28+ Must-Try Spring Pastry Recipes for Every Occasion

As the weather warms and flowers begin to bloom, spring brings a sense of renewal and vibrancy that can be celebrated in many ways — one of the most delightful being through the sweet, flaky, and colorful world of pastries.

From delicate tarts and buttery croissants to zesty lemon treats and fruity concoctions, spring pastries embody the lightness and freshness of the season.

If you’re looking to impress your family and friends with a spring-inspired treat, or simply want to indulge in some seasonal sweets, this collection of 28+ spring pastry recipes has something for everyone.

These recipes are perfect for outdoor brunches, holiday gatherings, or simply enjoying with a cup of tea on a warm afternoon.

Whether you’re an experienced baker or a beginner, you’ll find simple yet elegant pastries to brighten your spring.

28+ Must-Try Spring Pastry Recipes for Every Occasion

Spring is a time to indulge in the light, fresh flavors that the season offers, and what better way to do that than with spring-inspired pastries?

Whether you’re craving a burst of citrus, a handful of berries, or the warmth of floral-infused treats, these 28+ spring pastry recipes will satisfy your sweet tooth while capturing the essence of the season.

Baking your way through these delicious pastries not only makes your home smell wonderful but also brings a sense of joy and celebration.

So, gather your ingredients, preheat the oven, and let these spring pastries bring some sunshine to your kitchen.

Lemon Lavender Shortbread Cookies

These Lemon Lavender Shortbread Cookies combine the refreshing zest of lemon with the floral aroma of lavender. This simple yet elegant treat is perfect for spring gatherings, bringing lightness and freshness to your table. The buttery texture of the shortbread melts in your mouth, making it a delightful snack or dessert.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1 tablespoon dried lavender buds
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until smooth.
3. Add the lemon zest, dried lavender, vanilla extract, and salt. Mix until evenly incorporated.
4. Gradually add the flour and stir until the dough comes together.
5. Roll the dough into a log, wrap it in plastic wrap, and refrigerate for 30 minutes.
6. Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
7. Bake for 12-15 minutes or until the edges of the cookies are lightly golden.
8. Allow the cookies to cool on a wire rack before serving.

These Lemon Lavender Shortbread Cookies offer the perfect balance of citrusy brightness and delicate floral notes, making them a delightful treat for spring. Their crisp texture and rich flavor are sure to impress your guests, whether served at a tea party or as a simple snack. The unique combination of lemon and lavender adds a touch of elegance to any occasion, turning an ordinary day into something special.

Raspberry Almond Danish Pastry

This Raspberry Almond Danish Pastry is a mouthwatering pastry filled with a sweet almond paste and a tangy raspberry jam center. The flaky, golden-brown layers of puff pastry make it a perfect treat for a spring breakfast or brunch. It’s an irresistible combination of tart fruit and rich, nutty filling, balanced with a delicate sweetness.

Ingredients:

• 1 sheet puff pastry (thawed)
• 1/4 cup raspberry jam
• 1/4 cup almond paste
• 2 tablespoons sugar
• 1 tablespoon butter, melted
• 1 egg (for egg wash)
• 1/4 cup sliced almonds
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface.
3. Cut the pastry into squares (about 4×4 inches).
4. In a small bowl, combine the almond paste and sugar. Spread a thin layer of almond paste in the center of each pastry square.
5. Top with a spoonful of raspberry jam.
6. Fold the corners of the pastry over the filling, forming a diamond shape. Pinch the edges to seal.
7. Brush the tops of the pastries with the melted butter, then beat the egg and brush the pastry for an egg wash.
8. Sprinkle sliced almonds on top of each pastry.
9. Bake for 18-20 minutes or until the pastries are golden brown and puffed.
10. Once cooled, dust with powdered sugar before serving.

The Raspberry Almond Danish Pastry is a springtime favorite that brings together the perfect balance of flaky pastry, nutty almond filling, and sweet-tart raspberry jam. Its versatility makes it a wonderful treat for any occasion, from an elegant brunch to an afternoon snack. The golden, flaky texture paired with the rich filling ensures this pastry will become a family favorite that evokes the essence of spring in every bite.

