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This month's picks

semla

What do you want to bake?

Budapest cake

CAKES

A stack of stuffed cookies

COOKIES

Lemon bars

BARS AND SQUARES

Mille-feuille pastry

PASTRIES

Zucchini muffins

QUICK BREADS

Latest recipes

Strawberry-Blueberry Jam Crumb Bars

BARS AND SQUARES

Chocolate brownie cookies decorated with pistachios on a dark background

Molten No. 12

COOKIES

Yellow saffron buns on dark background

Lussekatter | Saffron Buns

BREADS

Apple crumble layered with mascarpone cheese decorated with oat crubmled and star anise

Apple Cream Crumble

TARTS

Almond Croissants

PASTRIES

Pumpkin Spice Crémeux Tart

TARTS

View All Recipes

Lemon posset is one of those quiet European desserts that doesn’t try too hard… and doesn’t need to.

Born in England centuries ago, it began as a warm, spiced drink. Over time, it transformed into something silkier — just cream, sugar, and lemon. Three simple ingredients working their quiet magic.

I’ve been deep in precision mode lately — refining textures, testing ideas, chasing structure… none of which ever made it on camera. (Yes, and I may have been driving myself a little crazy in the process 🤯😬)

This was my mental reset. And exactly what I needed.

Three ingredients.
No overthinking.
No gelatin. No starches. No eggs.
Just chemistry.

📍England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 | Lemon Posset

#pastrypassport #lemonposset #europeandesserts #dessertreels #simpleingredients 🍋✨

Lemon posset is one of those quiet European desserts that doesn’t try too hard… and doesn’t need to.

Born in England centuries ago, it began as a warm, spiced drink. Over time, it transformed into something silkier — just cream, sugar, and lemon. Three simple ingredients working their quiet magic.

I’ve been deep in precision mode lately — refining textures, testing ideas, chasing structure… none of which ever made it on camera. (Yes, and I may have been driving myself a little crazy in the process 🤯😬)

This was my mental reset. And exactly what I needed.

Three ingredients.
No overthinking.
No gelatin. No starches. No eggs.
Just chemistry.

📍England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 | Lemon Posset

#pastrypassport #lemonposset #europeandesserts #dessertreels #simpleingredients 🍋✨

Florentines—named after the city of Florence—are thin, lace-like cookies made with sugar, honey, butter, and nuts, often dipped in chocolate.

They bubble and spread in the oven into this delicate, web-like pattern.

There’s a tiny window before the sugar sets where you can shape them, and you have to work while they’re still warm. I rolled mine into cannoli and let them harden into place, then filled them with ricotta and dipped the ends in pistachio.

📍Italy 🇮🇹 | Florentine Cannoli

#pastrypassport #florentine #italianpastry #pastryprocess #dessertreels

Florentines—named after the city of Florence—are thin, lace-like cookies made with sugar, honey, butter, and nuts, often dipped in chocolate.

They bubble and spread in the oven into this delicate, web-like pattern.

There’s a tiny window before the sugar sets where you can shape them, and you have to work while they’re still warm. I rolled mine into cannoli and let them harden into place, then filled them with ricotta and dipped the ends in pistachio.

📍Italy 🇮🇹 | Florentine Cannoli

#pastrypassport #florentine #italianpastry #pastryprocess #dessertreels

Trusting my hands, my eye, and my process—
some days I shine, some days I doubt
(and some days I want to pull my hair out 😅)—
but I choose not to dim my light.

Step into your power ✨
Remember this: you were born to shine.

#pastryreels #macaronsofinstagram #modernpastry #pastryart #dessertcreators

Trusting my hands, my eye, and my process—
some days I shine, some days I doubt
(and some days I want to pull my hair out 😅)—
but I choose not to dim my light.

Step into your power ✨
Remember this: you were born to shine.

#pastryreels #macaronsofinstagram #modernpastry #pastryart #dessertcreators

Still in the season of Fastelavn — one last cozy moment before we turn the page.
This time with coffee + caramel.

A crisp choux shell filled with coffee mascarpone cream and a soft salted caramel center.

Not a grab-and-go kind of pastry.

More like: sit down, take a breath, have it with your coffee — in Sweden, we call that fika.

📍 Denmark 🇩🇰 | Fastelavnsbolle

#fastelavnsbolle #coffeedessert #saltedcaramel #chouxpastry #danishpastry

Still in the season of Fastelavn — one last cozy moment before we turn the page.
This time with coffee + caramel.

A crisp choux shell filled with coffee mascarpone cream and a soft salted caramel center.

Not a grab-and-go kind of pastry.

More like: sit down, take a breath, have it with your coffee — in Sweden, we call that fika.

📍 Denmark 🇩🇰 | Fastelavnsbolle

#fastelavnsbolle #coffeedessert #saltedcaramel #chouxpastry #danishpastry

Next up in my Fastelavnsbolle series —
A hazelnut version rooted in warmth and familiarity.
A crisp choux shell filled with hazelnut mascarpone and a hazelnut praliné center, finished off with a simple spiral.

Grounded and familiar, with room to interpret.

Follow along as the series continues.

📍Denmark 🇩🇰 | Fastelavnsbolle

#fastelavnsbolle #hazelnutdessert #chouxpastry #nordicbaking #danishpastry

Next up in my Fastelavnsbolle series —
A hazelnut version rooted in warmth and familiarity.
A crisp choux shell filled with hazelnut mascarpone and a hazelnut praliné center, finished off with a simple spiral.

Grounded and familiar, with room to interpret.

Follow along as the series continues.

📍Denmark 🇩🇰 | Fastelavnsbolle

#fastelavnsbolle #hazelnutdessert #chouxpastry #nordicbaking #danishpastry

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