18 Decadent Dessert Pastry Recipes Irresistible

Got a sweet tooth that just won’t quit? You’re in luck! We’ve rounded up 18 decadent dessert pastry recipes that are downright irresistible—from flaky croissants to gooey danishes and everything in between. Whether you’re craving a weekend baking project or a quick treat to impress guests, these indulgent delights are sure to satisfy. Ready to dive in? Let’s get baking!

Classic French Croissants with Chocolate Filling

Buttery, flaky croissants with a rich chocolate center—this is the kind of weekend project that rewards patience with pure indulgence.

Ingredients

• 1 1/4 cups whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 1/4 tsp salt
• 1 cup unsalted butter, cold (2 sticks)
• 4 oz semi-sweet chocolate, chopped into thin bars or chips
• 1 egg, beaten (for egg wash)

Instructions

1. In a bowl, whisk together warm milk, yeast, and 1 tbsp of the sugar. Let sit until foamy, about 5 minutes.
2. In a large bowl, mix flour, remaining sugar, and salt. Pour in the yeast mixture and stir until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and refrigerate for 1 hour.
3. Roll the dough into a 10×15-inch rectangle. Slice cold butter into thin slabs and arrange over two-thirds of the dough. Fold the unbuttered third over, then the remaining third on top (like a letter). Roll out again to 10×15 inches, then fold once more. Chill for 30 minutes. Repeat this process twice more.
4. After the final chill, roll dough to 1/4-inch thickness. Cut into 8 long triangles. Place 1 tbsp chocolate at the wide end of each, then roll toward the tip. Curve the ends slightly to form crescents.
5. Arrange croissants on a parchment-lined baking sheet, brush with egg wash, and let rise at room temperature for 1 hour (until puffy).
6. Bake at 375°F for 18–20 minutes until deep golden and crisp. Cool slightly before serving.

The magic here? The layers—each bite shatters into buttery sheets with molten chocolate tucked inside. Worth every minute!

Tip: For extra flakiness, freeze the shaped croissants overnight before the final rise, then thaw and bake in the morning.

Flaky Raspberry Danish Pastries

These buttery, flaky danishes are filled with sweet-tart raspberry jam and topped with a glossy vanilla glaze—perfect for a lazy weekend brunch or a fancy coffee break.

Ingredients

• 1 sheet (8 oz) frozen puff pastry, thawed
• 1/3 cup raspberry jam
• 1 large egg, beaten
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle. Cut into 6 equal squares.
3. Spoon 1 heaping teaspoon of raspberry jam into the center of each square. Fold two opposite corners toward the middle, pressing lightly to seal.
4. Brush the pastries with the beaten egg. Bake for 15–18 minutes until puffed and golden.
5. Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm pastries.

The magic here? The jam caramelizes slightly in the oven, creating pockets of gooey fruitiness against the crisp, buttery layers.

Tip: For extra flair, sprinkle with sliced almonds before baking or zest a little lemon into the glaze.

Homemade Cream Puffs with Vanilla Custard

Light, airy cream puffs filled with silky vanilla custard—these little bites are pure bliss and easier to make than you think!

Ingredients

• For the puffs: 1/2 cup water, 1/4 cup unsalted butter, 1/2 cup all-purpose flour, 2 large eggs, 1/4 tsp salt
• For the custard: 1 1/2 cups whole milk, 1/2 cup granulated sugar, 3 large egg yolks, 2 tbsp cornstarch, 1 tsp vanilla extract, pinch of salt

Instructions

1. Make the puffs: Preheat oven to 400°F. In a saucepan, bring water, butter, and 1/4 tsp salt to a boil. Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms. Cool slightly, then beat in eggs one at a time until glossy. Drop 1-tbsp mounds onto a parchment-lined baking sheet. Bake for 25 minutes until golden and puffed. Let cool.
2. Make the custard: Whisk egg yolks, 1/2 cup sugar, cornstarch, and a pinch of salt in a bowl. Heat milk in a saucepan until steaming. Slowly pour half into the egg mixture, whisking constantly, then return everything to the pan. Cook over medium heat, stirring, until thick (about 3 minutes). Off heat, stir in 1 tsp vanilla. Chill until set.
3. Assemble: Slice cooled puffs in half and fill with custard. Dust with powdered sugar if desired.

The magic here? The crisp, hollow puffs contrast perfectly with the rich, velvety custard—no fancy piping required!

Tip: For extra shine, brush baked puffs with a simple syrup (equal parts sugar and water, heated until dissolved) before filling.