Strawberry Rhubarb Puff Pastry Tart

Celebrate the flavors of spring with this Strawberry Rhubarb Puff Pastry Tart. The tangy rhubarb and sweet strawberries are the perfect pairing, encased in crisp, buttery puff pastry. This tart is not only visually stunning but also offers a balance of sweet and sour flavors that make it a delightful dessert for any springtime gathering.

Ingredients:

• 1 sheet puff pastry (thawed)
• 1 cup strawberries, sliced
• 1 cup rhubarb, chopped
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1 egg (for egg wash)
• 2 tablespoons butter
• 1 tablespoon honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry onto the prepared baking sheet.
3. In a bowl, mix the strawberries, rhubarb, sugar, cornstarch, and lemon juice until combined.
4. Spoon the fruit mixture into the center of the puff pastry, leaving a border around the edges.
5. Fold the edges of the pastry over the fruit, pleating the edges to form a rustic tart.
6. Dot the exposed fruit with small pieces of butter.
7. Brush the edges of the pastry with the egg wash for a golden finish.
8. Bake for 25-30 minutes or until the pastry is golden and the fruit is bubbling.
9. Once out of the oven, drizzle the tart with honey (if using) for extra shine and sweetness.
10. Let the tart cool slightly before serving.

This Strawberry Rhubarb Puff Pastry Tart encapsulates the flavors of spring in every bite, offering the perfect balance of sweetness and tartness. The flaky pastry provides a light, crispy contrast to the juicy fruit filling, making it a delightful treat for any occasion. Whether served as a centerpiece for a spring gathering or as a delicious ending to a meal, this tart is sure to capture the essence of the season and leave your guests asking for more.

Lemon Blueberry Cheesecake Bars

These Lemon Blueberry Cheesecake Bars combine a tangy lemon-infused cheesecake with sweet blueberries, creating a creamy and refreshing dessert perfect for spring. The crumbly graham cracker crust serves as a delicious base for the smooth, citrusy cheesecake filling, while the fresh blueberries add a burst of color and flavor. These bars are an ideal treat for spring picnics or gatherings, offering both elegance and indulgence in every bite.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup sugar
• 3 eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 325°F (165°C) and grease a 9×9-inch baking dish.
2. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the cream cheese and sour cream until smooth and creamy. Add the sugar, eggs, lemon juice, lemon zest, and vanilla extract. Beat until fully combined and smooth.
4. Pour the cheesecake filling over the cooled crust and spread it evenly.
5. Sprinkle the fresh blueberries on top of the cheesecake filling.
6. Bake for 35-40 minutes or until the cheesecake is set and the edges are lightly golden.
7. Let the cheesecake bars cool completely in the pan, then refrigerate for at least 3 hours before cutting into squares.

Lemon Blueberry Cheesecake Bars are the perfect balance of creamy, tart, and sweet, making them an irresistible treat for any spring occasion. The burst of fresh blueberries and the bright lemon flavor offer a refreshing twist on traditional cheesecake, while the graham cracker crust adds a satisfying crunch. These bars are sure to be a hit at your next gathering, providing both a stunning visual and a delectable taste that captures the essence of spring in every bite.

Peach and Honey Galette

A Peach and Honey Galette is a rustic, free-form pastry that highlights the natural sweetness of fresh peaches, paired with a drizzle of honey to enhance the fruit’s flavor. The golden, flaky crust offers the perfect contrast to the juicy peaches, making this dessert a delightful addition to any spring gathering. Simple to prepare and elegant in presentation, it’s a celebration of seasonal fruit and easy, fuss-free baking.

Ingredients:

• 1 sheet puff pastry (thawed)
• 4 large peaches, sliced
• 1/4 cup honey
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, cut into small pieces
• 1 egg (for egg wash)
• 1 tablespoon coarse sugar for sprinkling

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on the prepared baking sheet to form a rough circle or oval.
3. In a bowl, toss the peach slices with honey, lemon juice, cornstarch, and cinnamon until well coated.
4. Pile the peach mixture into the center of the pastry, leaving a 2-inch border around the edges.
5. Fold the edges of the pastry over the peaches, pleating the dough to form a rustic galette.
6. Dot the top of the fruit with butter, then brush the edges of the pastry with the egg wash and sprinkle with coarse sugar.
7. Bake for 30-35 minutes or until the pastry is golden and the fruit is bubbling.
8. Let the galette cool slightly before serving.

