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Easiest Vegan Apple Crisp Recipe

This vegan apple crisp recipe is super easy and quick! Cinnamon-coated apples topped with crunchy oats, make this the best apple crisp ever!

apple crisp in a baking dish on a trivet with a kitchen towel.

Baking an apple crisp and basking in the aroma of warm spices makes my heart go giddy with happiness. It has the most delicious caramelly sauce thanks to the apple juice mixed with sugar and cinnamon.

You start salivating even before the apple dessert is out of the oven. Trust me, you’ll want to sit on a couch to enjoy this very, very comforting apple crisp!

If you love the flavors of soft baked spiced apples and a crunchy topping, you will love my apple crumble cake and apple cheesecake with crumble!

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apple crisp in a baking dish with a spoon.

Why You'll Love This Recipe

This recipe uses simple pantry ingredients and comes together so quickly.

Warm and cozy, it's a perfect fall dessert!

This dessert will make your kitchen smell amazing

This apple crisp is a sure-shot crowd-pleaser

Recipe Ingredients

Ingredients for making apple crisp.

Oats: I love using rolled oats for the hearty, chewy texture. If you don’t have rolled oats, use instant instead.

Flour: All-purpose is what I used here. Whole wheat flour is an easy substitute. You can even use any gluten-free flour.

Apples: Firm Apples are great for baking as they hold their shape and don't turn mushy after cooking. Use Golden Delicious, Gala, Fuji, Granny Smith or Red Delicious. You can even mix different varieties.

Lemon juice: For a wonderful zesty citrus flavor that can't be missed.

Oil: Coconut oil is my preferred choice for baking. Melted butter will work like a charm, though.

Sugar: Use any kind you like - white granulated, brown, or raw sugar.

Please see the recipe card below for full information about ingredients and quantities.

How To Make Apple Crisp

Step 1: Start with the filling of this crisp apple recipe by peeling and chopping the fruit.

Step 2: Mix them well with sugar, lemon juice, and cinnamon powder, put them in the baking dish, and set aside.

apples mixed with cinnamon powder, lemon juice, and sugar in a baking dish.

Step 3: Next, I make the crumble topping by whisking brown sugar, cinnamon powder, rolled oats, and all-purpose flour.

Step 4: Add melted coconut oil to the topping and combine well using a fork till it has a wet, sandy consistency.

topping for the crisp in a glass bowl.

Step 5: Evenly spread the crumble topping over the apple filling with your hands and bake for 40 to 45 minutes, until the topping is golden brown and the apple juices are bubbling.

unbaked apple crisp in a baking dish.

Final step: Let the vegan apple crisp sit for 5 minutes so the juices settle, and then serve warm.

Pro Tips

  • Cut the apples into even-sized chunks for better texture.
  • Use firm apples that won't turn into mush after baking.
  • You can make this recipe for vegan apple crisp ahead of time. Keep everything ready, and just before your guests sit down for dinner, slide the dish into the oven. By the time people are ready to keep the fork down, you’ll have a hot, bubbling dessert ready to be served.
baked apple crisp in a baking dish on a trivet with a kitchen towel.

How To Serve

The vegan apple crisp is delectable served as-is, but a scoop of vanilla ice cream is always, always welcome. So that’s the route I took, with a handful of toasted almond flakes sprinkled on top for crunch.

You can also serve it with -

  • Dollop of sweetened yogurt
  • Warm custard on the side
  • Whipped cream

Recipe FAQs

What's the difference between crumble and crisp?

The ingredients you use to make the topping define whether it's a crisp or a cobbler. Cobblers have a thicker biscuit topping, made with butter, flour, and sugar. Like my apple and plum cobbler. While crisps have oats and nuts in their streusel topping along with butter, flour, and sugar

Do I need to peel the apples?

I prefer to peel apples for this recipe, even though it's one extra step. But if you don't mind apple peels in your bakes, go ahead and use them without peeling, like I did for my apple puff pastry tart.

How long is apple crisp good for?

Crisps are best eaten the day they are made. Any leftovers will stay well for 3-4 days in the refrigerator.

Bowl of apple crisp with ice cream and almond flakes on top.

Easy Apple Desserts

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love vegan apple crisp as much as we do!

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Easiest Vegan Apple Crisp Recipe

Easiest Vegan Apple Crisp Recipe

Natasha Minocha
The recipe for vegan apple crisp is super-easy and uses basic pantry ingredients. The oat-studded topping gives it a perfectly chewy texture, making it the best apple crisp ever!
No ratings yet
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 385 kcal

Ingredients
 
 

  • 4 Apples, peeled and cut into small cubes
  • 1 tsp Cinnamon powder
  • 2 tbsp Brown sugar
  • 2 tsp Lemon juice

Topping

  • 1/2 cup Brown sugar
  • 1/2 cup Rolled oats
  • 3/4 cup All-purpose flour
  • 1 tsp Cinnamon powder
  • 1/2 cup Coconut oil, melted

Instructions
 

  • Preheat your oven to 180 C and grease a 6" or 7" baking dish.
  • In a medium-sized bowl, combine the chopped apples, brown sugar, cinnamon powder, and lemon juice.
  • Place in your prepared baking dish.

Topping

  • Combine the flour, brown sugar, oats, and cinnamon powder in a bowl.
  • Pour over the melted coconut oil and mix well with a fork.
  • This mixture should have a wet sandy consistency.
  • Spread this evenly over the apples using a spoon or your hands.
  • Bake at 180C for 40-45 minutes until the topping is golden brown and the apple juices are bubbling.
  • Let the dessert sit for 5 minutes for the juices to settle. Serve warm and enjoy!

Video

Notes

  • Cut the apples into even-sized chunks for better texture.
  • Use firm apples that won't turn into mush after baking.
  • You can make this recipe for vegan apple crisp ahead of time. Keep everything ready, and just before your guests sit down for dinner, slide the dish into the oven. By the time people are ready to keep the fork down, you’ll have a hot, bubbling dessert ready to be served.

Nutrition

Serving: 1 ServingCalories: 385kcalCarbohydrates: 55gProtein: 3gFat: 19gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 181mgFiber: 4gSugar: 34gVitamin A: 68IUVitamin C: 6mgCalcium: 22mgIron: 1mg

Apple Cider Hot Toddy

This apple cider hot toddy is the perfect cozy drink to warm you up on a chilly evening! With the comforting flavors of spiced apple cider with rum and a hint of honey, this drink is both soothing and indulgent.

Apple Cider Hot Toddy in a glass garnished with cinnamon stick and apple slices.

There are a few ills that hot toddies can't ease. The uncomplicated cocktail has been a remedy for the common cold in my home for quite a while now. 

And, yes, I’m currently nursing the pain of a sore throat with a hot apple toddy! But by no means should you label the hot winter drink as purely medicinal. 

Steeped in cinnamon and star anise, it feels like a nice, warm hug on chilly nights. The flavor of the hot cocktail, sweetly tempered by apple cider, has hidden spicy notes that a splash of rum teases out.

