Pastries

Baklava on wooden board

Baklava

In Turkey, you’d really make baklava only for big occasions. Otherwise, you’d hit one of the tatlici dessert shops. Nejla Orgen’s version uses salted...
Cinnamon Rolls stacked on plate

Cinnamon Rolls

The King Kong of Cinnamon Rolls, one recipe makes 6 giant rolls of this extreme indulgence to start your day. The beauty of it...

Pain Suisse

For our classic take on Pain Suisse, we use the original brioche dough to create buttery bookends for a vanilla bean and chocolate chip...
baking school in depth Kringle

Baking School In-Depth: Kringle

Welcome some holiday cheer with our very merry December Baking School In-Depth module: Kringle! Akin to an oversize Danish just begging to be sliced...
brown sugar paris-brest

Brown Sugar Paris-Brest

A magnified and magnificent take on the French classic, this Brown Sugar Paris-Brest has a delicate molasses flavor in both the choux ring and...
Fried Apple Hand Pies on wire rack

Fried Apple Hand Pies

It is a truth universally acknowledged in the Deep South: Everything is better fried. Apple pie is no exception. These half-moon Fried Apple Hand...
Apple Cider Whoopie Pies

Baking School In-Depth: Apple Cider Whoopie Pies

As the weather cools, the air grows crisp, and fall harvest sets in, the draw toward cozy and comforting bakes becomes nearly impossible to...

Baklava

Crispy, flaky, and layered with spice, this baklava recipe comes together in a snap. Crunchy nuts are mixed with fragrant spices to create rich layers between the...