The Peach and Honey Galette is an uncomplicated yet exquisite dessert that celebrates the essence of spring. The combination of ripe peaches, honey, and cinnamon creates a sweet and aromatic filling, while the buttery puff pastry adds a satisfying crunch. This galette’s rustic charm makes it perfect for casual gatherings or a light dessert after a spring meal. It’s a wonderfully easy way to showcase the season’s freshest fruit while impressing guests with minimal effort.

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting are a springtime classic that combines the warmth of cinnamon and nutmeg with the natural sweetness of grated carrots. These moist, spiced cupcakes are topped with a rich and tangy cream cheese frosting that perfectly complements the flavor of the cake. Whether served as a sweet treat for a brunch or as a charming dessert for a spring gathering, these cupcakes bring a delightful, comforting taste of the season.

Ingredients for Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)

Ingredients for Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the oil, sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the grated carrots and walnuts (if using).
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool completely before frosting.

For the Cream Cheese Frosting:

1. Beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

These Carrot Cake Cupcakes with Cream Cheese Frosting are the perfect spring treat, combining comforting spices with a smooth, tangy frosting that elevates the flavors of the cake. The addition of grated carrots ensures the cupcakes remain incredibly moist, while the cream cheese frosting adds just the right amount of sweetness. These cupcakes are ideal for any spring celebration, offering a nostalgic taste of the season with a modern twist. Whether served at a family gathering or as an afternoon snack, they will quickly become a favorite.

Strawberry Lemon Scones

These Strawberry Lemon Scones are a delightful treat that perfectly captures the essence of spring. The zesty lemon pairs beautifully with sweet, juicy strawberries in these buttery, flaky scones. They’re easy to make, making them an ideal choice for a quick breakfast or a special springtime afternoon tea. Topped with a light glaze, these scones bring together a balance of tart and sweet flavors in every bite.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, chopped
• Zest of 1 lemon
• 1 tablespoon lemon juice

For Glaze:

• 1/2 cup powdered sugar
• 2 teaspoons lemon juice
• 1 teaspoon water (or more for desired consistency)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the cream, egg, vanilla, lemon zest, and lemon juice. Pour into the dry ingredients and stir gently to combine.
5. Gently fold in the chopped strawberries.
6. Turn the dough onto a floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-20 minutes or until the scones are golden brown on top.
8. While the scones bake, mix the powdered sugar, lemon juice, and water in a small bowl until smooth. Drizzle the glaze over the warm scones once they’re cooled slightly.

Strawberry Lemon Scones are the perfect way to embrace spring flavors with a blend of citrus and fresh fruit. The buttery scone base, combined with the sweetness of strawberries and the tang of lemon, makes these scones a refreshing addition to any breakfast or brunch table. The simple glaze adds a touch of sweetness that elevates this treat, making it a perfect way to enjoy the vibrant flavors of spring.

Raspberry Almond Croissants

Raspberry Almond Croissants are a luxurious, flaky pastry with a sweet almond filling and a tart raspberry center. The combination of buttery croissant layers, creamy almond paste, and the freshness of raspberries makes this pastry a delightful spring treat. These croissants are perfect for a special brunch or an indulgent dessert to impress your guests.

Ingredients:

• 4 croissant dough sheets (store-bought or homemade)
• 1/4 cup raspberry jam
• 1/2 cup almond paste
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, softened
• 1 egg (for egg wash)
• 1/4 cup sliced almonds
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the croissant dough sheets and place them on the prepared baking sheet.
3. In a small bowl, combine the almond paste, sugar, and softened butter. Mix until smooth and spreadable.
4. Spread a thin layer of almond paste on each croissant sheet.
5. Place a small spoonful of raspberry jam in the center of each croissant.
6. Roll the croissants tightly, pinching the ends to seal them.
7. Brush the tops of the croissants with the beaten egg for an egg wash.
8. Sprinkle sliced almonds on top of each croissant.
9. Bake for 12-15 minutes or until the croissants are golden brown and crispy.
10. Once baked, dust with powdered sugar before serving.