Apple Turnovers with Cinnamon Glaze

These flaky, golden turnovers are stuffed with tender spiced apples and drizzled with a sweet cinnamon glaze—perfect for breakfast or an afternoon treat.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 medium apples (like Granny Smith or Honeycrisp), peeled and diced
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp unsalted butter, melted
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/4 tsp vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss apples with 1/4 cup granulated sugar, 1 tsp cinnamon, and 1 tbsp lemon juice.
3. Roll out puff pastry into a 12-inch square. Cut into 4 equal squares. Divide apple mixture among centers, then fold diagonally into triangles. Crimp edges with a fork.
4. Brush tops with 1 tbsp melted butter. Bake for 20–25 minutes until puffed and golden.
5. Whisk 1/2 cup powdered sugar, 1 tbsp milk, and 1/4 tsp vanilla until smooth. Drizzle over warm turnovers.

The glaze seeps into the flaky layers, adding a cozy spiced sweetness to every bite. Serve warm for maximum gooey goodness!

Tip: For extra crunch, sprinkle coarse sugar on the pastry before baking.

Chocolate Éclairs with Rich Ganache

Chocolate Éclairs with Rich Ganache

These elegant French pastries are easier than they look—light choux pastry piped into golden shells, then filled with vanilla cream and draped in glossy chocolate ganache.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 1 cup all-purpose flour
• 4 large eggs
• 1 1/2 cups heavy cream, divided
• 1 tsp vanilla extract
• 2 tbsp powdered sugar
• 4 oz semisweet chocolate, finely chopped

Instructions

1. Make the shells: Preheat oven to 425°F. In a saucepan, combine 1/2 cup butter, 1 cup water, 1/4 tsp salt, and 1 tbsp sugar. Bring to a boil. Remove from heat, add 1 cup flour all at once, and stir vigorously until a smooth ball forms. Cool 5 minutes.
2. Beat in eggs one at a time until glossy. Transfer to a piping bag fitted with a round tip. Pipe 4-inch logs onto a parchment-lined baking sheet. Bake 15 minutes, then reduce heat to 375°F and bake 20 minutes more until puffed and golden. Cool completely.
3. Fill & glaze: Whip 1 cup heavy cream with 1 tsp vanilla and 2 tbsp powdered sugar to stiff peaks. Slice éclairs horizontally, pipe cream inside. Heat remaining 1/2 cup cream until steaming, pour over 4 oz chocolate, let sit 2 minutes, then stir until smooth. Dip tops in ganache.

The magic? That crisp shell gives way to airy pastry and cool cream—pure Parisian indulgence. Tip: For extra shine, add 1 tbsp corn syrup to the ganache.

Puff Pastry Strawberry Tarts

These buttery, flaky tarts are like little bites of summer—quick to make but impressive enough for a brunch spread or dessert table.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1 cup fresh strawberries, hulled and thinly sliced
• 3 tbsp granulated sugar, divided
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 large egg, beaten (for egg wash)
• Powdered sugar, for dusting

Instructions:

1. Prep the filling: In a bowl, toss strawberries with 2 tbsp granulated sugar, cornstarch, and lemon juice. Let sit 10 minutes until juicy.
2. Shape the pastry: Unfold the puff pastry on a parchment-lined baking sheet. Cut into 4 equal rectangles. Use a knife to lightly score a ½-inch border around each (don’t cut all the way through). Prick the centers with a fork.
3. Assemble: Brush the pastry borders with egg wash. Spoon strawberry mixture evenly into the centers, staying inside the borders. Sprinkle with remaining 1 tbsp sugar.
4. Bake: Bake at 400°F for 18–20 minutes until puffed and golden. Let cool 5 minutes, then dust with powdered sugar.

The magic here? The cornstarch thickens the strawberry juices just enough to keep the pastry crisp—no soggy bottoms!

Tip: For extra shine, brush the baked borders with warmed apricot jam.

Lemon Meringue Tartlets

These mini lemon meringue tartlets are the perfect balance of tangy and sweet, with a buttery crust and fluffy toasted meringue that’ll impress any guest.

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 3 large egg yolks (reserve whites for meringue)
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp cornstarch
• 3/4 cup water
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar (for meringue)

1. Make the crust: Pulse 1 1/4 cups flour, 1/2 cup cold butter, 1/4 cup powdered sugar, and 1/4 tsp salt in a food processor until crumbly. Add egg yolks and pulse until dough forms. Press into 8 mini tart pans and chill 30 minutes. Bake at 350°F for 12-15 minutes until golden. Cool completely.
2. Prepare the filling: Whisk 1/2 cup sugar, lemon juice, lemon zest, and cornstarch in a saucepan. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat, cool slightly, then divide among tart shells.
3. Whip the meringue: Beat reserved egg whites and 1/4 tsp cream of tartar until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form. Pipe or spoon onto filled tarts.
4. Toast the meringue: Use a kitchen torch to lightly brown the peaks, or broil for 1-2 minutes (watch closely!).

