Pastries Recipes

A vegetarian version of the traditional Lithuanian kibinai with a rich mushroom and onion filling.

Kibinai are deep-fried pastries filled with meat, a popular Lithuanian snack or meal.

A traditional Lithuanian dish of meat-filled pastries, perfect as a snack or main course.

A classic Bulgarian pastry filled with spinach, spring onions, and cheese.

A traditional Bulgarian spin on the spinach and cheese pastries using a slow-fermented dough for a richer flavor and texture.

A classic Serbian pastry filled with a savory mix of spinach and cheese, baked to golden perfection.

A Macedonian version of the traditional burek, filled with a rich blend of spinach and cheese.

A Finnish pastry filled with rice and topped with egg butter, a classic late-night snack.

A variation of the traditional Karelian pastry with a rich egg butter topping.

A classic Finnish dish made with a thin, flaky dough filled with rice and served with sour cream.

A variation of traditional Karelian pasties with a savory onion filling.

A classic Portuguese soup with kale and potatoes, served with sweet pastéis de nata.

A quick version of the traditional Portuguese soup with a side of sweet pastéis de nata.

Traditional Moldovan pastries filled with blueberry jam

Flaky, cheesy pastries typical of Romanian cuisine

A traditional Serbian pastry filled with sweet cherry filling, made with a flaky layered dough that's rolled and folded for extra crispiness.

A flaky, buttery Serbian pastry filled with sweet cherry filling, baked to golden perfection with a warm cinnamon spice.

Traditional Finnish meat-filled pastries with a flaky dough crust

Flaky, buttery pastries filled with seasoned ground meat

A classic Bulgarian pastry filled with a mixture of eggs and sirene, served with a side of yogurt.

A traditional Bulgarian pastry made with a slow-fermented phyllo dough and served with a side of yogurt.

Crispy meat-filled pastries with a flaky dough

Flaky dough pockets filled with spiced meat

Crispy meat-filled pastries with a flaky, slow-fermented dough