Raspberry Almond Croissants are a divine combination of buttery, flaky pastry, sweet almond filling, and the bright tartness of fresh raspberries. The crispy croissant layers provide the perfect contrast to the creamy almond center and fruity jam, making each bite irresistible. Whether served at a leisurely brunch or as a sweet afternoon treat, these croissants are sure to be a hit with anyone who tries them.

Cherry Blossom Macarons

Cherry Blossom Macarons are delicate, almond-flavored meringue cookies filled with a creamy cherry-infused buttercream. Inspired by the fleeting beauty of cherry blossoms in spring, these macarons are a stunning and delicious way to celebrate the season. The light, airy texture of the shells paired with the sweet cherry buttercream filling offers a sophisticated yet simple treat perfect for any spring gathering.

Ingredients for Shells:

• 1 cup powdered sugar
• 1/2 cup almond flour
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Pink food coloring (optional)

For Cherry Buttercream:

• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 2 tablespoons cherry puree (from fresh or canned cherries)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. Sift together the powdered sugar and almond flour into a bowl to remove any lumps.
3. In a clean bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until foamy. Gradually add granulated sugar and continue to beat until stiff peaks form.
4. Add vanilla extract and pink food coloring (if using) to the meringue and gently fold in the almond flour mixture.
5. Pipe the mixture onto the prepared baking sheets in small rounds, about 1-inch in diameter. Let the macarons sit at room temperature for 30-60 minutes to form a skin.
6. Bake for 18-20 minutes, allowing the shells to dry out and form a smooth, slightly puffed texture.
7. While the shells bake, make the cherry buttercream. Beat together the softened butter, powdered sugar, cherry puree, and vanilla extract until smooth and fluffy.
8. Once the macarons have cooled completely, sandwich them with the cherry buttercream filling.

Cherry Blossom Macarons are a beautiful and elegant spring dessert that combines the delicate texture of meringue with the sweet and tart flavor of cherries. These delicate cookies make a perfect treat for a tea party or special occasion, impressing both visually and taste-wise. The cherry buttercream filling adds a fresh and fruity twist to the classic macaron, making these a must-try for anyone looking to celebrate the beauty of spring in a delicious way.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a burst of freshness in every bite. These fluffy muffins combine the bright, tangy flavor of lemon with the subtle crunch of poppy seeds, offering a light yet satisfying springtime treat. Perfect for breakfast or a snack, these muffins are quick to make and will leave your kitchen smelling like a citrus orchard.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1/2 cup unsalted butter, melted
• Zest of 2 lemons
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
3. In a separate large bowl, beat together the sugar, eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

Lemon Poppy Seed Muffins are a simple, bright pastry that perfectly captures the freshness of spring. The combination of lemon zest and juice infuses these muffins with a tangy citrus flavor that is beautifully complemented by the subtle crunch of poppy seeds. These muffins are a wonderful way to start your day, offering a light and uplifting taste of spring with every bite.

Rhubarb Custard Tart

A Rhubarb Custard Tart combines the tangy, slightly sour flavor of rhubarb with a creamy, sweet custard filling, all housed in a flaky, buttery tart crust. This classic spring dessert brings together rich flavors and textures, making it the perfect centerpiece for any spring gathering. The tart rhubarb and smooth custard are a heavenly match that highlights the best of seasonal ingredients.

Ingredients for Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 egg yolk
• 1-2 tablespoons cold water

For Custard Filling:

• 2 large eggs
• 3/4 cup sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup rhubarb, diced

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the tart dough and press it into a tart pan. Prick the bottom with a fork and bake the crust for 10-12 minutes, or until lightly golden.
2. While the crust is cooling, prepare the custard. In a medium bowl, whisk together the eggs, sugar, heavy cream, and vanilla extract until smooth.
3. Stir in the diced rhubarb and pour the custard mixture into the cooled tart crust.
4. Bake for 25-30 minutes, or until the custard is set and lightly golden on top.
5. Allow the tart to cool completely before slicing and serving.