Hot toddy in a glass on a small wooden plate.
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Why You'll Love This Recipe

This apple cider hot toddy is like a warm hug in a mug! So good for those chilly evenings.

The combination of apple cider, spices, with rum makes this drink so flavorful and soothing!

This hot toddy recipe is easily customizable! Make it with rum, brandy, whiskey or even alcohol-free!

With just a few ingredients and minimal effort, you can make this easy drink for your guests or a relaxing evening at home.

It is the perfect thing to serve a large crowd at your Holiday gathering!

Recipe Ingredients

Ingredients for Apple Cider Hot Toddy.

Apple Cider: You can use store-bought or homemade. I have a wonderful recipe for easy homemade apple cider you can use. I recommend making a big batch of apple cider, so you can enjoy hot toddies whenever you want to relax after a hard, cold day.

Rum: That's my choice of alcohol for this recipe. You can use whiskey, brandy, or Cognac, too.

Honey: This is optional, but it really warms you up and is soothing. Add it according to your taste.

Please see the recipe card below for full information about ingredients and quantities.

Recipe Variations

There are enough reasons to love hot toddies with apple cider, but what takes the cake and the bakery is that I can take them in just about any direction my taste buds desire.

Take the hot alcohol drink up a notch with cinnamon, cloves, and ginger. While you’re warming the cider, add the spices and let it simmer for 5 to 10 minutes. Strain before you add alcohol and honey. Infused with extra spices, it’s excellent for cold weather!

Leave out the alcohol, to keep it alcohol-free if you wish!

You can even mix in lemon juice. I didn’t because my apple cider already had a ton of citrus flavor from oranges.

How To Make Apple Cider Hot Toddy

Step 1: Warm your homemade apple cider and pour it into a toddy glass ( really any kind will do)

Step 2: Add rum, stir in honey, and garnish with apple slices, star anise, and a cinnamon stick.

Final step: Serve warm!

That’s it. That’s the recipe for a hot toddy with apple cider!

Apple Cider Hot Toddy in a glass with ingredients in the background.

Recipe FAQs

Can apple juice be used instead of apple cider?

As a matter of personal preference, I recommend using apple cider if you can get your hands on it. If not, make it at home. It’s easy and requires no effort, just some time.
But yes, you can use apple juice to make an apple hot toddy. Just make sure it is of the very best quality and not laden with sugar and preservatives.
Then follow the same process as you would make a cider hot toddy. Heat the juice with all the spices. Pour it into a glass, booze it up, sweeten it, and serve.

What is the best alcohol for apple cider toddy?

This hot toddy recipe pairs well with rum, whiskey, brandy, bourbon, or even vodka. The choice of alcohol is yours. I like to go light on the liquor, but you can spike it with a more generous dose. 

Can I make alcohol-free apple cider toddy?

Yes, you can make it alcohol-free. Leave out the spirits and amp it up with some ginger, cloves, and star anise. Heat it well, and immediately before serving, stir in honey and a lemon slice.

More Holiday Drinks Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Apple Cider Hot Toddy as much as we do!

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Apple Cider Hot Toddy

Apple Cider Hot Toddy

Natasha Minocha
This apple cider hot toddy is the perfect cozy drink to warm you up on a chilly evening! With the comforting flavors of spiced apple cider with rum and a hint of honey, this drink is both soothing and indulgent.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American, World
Servings 1 Serving
Calories 255 kcal

Ingredients
 
 

  • 3/4 cup Apple cider
  • 1/4 cup Rum
  • 1.5 tsp Honey
  • Star anise, Cinnamon sticks, Apple slices for garnish

Instructions
 

  • Warm up the apple cider in a small saucepan.
  • Pour into a glass, and add rum and honey. Stir well.
  • Garnish with cinnamon stick, star anise and apple slices.
  • Serve warm and enjoy!

Video

Notes

You can use store-bought apple cider or make it at home. I have an easy homemade apple cider recipe on the blog that you can use.

Nutrition

Serving: 1 ServingCalories: 255kcalCarbohydrates: 29gProtein: 0.2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 8mgPotassium: 188mgFiber: 0.4gSugar: 26gVitamin A: 2IUVitamin C: 2mgCalcium: 15mgIron: 0.3mg

Sweet Potato Bread Recipe

This easy sweet potato bread fills your kitchen with that warm, spiced aroma that feels like home! The loaf is soft, wonderfully moist, and full of cozy flavor. With just 15 minutes of prep, this quick bread comes together easily. Perfect for breakfast, an afternoon snack, or a late-night treat!

Sweet potato bread topped with walnuts on a green platter.

I'll be honest, I thought banana bread had the "moist loaf" crown for life! Then came pumpkin bread. And even pumpkin banana bread and avocado bread! But once I tried sweet potato puree in my go-to quick bread batter, everything changed!

Sweet potatoes bring natural sweetness and a soft texture that makes this loaf tender and rich. With a sprinkling of cinnamon and nutmeg, this bread is comforting, familiar, and just a little special.

Sliced sweet potato bread on a platter.
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Why You'll Love This Recipe

✨ Baked till golden perfection, this easy sweet potato bread is absolutely bursting with warmth from cinnamon and nutmeg. 

✨ It’s lightly sweetened and perfectly spiced. The wholesome, homemade charm makes you want to sneak a slice right out of the oven!

✨ It’s the best kind of quick bread. No mixer, no fuss. Just whisk, bake, and wait for it to cool (the hardest part!) before you snack on it with a cup of tea or coffee.

✨ Thanks to sweet potato puree, this sweet potato loaf stays incredibly soft, almost like cake, but heartier. So, it’s great for breakfast or a midday snack, just like my carrot zucchini bread, lemon poppy seed bread, and orange cranberry bread.

Recipe Ingredients

Ingredients for making sweet potato bread.

Flour: All-purpose flour works beautifully for a light, tender crumb. For a heartier, version, swap half (or all) for whole wheat flour.

Oil: I love to use coconut oil in my baking for a subtle sweet fragrance and flavor, but any neutral vegetable oil works just as well.

Sweet potato purée is the star of this sweet potato bread recipe! Use cooked, mashed sweet potatoes (steamed, boiled, or roasted). I love keeping mine a bit textured for that rustic charm.

Sugar: I used caster sugar, but feel free to use regular granulated sugar, raw sugar, or brown sugar for a deeper caramel flavor.

Eggs give the sweet potato loaf its structure and softness.

Vanilla extract: For that warm, comforting aroma. I prefer my homemade vanilla extract.

Milk: Lukewarm milk helps create a moist, smooth batter. Use dairy or your favorite plant-based milk.

Spices: cinnamon and nutmeg make this sweet potato bread smell like fall mornings.

Walnuts: For crunch and a lovely nutty flavor.

Chocolate chips: I mean… who can resist a little chocolate in their bread? A handful of dark chocolate chips makes this sweet potato bread extra special! Try my sweet potato chocolate pudding for another smooth, wholesome sweet treat!

Please see the recipe card below for full information about the ingredients and quantities.

Variations

This old-fashioned sweet potato bread recipe is endlessly customizable. So, you can keep coming back to it again and again.

