Other pastries - recipes with photos (Page 2)

The Other Baked Goods section gathers a variety of sweet and savory dough-based creations that don't belong to the classic categories of cakes, pies, cookies or buns yet deserve their own attention. Here you'll find homemade strudels, cupcakes and muffins, fragrant Easter kulich breads, plaited loaves, plyushki, babka, charlottes, sablé biscuits, meringues, profiteroles, éclairs, cheesecakes, original puff-pastry creations, mini-desserts and many other bakes from around the world. Many recipes come with the author's own touches and interesting variations on classic ideas. The section will especially appeal to anyone who wants to add variety to their home baking and try something out of the ordinary. All recipes include exact proportions, temperatures and step-by-step photos for a guaranteed result.

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Baursaki are the national fried doughnuts of Kazakh and broader Central Asian cuisine — fluffy yeast doughnuts that appear at virtually every family celebration or holiday across the region. They turn out golden, soft inside and slightly crispy outside, and they disappear in minutes whether served warm or at room temperature. Knead the dough from warm milk, yeast, sugar, egg, oil and a pinch of salt, then let it rise for 1-1.5 hours until doubled. Roll out to about 1 cm thick, cut into diamonds or squares and deep-fry in plenty of oil until deeply golden. Serve with honey, sour cream or simply alongside hot tea. Proportions for 30-40 baursaki inside.

Details: Author: Artyom; 19 October 2022; Last Updated: 07 April 2026

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These easy khachapuri with cheese are the fastest way to make Georgia's iconic cheese bread at home — no kneading, no oven, no waiting. They come together in just 15 minutes in a regular skillet but taste every bit as good as the classic version, with stretchy melted cheese inside and a beautifully golden crust outside. The batter is mixed in minutes from kefir, egg, flour, baking soda and salt to the consistency of thick cream. Spread a layer of batter in the hot pan, top generously with grated suluguni, mozzarella or feta and cover with a second layer of batter. Cook covered for 4-5 minutes per side until deeply golden. Proportions for 4 khachapuri inside.

Details: Author: Artyom; 17 October 2022; Last Updated: 07 April 2026

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Juicy, bright and very delicious zucchini cake with tomatoes during the harvest season is made from budget ingredients that abound on the shelves. The structure is assembled from zucchini pancakes and layered with garlic-sour cream sauce and tomatoes.

Details: Author: Artyom; 12 September 2022; Last Updated: 29 March 2026

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Homemade puff pastry tartlet shells beat the store-bought version every time — crispier, more buttery and with that unmistakable fresh-baked flavor. You can shape them in just 20 minutes using either store-bought puff pastry or a quick homemade version: roll out the dough, cut circles with a glass, press them into a muffin tin or proper tartlet molds, prick with a fork to prevent puffing, then bake at 200°C (400°F) for 12-15 minutes until deep golden. Once cool they're ready to fill with savory salads, pâtés and caviar or sweet creams and fruit. I'll show you how to make 20 shells at once and avoid the most common mistakes.

Details: Author: Artyom; 10 March 2022; Last Updated: 07 April 2026

Pita Chebureki with ground meat in a frying pan

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These lavash chebureki are a brilliant shortcut to one of Eastern Europe's most beloved street foods — no kneading, no resting, no rolling. Thin Armenian lavash bread stands in for the traditional dough and crisps up beautifully in hot oil with the same blistered, golden surface as the real thing. Spread a sheet of lavash with seasoned ground meat mixed with onion and a splash of broth (the secret to a juicy filling), fold into a packet and pan-fry until golden on both sides. Fifteen minutes from start to finish. I'll share proportions for 8 chebureki and how to keep the filling juicy without making the lavash soggy.

Details: Author: Artyom; 03 February 2022; Last Updated: 07 April 2026

Cottage cheese Christmas stollen (yeast-free)

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Are you getting together for Christmas and wondering what to give? Prepare a cottage cheese Christmas stollen as a treat. This is a traditional German pastry for Christmas.

Details: Author: Artyom; 04 January 2022; Last Updated: 28 March 2026

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Preparing a delicate dessert is not so simple, especially when it comes to sponge cake. But with the right recipes, even the most complex culinary wonders can be easily created.

Details: Author: Artyom; 06 December 2021; Last Updated: 28 March 2026

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How wonderful it is to have the opportunity to gather with family on the eve of the most magical holiday – New Year. Almost every family has its own New Year traditions, for example, preparing a festive dinner.

Details: Author: Artyom; 14 November 2021; Last Updated: 28 March 2026

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These cheese-stuffed flatbreads are made from a soft, pillowy yeast dough wrapped around a generous filling of grated cheese and fresh herbs – pan-fried until golden and oozing with melted cheese in every bite. The dough is mixed with warm milk, butter and a pinch of sugar, then left to rise for 1-1.5 hours until fluffy and easy to roll. I use a mix of mozzarella and a sharper cheese like cheddar or gouda for the best flavor and pull, and I'll share the trick that keeps the cheese from leaking out while frying. Serve them warm for breakfast, brunch or as a snack with sour cream or yogurt dip.

Details: Author: Artyom; 21 September 2021; Last Updated: 07 April 2026

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Russian pryaniki are traditional spiced cookies, and this sour cream version is one of the softest and most addictive — they stay tender for days, never going stale or hard like store-bought ones. The sour cream in the dough is the secret: it gives the cookies a fluffy, almost cake-like crumb, while baking soda adds that classic warm aroma and porous texture. Mix sour cream with egg, sugar, baking soda and a touch of oil, then stir in flour to a soft dough. Shape into round cookies, bake at 180°C (350°F) for 12-15 minutes until just lightly golden and dip the cooled cookies in a simple powdered sugar glaze. Proportions for 25-30 cookies and why they stay so soft inside.

Details: Author: Artyom; 27 June 2021; Last Updated: 07 April 2026

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Categories

Kazakh Baursaki – Fried Yeast Doughnuts

Easy Khachapuri with Cheese on the Stove – 15-Minute Recipe

Zucchini Cake with Tomatoes

Homemade Puff Pastry Tartlet Shells – Easy Recipe

Lavash Chebureki with Meat – Easy 15-Minute Recipe

Christmas Curd Stollen (Yeast-Free)

Angel Cake

Honey-Ginger Cookies

Cheese Stuffed Flatbreads – Soft Yeast Dough Recipe

Soft Sour Cream Glazed Cookies – Russian Pryaniki