© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This easy curry beef filo pie combines a rich, warming spiced beef filling with ultra-crispy, golden layers of flaky filo pastry. It might look complicate to make, but it is so much easier to make than it appears, and it is one of the best kitchen shortcuts for creating a "showstopper" meal with minimal effort. While working with tissue thin sheets of dough can seem intimidating, making a rustic filo pie like this is incredibly forgiving. With its delicate crispness, distinct layers and elegant flavour, filo pastry is truly unrivalled. While working, keep the unused sheets under a slightly damp tea towel so they do not dry out or the will brittle and impossible to handle. ​

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This savoury tart combines earthy, golden chanterelle mushrooms with a keto pork rind pastry crust and a sharp, nutty, and complex vintage Cheddar. You can of course substitute it with Västerbotten or Gruyère or use a mixture of all of them. If you don’t follow keto diet, then a homemade buttery pastry crust would be perfect for the recipe too. Use other wild mushrooms for the topping if chanterelle ain’t available.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Franzbrötchen (literally French roll) are Hamburg’s iconic pastry. Basically, it is nothing more than a yeast Danish pastry with cinnamon, and yet the Franzbrötchen is something special for the Hamburgers. They are usually served in the afternoon with coffee or even for breakfast. This sweet treat was initially limited to the greater Hamburg area, but since the early 20th century, Franzbrötchen have become popular in many German cities. Today you can easily get a Franzbrötchen from many bakeries across Germany. They are now available in various versions, including with raisins, crumble topping, chocolate chips, marzipan and poppy seeds.
The Franzbrötchen gets its name because it was first made in Hamburg during the French occupation in the 19th century (1806–1814). It is a blend of the French croissant style (Plunderteig / puff pastry) and German baking traditions.
Today I’m turning this sweet pastry from Hamburg into something savoury with seasonal wild garlic. Wild garlic season has just begun! So I simply couldn’t resist. If you’d like to try the recipe, you’ll need to hurry, because wild garlic season is short and usually starts in late March. Around May, the plant begins to flower and the leaves lose their distinctive aroma.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This absolutely delicious raspberry pudding tart isn’t just beautiful to look at – it tastes delicious too. The creamy fruity raspberry pudding gives the tart a heavenly flavour, and the lime zest and raspberries the perfect finishing touch. Fresh homemade raspberry syrup is great pouring over pancakes, cheesecakes or adding to sparkling water.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A delicous vegetable quiche that’s great for a spring meal. It’s super easy to make, perfect hot or cold for brunch or dinner. Make the crust from scratch if possible, but if you are in a pinch, a quality store-bought all-butter crust would work as well. I replaced some flour with toasted sunflower seeds, you can use almonds or just same amount of flour instead. The filling is loaded with lots of snow peas and baby carrots, but you can use whatever veggies you want for it.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This easy, rustic galette features a flaky homemade spelt-rye crust filled with herby goat cheese and ras el hanout carrots. The crispy texture and slight sweetness of shaved carrots complement the earthy and woody flavours of ras el hanout. The free-form galette is so easy to make and requires no special tart pan as it’s baked directly on a baking sheet, and the charm lies in their imperfection. It’s less fancy, but delicious and beautiful enough makes a perfect centerpiece for a spring table!

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Leipziger Lerchen (Lerchen means larks in German) are a small shortcrust pastry filled with nuts and strawberry jam. The pastry cross on top symbolize the cross ties used to bind the stuffed animals and red berry jam symbolize either the heart or the blood of the bird. The name originates from a delicacy popular in the Leipzig, Germany until the 1870s. The dish used the lark which was roasted with herbs and eggs and served as a filling in a pastry crust. By the end of the 19th century, however, the larks population had so decreased that the shooting of larks was officially banned. A clever confectioner from Leipzig had the idea of helping preserve the larks by creating a new, sweet version of Leipziger Lerchen filled with nut cream and jam. He and his team consoled the saddened gourmets with this sweet treat, which has survived to this day. In addition to original Leipziger Lerchen, you can also find Lerchen made with different nuts and jams in bakeries.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Delicate and delicious, 'M'hancha' is a traditional sweet Moroccan pastry. Its Arabic name means snake or serpentine because of its snake-like shape. The pastry is made with layers of fine warqa, which has the same crisp flakiness as filo dough, filled with a nut paste (I use walnuts for this recipe) infused with orange blossom water. Make sure to brush the filo sheet generously and thoroughly with melted butter and not over-tighten the pastry when your roll it, or the pastry will break while baking. I used fresh extra soft dates to sweeten the filling, but you can easily replace them with sugar. Soak the dates in hot water for 20-30 minutes if they are hard.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Kolache (ko-LAH-ch), or Koláče in Czech, is a sweet Czech pastry made from a sweet yeast dough with various fillings. Authentic Czech kolache are usually round and filled to the brim with either poppy, cheese or jam, then topped with just the right amount of crumble. Soft, pillowy, and buttery kolache are delicious warm from the oven and are best the day they are made. Serve them as a breakfast, or afternoon snack with tea or coffee or any time you like one.
If you are going to try the cheese filling, mix 250 grams of cottage cheese, 50 grams of erythritol or sugar, 1 egg yolk and 1 teaspoon of vanilla extract together. The poppy filling recipe is enough for two batch of dough. Half the filling or double the dough. I portioned the dough into 9, each about 100 grams, but you can make 18 smaller kolache.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A delicious, gently-spiced tray bake with fruity quinces for a special afternoon tea or dessert with whipped cream or Greek yoghurt. It’s so autumn and fragrant. Be careful when peeling raw quinces as it is like peeling a stone and accidents are easy to come by. Quince are available only in the fall and you can find them at farm markets, and some supermarkets. If quince isn’t available, pear or apple, is a wonderful substitution, too. 

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Today I have another delicious snack idea and a quick recipe using storebought puff pastry. These minced lamb puff pastry rolls with dates are really tasty, hearty finger food that are sure to win you over with their unique flavour. The fact that they are quite easy to make is just another bonus for all snack lovers. These savoury pastry rolls definitely need a creamy sauce to go with them. As I used lamb, and it’s autumn, plum ketchup is the obvious choice. However, a simple garlic yoghurt dip or Greek tzatziki would also work very well.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A rustic, freeform pastry made with spelt flour, filled with caramelised red onions, fresh figs, combined with goat cheese and refined with fresh rosemary. For the pastry, I used spelt flour, which goes particularly well with figs thanks to its nutty flavour. However, you can just as easily use regular wheat flour.
Whether as a starter, main course or party snack, the fig spelt galette is sure to be a real eye-catcher on any table. If time is tight, you can of course use ready-made dough from the supermarket for your galette.