  • Add chopped dates, cranberries, or dried apricots for fruity bursts.
  • Use pecans or almonds instead of walnuts for a change in texture.
  • Feeling fancy? Drizzle with a simple glaze, vegan caramel sauce, or add a crumble topping for dessert vibes.

How To Make Sweet Potato Bread

Step 1: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon powder, and grated nutmeg.

Step 2: Add sugar and mix.

wet and dry ingredients for the sweet potato bread in mixing bowls.

Step 3: In a separate bowl, whisk together the sweet potato purée, egg, vanilla extract, and oil.

Step 4: Pour the wet ingredients over the dry and mix gently till no traces of flour remain.

Step 5: Stir in the warm milk to make a smooth, thick batter.

Walnuts and chocolate chips on top of a cake batter in a mixing bowl.

Step 6: Fold in chopped walnuts and dark chocolate chips (cause why not?)

Step 7: Transfer the sweet potato bread batter into your greased loaf tin (I used an 8-by-4-inch pan).

Batter in a loaf pan, topped with walnuts.

Step 8: Smooth the top, sprinkle with additional chopped walnuts, and bake for 50-60 minutes.

Final step: Cool, slice, and serve!

Baked sweet potato cake in a loaf pan.

Top Tips

  • All ovens differ! Even when you set the same temperature, your sweet potato bread might bake faster (or slower) than mine. Keep a check at the 40-minute mark.
  • If your loaf is browning too quickly, tent the top with foil.
  • To check if the loaf is baked, insert a skewer or toothpick into the center. If it comes out clean, your bread is ready.
  • Let the bread cool completely for about 30 to 40 minutes before you slice. Cutting it too soon makes it crumble.
Sweet potato bread on a platter with ingredients in the background.

How To Serve

This sweet potato loaf is honestly perfection on its own. But if you want to take it up a notch:

A slice of cake on a small plate with a fork.

Sweet Potato Bread Recipe FAQs

How do I make sweet potato purée?

You can roast, steam, or boil your sweet potatoes until soft.

Roasting adds the most flavor. Clean the sweet potatoes, prick with a fork, wrap in foil, and bake at 200°C/400°F for 20–30 minutes (depending on size). Then scoop out the flesh and mash with a fork or blend till smooth.

I prefer to steam because it gives me the perfect consistency. Not too mushy or too dry. Peel and cube the potatoes into big chunks, and then steam. Next, mash them with a fork or blend them in a food processor.

Can I make vegan sweet potato bread?

Yes, you can! Swap the eggs with flax eggs and use plant-based milk instead of regular milk.

How to store the sweet potato bread?

You can keep it covered, on the counter, for 2 to 3 days if it’s cool in your corner of the world. For warmer climes, stash it in the refrigerator in an airtight container for up to a week.
Reheat in the oven or toaster before serving.

More Sweet Potato Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this sweet potato bread as much as we do!

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Tried this recipe?Let us know how it was!
Sweet potato bread on a platter.

Sweet Potato Bread Recipe

Natasha Minocha
This sweet potato bread is tender, moist, and gently spiced. An easy, fuss-free recipe you'll want to bake again and again!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Bread, Dessert, Snack
Cuisine American
Servings 8 servings
Calories 338 kcal

Ingredients
 
 

  • 1.5 cups All-purpose flour
  • 1.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 tsp Cinnamon powder
  • 1/2 tsp Nutmeg powder
  • 1/2 cup Caster sugar
  • 1 cup Sweet potato puree * I kept mine coarsely textured
  • 2 Eggs
  • 1/3 cup Coconut oil
  • 1 tsp Vanilla extract
  • 1/3 cup Milk, lukewarm
  • 3-4 tbsp Walnuts, coarsely chopped + Extra for topping Optional
  • 1/3 cup Chocolate chips Optional

Instructions
 

  • Preheat your oven to 180 C/ 350 F. Grease an 8"x4" loaf pan.
  • Whisk together flour, baking powder, baking soda, salt, cinnamon powder, and nutmeg powder.
    1.5 cups All-purpose flour, 1.5 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 tsp Cinnamon powder, 1/2 tsp Nutmeg powder
  • Whisk in caster sugar.
    1/2 cup Caster sugar
  • In another bowl, whisk together the eggs, sweet potato puree, coconut oil, and vanilla extract.
    1 cup Sweet potato puree, 2 Eggs, 1/3 cup Coconut oil, 1 tsp Vanilla extract
  • Pour into the dry ingredients and add the lukewarm milk. Mix well until no white streaks remain. This is a thick batter.
    1/3 cup Milk, lukewarm
  • Fold in the walnuts and chocolate chips. Pour the batter into your prepared pan.
    3-4 tbsp Walnuts, coarsely chopped, 1/3 cup Chocolate chips
  • Top with extra walnuts and bake at 180 C /350 F for 40-45 minutes, until a skewer inserted in the center comes out clean.
  • Cool the cake in the pan for 10-15 minutes before turning it out on a cooling rack.
  • Cool completely, slice, and enjoy!

Video

Notes

  • How to make sweet potato puree -
Scrub 2 sweet potatoes (approximately 350 gms) and cut into 2 or 3 big chunks.
Steam for 15-20 minutes until completely soft.
Peel the warm sweet potatoes and mash with a fork or make a smooth puree using a food processor.
You may need to add 2-3 tbsp of water while mashing or pureeing them.
  • All ovens differ! Even when you set the same temperature, your sweet potato bread might bake faster (or slower) than mine. Keep a check at the 40-minute mark.
  • If your loaf is browning too quickly, tent the top with foil.
  • To check if the loaf is baked, insert a skewer or toothpick into the center. If it comes out clean, your bread is ready.
  • Let the bread cool completely for about 30 to 40 minutes before you slice. Cutting it too soon makes it crumble.

Nutrition

Serving: 1 SliceCalories: 338kcalCarbohydrates: 44gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 43mgSodium: 254mgPotassium: 287mgFiber: 3gSugar: 19gVitamin A: 6905IUVitamin C: 7mgCalcium: 91mgIron: 2mg

Vegan Pumpkin Muffins

Soft, moist, and warmly spiced, these vegan pumpkin muffins need just 15 mins of prep and simple pantry ingredients. Great for breakfast or snacking, these homemade pumpkin muffins taste delicious fresh from the oven!

Pumpkin muffins on a wire rack with a napkin and ingredients around.

This vegan pumpkin muffin recipe is bursting with flavor – perfectly sweet and full of fall spices. The pumpkin purée keeps the muffins so moist and tender. Like my chocolate protein muffins and blueberry lemon muffins, these pumpkin muffins are dairy-free and have no eggs. Yet they taste so darn delicious that you'd never know it’s a vegan recipe! 

The recipe is wonderfully simple: whisk the wet ingredients, stir in the dry, and bake. You don’t need mixers or follow complicated steps to make these soft and fluffy pumpkin muffins.

Looking for more pumpkin recipes? Try my chocolate pumpkin swirl muffins, pumpkin snickerdoodle cookies, and this luscious pumpkin Basque cheesecake!

