33 Easy Pastry Recipes You Can Make at Home

From the Recipe Creator: Because these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa

From the Recipe Creator: Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they’re so delicious, they’d be welcome any time of the day. Feel free to experiment with other pie fillings as well. —Elleen Oberrueter, Danbury, Iowa

From the Recipe Creator: Banana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New Jersey

From the Recipe Creator: Lots of caramel topping makes this quick pull-apart bread oh, so gooey and delicious. It truly is a finger-lickin' good baked good. —Laura Clifton, Wenatchee, Washington

From the Recipe Creator: I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota

From the Recipe Creator: These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. —Pam Brooks, South Berwick, Maine

From the Recipe Creator: These sweet, crunchy biscuits are so quick and easy to mix up, they’re my go-to treat with my morning coffee. —Wendy Weatherall, Cargill, Ontario

From the Recipe Creator: Your guests will think you made these yummy rolls from scratch ... or bought them from a specialty bakery. No one needs to know the recipe calls for refrigerated dough! —Karen Weir, Litchfield, Connecticut

From the Recipe Creator: After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor. —Amy McCavour, Gresham, Oregon

From the Recipe Creator: These pint-sized Nutella hand pies made with puff pastry are too good to keep to yourself! —Taste Recipes Test Kitchen

From the Recipe Creator: These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. —Stasha Wampler, Clinchport, Virginia

From the Recipe Creator: When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they're pretty fantastic any time of the year. —Amy Downing, South Riding, Virginia

From the Recipe Creator: Four ingredients are all you'll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. —Ginny Watson, Broken Arrow, Oklahoma

From the Recipe Creator: I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. —Mary Tallman, Arbor Vitae, Wisconsin

From the Recipe Creator: I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It's so simple to prepare this way. —Brenda Jackson, Garden City, Kansas

From the Recipe Creator: Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama

From the Recipe Creator: My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois

From the Recipe Creator: I always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin

From the Recipe Creator: You're sure to go crazy over this yummy banana coffee cake topped with cinnamon, sugar and pecans. This recipe is so delicious that a local pecan grower asked permission to use it in one of his brochures. —Georgia Courtney, Las Cruces, New Mexico

From the Recipe Creator: Here's a simple recipe to create a colorful and fun breakfast—or snack! For the glaze, use any type of juice you like. —Taste Recipes Test Kitchen

From the Recipe Creator: Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. —Stephanie Moon, Boise, Idaho

From the Recipe Creator: A friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It's one of my most-requested recipes, probably because it's a bit different. —Joanne Hoschette, Paxton, Massachusetts

From the Recipe Creator: These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! —Flo Burtnett, Gage, Oklahoma

From the Recipe Creator: My father grows a large buttercup squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. —Mary Jones, Cumberland, Maine

From the Recipe Creator: These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. —Janice Schulz, Racine, Wisconsin

From the Recipe Creator: When I was a teacher, this recipe was recommended by one of my student's parents. I've made it so many times, I can't imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. —Michelle Krzmarzick Torrance, California

From the Recipe Creator: We also like using blackberries, Marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, Oregon

From the Recipe Creator: While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, Alabama

From the Recipe Creator: Both of my boys really enjoyed helping me make this butterscotch monkey bread when they were young. It seemed to taste twice as good when they helped fix it. It's one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, Illinois

From the Recipe Creator: I came up with an easy, savory—instead of sweet—dinner version of monkey bread featuring garlic and Italian seasoning. —Dana Johnson, Scottsdale, Arizona

From the Recipe Creator: Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, Ontario

From the Recipe Creator: I enjoy serving these fruity scones for baby and bridal showers. They’re a bit lower in fat than most other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California. Check out this drop scones recipe by Queen Elizabeth.