Pastries

Can be prepared in 45 minutes or less but requires additional unattended time. Can be used for Blood Orange Crostata

These delicious breakfast treats from Circa 1886 are best served slightly warm.

(Pistachio Wafers Layered with Strawberries and Cream)

Wonton wrappers are used for these samosas instead of traditional pastry dough. Betelnut Pejiu Wu in San Francisco serves them with a tropical chutney.

Active time: 30 min Start to finish: 1 1/4 hr

A sophisticated dessert that comes together easily because the pastry, cream and sauce can be prepared ahead of time. Serve the leftover cream filling like a pudding, and top it with fresh fruit.

Tender biscuits that are rich and flavorful.

"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot’s Diner, a cozy place that serves wonderful breakfasts," writes Kimberly McClain of Harris, Iowa. "The biscuit that came with my meal was baked to perfection. I would drive all the way to Colorado just to go to Dot’s again." This classic recipe produces biscuits with a lovely light texture.

You can serve this dish—a cheese and fruit course in one—in lieu of dessert. Half a pear with some greens also makes a nice first course or light brunch.

Be sure to save a few of these buttery biscuits for mini ham sandwiches the next day.

The pastry chefs at Spago make fresh strudel dough, but we call for packaged phyllo here. For the breadcrumbs, finely grind crustless white sandwich bread in a processor, then toast the crumbs in a 350°F oven until dry, about 10 minutes. You'll need two 14-cube ice-cube trays for the filling.