:max_bytes(150000):strip_icc()/Mille-Fuille-FT-Recipe1024-a3229fbcdc8e4a1983c5fa4487ce344c.jpeg "Bring Home the Bakery With These 22 Pro-Level Pastry Recipes")
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Walk into your favorite bakery shortly after opening time and the experience is nothing less than magical. There's the wafting aroma of caramelized sugar and browned butter, the opulence of a well-stocked display case, and the delicious anticipation of knowing you're about to bite into a transcendent, freshly made baked good. Now, imagine capturing this amazingness at home.
With our collection of bakery-worthy pastry recipes, you can create your own menu of tantalizing sweets and take pride in your ability to make them yourself in your own kitchen. From laminated delights like kouign amann and pain au chocolat to buttery financiers and cream-filled mille-feuille, we'll teach you the methods and techniques needed to bake up the pastries of your dreams.
Almond Croissants
Stuffed with brandy-tinged almond cream and topped with sliced almonds, these golden twice-baked croissants are worth every bit of effort. You'll need eight large day-old croissants to make them — homemade are especially delightful, but store-bought will also work.
Midsummer Fruit Tart
Greg Dupree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle
With its sugar cookie-like base and tangy, creamy cheesecake filling, Julia Child's classic tart is the perfect vehicle for showcasing whatever peak-season fruit you fancy.
Orange-Cardamom Butter Cakes with Rosewater Icing
The floral frosting for these delicate Sri Lankan cakes from cookbook author Ruwanmali Samarakoon-Amunugawa is perfumed with rosewater and orange blossom water; a drizzle of orange-laced raspberry jam offers a striking contrast.
Pain au Chocolat
Making pain au chocolat at home takes some dedication, but the payoff is huge. Your kitchen will smell amazing, and you'll have a whole dozen chocolate-filled croissants to savor and share.
Ham and Cheese Danish
This buttery ham and cheese pastry was inspired by 2022 F&W Best New Chefs Genie Kwon and Tim Flores, who serve the crowd-pleaser at Kasama in Chicago. A flaky pastry is topped with nutty Gruyère cheese sauce, salty ham, and crunchy turbinado sugar.
Brie Quiche
Rachel Marek / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
Catherine Pascal, co-proprietor of Domaine du Cellier aux Moines in Burgundy, prepares her luscious quiche with Chaource, a rich, buttery, semi-soft French cheese. That or Brie makes this a simple and delicious dish for a special brunch.
Mille-Feuille
Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Josh Hoggle
Also known as a Napoleon, this decadent stacked French dessert layers on the butter — first in the flaky puff pastry, then in the rich, vanilla-flecked pastry cream.
Chocolate French Crullers with Dried Raspberries and Fudge Glaze
Pastry chef Clarice Lam pipes rounds of cocoa-tinged choux dough and fries them to golden perfection to make her crunchy, airy crullers. They're dipped in a warm fudge glaze so the dried raspberries stick for a sweet-tart topping that's as tasty as it is beautiful.
Brown Butter–Pecan Cinnamon Rolls
Eva Kolenko
Toasty brown butter enriches both the cinnamon filling and icing for these decadent cinnamon rolls from F&W food editor Paige Grandjean.
Lemon Poppy Seed Muffins
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
For these irresistible muffins, the classic marriage of lemon and poppy seeds gets a little boost from honey in the glaze and black tea to soften and perfume the poppy seeds.
Fun and Fancy Macarons
Sarah Crowder / Food Styling by Drew Aichele
These pretty, party-ready macarons are sandwiched with homemade chocolate ganache, store-bought jam, apple butter, or firm caramel sauce and painted with edible shimmering luster dust. Make them ahead and stash them in the freezer.
Kouign Amann
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This buttery, flaky laminated pastry has plenty of salt to balance its caramelized exterior, plus a touch of cinnamon for a little extra interest. Start with your best European-style butter and you're already well on your way to re-creating this bakery favorite at home.
Cherry and Cream Cheese Kolaches
Cara Cormack
For these yeasted Czech pastries, a quick filling of summer's fresh sweet cherries is dolloped over lemon-scented cream cheese and sprinkled with buttery streusel. Feel free to use whatever jam you have on hand if you prefer not to make your own.
Miso Caramel-Apple Danish
With filling options more numerous than their flaky layers, Danish have legions of fans across the globe. This autumnal version of the classic cream cheese filling stars a sweet-meets-savory miso caramel brushed over layered slices of apple.
Sour Cherry Scones and Ginger-Marmalade Cream
Food & Wine / Photo by Jason Donnelly / Food Styling by Lauren Mcanelly / Prop Styling by Natalie Ghazali
Dried sour cherries and a bit of ground cardamom give these sophisticated yet simple cream scones their special flavor. Serve them with clouds of gingery whipped cream for a beautiful breakfast or teatime treat.
Pesto-and-Cheese-Stuffed Brioche Scrolls with Bacon-Tomato Jam
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Made with buttery brioche, homemade or store-bought basil pesto, and salty Asiago cheese, these still-warm scrolls are dolloped with smoky tomato-bacon jam for an intriguing pastry that toes the line between sweet and savory.
Chocolate Babka
Pastry chef Melissa Weller's sweet yeasted dough enriched with eggs and pure butter puts this babka in the brioche category. The treat gets extra flavor from cookie crumbs and a thick, luscious chocolate glaze.
Chocolate Cream and Orange Brioche Buns
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
Buttery-soft brioche envelops a filling of tangy orange marmalade and silky chocolate pastry cream; crunchy pearl sugar on top cradles a chocolate-dipped candied orange slice for a sweet treat that looks like it came straight out of the pastry case.
Vanilla-Sugar Conchas
Not unlike brioche, this Mexican pan dulce is enriched with plenty of butter and eggs; its crunchy vanilla crust gives these sweet rolls their namesake seashell aesthetic.
Brown Butter Pistachio Financiers
At bakeries, financiers are typically baked in bar-shaped molds, but mini muffin pans work just as well. Top Chef winner and host Kristen Kish makes hers with ground pistachios to complement the nutty brown butter. Serve them with fresh berries and crème fraîche to complete the experience.
Chocolate-Frosted Éclairs
Joanne Chang's classic éclairs are filled with vanilla-flecked pastry cream that's been lightened with whipped cream before they're topped with a slick of bittersweet chocolate glaze.
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