Rhubarb Custard Tart is a spring dessert that beautifully balances sweet and tart flavors. The creamy custard filling contrasts wonderfully with the tart rhubarb, and the buttery, flaky crust holds it all together in perfect harmony. This elegant dessert will impress your guests with its delicate flavor combination and is an ideal way to showcase the seasonal rhubarb in your spring baking.

Peach and Blueberry Galette

A Peach and Blueberry Galette is a rustic, yet sophisticated dessert that highlights the vibrant flavors of summer fruit. The juicy sweetness of ripe peaches combined with the burst of blueberries makes for an irresistible filling. Wrapped in a golden, buttery crust, this freeform tart is not only simple to make but also visually stunning, making it the perfect dessert for a spring picnic or a weekend treat.

Ingredients for the Crust:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water

For the Filling:

• 2 ripe peaches, sliced
• 1 cup fresh blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. To make the crust, combine the flour, salt, and sugar in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water and pulse until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. In a bowl, combine the sliced peaches, blueberries, sugar, cornstarch, lemon juice, and cinnamon to make the filling.
4. Roll out the chilled dough on a floured surface into a rough circle, about 12 inches in diameter. Place it on the prepared baking sheet.
5. Spoon the fruit filling into the center of the dough, leaving a border. Fold the edges of the dough over the fruit, pleating as you go to create a rustic edge.
6. Bake the galette for 40-45 minutes, or until the crust is golden brown and the fruit is bubbly.
7. Let the galette cool slightly before slicing and serving.

Peach and Blueberry Galette is a wonderfully rustic dessert that brings together the sweetness of peaches and the slight tartness of blueberries in a buttery, flaky crust. The combination of fruits creates a deliciously vibrant filling that perfectly captures the essence of spring and summer. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this galette is sure to be a crowd-pleaser.

Lavender Honey Shortbread Cookies

Lavender Honey Shortbread Cookies are a delicate and fragrant treat that perfectly blends floral lavender with the sweetness of honey. These buttery cookies are crisp and melt-in-your-mouth delicious, with the added bonus of the calming aroma of lavender. Perfect for tea time or as a gift, these cookies bring a refined and aromatic twist to the classic shortbread.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon dried lavender buds, finely chopped
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, lavender, and salt.
3. In a large bowl, beat the butter and powdered sugar until creamy and light.
4. Add the honey and vanilla extract to the butter mixture, mixing until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
6. Roll the dough into small balls and flatten them slightly with the back of a fork or your fingers. Alternatively, you can roll the dough out on a floured surface and cut it into shapes with cookie cutters.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Lavender Honey Shortbread Cookies are a refined and elegant pastry, ideal for any spring gathering. The delicate blend of honey and lavender adds a unique flavor profile to the classic shortbread, making these cookies an unforgettable treat. Whether served with a cup of tea or enjoyed as a snack, these cookies are sure to delight those who appreciate floral and sweet combinations in their baked goods.

Spring Vegetable Quiche

This Spring Vegetable Quiche is a light and flavorful dish packed with fresh seasonal vegetables like spinach, asparagus, and leeks. The buttery, flaky crust holds a creamy custard filling, while the vegetables add a burst of color and nutrition. Perfect for brunch or lunch, this quiche celebrates the vibrant flavors of spring and is easy to make, making it a go-to recipe for any occasion.

Ingredients for the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Filling:

• 1 tablespoon olive oil
• 1/2 cup leeks, sliced
• 1/2 cup asparagus, cut into small pieces
• 1/2 cup spinach, chopped
• 1/2 cup shredded cheese (Gruyère or cheddar)
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh herbs (optional), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. For the crust, combine the flour and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water and pulse until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. While the crust chills, heat olive oil in a skillet over medium heat. Add the leeks, asparagus, and spinach, and sauté until tender, about 5-7 minutes. Set aside to cool.
4. Roll out the chilled dough and fit it into a tart pan or pie dish. Prick the bottom of the crust with a fork and bake for 10 minutes.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the sautéed vegetables and shredded cheese.
6. Pour the egg mixture into the partially baked crust and return to the oven. Bake for 25-30 minutes, or until the quiche is set and golden brown.
7. Let the quiche cool slightly before slicing and serving. Garnish with fresh herbs, if desired.

