In this section you will find various recipes for delicious and simple pastries with step-by-step cooking that even a novice cook can cook.
The category of baking includes a huge list of products that are prepared by baking. This includes a variety of bakery and confectionery products: all types of bread, rolls, cookies, pancakes, pies and cakes. For various pastries, different types of dough are used: biscuit, puff, custard, yeast.
Do not use cold products to prepare the dough. It is advisable to remove them from the refrigerator in advance to warm them up a little, for example, in the microwave.
But it should be understood that it is not always easy to prepare a treat with an exquisite taste. Many recipes require an effort. Usually they involve a lot of different ingredients and the cooking process is somewhat more complicated. In our selection, we try to place the most interesting and affordable baking recipes with photos for all occasions – for a celebration, a family dinner, for tea and just as a treat. Easy recipes for quick baking will help out the hostess in situations when there is no time to think about a treat.
As a rule, baking products are quite high in calories. On the website recepty.mobi there is a calorie analyzer, as well as all baking recipes have such indicators. If it is important for you to reduce calories, reduce the amount of fat and replace sugar with honey, black molasses or brown cane sugar.
Pastries Pastry recipes cover portion-size sweet bakes with cream, filling or elaborate styling: classic éclairs with custard, 'kartoshka' from sponge crumbs, tartlets with meringue, lemon meringue, sponge with chocolate ganache, shortcrust with jam and fruit. The section gathers Soviet confectionery classics and contemporary signature variants. A pastry differs from a cookie in cream, filling or complex finish – a full portion dessert. Choux – éclairs and chouquettes – use choux dough: flour scalded with hot water and butter, eggs whisked in, piped and baked to a hollow shell. Custard, buttercream or whipped cream goes inside. Sponge-based – 'kartoshka', rum baba – use sponge crumbs soaked with syrup, plus cream and nuts. Shortcrust tartlets bake empty, then take jam, custard and whipped whites. Cream defines flavour and texture. Custard – universal, for éclairs and Napoleon. Buttercream – thick with condensed milk, holds shape. Meringue – Italian or Swiss on hot syrup. Whipped cream – quick, for berry plates. Curd – dense, for tartlets. Types of pastries featured Choux – éclairs with custard, profiteroles, chouquettes with chocolate glaze; Kartoshka – sponge crumb with cocoa and buttercream, cookie with condensed milk; Tartlets – shortcrust with meringue, custard and fruit, curd cream; Lemon – with meringue, with Swiss buttercream, with mascarpone; Sponge with cream – chocolate ganache, raspberry filling, rum baba; Curd balls – deep-fried, sugar-dusted, with raisins. Every recipe on recepty.mobi includes exact proportions, oven temperatures and step-by-step assembly photography.
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Soft, fragrant homemade buns – sweet, with fillings, or plain. Step-by-step recipes for yeast and other doughs, for the cosiest of home baking.
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Sweet and savoury rolls – sponge rolls, lavash rolls, meat and vegetable rolls. Simple step-by-step recipes for an eye-catching dish on your table.
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Cake recipes This section contains step-by-step recipes for cakes with photos - at home. Here you can also find simple, easy cake recipes that you can please your family not only on holidays. Such delicacies can be divided into several groups, classifying them according to the composition of cakes and cream, the number of layers, cooking method. Classification by composition Choosing a recipe for a delicious cake, first of all pay attention to the types of cakes (sponge cake, sand, waffle, etc.) and the composition of the cream (custard, cottage cheese, butter, etc.). It is these components that affect the taste of the dish and its calorie content. Dough Sponge cakes, except flour, are based on beaten eggs. Cakes after baking are soft even without impregnation. Puff pastry, as it is already clear from the name, is prepared from puff pastry. The cakes are made very thin, and you need a lot of them for the cake. This dessert has a high calorie content, as a lot of oil is added to the dough. Sponge cakes, except flour, are based on beaten eggs. Cakes after baking are soft even without impregnation. Puff cakes, as the name implies, are made from puff pastry. The cakes are made very thin, and you need a lot of them on the cake. This dessert is high in calories, as a lot of butter is added to the dough. Shortbread - dry and crumbly, as the dough is prepared on the basis of fats. To make the product softer, the cakes are soaked in wine or syrup. For honey cakes, the dough is made with the addition of honey. Any cream is suitable for baking with honey. Waffle cakes are made from waffle cakes, which are more often bought ready-made. But there are recipes for cakes, where cakes are prepared at home in a waffle iron. Waffle cakes are low-calorie. Cream Custard is prepared by heating from cream or milk with the addition of sugar and eggs. They make the Napoleon cake and a number of other classic cakes with it. Butter keeps its shape well, it is used to make details for decorating cakes. For buttercream, use quality unsalted butter with 82.5% milk fat. For cottage cheese cream you need fresh cottage cheese 5% - 9% fat. Sour cream creams are very soft and tender, tasting with a slight sourness. A good cream is obtained only from fat sour cream. By cooking method There are two ways of making cakes: "with baking" and "without baking". In the first case, the cakes are baked on their own, and in the second, ready-made cookies, waffles or similar products are bought instead. Sometimes cottage cheese and jelly (like blancmange) desserts are called cakes – the recipes are simple, they are prepared without baking, but this is a different kind of dessert. Choose a delicious cake recipe and cook with pleasure!