A pumpkin muffin with toppings.
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Why You'll Love This Recipe

✨ Whether you eat these homemade pumpkin muffins plain, spread with apple butter or cinnamon honey butter, or topped with a homemade cream cheese, they’re perfect for breakfast, snacking, or a little something sweet after dinner.

✨ 100% the bake you’ll want on repeat all season long. They’re soft, moist, and full of pumpkin pie spice, so every bite has that unmistakable autumn flavor. The pumpkin purée keeps them tender and naturally sweet, without feeling heavy. 

✨ The vegan muffin recipe works beautifully with add-ins like chocolate chips, chopped nuts, seeds, or dried cranberries. 

✨ The muffins keep well for days and are just as good warm from the oven as they are the next morning with a cup of coffee or tea. Make them for a fall brunch, pack them in lunchboxes, or serve them at a holiday table; they disappear fast!

Reader Love ❤️

5 stars

These are such a great recipe thank you for sharing! Love having a healthy snack to keep around the house - Jillie

Pumpkin Muffin Ingredients

Labelled ingredients for making vegan pumpkin muffins.

Pumpkin purée doesn’t actually make the muffins taste “pumpkin-y.” It merely adds to the moistness of the crumb. Buy whatever is locally available. For these eggless pumpkin muffins, I puréed steamed butternut squash, just like I did for my pumpkin cinnamon rolls.

Spices: The soul of these muffins lies in the spice blend. You can use a homemade pumpkin pie spice mix (my favorite!) or pick up a store-bought jar for convenience. Want more flavor? Go ahead and add a little extra! Your kitchen will smell even more heavenly.

Flour: I made these muffins entirely with whole wheat flour. And they turned out light, fluffy, and far from dense. If you prefer, you can swap in all-purpose flour or go half-and-half.

Sugar: I used regular granulated sugar, but feel free to swap it for cane sugar. Light brown sugar will also be great here.

Oil: I made pumpkin muffins with coconut oil. Feel free to use a neutral vegetable oil instead: sunflower, canola, or even light olive oil will work.

Milk: To keep the pumpkin muffins vegan, I used almond milk, but any milk - soy, oat milk, coconut, or cashew milk, or regular milk - will do just fine. 

Please see the recipe card below for full information about the ingredients and quantities.

How To Make Vegan Pumpkin Muffins

Step 1: Combine lukewarm almond milk with vinegar and set it aside for 5 minutes to make buttermilk.

Step 2: After you set the oven to preheat, whisk together whole wheat flour, baking soda, baking powder, sugar, salt, and pumpkin spice.

Dry ingredients in a mixing bowl and wet ingredients in a measuring cup.

Step 3: To your milk mixture, add the coconut oil, pumpkin purée, and vanilla extract.

Step 4: Combine the wet ingredients with the dry, and you’ll get a thick, lump-free batter.

Batter for pumpkin muffins in a mixing bowl.

Step 5: Fill the cavities of your lined muffin tray with the batter and then top with chopped walnuts, pumpkin seeds, and some sugar for that tiny hint of crunch and shine.

Top the batter with pumpkin seeds, walnuts and granulated sugar

Step 6: Bake for 18–20 minutes or until a toothpick inserted into a pumpkin muffin comes out clean.

Final step: Let the muffins cool on a rack before serving.

Baked pumpkin muffins in a muffin tray.

Top Tips

  • Don’t overmix the batter. Fold the ingredients gently with a spatula until there are no dry streaks visible, and you’ll have lovely, soft muffins.
  • Always line with paper or silicone liners, so the baked muffins don’t stick to your tray.
  • You can also grease the muffin tray cavities really well.
  • Use an ice cream scoop to fill the muffin tray - easy and so much less messy than a spoon.
  • These muffins store well in the fridge for 4-5 days.
A muffin cut in half on a small plate.

Recipe FAQs

Can I add chocolate chips to my pumpkin muffins?

Absolutely! I kept these vegan pumpkin muffins plain, but you can jazz them up with chocolate chips for a sweet twist, like my pumpkin chocolate chip cookies. You can even add seeds or nuts (walnuts, pecans, sunflower seeds) for extra crunch. Just like I did in my easy pumpkin bread. 

How to store leftover pumpkin muffins?

They keep well refrigerated for 4-5 days. Use an airtight container. To reheat, pop them in the microwave or oven for 10–15 seconds. They’ll taste as fresh as the day they were baked.

Can I freeze these vegan muffins?

These freeze great! Let them cool completely, then store in freezer-safe containers for 1–2 months. When ready to eat, thaw in the refrigerator or at room temperature.

More Pumpkin Desserts

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these vegan pumpkin muffins as much as we do.

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Tried this recipe?Let us know how it was!
The Best Vegan Pumpkin Muffins You'll Ever Try!

Vegan Pumpkin Muffins

Natasha Minocha
Soft, moist, and warmly spiced, these fall-favorite, vegan pumpkin muffins need just 15 mins of prep and simple pantry ingredients. Great for breakfast or snacking, these homemade pumpkin muffins taste delicious fresh from the oven!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Muffins
Calories 170 kcal

Ingredients
 
 

  • 2 cups Wholewheat flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1.5 tsp Pumpkin pie spice
  • 1/2 cup Sugar
  • 1 cup Almond milk
  • 1 tbsp Vinegar You can use apple cider vinegar or white vinegar
  • 1/3 cup Coconut oil
  • 1/2 cup Pumpkin puree
  • 1 tsp Vanilla extract
  • Pumpkin seeds, Walnuts, and Granulated sugar for topping Optional

Instructions
 

  • Preheat your oven to 180 C / 350 F. Line your muffin tray cavities with paper liners.
  • Combine almond milk and vinegar in a bowl. Set aside for 5 minutes.
    1 cup Almond milk, 1 tbsp Vinegar
  • Sift together whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
    2 cups Wholewheat flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/8 tsp Salt, 1.5 tsp Pumpkin pie spice
  • Stir in the sugar.
    1/2 cup Caster sugar
  • In a small bowl, whisk together the milk-vinegar mixture, oil, pumpkin puree, and vanilla extract.
    1/3 cup Coconut oil, 1/2 cup Pumpkin puree, 1 tsp Vanilla extract
  • Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
  • Fill the batter evenly in the muffin cups using 2 spoons or an ice cream scoop.
  • Top with chopped walnuts, pumpkin seeds, and granulated sugar.
  • Bake for 20 -22 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
  • Serve warm or at room temperature. Enjoy!

Video

Notes

  • Don’t overmix the batter. Fold the ingredients gently with a spatula until there are no dry streaks visible, and you’ll have lovely, soft muffins.
  • Always line with paper or silicone liners, so the baked muffins don’t stick to your tray.
  • You can also grease the muffin tray cavities really well.
  • Use an ice cream scoop to fill the muffin tray - easy and so much less messy than a spoon.
  • These muffins store well in the fridge for 4-5 days.