The Spring Vegetable Quiche is a perfect representation of the season’s fresh produce. Its buttery, flaky crust and creamy custard filling provide a perfect base for the bright, tender vegetables. This dish is both satisfying and light, ideal for brunch, lunch, or even a spring picnic. With the versatility of ingredients, it can easily be adapted to whatever vegetables are in season, making it a go-to recipe for celebrating spring’s bounty.

Coconut Cream Pie

Coconut Cream Pie is a luscious, indulgent dessert that combines creamy coconut filling with a crisp, buttery pie crust. Topped with fluffy whipped cream and toasted coconut, this pie is a decadent and refreshing treat for spring. It’s a comforting dessert that’s both rich in flavor and light in texture, making it perfect for celebrating the warmer months.

Ingredients for the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Coconut Filling:

• 1 can (14 oz) coconut milk
• 1/2 cup whole milk
• 3/4 cup sugar
• 1/4 teaspoon salt
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 1/2 cups shredded coconut
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup toasted coconut flakes

Instructions:

1. Preheat your oven to 375°F (190°C). In a food processor, pulse the flour, salt, and butter until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time, pulsing until the dough forms. Wrap the dough in plastic and refrigerate for at least 30 minutes.
2. Roll out the dough and fit it into a pie dish. Prick the bottom of the crust with a fork and bake for 10-12 minutes, or until golden brown. Let it cool.
3. For the coconut filling, whisk together the coconut milk, whole milk, sugar, and salt in a saucepan. In a separate bowl, whisk the egg yolks and cornstarch together. Gradually add the milk mixture to the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens. Remove from heat and stir in the shredded coconut, butter, and vanilla extract.
5. Pour the coconut filling into the cooled crust and refrigerate for at least 4 hours, or overnight.
6. Whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the chilled pie and sprinkle with toasted coconut flakes.

Coconut Cream Pie is a truly indulgent dessert that combines smooth, creamy coconut filling with a flaky, buttery crust. The whipped cream topping and toasted coconut flakes provide the perfect contrast in texture and flavor. This pie is an excellent choice for spring gatherings, offering a tropical flair to your dessert table and providing a comforting, decadent finish to any meal.

Raspberry Almond Croissants

Raspberry Almond Croissants are a delightful springtime pastry that combines the delicate flakiness of a croissant with a rich almond filling and the sweet-tart flavor of fresh raspberries. These croissants are perfect for a leisurely brunch or as a sweet treat with your morning coffee. With their buttery, crispy layers and fruity, nutty filling, they offer a perfect balance of textures and flavors, making them a seasonal favorite.

Ingredients:

• 1 package (8 oz) puff pastry sheets, thawed
• 1/4 cup almond paste
• 1/4 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1/4 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1 egg (for egg wash)
• 2 tablespoons sliced almonds (for garnish)
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into 4 squares.
3. In a bowl, mix the almond paste, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
4. Place a small spoonful of the almond mixture in the center of each puff pastry square. Top with a few fresh raspberries.
5. Fold the corners of each square over the filling, pinching the edges to seal. You can shape them into triangles or roll them into a crescent shape, depending on your preference.
6. In a small bowl, whisk the egg and brush it over the top of each croissant for a golden finish.
7. Sprinkle sliced almonds on top of each croissant and bake for 15-20 minutes, or until golden and puffed up.
8. Allow the croissants to cool slightly before dusting with powdered sugar and serving.