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Easy Casserole Recipes Simple recipes for casseroles from available products will help out the hostess if you need to quickly prepare a delicious breakfast, dessert or snack. Different types of this dish can be sweet (for example, cottage cheese and banana casserole), and savory (such as potato casserole with minced meat). There are a huge number of similar dishes that differ in the composition of the original ingredients. Cuisines of different cultures have their own signature easy recipes for casseroles. The most famous of them: Italian Lasagna is the most popular in the world; French Gratin; hearty Greek Moussaka of minced meat and eggplant; Russian cottage cheese casserole, which is familiar to us from kindergarten; Finnish cabbage and meat casserole Kaalilatikko, especially popular in the north of Finland. Depending on the composition and calorie content, the casserole can be breakfast, served as a main course, appetizer or dessert. No matter how complex or simple casserole recipes are, the taste is greatly improved by various kinds of gravy and sprinkles. They can serve as sour cream, spices, powdered sugar, syrup, ketchup and others. It goes without saying that syrup and icing sugar should be chosen for sweet dishes, and for savory ones - ketchup and other spicy sauces. At your discretion, choose the recipe for a delicious casserole in this section and cook with pleasure. Each recipe for casseroles with a photo is painted in steps.
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Easy Pizza Recipes Pizza is the national dish of Italian cuisine. It was from Italy that delicious pizza recipes spread to other countries, where they were changed and supplemented, and now there are over a thousand variants of this pastry. Even the classics now include many Italian recipes, such as: Marinara with seafood, capers and olives; Capriccioza with mushrooms, mozzarella cheese, olives and tomatoes; Diabola with salami and hot peppers; Hawaiian with ham and pineapple and many others. Regardless of the filling, an important condition for the classic version is a dough based on durum wheat flour with the addition of sourdough and olive oil. In other countries, various vegetable oils have been used instead of olive oil and available regional products have been used for fillings. Other adjustments were also made. For example, there is a simple pizza recipe on a yeast-free dough, a closed version with a filling inside (Calzone pizza). Now pizza is mostly eaten with hands, despite the fact that, according to Italian etiquette, it is customary to do this with cutlery - a fork and knife, and serve the dish hot when the cheese is still soft and stretches with threads.
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Pancakes Pancake recipes cover the full spectrum of breakfast and dessert preparations – from thin Russian-style blini to fluffy American hotcakes and yeasted oladyi. The section combines classic recipes, fast weekday options and elaborate variants with sweet and savoury fillings. Pancake batter rests on a small set of basic components: flour, eggs, milk or kefir, sugar and a fat source. Variations in proportion, leavening agent and resting time produce distinctly different textures – from paper-thin crêpes suitable for stuffing to thick, soft cakes that stack into a tall serving. Yeast-based oladyi require proofing and yield a soft, airy structure, while flourless and gluten-free versions use oat flakes, banana or cottage cheese as the binding base. Types of pancakes featured The recepty.mobi catalogue groups pancake recipes by texture, base ingredient and intended serving. Thin crêpes – classic milk, kefir, water-based for stuffing with savoury or sweet fillings; Thick pancakes – American hotcakes, ricotta variants, banana and oat versions; Oladyi – kefir, yeast, apple, zucchini and pumpkin based; Stuffed pancakes – with cottage cheese, meat, mushrooms, fish, sweet curd; Layered pancake pies – stacked with cream, vegetable or meat filling between sheets; Diet variants – oat flake, banana, cottage cheese, sugar-free pancakes. Every recipe on recepty.mobi includes exact proportions, pan temperature recommendations and step-by-step photography. The recipe analyzer helps match a pancake variant to the ingredients already at hand or to a target calorie range.