Nutrition

Serving: 1 ServingCalories: 170kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 169mgPotassium: 46mgFiber: 1gSugar: 9gVitamin A: 1612IUVitamin C: 0.5mgCalcium: 72mgIron: 1mg

Easy Pumpkin Cinnamon Rolls Recipe

Pumpkin cinnamon rolls are really the best eggless fall dessert. Easy and super soft, the alchemy of cinnamon, pumpkin, and rising dough creates airy spirals that accommodate yummy quantities of spice and icing!

Easy Pumpkin Cinnamon Rolls Recipe

The changing leaves, crisper sunny days, the heavenly scent of cinnamon wafting through the air—fall brings on all the cozy feels. So, please don’t blame me if I go on a spree of pumpkin desserts.

Starting with the quintessential fall cinnamon rolls filled with gourd vibes (get it?)

Mix, rise, roll, and slice. That’s all there is to the recipe for pumpkin cinnamon rolls. And it’s so convenient! You can split the process over 2 days by making the dough ahead of time.

And when you're ready to bake, roll, slather with buttery cinnamon goodness, slice, and slide it into the oven, drizzle it with icing. Then enjoy cinnamon notes mingling with yeasty goodness to your sweet, sweet satisfaction.

Easy Pumpkin Cinnamon Rolls Recipe

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REASONS TO LOVE EGGLESS CINNAMON ROLLS

Featherlight and so, so fluffy, you can’t even tell you had one!

Slathered with amazing melts in your mouth glaze

Comfortingly flavored with cinnamon

HOW TO MAKE THE BEST PUMPKIN CINNAMON ROLLS?

Yes, these are cinnamon rolls with pumpkin purée, but they don’t taste like the fruit. It adds a lot of character, making the dough soft and lending it a lovely hue and natural sweetness. Plus, pumpkin pairs deliciously with cinnamon.

DOUGH

Step 1: Begin by warming milk, oil, and sugar without letting it come to a boil. Keep the heat on medium and remove the saucepan as soon as the sugar completely dissolves.

Step 2: Allow the mixture to cool to lukewarm before adding the yeast. Set it aside till it is frothy and bubbly, about 5 to 10 minutes.

Step 3: Combine flour and pumpkin purée into the yeast mixture, cover, and then let it rest in a draft-free place until the scraggly dough doubles in volume (about an hour).

Step 4: Knead in the remaining flour, along with baking soda, baking powder, and salt.

Step 5: While you can use the dough right away, I prefer to refrigerate it overnight. It makes the cinnamon pumpkin roll dough so much easier to handle and an absolute joy to work with.

Steps for making pumpkin dough
Ready to use dough after a day's rest in the refrigerator

SHAPE

Step 6: Gently deflate the risen dough and turn it over on a lightly floured prep surface the next day.

Rolls out the dough to a large rectangle

Step 7: Roll the dough out into a large rectangle, brush it with melted butter, and liberally and lavishly spread cinnamon mixed with brown sugar over it.

Spread cinnamon butter mixture on top

Step 8: Starting from the long edge, start rolling the dough into a log, moving towards yourself. Pinch the seam and face it downwards.

Step 9: My eggless cinnamon roll dough was too long, so I had to cut it in half before making 2.5" slices.

Roll the dough into a log

BAKE

Step 10: Place the slices in a greased baking dish. I had to use two to give the pumpkin cinnamon rolls some breathing room. You can use a large one.

Cut the log in slices and place in baking pan

Step 11: Let the rolls rise one more time, while your oven preheats, in a draft-free corner of your kitchen (about 10 to 15 minutes).

Step 12: Bake for 20 minutes for each batch if you're doing it in two batches (like I did). If you’re baking the pumpkin cinnamon rolls altogether, you’ll need to adjust the time (add another 5 minutes).

Bake the rolls after resting them for 10 -15 minutes

GLAZE

Step 13: The cinnamon rolls with pumpkin filling are ready to serve. But they are just not the same without some glaze on top.

Step 14: Combine milk and icing sugar till you have a silky smooth, light glaze.

Final step: Generously pour the glaze over the still warm rolls and, once it’s settled (about 10 minutes), dig in!

Easy Pumpkin Cinnamon Rolls Recipe

TIPS & NOTES

  • The dough is ready for use immediately, but you can store it (covered) for 30 minutes or up to 2 days. It’ll continue to rise, the slow, long fermentation giving the fall cinnamon rolls a lovely flavor.
  • The melted butter helps the cinnamon-sugar mixture adhere and keeps it from spilling.
  • Always leave space in between the rolls when placing them on the baking dish so that they have room to expand.
  • The glaze enhances the richness and moistness of this pumpkin dessert.
  • The recipe makes 16 medium-sized cinnamon pumpkin rolls or 12 big ones.
Easy Pumpkin Cinnamon Rolls Recipe

INGREDIENT ALTERNATIVES

Pumpkin: You can find the recipe for making pumpkin purée at home in my easy pumpkin bread blog and vegan pumpkin donut blog. My preferred style is to steam it and mash it with a fork.

This time I didn’t purée it very finely, so you can see specks of pumpkin. They’ll disappear if you use a food processor to blend the pumpkin.

We don’t get canned pumpkin purée here, but it is a good substitute if available to you.

As for the question of what kind of pumpkin to use for these eggless cinnamon rolls, I say what’s locally available. Any regular pumpkin that you can easily get your hands on will muscle its way into the spiced spirals.

I used a beautiful butternut squash this time, that lent a gorgeous orange-yellow tint to pumpkin cinnamon rolls and made them incredibly soft.

Spice: Most easy desserts with pumpkins have cinnamon in them. These rolls are no different. But, if you’re in the mood, accent the flavor with a teaspoon of pumpkin pie spice to make pumpkin spice rolls.

Or go half-and-half, to make them redolent of the season of cinnamon, spice, and everything nice. You can even completely replace cinnamon with pumpkin pie spice as I did for my cutest pumpkin bread rolls. The choice is yours.

Vegan: These are eggless cinnamon rolls, and you can make them vegan (like my vegan cinnamon rolls) by using plant-based milk and butter. Or replace butter with coconut oil. I’ve successfully used almond milk plenty of times, and it doesn’t change the flavor at all.

Add-ins: Chopped nuts would be an excellent addition to this fall pumpkin dessert. And how lovely would chocolate chips be to make these pumpkin cinnamon rolls decadent?

