Pastry dish

A French pastry of unknown origin whose modern form was influenced by Marie-Antoine Carême.

A sweet puff pustry pie that hails from France, where desserts simply taste better.

Cook a double or triple batch of these quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast. Note

These scrolls can be made 3 days ahead; store in an airtight container. They are not suitable to freeze. Note

For a healthier option, use olive-oil spray instead of butter for pastry sheets. School prawns (shrimp) can also be used, or try crab or lobster meat. Note

Croissants are by far the most famous of all the French pastries and are made using a butter-rich flaky pastry. In France they usually eat them just with jam, while around the world they have become popular filled with both savoury and sweet fillings. If you prefer, you can replace the fontina with a good-quality […]

A moist and delicious Greek apple cake that is traditionally eaten for breakfast.