The magic here? That crisp meringue topping gives way to a silky lemon curd—every bite is pure sunshine.

Tip: For extra stability, add the meringue while the lemon filling is still slightly warm—it helps prevent weeping!

Almond Bear Claw Pastries

These flaky, almond-filled pastries are a coffee shop favorite—but with a buttery homemade touch that makes them irresistible.

Ingredients

• 1 sheet (8 oz) frozen puff pastry, thawed
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, softened
• 1/2 tsp almond extract
• 1 large egg, beaten (for egg wash)
• 2 tbsp sliced almonds
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, granulated sugar, softened butter, and almond extract until a thick paste forms.
3. Roll out puff pastry into a 10×10-inch square. Cut into 4 equal rectangles.
4. Spread almond filling down the center of each rectangle. Fold one long side over the filling, then the other, slightly overlapping. Press gently to seal.
5. Cut 4-5 slits along the folded edge to resemble a bear claw. Brush with beaten egg and sprinkle with sliced almonds.
6. Bake for 18-20 minutes until puffed and golden. Cool 5 minutes, then dust with powdered sugar.

The magic here? The layers of puff pastry shatter with every bite, while the almond filling stays luxuriously rich. Perfect for slow weekend mornings.

Tip: For extra shine, brush baked claws with a little warmed apricot jam before dusting with sugar.

Blueberry Cheese Danish

Flaky, buttery pastry meets sweet cream cheese and juicy blueberries in this irresistible breakfast treat—perfect for lazy weekends or impressing brunch guests!

Ingredients

• 1 sheet (8 oz) frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Filling: In a bowl, mix cream cheese, 2 tbsp granulated sugar, and 1/2 tsp vanilla until smooth.
3. Assemble: Unfold puff pastry onto the baking sheet. Cut into 4 equal rectangles, then score a 1/2-inch border around each (don’t cut all the way through). Spread cream cheese mixture inside the borders, then top with blueberries.
4. Bake: Brush edges with beaten egg and sprinkle with 1 tbsp coarse sugar. Bake for 18–20 minutes until puffed and golden.

The contrast of crisp pastry, tangy cream cheese, and burst-in-your-mouth blueberries makes this Danish feel bakery-worthy—without the fuss!

Tip: For extra shine, drizzle cooled Danishes with a simple powdered sugar glaze (1/4 cup powdered sugar + 1 tsp milk).

Palmiers with Caramel Drizzle

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed but still cold
• 1/4 cup granulated sugar
• 1/4 cup caramel sauce (store-bought or homemade), warmed slightly
• 1/4 tsp flaky sea salt

Instructions:

1. Prep the pastry: Unfold the puff pastry onto a lightly floured surface. Sprinkle evenly with the 1/4 cup granulated sugar, then gently roll with a rolling pin to press the sugar into the dough.
2. Fold: Tightly roll one long side toward the center, stopping at the midpoint. Repeat with the opposite side so the two rolls meet in the middle (like a double scroll). Chill for 15 minutes to firm up.
3. Slice & bake: Preheat oven to 400°F. Cut the log into 1/2-inch slices and arrange them 2 inches apart on a parchment-lined baking sheet. Bake for 12–15 minutes until deeply golden and caramelized at the edges.
4. Drizzle & finish: Let cool for 5 minutes, then drizzle with the 1/4 cup caramel sauce and sprinkle with the 1/4 tsp flaky salt. Cool completely before serving.

The magic here? The sugar melts into a glassy, crackly layer as it bakes, while the caramel adds a gooey contrast to the crisp layers.

Tip: For extra crunch, sprinkle the sliced palmiers with a bit more sugar before baking.

Pecan Sticky Buns with Maple Syrup

These gooey, caramel-kissed buns are the ultimate weekend treat—packed with toasted pecans and a generous drizzle of real maple syrup.

Ingredients:

• 1/2 cup packed light brown sugar
• 1/3 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup chopped pecans
• 1 lb store-bought or homemade pizza dough (thawed if frozen)
• 2 tbsp granulated sugar

Instructions:

1. Preheat oven to 375°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together 1/2 cup brown sugar, 1/3 cup maple syrup, 1/4 cup melted butter, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt. Pour into the prepared pan and sprinkle evenly with 1 cup pecans.
3. Roll out the dough into a 12×9-inch rectangle. Sprinkle with 2 tbsp granulated sugar, then tightly roll into a log. Slice into 8 equal pieces and arrange cut-side down over the pecan mixture.
4. Bake for 25–30 minutes until bubbly and golden. Let cool 5 minutes, then invert onto a serving plate. Scrape any leftover syrup over the buns.