Easy Pumpkin Cinnamon Rolls Recipe

RECIPES FOR PUMPKIN DESSERT

Pumpkin Sheet Cake

Pumpkin Mug Cake

Vegan Pumpkin Donuts

Chocolate Pumpkin Swirl Muffins

Pumpkin Chocolate Swirl Cake with Orange Cream Cheese Frosting

Pumpkin Besan Burfi

Easy Pumpkin Cinnamon Rolls Recipe

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Easy Pumpkin Cinnamon Rolls Recipe

Easy Pumpkin Cinnamon Rolls Recipe

Natasha Minocha
Pumpkin cinnamon rolls are really the best eggless fall dessert. Easy and super soft, the alchemy of cinnamon, pumpkin, and rising dough creates airy spirals that accommodate yummy quantities of spice and icing!
5 from 1 vote
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Prep Time 2 hours
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 16 Rolls
Calories 189 kcal

Ingredients
 
 

  • 3/4 cup Milk
  • 1/4 cup Coconut oil
  • 1/4 cup Sugar
  • 1.5 tsp Dried active yeast
  • 2 1/4 cup All-purpose flour
  • 3/4 cup Pumpkin puree
  • 1/4 tsp Salt
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 cup All-purpose flour

Cinnamon filling

  • 1/3 cup Butter melted
  • 1.5 tbsp Cinnamon powder
  • 1/3 cup Brown sugar

Glaze

  • 1/3 cup Icing sugar
  • 2-3 tbsp Milk

Instructions
 

  • Heat milk, oil, and sugar in a small saucepan, just until the sugar is dissolved. Don't let it come to a boil. Take off the heat and cool.
  • When this mixture is lukewarm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
  • Whisk in the 2 1/4 cups of flour and pumpkin puree. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
  • Now add in the extra 1/4 cup flour, baking powder, baking soda, and salt.
  • Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days.

Cinnamon Filling

  • Mix together the melted butter, brown sugar, and cinnamon powder.

Assembly

  • Preheat your oven to 190 C. Keep a greased baking dish handy. I used 2 8" pans.
  • Brush liberally with the cinnamon filling.
  • Starting with a long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
  • Cut into 2.5" thick slices and place cut side down on your baking pan. Make sure there is some room between the rolls as they will expand.
  • Let the rolls rest for 10-15 minutes. Bake for 20-25 minutes at 190 C.until they are golden brown on top.
    My rolls were done in about 22 minutes for each pan.
  • Pour the glaze over the warm rolls. Let the glaze set, 5 -10 minutes and serve warm. Enjoy!

Glaze

  • Whisk the milk and icing sugar till thick and smooth. We are looking for a thickish, pouring consistency.

Nutrition

Serving: 1 ServingCalories: 189kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 100mgPotassium: 77mgFiber: 1gSugar: 11gVitamin A: 1952IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Orange Kheer | Santre Ki Kheer

Orange kheer is an edible journey worth taking. Called Komlalebur payesh or komola kheer in Bengali and santre ki kheer in Hindi, the kheer recipe is simple to make and requires few ingredients, and is so much lighter than most other kheers!

Orange Kheer | Santre Ki Kheer

Kheer is a mainstay of Indian festivals. I don’t think there's ever a year I don’t make kheer in some form. So, when I say that orange kheer is one of the best, I mean it.

One spoon of this creamy kheer komola, and you automatically sink into that luxurious after-dinner mood where thoughts begin to roam gracefully free of the trammels of our noisy minds.

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Orange Kheer | Santre Ki Kheer

WHAT IS KOMOLA KHEER?

Kamla lebu is orange in Bengali, or as my household knows it – santra. Payesh is kheer. So, Komlalebur payesh is basically a kheer (milk pudding) made out of oranges. 

Like chena murki, this fruit is also a popular Bengali sweet dish and is often made at the start of winter’s grip when the seasonal fruit floods the market.

Both the taste and texture of orange kheer are refreshing, full of citrusy brightness that makes you pause and then puts you in the most cheerful mood. Considering that it’s ridiculously easy to make, the kheer is heavenly on the palate.

REASONS TO LOVE THIS KHEER RECIPE

(Partly) make-ahead dessert

Needs a handful of ingredients

Rare made with oranges Indian dessert 

Great recipe for beginners as requires no skill

Orange Kheer | Santre Ki Kheer

HOW TO MAKE ORANGE KHEER?

Step 1: We start by cooking full-fat milk and cardamom powder in a thick-bottomed pan on a low flame.

Step 2: Let it simmer and cook, stirring ever so frequently, till it’s nice and thick and reduces to one-third.

Cook milk and cardamom powder until thick

Step 3: Take it off the heat, add sugar and stir to dissolve.

Take the pan off the heat and stir in sugar

Step 4: Allow the reduced milk to cool to room temperature before placing it in the refrigerator to chill.

Step 5: While the milk for orange kheer cooks, peel your oranges and cut them into small pieces.

Step 6: Stir the orange segments and orange zest into the chilled, creamy milk.

Add orange segments nad zest to the chilled milk

Step 7: Garnish with pistachio bits (for that lovely contrasting green), a few orange segments, and vark.

Final step: Serve!

Top with pistachios, orange segments and vark

TIPS

  • Take your time when peeling the oranges; save the skin for the zest but remove the pith. Also discard the seeds and thin, white membranes that cover each orange segment.
  • I always say that when a recipe has a few ingredients, you really need to make them count. For this Bengali dessert, milk is high on the totem pole. Use full fat for the creamiest result.
  • Stir as often as you can, so the milk doesn’t stick to the pan.
  • Every kheer recipe asks for a patient wait while the milk cooks languorously. Since I made the orange kheer super thick, almost like a velvety custard, it took about an hour and a half.
  • It can take longer depending on the consistency you want and the temperature of your stove. Keep in mind that the milk does get thicker as it cools.
Orange Kheer | Santre Ki Kheer

A SHORTCUT RECIPE FOR KHEER

A faster way to make santre ki kheer is to use cornstarch slurry. If you started with 1 liter of milk, when it’s half in volume, whisk in a slurry made of a tablespoon of cornstarch and a tablespoon of cold milk. Add more if you want a thicker kheer.

The slurry works well to reach that perfect consistency. But this step is at your discretion. I make it both ways, with equally good results.

HALVE YOUR EFFORT

I like to split making komola kheer into two days. On the first day I just cook and reduce the milk, and then the next day I add in the oranges.

Not only is it easier on me, but it also gives the kheer time to properly chill, which is crucial because the milk will curdle if you mix in the oranges while it’s still hot.

STORING KOMOLA KHEER

Orange kheer keeps well for a day or two when stored in the refrigerator. Any longer and the taste will become tangier. Don’t freeze the kheer. It will curdle as it thaws. You can’t reheat santre ki kheer for the same reason.

Orange Kheer | Santre Ki Kheer

INGREDIENT VARIATIONS

Oranges: You want yummy citrusy ribbons running through the rich cream, so opt for the juiciest and sweetest oranges you can get your hands on. They should be fleshy and firm. Kinnow works well, and so do Malta, Mandarin, and Nagpur oranges.

Condensed milk: Sweetened condensed milk will lend more depth and dimension to your fruit kheer. If you opt for it, remember to adjust the sugar because the condensed milk will be sweet.

Add-ons: The flavor profile of orange kheer is very clean, and that’s what makes it so peachy keen. But if you want to add more character, accent the flavor with orange blossom water or even rose water.

Nuts: The gentle nuttiness of pistachios bring out a symphony of flavors in orange kheer. That said, they are my preference, and don’t let them limit you. Use the nuts of your choice. Fill it up with almonds if that’s where your love lies.

