Pastry

With the option to make each element ahead of time, this stunning millefeuille practically assembles itself.

These golden brown half moon shaped pastries from the Abruzzo region of Italy are irresistibly flaky and cheesy.

A very contemporary take on the American pie.

This is one one impressive - and delicious - dessert.

How to achieve that bright, tangy custard and fine, crisp base? Pastry chef Catherine Adams has the answers.

Sweet and laced with spice, this Middle Eastern filo favourite is also an alleged aphrodisiac.

With flaky pastry and that creamy spinach and feta filling, this Greek classic is hard to beat.

About as good as it looks.

Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.