The magic here? The maple syrup caramelizes into a glossy glaze while keeping the buns irresistibly soft. No one will guess how simple they are!

Tip: For extra flavor, toast the pecans in a dry skillet for 2–3 minutes before using.

Chocolate Hazelnut Babka

This swirled, buttery babka is a showstopper—think rich chocolate-hazelnut filling wrapped in tender, golden dough. Perfect for weekend baking projects (and even better with coffee).

Ingredients

• 3 1/4 cups (410g) all-purpose flour, plus extra for dusting
• 1/3 cup (65g) granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup (120ml) whole milk, warmed to 110°F
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (200g) chocolate-hazelnut spread (like Nutella)
• 1/4 cup (25g) chopped toasted hazelnuts
• 1 egg yolk + 1 tbsp water (for egg wash)

Instructions

1. Make the dough: In a stand mixer, whisk flour, sugar, and yeast. Add warm milk, eggs, vanilla, and salt. Mix with a dough hook on medium until combined. Add softened butter, 1 tbsp at a time, until dough is smooth and pulls away from the bowl (5–7 minutes). Cover and let rise until doubled, about 1.5 hours.
2. Roll & fill: On a floured surface, roll dough into a 12×16-inch rectangle. Spread chocolate-hazelnut spread evenly over the dough, leaving a 1/2-inch border. Sprinkle chopped hazelnuts on top. Tightly roll into a log, then cut lengthwise. Twist the two halves together and place in a greased 9×5-inch loaf pan.
3. Bake: Cover and let rise 45 minutes. Preheat oven to 350°F. Brush with egg wash (egg yolk + water). Bake 35–40 minutes until deep golden and a skewer comes out clean. Cool 15 minutes before slicing.

The magic? Those caramelized edges where the chocolate seeps out—crispy, gooey perfection.

Tip: For extra shine, brush warm babka with simple syrup (equal parts sugar and water, heated until dissolved).

Raspberry Linzer Cookies

These buttery, jam-filled sandwich cookies are a festive twist on the classic Linzer, with a tender almond shortbread and a pop of raspberry sweetness.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp salt
• 1/2 cup seedless raspberry jam
• Powdered sugar, for dusting

Instructions:

1. In a large bowl, beat 1 cup softened butter and 2/3 cup granulated sugar until fluffy, about 2 minutes. Mix in 1 tsp vanilla extract and 1/2 tsp almond extract.
2. Whisk together 2 cups all-purpose flour, 1/2 cup almond flour, and 1/2 tsp salt in a separate bowl. Gradually add to the butter mixture, mixing just until combined.
3. Divide dough in half, flatten into discs, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll one disc to 1/4″ thickness on a floured surface. Cut into rounds with a 2″ cookie cutter, then use a smaller cutter to remove centers from half the rounds. Repeat with the second disc.
5. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
6. Spread 1/2 tsp raspberry jam on whole cookies, top with cut-out cookies, and dust with powdered sugar.

The almond flour gives these cookies a delicate crumb, while the jam peeking through the cut-out design makes them as pretty as they are tasty.

Tip: For clean cuts, dip cookie cutters in flour and chill dough scraps before re-rolling.

Puff Pastry Cannoli

These flaky, creamy puff pastry cannoli are a fun twist on the classic Italian dessert—perfect for impressing guests with minimal effort!

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup whole-milk ricotta cheese
• 1/4 cup powdered sugar, plus extra for dusting
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 cup mini chocolate chips
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry slightly and cut into 8 rectangles (about 3×4 inches each). Wrap each rectangle around a cannoli mold or foil-covered wooden dowel, brushing the edges with beaten egg to seal. Place seam-side down on the baking sheet.
3. Bake for 15–18 minutes until golden and puffed. Let cool completely before carefully removing molds.
4. In a bowl, mix ricotta, 1/4 cup powdered sugar, vanilla extract, and cinnamon until smooth. Fold in chocolate chips. Transfer filling to a piping bag and pipe into both ends of each pastry shell.
5. Dust with powdered sugar just before serving.

The magic here? The puff pastry bakes into shatteringly crisp shells that contrast beautifully with the creamy, lightly spiced filling—no deep-frying required!

