The crusts for the tartlets are as simple as frozen puff pastry cut into small rounds.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.