Homemade Fried Churros with Spiced Chocolate Sauce
Fry churros until deep golden, then dunk them in a cinnamon-chili chocolate sauce. Crisp outside, soft inside, ready in 45 minutes....
Baked Portuguese Pastel de Nata with Blistered Tops
Bake 12 Portuguese pastel de nata at 250 C using store-bought puff pastry and a cinnamon-lemon custard. Crisp shells, blistered tops, done in an hour....
Fried Polish Faworki Angel Wings with Powdered Sugar
Fry twisted Polish faworki angel wings in about a minute per batch. Egg yolk and sour cream dough, rolled 1.5 mm thin, dusted with powdered sugar....
Polish Szarlotka Apple Cake with Grated Dough Topping
Bake Polish szarlotka with a buttery shortcrust base, cooked-down tart apples, and a grated dough top. Cuts into 12 squares and keeps 4 days....
Polish Makowiec Roll with Honey Poppy Seed Filling
Bake makowiec with a honey-sweetened poppy seed, walnut and raisin filling in a soft yeast dough. Slices clean after cooling and keeps 3 days....
Baked Sour Cherry Strudel with Crisp Phyllo Layers
Bake sour cherry strudel in 8 buttered phyllo layers with toasted breadcrumbs that soak up the juice, so the crust stays crisp. Ready in 90 minutes....
Chewy Matcha Blondies with Big White Chocolate Chunks
Bake matcha white chocolate blondies in one bowl and an 8-inch pan. Chewy centers, earthy green tea flavor, and 16 bars ready after a 1-hour cool....
Soft Ube Swiss Roll with Ube Halaya Whipped Cream Filling
Bake a tender ube sponge in 12 to 14 minutes, roll it warm, and fill it with halaya whipped cream. Make-ahead timing and anti-crack tips included....
Coconut Pandan Layer Cake with Toasted Coconut Frosting
Bake two pandan chiffon layers, frost them with coconut mascarpone cream, and press on toasted flakes. Layers can bake a day ahead....
Twice-Baked Cherry Pistachio Biscotti with Orange Zest
Mix a one-bowl dough, bake two logs, then slice and re-bake for twice-baked cherry pistachio biscotti that stay crisp for 2 to 3 weeks....
Banoffee Pie with Coffee Whipped Cream and Dulce de Leche
Layer dulce de leche and sliced bananas over a butter-biscuit crust, then top with coffee cream. Chills 3 hours, slices clean, serves 8....
Plum Frangipane Tart with Almond Cream and Jam Glaze
Bake a plum frangipane tart with a buttery almond filling and jam-glazed fruit. Make the crust ahead and finish in about 60 minutes of oven time....
Lemon Meringue Pavlova with Lemon Curd and Summer Berries
Bake a 23 cm lemon meringue pavlova with tart homemade curd and fresh berries. Crisp shell, soft center, and parts you can make ahead....
Fudgy Dark Chocolate Tahini Brownies with Flaky Salt
Melt dark chocolate with butter and tahini, swirl more on top, and bake in under 30 minutes for fudgy brownies with crackly edges....
Gingerbread Pear Loaf with Molasses and Fresh Ginger
Bake a gingerbread pear loaf with molasses, fresh ginger and diced pears. It stays moist for 3 to 4 days and slices cleanly once cooled....
Apple Cider Donut Bundt Cake with Cinnamon Sugar Crust
Simmer cider down to 6 tbsp, then bake apple cider donut cake in a bundt pan and coat it in cinnamon sugar. Serves 12 with no frying....
Soft Maple Pecan Sticky Buns with Pure Maple Caramel
Bake maple pecan sticky buns with a soft yeast dough and pure maple caramel. Ready in 3 hours, or rise overnight and bake in the morning....
Fried Ricotta Orange Blossom Cannoli with Pistachio
Fry Marsala-dough cannoli shells at 175 C / 350 F, then pipe in ricotta scented with orange blossom water. Shells keep 5 days for easy make-ahead....
Homemade Raspberry Bakewell Tart with Almond Frangipane
Blind-bake a buttery shortcrust, spread raspberry jam, then top with almond frangipane and fresh berries for a Bakewell tart that slices cleanly....
No-Bake Espresso Tiramisu Trifle Cups with Mascarpone
Layer espresso-dipped ladyfingers with whipped mascarpone for no-bake tiramisu trifle cups. Chill 4 hours, no raw eggs, serves six....