10 Easy Pastry Recipes You Can Make at Home

Nothing beats the smell of warm pastries straight from your own oven. They taste better, cost less, and honestly, there’s something magical about baking them yourself.

Even if you’re new to baking, these recipes keep it simple. No fancy tools. No tricky steps. Just real ingredients and satisfying results.

From sweet and flaky to cheesy and golden, there’s something here for every craving. Let’s roll up those sleeves and dive in.

Equipment Checklist

• Mixing Bowls
  For combining dry and wet ingredients. You’ll use these in almost every recipe.
• Rolling Pin
  Essential for rolling out dough evenly, whether for puff pastry or galettes.
• Baking Sheet
  A flat surface for baking pastries, scones, and turnovers. Choose one with a rim to catch any spills.
• Parchment Paper
  Prevents sticking and makes cleanup a breeze. Great for lining baking sheets.
• Pastry Brush
  Helps you apply egg wash or melted butter for that golden, glossy finish.
• Cooling Rack
  Keeps pastries from getting soggy by allowing air to circulate underneath.
• Optional: Food Processor
  Speeds up dough-making and helps cut cold butter in evenly.
• Optional: Muffin Tin
  Useful for danishes, mini tarts, and savory hand-held pastries.
• Optional: Piping Bag
  Great for neatly filling pastries with cream, jam, or Nutella.

Ingredients You’ll See Often

• All-Purpose Flour
  The base of most doughs is perfect for structure and texture.
• Cold Butter
  Key to flaky layers. Keep it cold to create steam pockets while baking.
• Sugar
  Adds sweetness and helps with browning. Used in both doughs and fillings.
• Salt
  Enhances flavor and balances out the sweetness.
• Eggs
  Used for binding, richness, and creating a shiny finish when brushed on top.
• Milk or Cream
  Adds moisture and tenderness. Also used in glazes and fillings.
• Baking Powder/Soda
  Leavening agents that help pastries rise and stay fluffy.
• Vanilla Extract
  A staple for sweet pastries—adds depth and warmth to the flavor.
• Fresh or Frozen Fruit, Chocolate, Cheese
  These add-ins bring variety—sweet or savory—depending on the recipe.

The 10 Easy Pastry Recipes

1. Classic Puff Pastry Twists

Flaky, golden-brown pastry twists coated in cinnamon sugar or cheese. Quick to make, easy to love.

Great for:
Snacks, brunch, or party platters.

Ingredients:

• 1 sheet puff pastry (thawed)
• 2 tbsp melted butter
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon or ¼ cup grated Parmesan + 1 tsp dried herbs (for savory)
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry into a 10×10-inch square.
3. Brush with melted butter. For sweet: sprinkle cinnamon sugar. For savory: sprinkle cheese and herbs.
4. Cut into 1-inch wide strips. Twist each strip 2–3 times.
5. Place twists on a baking sheet. Brush with egg wash.
6. Bake for 12–15 minutes, or until puffed and golden.
7. Cool slightly before serving.

2. Mini Fruit Galettes

Rustic, no-fuss tarts filled with juicy fruit. No tart pans, no perfection needed.

Great for:
Dessert or breakfast with coffee.

Ingredients:

• 1 sheet of pie crust or puff pastry
• 1½ cups chopped fruit (apples, berries, peaches)
• 2 tbsp sugar (adjust to taste)
• 1 tbsp cornstarch
• ½ tsp cinnamon (optional)
• 1 egg (for egg wash)
• 1 tbsp coarse sugar (for topping)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix fruit, sugar, cornstarch, and cinnamon.
3. Cut pastry into 4–6 circles (about 5 inches wide).
4. Spoon fruit mixture into the center of each, leaving a 1-inch border.
5. Fold edges gently over the filling, leaving the center open.
6. Brush crust with egg wash, sprinkle coarse sugar.
7. Bake for 25–30 minutes until bubbly and golden.
8. Let cool slightly. Serve warm or at room temp.

3. Cream Cheese Danishes

Creamy, sweet, and melt-in-your-mouth. Looks fancy, but they’re secretly simple.

Great for:
Weekend breakfast or last-minute brunch.

Ingredients:

• 1 sheet puff pastry
• 4 oz cream cheese (softened)
• 2 tbsp granulated sugar
• ½ tsp vanilla extract
• 3 tbsp fruit jam or preserves
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and cut into 6 rectangles.
3. Mix cream cheese, sugar, and vanilla until smooth.
4. Place 1 tbsp cream cheese mixture in the center of each rectangle.
5. Add 1 tsp of jam on top of the cream cheese.
6. Fold corners inward or create a border by lightly folding edges.
7. Brush edges with egg wash.
8. Bake for 15–18 minutes until puffed and golden.
9. Cool and drizzle with icing if desired.

4. Savory Cheese & Herb Scones

Crispy on the outside, tender inside, loaded with cheese and herbs.

