package (2.1 oz) frozen mini phyllo cups (15 count)
• 1/2 cup lemon curd
• 2 large egg whites
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar

Instructions

1. Preheat your oven to 350°F. Arrange the phyllo cups on a baking sheet.
2. Spoon 1 teaspoon of lemon curd into each phyllo cup.
3. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, beating on high until stiff, glossy peaks form.
4. Pipe or spoon the meringue over the lemon curd in each cup, covering it completely.
5. Bake for 10-12 minutes, or until the meringue is lightly golden.
6. Let cool for 5 minutes before serving. The contrast between the crisp phyllo, tangy lemon, and sweet, fluffy meringue is simply irresistible.

Tip: For an extra touch of elegance, lightly torch the meringue tops before serving for a beautiful, toasted finish.

Caramel Apple Pastry Squares

These Caramel Apple Pastry Squares are the perfect blend of sweet, tart, and buttery, making them an irresistible treat for any occasion.

Ingredients

• 1 sheet puff pastry, thawed
• 2 medium apples, peeled and thinly sliced
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup caramel sauce
• 1 tbsp unsalted butter, melted
• 1 tbsp all-purpose flour (for dusting)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the puff pastry into a 10×10 inch square. Transfer to the prepared baking sheet.
3. In a bowl, toss the apple slices with 1/4 cup granulated sugar, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until evenly coated.
4. Arrange the apple slices over the puff pastry, leaving a 1-inch border around the edges. Drizzle with 1/4 cup caramel sauce and brush the edges with 1 tbsp melted butter.
5. Bake for 25 minutes, or until the pastry is golden and puffed.
6. Let cool for 5 minutes before slicing into squares. Serve warm with an extra drizzle of caramel sauce if desired.

The flaky puff pastry base contrasts beautifully with the soft, spiced apples, while the caramel adds a luxurious finish.

Tip: For an extra crunch, sprinkle chopped pecans over the apples before baking.

Banana Cream Pastry Napoleon

Indulge in the layers of creamy banana goodness and crisp pastry with this Banana Cream Pastry Napoleon, a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 sheet puff pastry, thawed
• 2 large bananas, sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup banana pudding mix
• 1 1/2 cups cold milk

Instructions

1. Preheat your oven to 400°F. Cut the puff pastry into 6 equal rectangles and place them on a baking sheet. Bake for 15 minutes until golden and puffed. Let cool.
2. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
3. In another bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes. Fold in half of the whipped cream to lighten the pudding.
4. To assemble, split each pastry rectangle in half horizontally. Spread a layer of banana pudding mixture on the bottom half, top with banana slices, then a dollop of whipped cream. Place the top half of the pastry on top. Repeat with remaining pastries.
5. Dust with additional powdered sugar before serving for an extra touch of sweetness.

The contrast between the flaky pastry, smooth cream, and fresh bananas creates a dessert that’s both elegant and comforting.

Tip: For an extra decadent twist, drizzle each Napoleon with caramel sauce before serving.

Maple Pecan Pastry Bites

These Maple Pecan Pastry Bites are the perfect blend of sweet and nutty, wrapped in a flaky pastry that’s sure to impress at your next brunch or coffee gathering.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/2 cup pecans, finely chopped
• 1/4 cup pure maple syrup
• 2 tbsp brown sugar
• 1 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry on a lightly floured surface and cut into 12 equal squares.
3. In a small bowl, mix together the finely chopped pecans, pure maple syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.
4. Place a teaspoon of the pecan mixture in the center of each pastry square. Fold the corners to the center, pressing lightly to seal.
5. Brush the tops of the pastry bites with the beaten egg for a golden finish.
6. Bake at 400°F for 15-18 minutes, or until the pastry is puffed and golden brown.

The combination of flaky pastry with the gooey, nutty filling creates a delightful contrast in every bite, making these bites irresistibly moreish.

Tip: For an extra glossy finish, brush the baked pastry bites with a little more maple syrup as soon as they come out of the oven.

