© 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.

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

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

A highlight of French pastry! The buttery sweet shortcrust pastry base is filled with a velvety, fruity raspberry curd, which is then covered with airy, delicate meringue flamed off with a kitchen blowtorch at the very end. If desired, garnish them with some chopped pistachios or crush some freeze-dried raspberries over the top. This tart not only tastes delicious, it also looks elegant: a great dessert idea for celebration or just because.

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

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

These adorable carrot-shaped flaky pastries are filled with a delectable roasted carrot hummus—they can be filled with herbed cheese or tuna cream if you ain’t into hummus and would make a fun starter or snack.
If you don’t have those cone-shaped moulds, make your own with aluminum foil and baking paper. Cut a regular baking paper into 4 rectangles. Roll up each rectangle into a funnel and secure the baking paper at the sides with a stapler. To make the funnel a little more stable, place a small ball of aluminium foil in the funnel and press the top ends of the baking paper roughly into the funnel.

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

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

Individual serving of rustic hot water crust pies filled with leftover beef Bolognese, making them perfect for a weekend meal with some seasonal salad and easier for portion control too. Hot water crust pastry is used primarily because of its ability to create a strong, long lasting crust that can hold up to chunky, dense fillings. It’s easier to handle and a lot more versatile than standard pastry crust, so you don’t have to worry about cracking or tearing. If you want to cook Bolognese from the scratch, you may need to have about 500 grams of ground beef for this recipe.

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

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

The secret to stress-free, relaxed entertaining is with these easy nobake tartlets using premade tart shells from a local grocery store for convenience. Not only are they absolutely tasty, they are also ready in 15 minutes, meaning you can whip it up at a moment’s notice. Use all-butter crust shells if you can, after all, nothing beats what butter can provide. Otherwise, I would recommend making your own using this or this.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

It's easy and totally delicious to turn the luxuriously silky chicken liver parfait into a beautiful tart served with some greens dressed with olive oil and balsamic vinegar, toasted hazelnuts and sweet ripe figs. I used keto pork rind crust, but you can use regular pastry or even a store-bought crust for the recipe. If you are making keto crust, add 1-2 teaspoons of fresh thyme leaves to the mixture. Instead of macadamia nuts, walnuts, pecans or hazelnuts can be used to make the crust. A side not on prepping the chicken liver. There are sinew and greenish bits on the chicken livers, you will have to remove and discard them before cooking as they will make the parfait taste bitter if left on and the tart will be ruined.