Raspberry Almond Croissants offer a combination of buttery layers, sweet almond filling, and the bright tartness of raspberries that make them the ideal pastry for any spring occasion. These croissants are perfect for enjoying with a hot cup of coffee or tea. Their flaky texture and rich flavor will leave a lasting impression on anyone who tastes them, making them a delightful treat to share with family and friends during the warmer months.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a fresh and zesty springtime delight, perfect for breakfast or as a snack. The tangy lemon zest and juice give these muffins a refreshing citrus flavor, while the poppy seeds add a subtle crunch. These muffins are light, fluffy, and bursting with spring flavors, making them a wonderful addition to your spring baking repertoire.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon poppy seeds
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup sour cream
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, then add the melted butter, sour cream, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Spoon the batter into the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Lemon Poppy Seed Muffins are a perfect combination of light, fluffy texture and the bright flavors of lemon and poppy seeds. Their delightful citrus taste and subtle crunch make them an ideal pastry for spring mornings or an afternoon snack. Whether you’re serving them at a brunch gathering or enjoying them alone with a cup of tea, these muffins are sure to brighten your day with their fresh and zesty appeal.

Strawberry Rhubarb Galette

Strawberry Rhubarb Galette is a rustic and elegant dessert that combines the sweet juiciness of strawberries with the tartness of rhubarb, all wrapped in a buttery, flaky crust. This open-faced pastry is easy to make yet has a beautiful homemade look that makes it perfect for any spring gathering. It’s a simple way to celebrate the fresh flavors of the season, and the combination of strawberry and rhubarb is a classic pairing that everyone will love.

Ingredients for the Crust:

• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water

For the Filling:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, chopped
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1/4 teaspoon vanilla extract
• 1 tablespoon unsalted butter, cubed
• 1 egg (for egg wash)
• 1 tablespoon sugar (for sprinkling)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. For the crust, combine the flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water and pulse until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. For the filling, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a large bowl. Mix gently to coat the fruit.
4. Roll out the chilled dough on a lightly floured surface into a rough circle, about 1/8 inch thick. Transfer to a baking sheet lined with parchment paper.
5. Spoon the fruit filling into the center of the dough, leaving a border around the edges. Fold the edges of the dough over the fruit, pleating as you go.
6. Dot the filling with small cubes of butter. Beat the egg and brush it over the exposed edges of the dough. Sprinkle the top with sugar.
7. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.
8. Let the galette cool before slicing and serving.

Strawberry Rhubarb Galette is a wonderful way to showcase the flavors of spring in a simple yet delicious pastry. The combination of sweet strawberries and tangy rhubarb in a buttery, flaky crust creates a balance of textures and flavors that is truly irresistible. Whether served warm with a dollop of whipped cream or chilled, this galette is a rustic, satisfying dessert that will surely become a seasonal favorite.

Peach Blossom Tart

Peach Blossom Tart is a beautiful and delicate pastry that embodies the essence of spring with its sweet, juicy peaches and creamy filling. The buttery tart crust is topped with a rich almond cream filling, and the peaches are arranged in a visually stunning blossom pattern. This elegant dessert is not only a feast for the eyes but also a delicious way to celebrate the season’s fresh fruits. Perfect for a spring gathering or as a special treat, this tart is a showstopper.

Ingredients for the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1-2 tablespoons cold water

For the Almond Cream Filling:

• 1/2 cup almond meal
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

For the Topping:

• 3-4 ripe peaches, thinly sliced
• 1 tablespoon honey (optional, for glazing)
• Fresh mint leaves (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a tart pan and set aside.
2. For the crust, combine the flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Gradually add the cold water, 1 tablespoon at a time, until the dough comes together.
3. Roll the dough on a lightly floured surface into a circle and press it into the tart pan. Prick the bottom with a fork and chill the crust in the refrigerator for about 15 minutes.
4. For the almond cream filling, beat together the almond meal, sugar, butter, egg, vanilla extract, and flour in a bowl until smooth and creamy.
5. Spread the almond cream filling evenly over the chilled crust.
6. Arrange the sliced peaches in a circular, overlapping pattern over the almond cream to form a “blossom” shape.
7. Bake for 30-35 minutes, or until the tart crust is golden and the almond cream is set.
8. If desired, brush the top with a little honey for a shiny finish and garnish with fresh mint leaves.
9. Allow the tart to cool before serving.

