Easy and Delicious Pastry Recipes for Every Occasion

Are you in the mood for flaky filo, buttery puff, or perhaps a crumbly shortcrust? You’re in for a treat—literally!
In this article, explore the different types of pastry, discover some tips for making perfect pastry, and try out some tasty pastry recipes featuring Tate & Lyle Sugars.

What makes pastry such a staple in both our bakeries and our hearts? Let’s explore the different types of pastries.

Delicate and crisp, filo pastry is a true delight! It’s made by stretching dough so thin that you can almost see through it, and then cutting it into sheets.

Once the sheets are layered with a brush of melted butter or oil, you’re set for a flaky masterpiece that offers a satisfying crunch with every bite.

Try your hand at these fabulous filo pastry recipes:

These sweet pastries are super simple to make and are ready to devour in just 30 minutes, making them the perfect treat for any occasion!

Juicy plumbs meet crispy filo pastry in this classic Austrian pudding, a true culinary match made in heaven. Top tip: it tastes even better with a scoop of ice cream.

Layers of crispy filo, crunchy walnuts and pistachios, and syrupy sweetness make this Middle Eastern classic a showstopper. It’s a labour of love, but oh-so worth it!

Imagine biting into layer upon layer of buttery pastry – mouth-watering, isn’t it? Puff pastry is made by folding butter and dough together to create layers. Then comes the magic: the water in the pastry creates steam when it’s baked, causing all the layers to puff up into a light, flaky pastry.

Check out our tasty puff pastry recipes:

Whether they’re for breakfast, brunch or a mouth-watering dessert, these pastries are like sunshine on a plate.

Turn your world upside down with this classic French recipe. Caramelised apples and flaky puff pastry unite to create a dessert that’s as elegant as it is delicious.

Flaky puff pastry and creamy Biscoff spread? Say no more! These delightful spirals are the perfect pick-me-up at any time of day.

The unsung hero behind most pies and tarts, shortcrust pastry has a crumbly, melt-in-the-mouth texture that is truly irresistible. Minimal handling helps prevent the butter from melting and maintains its iconic delicate texture.

Explore these scrumptious shortcrust pastry recipes:

With a buttery shortcrust base and gooey, nutty filling, these mini pecan pies offer maximum flavour.

Think of these pies as autumn on a plate – sweet, spiced apples enveloped in crumbly shortcrust pastry. What’s not to love?

Ah, the quintessential British dessert! A luscious layer of jam, topped with almond frangipane and surrounded by shortcrust pastry—absolute perfection.

Light as air and puffed to perfection, choux pastry is the cornerstone of most French desserts. This pastry is a little different to the others, as it’s cooked on the hob to create a thick paste which can then be piped through a piping bag to create different shapes.
Have a go at these simple choux pastry recipes:

This dessert is as fun to make as it is to eat! Little balls of choux meet puff pastry and come together with a luscious cream filling to create a treat that’s simply divine.

It doesn’t get more classic than this. Crispy choux pastry filled with scrumptious cream and topped with glossy chocolate – simply irresistible!

Transport your taste buds to Spain with these mouth-watering churros. A sprinkle of cinnamon sugar completes this crispy, airy delight.

Feeling a little nervous about your upcoming baking project? Fear not, for these tried-and-tested tips will help to settle those pastry woes.

Try to keep your ingredients and tools cold. This prevents the butter from melting too quickly, helping to preserve the texture of your pastry.

It’s tempting to continuously knead and work the dough, but with pastry, less is more. Overworking your pastry will activate too much gluten, leaving you with a tough, chewy texture.

Avoid roughly pulling or stretching your dough, as this can result in a hard and compact texture. Instead, lightly pat your dough into shape.

Before rolling out your dough, wrap it in plastic wrap and put it in the fridge for 30 minutes. This will make your dough easier to roll and cut while also preventing it from sticking to your work surface. Plus, it keeps the butter in your pastry from melting.

Add a light sprinkling of flour onto your rolling pin and work surface to prevent your dough from sticking. However, be careful not to add too much flour, because this can make the pastry dry and tough.

Always start rolling from the centre of your pastry outwards. This helps keep your pastry a level thickness so that it bakes evenly.

You should put your pastry in a preheated oven. This makes sure it starts baking straight away, helping it cook evenly.

Feeling inspired? There’s no better time to dive into the scrumptious world of pastries! And remember, every great pastry recipe starts with great ingredients. Explore our range of Tate & Lyle Sugars and create some mouth-watering bakes!