Pastries

The pastry puffs can be baked a day in advance and kept in an airtight container at room temperature. If they soften, place them on a baking sheet and reheat in a 300-degree oven for about ten minutes to restore their crispness. Let them cool completely before filling with ice cream. Allow three profiteroles per person.

These savory cheese puffs are a specialty of Burgundy, France, and are the perfect accompaniment to a cocktail or glass of wine. We’ve flavored our version with fresh herbs, but feel free to omit them. To prepare the gougères in advance, pipe the dough, top with cheese, and freeze on a baking sheet until firm; transfer to resealable plastic bags, and freeze until ready to bake, up to three weeks.

This famous French pastry is commonly known as mille-feuille (“a thousand leaves”). The name is believed to be derived from the term “Napolitain,” alluding to the tradition of layered desserts in Naples, Italy.

The puff pastry can be baked a day in advance; keep in an airtight container at room temperature. The blueberry sauce can be refrigerated for up to three days.

Turnovers are always a favorite; their light Puff Pastry shells burst with fresh fruit. Our three fillings provide this classic dessert with a fresh twist: Five-spice powder lends its subtle aroma to pear, peach chunks blend with homemade raspberry jam, and sage plays off the sweetness of summer blueberries. All the fillings can be used interchangeably—simply prepare and fill the dough as instructed.

To help these hors d’oeuvres retain their twisted shapes, thoroughly chill them before baking. You can freeze the formed straws for up to three weeks (no need to thaw), but once they’re baked, it’s best to serve them as soon as possible.

These pastries are a specialty of Naples, Italy. The key to making them is using the freshest ricotta you can find. Do not substitute packaged ricotta, which can’t compare with artisanal varieties in terms of flavor or consistency.

Ganache will thicken as it sits. To cover a cake, it should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches the right consistency.

Fresh sour cherries usually appear in farmers’ markets in early July, but the season is short—about three weeks. If you can’t find fresh sour cherries, substitute two pounds of frozen ones; defrost before using. To make the strudel, you’ll need a large, clean cloth and a work surface that you can easily walk around, such as an island or your kitchen table.

First brought to America by Eastern European immigrants, rugelach are popular on nearly every Jewish holiday table (except at Passover).The rich cream-cheese dough is filled with dried fruit, chocolate, or nuts—or a combination of all three.

The dough for these savory scones gets its unique texture and flavor from a combination of butter and olive oil. It was inspired by a similarly flavored yeast bread sold at Amy’s Bread in New York City.

These scones are so rich and dense, you may prefer to eat them as an afternoon snack, rather than for breakfast. Either way, they’re great with coffee.

Feel free to substitute other dried fruits for the apricots. We particularly like using sour cherries, cranberries, golden raisins, or chopped figs.

Sanding sugar is coarser than granulated sugar and lends a lovely sparkle when sprinkled over the tops of scones, biscuits, pies, and cookies before baking. It is available at baking-supply stores and many grocery stores.

Be sure to use unsulfured molasses—not sulfured or blackstrap—in this recipe. Also, buy the freshest, moistest dates you can find.

You can substitute an equal amount of chopped peaches or nectarines for the plums. Or use your favorite berries instead—the recipe is very versatile.

These muffins offer a nice balance of tart and sweet flavors.

Try sprinkling granulated sugar over the tops of the unbaked muffins (one tablespoon should cover all twelve) to give them a bit of crunch.

Sweet smoked paprika is also known as Pimentòn de la Vera. If you prefer foods less spicy, omit it from the biscuit tops.