Peach Blossom Tart is a sophisticated and flavorful spring dessert that highlights the beauty and sweetness of fresh peaches. The combination of almond cream and buttery crust offers a satisfying texture, while the peach slices provide a refreshing burst of flavor. This tart is a perfect centerpiece for any spring occasion, offering both elegance and simplicity in every bite. It’s sure to impress your guests and become a favorite seasonal treat.

Lavender Honey Madeleines

Lavender Honey Madeleines are a delightful twist on the classic French madeleine. The subtle floral notes of lavender combined with the sweetness of honey create a fragrant and flavorful treat that is perfect for spring. These light, airy madeleines have a delicate crumb and a lovely golden crust, making them a perfect companion to a cup of tea or coffee. Their unique flavor profile makes them an elegant and simple addition to any afternoon gathering or dessert table.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup sugar
• 2 large eggs
• 2 tablespoons honey
• 1 tablespoon dried lavender buds
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease and flour a madeleine pan or use a non-stick madeleine pan.
2. In a small saucepan, melt the butter over low heat and stir in the lavender buds. Allow the butter to infuse with the lavender for about 2 minutes, then remove from heat and let it cool slightly.
3. In a large bowl, whisk the sugar and eggs together until light and fluffy, about 3-4 minutes.
4. Stir in the honey and vanilla extract.
5. Gently fold in the flour, baking powder, and salt until just combined.
6. Slowly add the cooled lavender-infused butter to the batter and fold gently until fully incorporated.
7. Spoon the batter into the madeleine pan, filling each mold about two-thirds full.
8. Bake for 10-12 minutes, or until the madeleines are golden brown and spring back when touched.
9. Allow the madeleines to cool slightly before removing them from the pan.
10. Dust with powdered sugar and serve.

Lavender Honey Madeleines bring a sophisticated and aromatic touch to any spring gathering. Their light texture and floral sweetness are perfect for enjoying with a cup of tea or as an elegant dessert. These madeleines have a comforting, nostalgic quality while also offering a unique twist on the classic recipe. Their delicate flavor and inviting appearance make them a wonderful choice for any occasion that calls for something sweet and refined.

Spring Berry Tart with Lemon Curd

Spring Berry Tart with Lemon Curd is a vibrant and refreshing dessert that perfectly captures the essence of the season. The tart features a buttery, flaky crust, a luscious lemon curd filling, and is topped with a colorful assortment of fresh spring berries. The tartness of the lemon curd balances beautifully with the sweetness of the berries, making this dessert a light and satisfying choice for any spring celebration or afternoon treat.

Ingredients for the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons cold water

For the Lemon Curd Filling:

• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup sugar
• 3 large eggs
• 1/4 cup unsalted butter, cubed

For the Topping:

• 1/2 cup strawberries, sliced
• 1/2 cup raspberries
• 1/2 cup blueberries
• Fresh mint leaves (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a tart pan.
2. For the crust, combine the flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Gradually add cold water, 1 tablespoon at a time, until the dough comes together.
3. Roll out the dough on a floured surface and press it into the tart pan. Prick the bottom with a fork and refrigerate for 15 minutes.
4. Bake the crust for 15-20 minutes, or until golden and crisp. Let it cool completely.
5. For the lemon curd, whisk together the lemon juice, zest, sugar, and eggs in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture thickens, about 10-12 minutes.
6. Remove from heat and whisk in the butter until smooth and silky.
7. Pour the lemon curd into the cooled tart crust and smooth it into an even layer.
8. Top the tart with fresh berries in a beautiful arrangement and garnish with fresh mint leaves.
9. Chill the tart in the refrigerator for at least 2 hours before serving.

Spring Berry Tart with Lemon Curd is a visually stunning and delicious dessert that celebrates the best of the season’s fresh fruits. The combination of creamy lemon curd, buttery crust, and fresh berries creates a balance of tart and sweet flavors that make it a delightful treat for any spring occasion. This vibrant tart is sure to impress your guests and provide a refreshing end to any meal. Its bright colors and fresh flavors will leave everyone with a taste of spring long after the last bite.

Note: More recipes are coming soon!