Chocolate Hazelnut Pastry

Indulge in the rich, nutty flavors of this Chocolate Hazelnut Pastry, a decadent treat that’s surprisingly simple to whip up at home.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup chocolate hazelnut spread
• 1 egg, beaten
• 1 tbsp granulated sugar
• 1/4 cup chopped hazelnuts

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 10×12 inch rectangle.
3. Spread the chocolate hazelnut spread evenly over the pastry, leaving a 1-inch border around the edges.
4. Sprinkle the chopped hazelnuts over the spread, then carefully roll the pastry from the long side into a log.
5. Cut the log into 1-inch slices and place them on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with granulated sugar.
6. Bake for 15-20 minutes, or until the pastries are puffed and golden brown.

The combination of flaky pastry, creamy chocolate hazelnut spread, and crunchy hazelnuts creates a texture and flavor contrast that’s irresistible.

Tip: For an extra glossy finish, brush the pastries with a simple syrup as soon as they come out of the oven.

Vanilla Bean Eclairs

There’s nothing quite like the classic elegance of a vanilla bean eclair, with its delicate choux pastry, rich vanilla cream, and glossy chocolate topping. Perfect for impressing guests or treating yourself, this recipe demystifies the process for home cooks.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups whole milk
• 1 vanilla bean, split and seeds scraped
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 large egg yolk
• 2 tbsp unsalted butter
• 4 oz semisweet chocolate, chopped
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1/4 tsp salt, and 1 tbsp granulated sugar. Bring to a boil over medium heat.
3. Add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball. Remove from heat and let cool slightly.
4. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Transfer to a piping bag fitted with a large round tip.
5. Pipe 4-inch logs onto the prepared baking sheet. Bake for 25 minutes until golden and puffed. Let cool on a wire rack.
6. For the filling, heat 2 cups whole milk and the seeds from 1 vanilla bean in a saucepan until simmering. In a bowl, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1 large egg yolk. Gradually whisk in the hot milk, then return to the saucepan. Cook over medium heat, stirring constantly, until thick. Remove from heat and stir in 2 tbsp unsalted butter. Let cool, then pipe into the eclairs.
7. For the glaze, place 4 oz semisweet chocolate in a bowl. Heat 1/2 cup heavy cream until simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth. Dip the tops of the eclairs in the glaze.

The real magic of these eclairs lies in the contrast between the crisp pastry and the silky vanilla cream, a texture play that’s sure to delight. Tip: For an extra shine, add a tablespoon of corn syrup to the chocolate glaze.

Mixed Berry Pastry Tart

Nothing says summer like a Mixed Berry Pastry Tart, bursting with juicy berries and nestled in a buttery, flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons ice water
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons cornstarch
• 1/4 cup granulated sugar (for berries)
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 375°F. In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pulse until mixture resembles coarse crumbs.
2. Add 3 tablespoons ice water, one tablespoon at a time, pulsing until dough comes together. Press dough into a disk, wrap in plastic, and chill for 30 minutes.
3. Roll out dough on a floured surface to a 12-inch circle. Transfer to a tart pan, trim edges, and prick bottom with a fork. Freeze for 15 minutes.
4. Line crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, bake for 5 more minutes until golden. Let cool.
5. Toss 2 cups mixed berries with 2 tablespoons cornstarch and 1/4 cup granulated sugar. Spread over crust. Fold edges over berries, brush with beaten egg, and sprinkle with 1 tablespoon turbinado sugar.
6. Bake at 375°F for 25-30 minutes until crust is golden and berries are bubbly. Cool before serving.

The contrast between the tart berries and sweet, crisp crust makes this dessert a showstopper at any picnic or potluck.

Tip: For an extra glossy finish, brush the baked tart with a little warmed apricot jam.

Conclusion

We hope this roundup of 20 Delicious Pastry Recipes for Sweet Lovers has inspired your next baking adventure! Each recipe is a ticket to a world of sweet, flaky goodness. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the joy. Happy baking!

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