Pastries

Active time: 30 min Start to finish: 1 1/4 hr Savory pastries are a popular element of Turkish cuisine, with a seemingly endless number of shapes and fillings. These little rolls are called sigara böregi, or pastry cigars, because of their shape.

"There's a terrific place called Grand Central Cafe and Bakery in Portland, Oregon. I tried their Jammers, which are luscious buttermilk biscuits filled with jam," says Lori Stiffler of Butte, Montana. These home-style biscuits look like giant thumbprint cookies. Freezing the dry ingredients contributes to the biscuits' flakiness.

Begin making these one day ahead. The dough is much easier to roll out when chilled, and the buns hold their shape better when formed with cold dough.

Can be prepared in 45 minutes or less.

Offer these as a starter or as a light lunch with a salad of greens tossed in vinaigrette.

My long-time friend, colleague, and fellow Southerner, Jean Anderson, relates in her wonderful American Century Cookbook how her mother came up with this delightful variation on old-fashioned sticky buns as a way to avoid having to fool with yeast dough. Contrary to what the long list of ingredients might imply, the biscuits are quick and easy and perfect for a stylish brunch.

Purchased phyllo makes this pear strudel quick and easy to prepare. For best results, let the thawed frozen phyllo stand in its box at room temperature a few hours before starting. Be sure to use ripe fresh pears for the filling.

These pastries are best when freshly baked, so if you plan on giving them to someone who may not be able to serve them within a day or two, you should deliver them frozen, along with the baking instructions.

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

Frozen blueberries make these muffins a year-round treat. You can use blue cornmeal for this recipe, but of course, the yellow works just as well.

Lemon curd, a classic London teatime treat, is layered between crispy squares of sugared phyllo. Any remaining curd is great on toast, biscuits or scones.

A light texture and a sweet honey flavor make these bran muffins irresistible.

The classic appetizer incorporates sweet and luscious ingredients for a terrific dessert from ObaChine in Beverly Hills.

Can be prepared in 45 minutes or less.