European

This recipe is a perfect way to use day-old or store-bought croissants.

Tortes are common throughout central Europe, and Dobos is a popular one, named for the Hungarian chef who invented it in 1887.

This torte is best eaten the day it is baked, when the crust is still crisp. You will need a nine-inch bottomless tart ring; a springform pan will also work. Instead of making the jam, you can use 1 1/4 cups store-bought raspberry jam.

This rustic cake has the flavor and texture of an old-fashioned Eastern European dessert. Use either a nut grinder or food processor to grind pecans.

The combination of fresh fruit and whipped cream used to fill this cake, typically found in British desserts, is known as “fool.” You can substitute raspberries or boysenberries for the blackberries in this recipe.

This chocolate sponge cake should be baked the same day you plan to assemble the roulade, because it will be easier to fill and shape.

These traditional French cakes, usually baked in rectangular tartlet pans, are named for their resemblance to bankers’ bars of gold.

These moist almond cakes are glazed with a thin layer of white chocolate and then topped with crisp White Chocolate Cutouts. Feel free to use your imagination when it comes to shaping and decorating—customize your cakes with a favorite cookie cutter, or adjust the color of the glaze to suit your color scheme.

The dark, crunchy crust of a cannelé gives way to a delicate, pudding-like center. Cannelés are baked in specially designed three-inch-deep molds made of copper, tin, ceramic, or silicone. If you do not have eighteen molds, bake the cakes in batches.

In place of the almond flour, you can substitute two ounces (about 1/2 cup plus two tablespoons) blanched almonds, finely ground in a food processor. Feel free to vary the flavoring by replacing part or all of the lemon zest with orange zest, or omitting it altogether and adding one teaspoon of vanilla extract.

For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

Almost every region in Italy has a variation of “grandmother’s cake,” but this one was created after tasting a version at an Italian restaurant in New York City. Durum wheat, included here, is most commonly used to make semolina for pasta. This pie is best eaten the same day it is baked.

Pasta frolla is commonly used in Italian pies and tarts. It can be frozen for up to one month; thaw before using.

This savory Italian pastry is traditionally served on Easter Sunday, but it is delicious any time of year. If you want to drain the ricotta, place it in a sieve lined with cheesecloth for about an hour; discard the liquid before proceeding.

Because brioche is made with a large amount of butter, it is important to use the best quality you can find. Remember: The butter and eggs must be cold, or you may end up with something that resembles cake batter, rather than bread dough. If this happens, chill the dough until it becomes workable. Never add more flour, which toughens the dough.

Our version of this traditional Christmas bread calls for an assortment of dried fruits; feel free to include candied citrus peel, whose distinctive, slightly bitter flavor is more characteristic of Italian panettone. If substituting larger fruits, such as apricots, pears, or cherries, chop them finely before using.

Instead of making two large loaves, divide the dough into four equal pieces for demi-baguettes.

This classic French loaf is traditionally formed into a leaf. You can scatter the dough with fresh herbs, such as thyme or rosemary, before baking.

Focaccia is best eaten the same day it is made, although it will keep for up to one day at room temperature; wrap well with plastic. It tastes great when warmed in a 250-degree oven until heated through, about 15 minutes.