Eitan Bernath’s fluffy, spiced sufganiyot are fried to golden brown, rolled in cinnamon sugar, and filled with a cardamom-spiced pastry cream. Recipes published by Food & Wine are rigorously ...
The classic flavour of apples and cinnamon are joined by orange and vanilla in a rich, buttery Danish pastry. For this recipe you will need a piping bag fitted with a plain nozzle. For the pastry ...