Whether it’s a delicious quiche or a mouth-watering pie, there’s bound to be a recipe here to satisfy your palette. Here's a quick and easy pastry recipes for you to enjoy!

1. Pastry Recipes
There are literally millions of restaurants around the world serving thousands of
unique concepts serving the diverse cuisines of hundreds of countries. Most of these
cap the meal with a sweet ending–the desserts course. Some would serve a simple
seasonal fruit platter while others serve a variety of custards and flans, gelatine
dishes, ice cream concoction and pastries. Having a dessert course is a great
opportunity to make a lasting impression as well as provide and added revenue
stream to the restaurant’s bottom line.
Desserts vary according to the cuisine served. Chinese eateries may offer a variety of
sweet dimsum, glutinous rice flour filled with a sweet lotus or sesame seed pastes.
Indian and Middle Eastern restaurants have numerous variations of uniquely flavored,
usually syrupy flower-scented concoctions with honey and nuts. The French who take
their sweets very seriously even have patisseries mainly serving multifarious sweet
selections that may be complemented by a selection of savories and drinks. By law, a
pâtisserie has to employ a licensed and experienced maître pâtissier (master pastry
chef). There are many instances where establishments which started off as a pastry
shop expand to full service restaurants but still retain their signature products where
they gained their popularity from whether it’s chocolate, a cheesecake, macaroon,
signature cake, pie or pastry.
Baking the most decadent cakes, pies,
pastries using expensive gourmet
ingredients like Madagascar vanilla
beans, the finest Belgian and Swiss
chocolates and even using edible gold
leaf as accents may not be viewed as
innovative anymore to those used to
dining in fancy restaurants. What could
be viewed as more unique would be the
use of ingredients uncommon in dessert preparation – chilli, blue cheese, caviar and
black truffles and alcohol. Liqueur-flavored or spiked desserts should not be served to
small children as some still have traces of alcohol.
Innovations in the sweet world of pastries have something to do with its basic
signature taste–sweetness. Usually as a result of using copious amounts of refined
white sugar, health conscious chefs who want to provide options for sweet endings
use sugar substitutes that are either low or zero calories and more importantly are
suitable for diabetics who are looking after their sugar consumption.
Health food advocates are promoting natural sweeteners that are low-glycemic that
are diabetic friendly and come from natural sources like coconut, yacon, stevia and
agave rather a chemical process. Some have limited uses while others like coconut
and palm sugars behave the same as refined sugars which make it a popular (though
expensive) sweetener in baked and cooked desserts and pastries. These natural
sweeteners can be the main ingredient in pastry shops and health food restaurants
promoting a low-glycemic menu. Raw pastries using exotic super foods like chia seeds
from South America, acai berry from the Amazon, goji from the Himalayas and maca
from Peru are also unique, nutritious and delicious and guaranteed to be talked about.