The crusts for the tartlets are as simple as frozen puff pastry cut into small rounds.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
These cookies are gently sweetened and perfect with a cup of tea.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.