Deeply chocolatey, snappy wafer cookies sandwiched around a cloud of sweet vanilla cream filling – these homemade sandwich cookies are everything you love about the classic, made entirely from scratch. Once you taste how much richer and more chocolatey they are, you may never reach for the store-bought version again.
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These slice-and-bake cookies capture everything you love about a cinnamon roll, crisp buttery edges, a swirled cinnamon-brown sugar filling, and a glossy vanilla bean glaze, in a form you can have on the table in under two hours. They are the kind of cookie that makes your whole kitchen smell like a bakery and disappears from the plate before they have a chance to cool.
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A quintessentially British teatime showstopper, this Battenberg hides a cheerful pink-and-yellow checkerboard inside a golden marzipan wrap. Once you understand the simple trick of baking the two sponges side by side in one divided tin, it is far less fussy than it looks.
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Rich, nutty black sesame ice cream made without any refined sugar, layered with a honey-vanilla swirl and coated in a crisp dark chocolate shell. These bars are deeply satisfying, naturally low-glycemic, and genuinely impressive straight from the freezer.
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Shatteringly caramelized on the outside, pillowy and buttery within, these individual kouign-amann rolls capture every magical quality of the Breton original in a single-serving format. Once you taste that lacquered, toffee-crisp edge giving way to laminated, sugar-soaked dough, you will understand why this humble pastry has taken over every serious bakery in the world.
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Gipfeli are Switzerland’s beloved answer to the French croissant: slightly firmer, less greasy, and with a delicate crumb that makes them perfect for breakfast any day of the week. This recipe walks you through the laminated dough process step by step, so you can achieve those gorgeous flaky layers right in your own kitchen.
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Cruffins are the beautiful love child of a croissant and a muffin, with shatteringly crisp, laminated layers twisted into a tender, pull-apart swirl and rolled in cinnamon sugar while still warm. This recipe walks you through the lamination process step by step, making buttery, bakery-worthy cruffins completely achievable at home.
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Pillowy, buttery rolls ribboned with dark chocolate and warm spices, these morning buns are the kind of thing that makes people linger over breakfast. The laminated-style dough technique gives you feathery, pull-apart layers without the complexity of true croissant pastry.
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Buttery, shatteringly flaky pastry wrapped around a tangy cream cheese filling and jewel-bright apricot preserves, finished with a delicate vanilla glaze. This is the Danish you have been dreaming about recreating at home, and it is more achievable than you think.
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Flaky, laminated yeasted dough wrapped around a silky almond cream cheese filling and bright raspberry preserves, finished with a crisp almond glaze. This showstopper braid is more approachable than it looks, and it tastes like something straight from a proper Scandinavian bakery.
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