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pastry of the week
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Recipes
(203)
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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Lifestyle
Early. Very early.
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Recipes
Store-bought puff pastry rises to the occasion in these easy appetizers, dramatic desserts, and more.
Recipes
Call it retro if you want—we say this classic bacon and cheese quiche is timeless.
3.5
(3.46)
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Cooking
Cream, fruit, golden-brown pastry…you’d be having that in the morning anyway, right?
Easy
Recipes
Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.
4.6
(4.59)
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)
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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Cooking
One-pan salmon, pumpkin chiffon pie, and more.
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Recipes
The weather is turning. Gird yourself with cheesy baked spaghetti pie, no-stir polenta, and more.
Recipes
We’re bringing back quiche.
5.0
(5)
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Restaurants
From avant-garde croissant stacks to updated Eastern European classics, a guide to the sweetest sweets in the dessert wonderland of San Francisco
Articles
(115)
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
Cooking
You’re one frozen box away from a party.
Kendra Vaculin
Cooking
“Oh, this old thing?"
Sarah Jampel
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
(270)
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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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“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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“In a tasting menu restaurant, everybody gets a dessert. So if you have 80 a day, you gotta have 80 desserts a day. We have to be very fast. There's only a couple of other restaurants in the city that has two Michelin stars.” Go behind the scenes at Providence with pastry chef Mac Daniel Dimla for a day crafting decadent desserts in the heart of Hollywood.
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Return to your childhood with class and try our Croque Monsieur recipe!
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This Super Bowl season, you can have cold—and likely congealed—seven-layer dip from the supermarket, or…you can make this warm, melty version begging to be scooped up and eaten. Join food editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she prepares her warm and cheesy seven-layer dip, the perfect palate pleaser for game-day.
Get the recipe: Warm Seven-Layer Skillet Dip
Get the recipe: Warm Seven-Layer Skillet Dip
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Gooey inside, crispy outside. That's a pizza roll. (Also, burning the heck out of the roof of your mouth). Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Totino's Pizza Rolls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/