Our Best Portable Baked Goods

Doorstep to doorstep, these portable treats keep their sweet composure. Whether heading to a family picnic, potluck, or barbecue, you need a baked good that can survive the trip and arrive in style. Perfectly portioned and with an unfussy presentation, each recipe—from rich coconut hand pies to floral, citrusy sandwich cookies—travels like a dream. So grab your keys; we’re taking this show on the road.

  1. Coconut Hand Pies 

For these decadent hand pies, we encase a creamy coconut filling with flaky pastry dough and finish it off with a drizzle of melted chocolate. Find more hand pies in our Artisan Pies & Tarts Special Issue, here

Photography by Matt Armedariz / Recipe and Food Styling by Marian Cooper Cairns

2. Individual Plum Lavender Tarts 

For a range of colors and textures, we suggest using a variety of plums in these simple and fast puff pastry squares. (We like Damson, Victoria, or Satsuma.) Dress them up with our sour cream-lavender drizzle. The aromatic lavender adds floral undertones, while the sour cream cuts through the fruit’s sweetness.

Lavender Sandwich Cookies with Lemon Curd
Photography by Kassie Borreson / Recipe Development by Jenn Yee

3. Lavender Sandwich Cookies with Lemon Curd Filling 

The tangy lemon curd pairs beautifully with the lavender. Instead of royal icing, the buttery cookies are dusted with powdered sugar for a hint of sweetness. Prepare this recipe over the course of two days to break up the workload and ensure the dough and curd are well-chilled before baking and assembling.

 

Is there anything that browned butter doesn’t turn into pure magic? Sweet, caramelized Browned Butter Filling in a delicate, homemade Pâte Sucrée is the perfect juxtaposition to the tangy rhubarb in these tartlets.

5. Pickled Cherry Bombs

These little pockets of dough pack explosive flavor. Inspired by Milk Bar founder Christina Tosi’s famous Bagel Bomb creation, each savory orb offers all the chew and salty, crusty goodness of a regular bagel, but with an epic epicenter: a sour pickled cherry thickly coated in rich mascarpone, cream cheese, and fried garlic.

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