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Cookie Cookie recipes cover small stand-alone bakes for tea time: shortbread, oatmeal, ginger, water-based eggless, gluten-free, nut, Russian vergun, Caucasian mutaki. The section gathers Soviet-era classics and modern bakes with alternative flours. Cookie dough rests on three components: flour, fat and sugar. Shortbread uses cold butter rubbed into flour for a crumbly structure and works with minimal liquid. Oatmeal includes rolled oats as part of the base – the result is denser with a characteristic grainy texture. Sponge-style biscuits stay the lightest, with an airy structure from whipped eggs and sugar. Gluten-free variants replace wheat flour with chickpea, corn, rice or almond. Cookies differ from pastries in serving: served on their own, without cream, filling or elaborate decoration. Light additions are fine – icing sugar dust, chocolate chips in the dough, nuts and dried fruit inside, thin glaze. Storage in an airtight jar runs 5–14 days depending on composition – the drier the cookie, the longer the shelf life. Types of cookies featured Shortbread – classic butter, with nuts, with jam, chocolate-shortbread; Oatmeal – butter or oil based, with raisins and cinnamon, dietetic; Ginger – gingerbread, holiday with icing, with cinnamon and clove; Eggless and dairy-free – vergun on sparkling water, lenten variants; Gluten-free – chickpea, corn, almond, with flaxseed; Nut and Caucasian – condensed milk 'oreshki', Baku mutaki, kozinaki. Most recipes take 30–50 minutes total. Every recipe on recepty.mobi includes exact proportions, oven temperatures and step-by-step photography.
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Homemade bread – baked in the oven or a bread machine, white, rye, and with various add-ins. Step-by-step recipes for fragrant, fluffy loaves every time.
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Pies Pie recipes cover one of the broadest branches of baking – from classic yeast-dough pirozhki (small Russian hand pies) with cabbage to shortcrust grated tarts with berries and savoury pies on a kefir batter. The section gathers home recipes for the dough, fillings and shaping with step-by-step photography. The foundation of every pie is the dough. Enriched yeast dough yields fluffy pirozhki, vatrushki (curd-filled rolls), shanezhki and belyashi. Shortcrust pastry produces grated pies with berries and curd, streusel-topped tarts and tartlets. Puff pastry suits rasstegai (open-top pies over fish or meat), small turnovers and quick mini-pies. Unleavened doughs on kefir or sour cream work for quick savoury pies with ready fillings. A separate group – stretched filo-style dough – stands behind samsa, chebureki and Caucasian chudu. By form, pies split into open-faced tarts (quiche, fruit tart), closed pies with fully encased filling (kurnik, kulebyaka), lattice-top pies and individual hand pies. Russian tradition contributes kurnik with layered chicken and grain, kulebyaka with several fillings in one loaf, rasstegai with an open window over the fish, and the everyday vatrushka with sweet curd. Types of pies featured Yeast pirozhki – baked and fried with cabbage, potato, meat, liver; belyashi and kulebyaka; Shortcrust pies – grated with apple, berries, curd, streusel-topped, tartlets; Puff pastry – rasstegai, mini-pies with curd and cheese, choux puffs; Kefir-batter pies – quick savoury with chicken, onion and cheese, with canned fish, with herbs; Regional – kurnik, kulebyaka, vatrushka, rasstegai, cheburek, samsa, chudu, quiche; Sweet pies – charlotte, semolina cake, sponge with pears, shortcrust with apricot; Lenten – cabbage, potato, mushrooms without milk or eggs. Pie quality depends on the dough and baking regime: yeast dough needs proofing and warmth, shortcrust needs cold butter, puff pastry calls for strict temperature control between layers. Every recipe on recepty.mobi includes exact proportions and step-by-step photography.
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Other Baking Other baking recipes cover small and medium-format home bakes that fall outside the main pastries, pies, cookies and pancakes: cupcakes and muffins, rolled sponges, flatbreads, scones, kefir-batter griddle cakes, choux profiteroles. The section gathers quick, versatile recipes with step-by-step photography. The category covers formats convenient for everyday baking and for serving with tea. Cupcakes and muffins use a simple oil or butter batter with fillings from chocolate chips to curd and berries; bake time runs 20–30 minutes. Rolled sponges – sponge, yeast and puff – fill with poppy, jam, curd or nuts; the key technique is rolling the warm sponge in a clean towel, cooling, then adding cream. Flatbreads and scones – unleavened on the pan, yeast with herbs, Caucasian chudu and khychiny. Kefir griddle cakes take 15 minutes and work as a quick breakfast. Choux dough produces profiteroles with assorted creams and éclairs. What the section covers Cupcakes and muffins – vanilla, chocolate, blueberry and berry, citrus, carrot; Rolled sponges – sponge with cream, yeast with poppy, strudel with apple; Flatbreads and scones – unleavened, pan-cooked, with cheese and herbs, Caucasian; Griddle cakes – kefir, sour cream, pumpkin, banana, yeast variants; Choux – profiteroles with custard, éclairs, choux rings; Crispbreads – wholegrain flatbreads, homemade lavash, plain rusks. Most recipes take 30–60 minutes total and need no specialised equipment – a mixer, cupcake tin or a baking sheet with parchment. Every recipe on recepty.mobi includes exact proportions, oven temperatures and step-by-step photography.
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