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ideas pastry of the week
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Recipes
(199)
Easy
Recipes
These savory hand pies are flaky, melty, and, thanks to a package of frozen puff pastry and sliced deli ham and cheese, really simple to assemble.
4.5
(4.5)
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Recipes
Store-bought puff pastry rises to the occasion in these easy appetizers, dramatic desserts, and more.
Recipes
The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
5.0
(4.75)
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Lifestyle
Early. Very early.
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Cooking
One-pan salmon, pumpkin chiffon pie, and more.
Recipes
When this buttery, flakey puff pastry comes out of the oven, chances are you'll be shocked to remember you made it yourself.
4.6
(4.6)
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Recipes
Salted watermelon margaritas, crackly duck carnitas, grilled pizzas, and many more recipes are on the menu for BA staffers this week.
Recipes
A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry.
4.0
(3.88)
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Recipes
The weather is turning. Gird yourself with cheesy baked spaghetti pie, no-stir polenta, and more.
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Culture
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Cooking
Like chicken stir-fry, vegetarian Italian wedding soup, and tiramisu cheesecake.
Articles
(134)
Cooking
Like party samosas, a jammy Brie galette, and turkey pot pie.
Nina Moskowitz
Culture
No, it's not the result of a spurned lover, just puff pastry
Bon Appétit
Culture
Introducing the most stunning and delectable Christmas mascot you've ever beheld: B. Patisserie's Buche de Noel
Bon Appétit
Culture
Alex Beggs
Cooking
A surprisingly easy artichoke and feta tart is just the thing to lure friends over for a bite and a chat on a weekday evening
Danielle Walsh
Culture
When turning the beloved camping snack into a tart, Charlotte Druckman says keep it simple: chocolate, fluff, and graham-cracker crust
Bon Appétit
Videos
(292)
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World-famous pastry chef Dominique Ansel (creator of the Cronut) joins Bon Appétit to demonstrate how to make the perfect croissant at his NYC bakery. Learn every step, from mixing and fermenting the dough to laminating with French butter, shaping, proofing, and baking for that signature flaky, golden crust and moist honeycomb interior.
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Return to your childhood with class and try our Croque Monsieur recipe!
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“We make about 13 to 14,000 cookies every week. For wholesale it's about 28,000 items weekly. We can get all of these things done with planning, a great team, and really big mixers.” Bon Appetit spends a day on the line with Brianna Fortiz, pastry chef at The Good Batch in Brooklyn, a small bakery that also operates as a mini factory for 200 wholesale clients in New York.
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Everyone loves Lucky Charms! Watch Claire's attempt to recreate your favorite childhood cereal.
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Claire Saffitz takes on another challenge, this time to recreate the tastes of the rainbow... Gourmet-style.
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Chocolate puff pastry meets sugar meets your new favorite cookie.