Great for:
Brunch, soup sides, or even breakfast on the go.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp garlic powder (optional)
• ½ cup cold butter (cubed)
• 1 cup shredded cheddar or mozzarella
• 2 tbsp chopped chives or parsley
• ¾ cup milk (plus 1 tbsp for brushing)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix flour, baking powder, salt, and garlic powder.
3. Cut in cold butter until the mixture looks like coarse crumbs.
4. Stir in cheese and herbs.
5. Add milk and gently mix until just combined.
6. Turn the dough onto a floured surface and pat it into a ¾-inch thick circle.
7. Cut into 8 wedges and place on a baking sheet.
8. Brush tops with milk.
9. Bake for 15–18 minutes until golden.
10. Serve warm with butter or cream cheese.

5. Chocolate Croissant Roll-Ups

All the chocolatey, buttery vibes of a croissant without the hard work.

Great for:
Kids, lazy Sundays, and emergency chocolate cravings.

Ingredients:

• 1 can crescent roll dough (8-count)
• ¼ cup chocolate chips or chopped chocolate
• 1 egg (for egg wash)
• Powdered sugar (optional, for dusting)

Directions:

1. Preheat oven to 375°F (190°C).
2. Unroll the crescent dough and separate into triangles.
3. Place 1 tbsp of chocolate at the wide end of each triangle.
4. Roll up from wide end to point to form a crescent.
5. Place on parchment-lined baking sheet.
6. Brush with egg wash.
7. Bake for 10–12 minutes until golden and crisp.
8. Dust with powdered sugar if desired. Serve warm.

6. Apple Turnovers

Warm, flaky pockets filled with cinnamon-spiced apples. Like a cozy hug in pastry form.

Great for:
Fall treats, tea time, or a quick dessert.

Ingredients:

• 1 sheet puff pastry (thawed)
• 1 large apple (peeled, cored, diced)
• 1 tbsp butter
• 1½ tbsp brown sugar
• ½ tsp ground cinnamon
• 1 tsp cornstarch
• 1 egg (for egg wash)
• Optional: powdered sugar glaze (½ cup powdered sugar + 1 tbsp milk)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, melt butter. Add apples, brown sugar, and cinnamon. Cook for 5–6 minutes until soft.
3. Stir in cornstarch and cook for 1 more minute. Let cool.
4. Roll out puff pastry and cut into 4 squares.
5. Spoon filling onto one half of each square. Fold over to form a triangle.
6. Press edges with a fork to seal.
7. Brush with egg wash.
8. Bake for 18–20 minutes until golden.
9. Drizzle with glaze once slightly cooled.

7. Jam-Filled Thumbprint Pastry Bites

Buttery, melt-in-your-mouth bites with a dollop of jam in the center. Simple, nostalgic, and addictive.

Great for:
Holiday trays, quick desserts, or tea parties.

Ingredients:

• 1 cup unsalted butter (softened)
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ tsp salt
• 1 tsp vanilla extract
• ½ cup fruit jam (any flavor)

Directions:

1. Preheat oven to 350°F (175°C).
2. Beat butter and sugar until light and fluffy.
3. Add flour, salt, and vanilla. Mix until a soft dough forms.
4. Roll dough into 1-inch balls and place on a baking sheet.
5. Press thumb or spoon into the center of each to create an indent.
6. Fill each indent with ½ tsp jam.
7. Bake for 12–15 minutes or until edges are lightly golden.
8. Cool on the rack. Optional: dust with powdered sugar.

8. Easy Biscuit Dough Cinnamon Rolls

Fluffy, gooey cinnamon rolls with no yeast or rising time required.

Great for:
Weekend breakfast or sweet cravings in a hurry.

Ingredients:
For Dough:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold butter (cubed)
• ¾ cup milk

For Filling:

• ¼ cup softened butter
• ⅓ cup brown sugar
• 1 tbsp cinnamon

Optional Glaze:

• ½ cup powdered sugar + 1–2 tbsp milk

Directions:

1. Preheat oven to 375°F (190°C).
2. Mix flour, baking powder, and salt. Cut in butter until crumbly.
3. Add milk and stir until dough forms.
4. Roll out into a rectangle about ¼-inch thick.
5. Spread with softened butter. Sprinkle brown sugar and cinnamon evenly.
6. Roll up tightly from the long edge. Slice into 8 rolls.
7. Place in a greased baking dish.
8. Bake for 20–25 minutes until golden and cooked through.
9. Drizzle with glaze if using. Serve warm.

9. Spinach & Feta Puff Pastry Parcels

Savory, flaky hand pies filled with creamy spinach and tangy feta. Like spanakopita, but easier.

Great for:
Appetizers, lunchboxes, or Meatless Mondays.