Tip: For extra crunch, toast the pastry shells a day ahead and store airtight, then fill just before serving.

Matcha Mochi Pastries

These Matcha Mochi Pastries are chewy, subtly sweet, and infused with earthy matcha—perfect for a cozy afternoon treat with tea.

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 1 tbsp high-quality matcha powder
• 3/4 cup water
• 1/4 cup cornstarch (for dusting)
• 2 tbsp melted butter

1. In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 1/4 cup sugar, and 1 tbsp matcha powder until evenly combined.
2. Gradually stir in 3/4 cup water and 2 tbsp melted butter until smooth. Cover with plastic wrap and microwave for 1 minute. Stir, then microwave another 1–2 minutes until thick and stretchy.
3. Dust a clean surface with 1/4 cup cornstarch and turn out the dough. Knead lightly, then roll into 12 small balls (about 1 tbsp each). Flatten slightly into discs.
4. Let cool for 10 minutes before serving. The mochi will firm up but stay delightfully chewy.

The magic here? The microwave method skips the traditional steaming while keeping that signature mochi bounce. Tip: For extra flair, drizzle with honey or sandwich with red bean paste!

Banana Cream Pie Pastries

These flaky, handheld pastries pack all the creamy banana goodness of a classic pie—no fork required!

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 large ripe banana, thinly sliced
• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup vanilla pudding (prepared)
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F. Unfold puff pastry and cut into 4 equal squares.
2. In a bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in vanilla pudding.
3. Spoon 1 tbsp of the cream mixture onto the center of each pastry square. Top with banana slices, leaving a 1/2-inch border.
4. Brush edges with beaten egg, fold diagonally into triangles, and crimp with a fork to seal. Brush tops with more egg wash and sprinkle with turbinado sugar.
5. Bake for 18–20 minutes until puffed and golden. Let cool 5 minutes before serving.

The magic here? The pudding-stabilized whipped cream stays silky even when warm, so every bite is lush without being messy.

Tip: For extra decadence, drizzle with caramel sauce—the saltiness plays beautifully with the sweet bananas.

Cherry Cheese Strudel

This flaky, fruity strudel is a showstopper with minimal effort—think sweet cherries and creamy cheese bundled in buttery layers.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup canned cherry pie filling
• 1 egg, beaten (for egg wash)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12×10-inch rectangle.
3. In a bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth. Spread evenly over the pastry, leaving a 1-inch border.
4. Spoon the cherry pie filling in a line down the center of the cream cheese layer.
5. Fold the long sides of the pastry over the filling, slightly overlapping. Brush the seams with egg wash to seal.
6. Transfer to the baking sheet, seam-side down. Brush the top with remaining egg wash.
7. Bake for 25–30 minutes until golden and puffed. Cool 10 minutes, then dust with powdered sugar.

The contrast of tangy cherries against the rich cream cheese makes every bite irresistible—plus, it’s just as good warm or at room temperature.

Tip: For extra crunch, sprinkle sliced almonds over the egg wash before baking.

Pistachio Baklava Rolls

These buttery, flaky rolls are a twist on classic baklava, packed with fragrant pistachios and a hint of orange blossom for an elegant treat.

Ingredients:

• 1 (16-oz) package phyllo dough, thawed
• 1 cup unsalted butter, melted
• 2 cups shelled pistachios, finely chopped
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp orange blossom water
• 1 cup honey
• 1/4 cup water

Instructions:

1. Preheat oven to 350°F. In a bowl, mix pistachios, sugar, cinnamon, salt, and orange blossom water.
2. Unroll phyllo dough and cover with a damp towel. Brush one sheet with melted butter, then layer a second sheet on top. Repeat to create 4 stacked sheets.
3. Sprinkle 1/4 cup pistachio mixture along the long edge of the phyllo. Roll tightly into a log, then slice into 6 pieces. Repeat with remaining phyllo and filling.
4. Arrange rolls cut-side up in a buttered 9×13″ baking dish. Bake for 30–35 minutes until golden and crisp.
5. While baking, simmer honey and water in a saucepan for 5 minutes until slightly thickened. Pour evenly over hot baklava rolls.

The orange blossom honey glaze soaks into every layer, giving these rolls a floral sweetness that balances the nutty crunch.

Tip: For extra crispness, brush the tops of the rolls with butter before baking.

Conclusion

With 18 luscious pastry recipes, this roundup is your ticket to sweet success! Whether you’re craving flaky croissants or gooey danishes, there’s something here to delight every baker. Don’t forget to try a recipe (or three!), share your favorites in the comments, and pin this article for your next baking adventure. Happy indulging!