Pastry Recipes
23 recipes found
Amygdalota (Greek Almond Cookies)
Make amygdalota, Greek almond cookies with orange zest and a sliced-almond coating. Bake until lightly golden, then cool…
Almond Croissant Blondies
This almond croissant blondies recipe combines the buttery, chewy blondie bar experience with the almond croissant flavo…
Fortnum's Rose Éclairs
Fortnum & Mason's rose éclairs: crisp choux filled with rosewater pastry cream, dipped in pale pink fondant and finished…
Gâteau au Chocolat Biscuit Moelleux au Cacao
Moist chocolate biscuit with rich cocoa and creamy filling, baked to a soft centre.
Almond Croissant Loaf
Almond croissant loaf - the answer to your 4pm pick-me-up 🫶 Frangipane swirled through vanilla sponge, topped with flak…
Dutch Cinnamon Rolls
Soft, golden rolls with warm cinnamon and creamy filling, baked to a gentle golden finish.
Cherry Bakewell Cookie
Serve up with more flaked almonds and a big dollop of ice cream, enjoy!
Cinnamon Roll Galatopita with Orange Cream (Γαλατόπιτα με Κανέλα και Κρέμα Πορτοκαλιού)
✔️Το αποτέλεσμα; Μια τραγανή, καραμελωμένη κρούστα απ’ έξω, ζουμερό και αρωματικό εσωτερικό, και μια γεύση που θα σε κάν…
Almond Butter & Rose Cookies
Soft cookies with almond butter and rose water, topped with cracked almonds and sugar.
F&M Almond and Raspberry Tarts
Light and lovely. Raspberry jam (or your favourite kind of jam or curd) with frangipane mix on top. Utter perfection.
Peach Danishes with Peach Compote and Crème Fraîche Custard
Closing the season with these peach danishes filled with peach compote and crème fraîche custard, topped with poached pe…
La Tarte Tatin
A soft apple tart with amber caramel and a crisp puff pastry, served warm with fresh cream and a scoop of vanilla ice cr…
Trinity’s Signature Tarte Tatin
A rich and golden Tarte Tatin made with butter puff pastry, Pink Lady apples, and a delicate caramel infused with cinnam…
Tarte Tatin
Caramelised apples baked under flaky puff pastry, golden and crisp on top.
Mille-Feuille (Napoleon Pastry)
Layers of crisp puff pastry filled with smooth vanilla cream and topped with chocolate glaze.
Cannoli Cookies
Crisp cookies with chocolate chips and ricotta, dusted with powdered sugar and almonds.
Chewy Chocolate Chip Cookies
Chewy cookies made with brown sugar, butter and chocolate chips, baked to a soft, golden finish.
Pecan Thumbprints
Buttery pecan shortbread with a hint of espresso and almond, baked until golden and crisp.
Portokalopita (Greek Orange Phyllo Pie)
A sweet, citrusy, and juicy traditional Greek dessert made with layers of phyllo dough, orange juice, and a fragrant syr…
Chelsea Buns
A traditional British pastry with a rich, spiced filling and a sticky, golden glaze, inspired by the famous Chelsea Bun…
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
