layered pastries

Who doesn't love that classic cereal-aisle favorite, the toaster tart? This is our take on that legendary breakfast pastry, inspired by chef-owner Joanne Chang of Flour Bakery in Boston. We've filled these with brown sugar and cinnamon, but also offer a jam filling at the end of the directions.

Tasty Toaster Tarts

(241 grams) King Arthur Unbleached All-Purpose Flour

(11 grams) sugar

salt

(227 grams) unsalted butter cold cut into pats

(28 grams) milk

(106 grams) brown sugar

King Arthur Unbleached All-Purpose Flour

cinnamon

(25 grams) sugar

Did you ever wonder how artisan bakers make those super-buttery, flaky, light-as-air Danish? Here's how. Warning: this isn't a quick-and-easy recipe; there are numerous steps, including a suggested overnight rest for the dough. But if you follow the directions and take it one step at a time, you'll be able to claim a delicious new pastry for your baking repertoire.

Danish Pastry

unsalted butter

(659 grams) King Arthur Unbleached All-Purpose Flour

(67 grams) granulated sugar

instant yeast

salt butter salt

cardamom optional;

vanilla

(227 grams) milk cold

eggs

half an 8-ounce package (113 grams) cream cheese

(113 grams) cottage cheese or ricotta cheese

(35 grams) granulated sugar

confectioners' sugar or glazing sugar

nuts

Invented by chef Louis Durand in 1910 to commemorate the Paris-Brest bicycle race, this ring of choux pastry is traditionally filled with a hazelnut and almond cream. We've given a nod to springtime with rhubarb and fluffy whipped cream.

Paris-Brest

(227 grams) water

(113 grams) unsalted butter

(149 grams) King Arthur Unbleached All-Purpose Flour

(181 grams) diced rhubarb

(99 grams) granulated sugar divided

(14 grams) Instant ClearJel divided

(454 grams) heavy cream

(57 grams) confectioners' sugar

vanilla extract

In France, almond galette (known as Galette des Rois) is typically served on January 6: Epiphany, the Feast of the Kings. An ultra-buttery, remarkably flaky pastry crust stuffed with almond filling, this is quite possibly the easiest "fancy" dessert you'll ever make.

King Arthur&#039;s Almond Galette

(177 grams) King Arthur Unbleached All-Purpose Flour

teaspoon baking powder

(227 grams) butter

(113 grams) sour cream

almond paste

(99 grams) sugar

(43 grams) King Arthur Unbleached All-Purpose Flour

(48 grams) almond flour or very finely ground whole almonds

water

This classic French pastry is a long-time favorite at bakeries everywhere, including our King Arthur Bakery in Vermont. With its layers of crisp, flaky puff pastry and rich pastry cream, topped with a satiny black-and-white glaze, the Napoleon is equally at home on the dessert tray or with a mid-morning cup of coffee.

Napoleons

recipe Blitz Puff Pastry *

(510 grams) whole milk divided

+ 2 tablespoons (75 grams) sugar

vanilla extract vanilla bean split lengthwise

(28 grams) cornstarch

(43 grams) butter

berries

(113 grams) confectioners’ sugar sifted

(57 grams) heavy cream

corn syrup

(22 grams) semisweet chocolate chips or chopped chocolate melted

This layered pastry is a great favorite in the Midwest. Our version combines a buttery base with an easy, piped-on layer of pâte à choux, baked to perfection and finished with a lavish caramel pecan topping and a sweet glaze.

Butter-Pecan Kringle

unsalted butter cut into pats

(120 grams) King Arthur Unbleached All-Purpose Flour

salt*

(57 grams) cold water

butter-rum flavor eggnog

(227 grams) toasted pecan halves

sugar

(28 grams) heavy cream half-and-half

This is a wonderful "fancy" dessert. The buttery, golden crust and creamy strawberry filling complement one another beautifully. Garnish with fresh strawberries for an extra-special presentation.

Strawberry Cream Shortbread

(39 grams) confectioners' sugar

(150 grams) King Arthur Unbleached All-Purpose Flour

strawberries

(28 grams) lemon juice

(76 grams) water cold

gelatin

(454 grams) heavy cream or whipping cream

strawberries fresh to garnish

Known in France as a tarte soleil (sun tart), this flaky pastry is worthy of any special occasion or gathering. Each individual twist is amply flavored with sharp cheddar and our seed/onion/garlic bagel topping. They don't need an accompanying dip and can simply be enjoyed alongside a glass of your favorite wine, beer, cocktail, or pre-dinner beverage.

Everything-Cheddar Pastry Twist

(283 grams) King Arthur Pastry Flour Blend

(14 grams) Better Cheddar Cheese Powder

baking powder

(170 grams) unsalted butter

(28 grams) Better Cheddar Cheese Powder

(14 grams) Everything Bagel Topping divided

(14 grams) butter

(57 grams) sharp cheddar cheese

The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation!

Almond Puff Loaf

(113 grams) unsalted butter cold cut into pats or 1/2" cubes*

(57 grams) ice water

(113 grams) unsalted butter*

almond extract

(198 grams) jam

milk

Tasty mushrooms bathed in crême fraiche and sprinkled with parsley make an earthy filling that contrasts beautifully with flaky strudel dough. This recipe is based on <a href="https://www.kingarthurflour.com/author/erin-mcdowell">Erin Jeanne McDowell's</a> grandmother's traditional special pastry dough.

Mushroom Strudel

recipe Strudel Dough

(28 grams) unsalted butter

mushrooms

(85 grams) shallots

salt salt

black pepper

(227 grams) crème fraîche or sour cream

parsley fresh preferred chopped

bread crumbs

One popular offering at our cafe in Norwich, Vermont is Bienenstich, a yeasted, buttery pastry dough, German in origin, filled with a rich vanilla custard cream, and topped with honey-glazed sliced almonds. Enjoy a sliver with your afternoon coffee or serve as a fitting end to a light early-summer dinner.
Our home-size version was inspired by a recipe in Modern Baking magazine.

Bienenstich

(57 grams) butter

(25 grams) granulated sugar

(57 grams) water

(85 grams) butter

(63 grams) honey

(35 grams) heavy cream

almonds

(28 grams) water

vanilla pudding mix

(340 grams) milk

King Arthur Pure Vanilla Extract

Crisp, light, and flaky, with a swirl of raspberry inside, these miniature slice-and-bake cookies deliver a lot of visual appeal for very little effort. For even more raspberry flavor and a standout visual effect, dip them in the accompanying raspberry glaze.

Top 12 layered pastries recipes from across the web

The most viewed layered pastries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tasty Toaster Tarts

Danish Pastry

Paris-Brest

King Arthur's Almond Galette

Napoleons

Butter-Pecan Kringle

Strawberry Cream Shortbread

Everything-Cheddar Pastry Twist

Almond Puff Loaf

Mushroom Strudel

Bienenstich

Mini Raspberry Palmiers

Top 12 layered pastries recipes from across the web

The most viewed layered pastries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tasty Toaster Tarts

Danish Pastry

Paris-Brest

King Arthur&#039;s Almond Galette

Napoleons

Butter-Pecan Kringle

Strawberry Cream Shortbread

Everything-Cheddar Pastry Twist

Almond Puff Loaf

Mushroom Strudel

Bienenstich

Mini Raspberry Palmiers

The most viewed layered pastries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

King Arthur's Almond Galette