Pommes dauphine
Yes, that's mashed potato lightened with choux pastry, then deep-fried.
Kolokithopita (Greek pumpkin pie)
Greece's spectacular coiled-pastry creation.
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Rhubarb and berry Linzertorte
Our take on the Austrian pie, all crumbly pastry and jammy insides.
Lemon verbena custard slice with passionfruit
The custard slice receives a modern glow-up.
How to make a fine apple tart
Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.
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Blue cheese and leek tarts with roasted grapes
An easy solution for lunches and light dinners.
A pastry chef’s guide to making sfogliatelle
Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.
How to make cannoli
The unique cannolo, with its crisp shell and creamy filling, is arguably Sicily's greatest gift to pasticcerie.
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How to make sausage rolls
Flaky pastry, spiced mince, and please, don't forget the tomato sauce. Here's how to get the party started.
Lauren Eldridge’s eggnog custard tarts
Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.