Orange Kheer | Santre Ki Kheer

MORE MILK KHEER RECIPES 

Shakarkandi Ki Kheer

Almond Millet Kheer (Pudding)

Sabudana Kheer | Sago Pudding

MORE ORANGE RECIPES

Orange Marmalade Cake

Orange Madeleine Cookies

Orange Upside Down Cake

Easy Orange Muffins

Orange Semolina Almond Cake

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Orange Kheer | Santre Ki Kheer

Orange Kheer | Santre Ki Kheer

Natasha Minocha
Orange kheer- a light, refreshing, delicate take on the traditional kheer. Made with full-fat creamy milk and juicy sweet oranges, this dessert is a wonderful culinary adventure!
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine Indian
Servings 4 servings
Calories 279 kcal

Ingredients
 
 

  • 4 cup Whole milk
  • 1 tsp Cardamom powder
  • 2-3 Oranges
  • 1 tsp Orange zest
  • 1/2 cup Granulated sugar
  • Pistachios, Vark ( silver leaf), Orange segments for topping

Instructions
 

  • Combine the milk and cardamom powder in a thick-bottomed pan.
  • Bring it to a boil on medium heat. Lower the heat and cook the milk, until it is reduced to 1/3 rd. Keep stirring and scraping the sides of the pan frequently.
    Milk would have thickened and changed color. The key is to cook on low heat.
  • Add sugar. Stir well until dissolved.
  • Take the pan off the heat and cool the milk.
    Refrigerate for a few hours to chill it.
  • In the meanwhile, peel the oranges, and remove the membrane and seeds.
  • Roughly chop the flesh.
  • Add the chopped orange segments ( save some for topping) and orange zest to the chilled milk. Mix well.
  • Transfer to your serving bowls and decorate with extra orange segments, chopped pistachio, and vark.
    Serve and enjoy!

Nutrition

Serving: 1 ServingCalories: 279kcalCarbohydrates: 45gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 94mgPotassium: 497mgFiber: 2gSugar: 43gVitamin A: 550IUVitamin C: 36mgCalcium: 334mgIron: 0.2mg

Easy Kalakand Recipe

This is not a kalakand recipe that requires hours and some serious muscle workout. This is a super simple instant kalakand recipe for Diwali where truly magical things happen when you mix paneer, condensed milk, and cardamom.

Easy Kalakand Recipe

Some things are so much more than the sum of their parts. Take this recipe for kalakand. On the surface, it’s just 3 ingredients cooked together. Yet, along the way, you get this beautiful, complex, rich, and soft Kalakand mithai!

It’s not overly sweet, which immediately makes it our favorite because we love our desserts less sweet.

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Easy Kalakand Recipe

WHAT IS KALAKAND?

Kalakand (or kala kand) is a milk cake. Think of it as the creamier, softer, grainier cousin of burfi. It’s made by reducing condensed milk and paneer together till the mixture is moist and thick. 

Then it’s infused with cardamom, laced with nuts that lend it a lovely granular texture, and served. Originating from Alwar, Rajasthan, the Kalakand mithai is popular in North India and is frequently made during Dussehra, Diwali, and other festivities.

HOW TO MAKE KALAKAND?

The original paneer kalakand recipe takes time. My version of this sweet recipe with condensed milk is a shortcut and is made with ingredients that are readily available in every Indian kitchen.

Step 1: Line a tray or thali with parchment paper. Grease it liberally and then set it aside.

Step 2: On low heat, in a thick-bottomed pan, cook condensed milk and grated or crumbled paneer (more on it later).

Cook condensed milk and crumbled paneer

Step 3: Keep cooking, stirring frequently, till the mixture thickens.

Step 4: When it reaches a batter-like consistency, remove it from the heat and thoroughly mix in the cardamom powder.

Add cardamom powder to the thickened mixture

Step 5: Pour into your prepared tray and spread evenly with a spatula.

Step 6: Dress with chopped nuts (use the back of a spoon to embed them into the kalakand).

Pour into the prepared pan and top with nuts

Step 7: Let it cool down to room temperature and then refrigerate for a good 3 to 4 hours. I let it chill overnight.

Final step: Cut into pieces and serve!

Cut into small pieces and serve

KALAKAND INGREDIENTS

Paneer: When a recipe has so few ingredients, it’s important to make use of the best quality possible. So, whether you opt for homemade or store-bought paneer for this kalakand recipe, make sure it’s the best you can get your hands on.

  • If you go the store-bought route, grate your paneer.
  • If you use homemade paneer, strain it for at least 30 minutes and then crumble it.

In either case, you don’t want chunks of paneer because that’ll change the texture of the kalakand sweet.

Condensed Milk: Like paneer, you have the freedom of choice between homemade condensed milk or canned. I prefer homemade because it allows me to control the ingredients, which adds so much more body and depth to it. Plus, I can customize it to my heart’s content.

But if you want to reduce your cooking time (and don’t already have condensed milk made), canned will work just fine.

Spice: Cardamom is the savior of all milk sweets. It jazzes them up. But it’s not essential from a structural perspective. So, if you’re in the mood to experiment, add saffron or rose water.

Nuts: Chopped almonds and pistachios grace my recipe for kalakand, and truth be told, they intensify the joy of eating this milk sweet. That said, pander to your palate. Leave nuts out completely, or use whichever ones you prefer.

Easy Kalakand Recipe

KALA KAND TIPS

  • Don’t over or undercook kalakand. You don’t want it to be too dry (which makes for hard and chewy milk sweet) or too runny.
  • How do you know if the kalakand condensed milk mixture is cooked? It starts to leave the pan sides and gathers into itself.
  • It's important to refrigerate the kalakand mixture for a few hours. It needs to chill before it can be cut.
  • You can serve kalakand chilled or at room temperature. The texture obviously differs, but it’s marvelous both ways.
  • It’s rich, so cutting it into smaller pieces helps with portion control.
  • Like every sweet with milk, kalakand is best relished the day it’s made. Fresh and moist. But it stores well in an air-tight container.
Easy Kalakand Recipe
MORE SWEET RECIPES WITH CONDENSED MILK 

Chocolate Fudge With Condensed Milk

Besan Burfi With Condensed Milk

No-Churn Thandai Ice Cream

Saffron Cardamom Baked Yogurt

Saffron Milk Cake

Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook.

Easy Kalakand Recipe

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Easy Kalakand Recipe

Easy Kalakand Recipe

Natasha Minocha
Easy Kalakand recipe - This is a super simple instant kalakand recipe for Diwali where truly magical things happen when you mix paneer, condensed milk, and cardamom.
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Indian
Servings 20 pieces
Calories 116 kcal

Ingredients
 
 

  • 1.5 cup Paneer, grated or crumbled
  • 1 1/3 cup Sweetened condensed milk
  • 1.5 tsp Cardamom powder
  • 1/2 tsp Saffron strands Optional
  • 2-3 tbsp Almonds and pistachios, chopped

Instructions
 

  • Line a plate or tray with parchment paper and grease it lightly.
  • Combine condensed milk and paneer in a thick bottom pan or kadai.
  • Cook on low heat for 10-15 minutes, stirring frequently, until the mixture becomes thick and starts leaving the sides of the pan.
  • The mixture should be moist and thick, not runny.
  • Take it off the heat and add cardamom powder and saffron. Mix well.
  • Pour into your prepared tray.
  • Sprinkle the chopped nuts and press them down gently using a spoon.
  • Let it cool at room temperature, then refrigerate for 3-4 hours before cutting into squares.
  • Serve cold or at room temperature. Enjoy!

