Tag: Pastries

Jewish pastry is its own universe — the laminated dough of a chocolate babka, the cream-cheese flake of rugelach, the syrup-drenched layers of baklava, the crisp shells of Italian-Jewish bocca di dama, the fried sweetness of sufganiyot at Hanukkah, the three-cornered hamantaschen at Purim, the flaky cheese danish of the Jewish bakery counter, the buttery shortbread of Hungarian flodni. Pastry is where Jewish baking gets to show off — where laminations, fillings, and finishes turn flour, sugar, and fat into something celebratory. Many pastries trace to specific holidays (Purim, Hanukkah, Shavuot), others to specific regions (Hungarian, Polish, Yemenite, Sephardic), and a few to the great Jewish bakeries of Brooklyn, Buenos Aires, and Tel Aviv. Below you will find every Jewish pastry recipe in our collection — pareve and dairy versions clearly marked, each tested with gram measurements, baker’s percentages, and complete halachic notes for hafrashat challah, Pas Yisroel, and brachot.