Ingredients:

• 1 sheet puff pastry (thawed)
• 1 cup cooked spinach (squeezed dry)
• ½ cup crumbled feta
• 1 egg (beaten)
• ¼ tsp garlic powder
• ¼ tsp black pepper
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix spinach, feta, 1 beaten egg, garlic powder, and pepper.
3. Cut puff pastry into 4 squares.
4. Spoon filling onto one side of each square. Fold into a triangle or a rectangle.
5. Press edges to seal with a fork.
6. Brush with egg wash.
7. Bake for 18–20 minutes until golden and puffed.
8. Cool slightly before serving.

Eye-catching, chocolaty, and way easier than it looks. All the wow with none of the stress.

Great for:
Dessert, gifting, or impressing guests.

Ingredients:

• 1 sheet puff pastry (thawed)
• ¼ cup Nutella
• 1 egg (for egg wash)
• Optional: powdered sugar for dusting

Directions:

1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry slightly and cut into a rectangle (about 10×12 inches).
3. Spread Nutella down the center third (lengthwise).
4. On both outer thirds, cut diagonal slits (1-inch apart).
5. Fold strips over filling, alternating sides to form a braid.
6. Transfer to a baking sheet. Brush with egg wash.
7. Bake for 18–22 minutes until golden and puffed.
8. Let cool slightly. Dust with powdered sugar if desired.

Tips for Pastry Success

Even the easiest pastries can go from wow to whoops if you miss a few simple steps.

These baking tips will help you get buttery, flaky, bakery-worthy results, even if it’s your first time playing with dough. Think of these as your cheat codes for pastry success.

Keep Ingredients Cold (Especially Butter)

This is rule number one. Cold butter equals flaky layers. When butter melts too soon (like while you’re mixing), you lose that steam action that creates puff and flake in the oven.

What to do:

• Cut the butter into small cubes and chill it for 10 minutes before mixing.
• If your kitchen’s warm, pop your flour in the fridge too.
• And once your dough is shaped? Chill it again before baking. Trust us, flaky pastry is worth the wait.

Don’t Overwork the Dough

Mixing and kneading might seem like the right thing to do (especially if you’ve ever made bread), but with pastry, less is more.

Overworking the dough melts the butter and develops too much gluten, which leads to tough, chewy results. Not ideal for a light, crisp pastry.

What to do:

• Mix just until the dough comes together.
• If you’re cutting in butter, stop when the texture looks like coarse crumbs with pea-sized pieces.
• When rolling, use light pressure and avoid stretching the dough.

Chill Shaped Pastries Before Baking

After you shape your pastry, whether it’s a turnover, galette, or braid, chill it again.

It gives the butter time to firm up, which helps it puff in the oven instead of melting out. This step also helps the pastry hold its shape.

What to do:

• After shaping, refrigerate the tray for 15–30 minutes before baking.
• Got time? Pop it in the freezer for 10 minutes for an even better puff.

Use Egg Wash for That Golden Finish

Want that shiny, golden glow like the pastries in bakery windows? That’s egg wash at work. It’s a simple step with a big payoff. It also helps toppings like sugar or seeds stick.

What to do:

• Beat 1 egg with 1 tbsp water or milk.
• Brush it lightly over the surface of the pastry using a pastry brush.
• For extra shine, use milk for a softer golden finish or heavy cream for a deeper color.

Storage & Freezing Tips

Not all pastries are meant to be eaten fresh out of the oven, and thankfully, many of them hold up beautifully with the right storage and reheating tricks.

If you’re making a big batch, pastries like turnovers, scones, and puff pastry parcels freeze exceptionally well.

Just bake them, let them cool completely, and then store them in an airtight container or freezer bag with a sheet of parchment between each layer to prevent sticking.

When you’re ready to enjoy them again, don’t just toss them in the microwave, unless you like soggy pastry (no judgment, but still).

Instead, reheat them in a preheated oven at 350°F (175°C) for 8–10 minutes to revive that crisp, flaky texture. If reheating from frozen, bump the time up to 15–20 minutes.

For storing leftovers short-term, place pastries in a loosely covered container or wrap them in foil and leave them at room temperature for up to 2 days.

Avoid airtight plastic containers for crisp pastries, as they trap moisture and turn your once-golden beauties into soft, sad snacks.

For cream-filled or cheese-stuffed ones, refrigerate them instead, but always reheat in the oven, not the microwave, to bring back that bakery-fresh bite.

Final Thoughts

Making pastries at home doesn’t have to be complicated. With a few basic ingredients and simple steps, you can whip up something that looks impressive and tastes even better.

Pick one recipe. Try it this weekend. Burn a corner? No big deal. That’s how good stories and better pastries are made!

FAQs

Can I use store-bought pastry dough?

Yes! It’s a great shortcut for most of these.

Can these be made vegan or gluten-free?

Many can be adapted with swaps—note dairy-free butters, almond milk, or GF flour blends.

Do I need a stand mixer?

Nope, most of these just need a bowl and your hands.

How do I get pastries super flaky?

Use cold butter and chill the dough before baking.

Can I double or freeze the recipes?

Yes, most freeze well baked or unbaked. Check recipe notes.