For the Bright holiday of Easter, we prepare delicious, very aromatic, and beautiful pastries – Easter cakes Krafins. In recent years, this kind of baking has become incredibly popular.

Classic cupcakes with protein cream – a light and tender dessert, perfect for a family tea party, and will look festive on the holiday table. This basic recipe can be diversified by replacing part of the milk with fruit juice, as well as changing the cream.

Tasty, airy, slightly moist sponge cake with an orange aroma and orange flecks of orange zest. Orange sponge cake can also be used for making a cake.

Khychyns are thin flatbreads with filling. This is a national dish of the Karachay and Balkar peoples. Since ancient times, inviting guests to the house for "khychyns" has been considered the highest hospitality. Khychyns with cheese and potatoes are made from readily available ingredients.

Crispy wafer cookies baked in a waffle iron are an iconic Eastern European treat – paper-thin, golden sheets with a delicate grid pattern, often rolled into tubes and filled with dulce de leche or buttercream. The batter calls for just five basic ingredients and mixes in under five minutes.

This recipe works in both old-fashioned stovetop waffle irons and modern electric models. Each wafer takes only one to two minutes to bake, so a full batch is done surprisingly fast. Below we share the exact batter proportions, show the ideal consistency with photos, and explain the tricks for getting an even golden color and a satisfying snap without the wafers turning too brittle or too soft.

Surely every housewife has a family recipe for making Easter kulich with orange zest and juice. Very often, the family recipe is passed down from generation to generation, from grandmother to mother, from mother to daughter.

Baking an Easter cake with cottage cheese and candied fruit is always a great responsibility, labor, and concern. Many factors influence the excellent result.

Puff pastry pockets with mushrooms, fresh tomato and cheese are a fast, eye-catching and surprisingly tasty bake made from store-bought puff pastry — perfect for any situation: breakfast, an afternoon snack, a packed lunch or unexpected guests. The big advantage is that there's no fussing with dough: just pull a pack from the freezer, thaw it and cut into squares or triangles. Sauté mushrooms with onion until the moisture evaporates, slice the tomatoes into rounds and gently blot off excess juice, and grate the cheese on the coarse side. On each pastry square place a little mushroom mix, a slice of tomato and a sprinkle of cheese, then pinch the edges closed into envelopes. Brush with egg yolk and bake at 200°C (400°F) for about 18-20 minutes until golden. Proportions for 12 pockets inside.

Belyashi are classic Russian fried meat buns — fluffy, golden yeast pockets filled with juicy spiced ground meat, traditionally fried with the open side facing down so the filling cooks in its own juices. Anyone who grew up in the former Soviet Union knows the smell of fresh belyashi from a street kiosk. The dough is yeasted milk or water dough enriched with a touch of oil, left to rise for 1-1.5 hours until pillowy soft. The filling is ground meat with plenty of finely chopped onion, salt, pepper and a couple of spoons of water for juiciness. Shape with an open middle and fry in plenty of oil until deeply golden. Proportions for 12 belyashi inside.