Nutrition

Serving: 1 ServingCalories: 116kcalCarbohydrates: 12gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 31mgPotassium: 78mgFiber: 0.04gSugar: 11gVitamin A: 55IUVitamin C: 1mgCalcium: 142mgIron: 0.1mg

Easy Persian Love Cake

The recipe for Persian love cake is super, super, super simple. The rose pistachio cake has a dense and heavy crumb, but it’s absolutely light on the palate. The lemon and cardamom notes give the Iranian cake a devilishly refreshing flavor.

Easy Persian Love Cake

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WHY YOU’LL LOVE THIS LOVE CAKE?

Fantastically easy to make

Moist, soft, and soaked in floral and citrus flavor

A charming cake that’ll fit right in for Diwali and the upcoming festive season

Easy Persian Love Cake

WHAT ARE PERSIAN LOVE CAKES?

The story of love cakes began in Iranian folklore, where a woman fell head over heels for a prince. In order to bewitch the prince, or so the story goes, she baked a magic cake full of a love potion.

And voilà, the love cake was born.

The term "Persian love cake" was minted by the British-Iranian author Yasmin Khan for a recipe featured in her book The Saffron Tales.

You’ll find endless variations of the original recipe. Some have semolina, and some don’t. Some make the glaze with lemon juice, and some don’t. I’ve been waiting to make this rose pistachio cake for so long that I decided to go with the most popular recipe, Yasmin’s, and make it my own.

Easy Persian Love Cake

HOW TO MAKE PERSIAN LOVE CAKE?

I did not stay true to Yasmin’s recipe for Persian love cake. While I was inspired by her version, I took the liberty to tweak it in two places.

I created an eggless version and forgo the lemon and rosewater syrup because I was craving a flavor very different from my Baklava cake, which did get a syrup soak.

Regardless of whether you choose to immerse the cake in the syrup, it’ll still be enchanting, lemony, and rosy!

Dry ingredients for Easy Persian Love Cake

Step 1: In a bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, caster sugar, and salt.

Step 2: Add cardamom powder, freshly grated nutmeg, and lemon zest to the dry ingredients.

Step 3: Separately, combine Greek yogurt, coconut oil, rose water, and lemon juice.

Wet ingredients for Easy Persian Love Cake

Step 4: Fold the wet ingredients into the dry using a spatula, and then pour into an 8-inch pan.

Wet and dry ingredients for mixing
Ready to bake the cake

Step 5: Bake for 30 to 35 minutes, when you insert a toothpick or skewer in the center it should come out clean.

Step 6: Once baked, let it sit in the pan for 10 to 15 minutes.

Baked Persian Love Cake

Step 7: In the meantime, make your glaze by beating icing sugar, milk, and rose water until smooth and slightly thick.

Step 8: Turn the Persian love cake over on your serving platter and drizzle the glaze on top.

Last step: Garnish with pistachios and dried rose petals, and your pistachio rose cake is ready!

PERSIAN CAKE NOTES

  • Don’t overmix the batter when you’re combining the wet and dry ingredients.
  • Don’t pour the glaze while it is hot or warm because the heat will melt the icing. Instead, wait for the Persian cake to cool down completely.
  • I had a bundle of edible flowers that I decided to use to deck up the rose cardamom cake. It’s a completely optional step. Simple pistachio and dried rosebud garnish are more than enough to make the cake stunning.
  • The cake crumb is very moist thanks to the almond flour and icing, so it stores well in the refrigerator for 3 to 4 days.
Easy Persian Love Cake

SUBSTITUTES

Egg: My Persian love cake recipe is eggless, but that is just a personal preference. You can include two eggs but remember to reduce the yogurt to half.

Flavors: I know a lot of people do not love the taste and aroma of rosewater cakes. But for this Persian cake, it is non-negotiable. It is the star ingredient that makes the cake stand out. I promise it does not overwhelm the flavor because the lemon juice perfectly counterbalances it.

I have not baked the cake with orange zest, but I have seen plenty of recipes with it. So, you can substitute lemon for orange here.

Spices: If you don’t mind some textural play in your Persian love cake and don’t have cardamom powder, peel cardamom pods, remove the skin, and coarsely pound the seeds.

Nutmeg adds a warming dimension to the cake, so I would err on the side of caution and not omit it.

Oil: In place of coconut oil, either butter or any neutral-tasting oil will work like a charm.

Easy Persian Love Cake
RECIPES WITH ROSEWATER OR PISTACHIO

Baklava Cheesecake

Pistachio Cake Recipe

Pistachio Financiers Recipe

Eggless Rose Pistachio Cookies

Cardamom Pistachio Madeleines

Saffron Tres Leches Cake | Saffron Milk Cake

Easy Persian Love Cake

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Easy Persian Love Cake

Easy Persian Love Cake

Natasha Minocha
The recipe for Persian love cake is super, super, super simple. The rose pistachio cake has a dense and heavy crumb, but it’s absolutely light on the palate. The lemon and cardamom notes give the Iranian cake a devilishly refreshing flavor.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Cakes, Dessert
Cuisine Persian
Servings 6 Servings
Calories 454 kcal

Ingredients
 
 

  • 1 cup All-purpose flour
  • 1 cup Almond flour
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1.5 tsp Cardamom powder
  • 1/2 tsp Nutmeg, freshly grated
  • 2 tsp Lemon zest
  • 1/2 cup Caster sugar
  • 1 cup Greek yogurt, plain
  • 1/2 cup Coconut oil
  • 1 tbsp Rosewater
  • 2 tsp Lemon juice

Glaze

  • 1/3 cup Icing sugar
  • 2 tsp Rosewater
  • 1 tbsp Milk

Instructions
 

  • Preheat your oven to 180 C. Grease and line the bottom of your 8" cake tin with parchment paper.
  • In a large bowl, whisk together both the flours, baking powder, baking soda, salt, cardamom powder, nutmeg, lemon zest, and sugar.
  • In a separate bowl, mix the yogurt, coconut oil, rosewater, and lemon juice.
  • Pour over the dry ingredients and mix well until a smooth batter is formed.
    Please don't overmix.
  • Pour into your prepared tine and bake for 35 -40 minutes until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let the cake cool on a cooling rack, then turn it out on your serving platter.
  • Pour the glaze over the completely cool cake and decorate with finely chopped pistachios and dried rose buds/petals.
    I had some really pretty cosmos flowers, so those went on the cake too. Traditionally though, just rose and pistachios are used.
  • Let the icing set for a few minutes before slicing the cake. Enjoy!

Glaze

  • Combine the icing sugar, rosewater, and milk in a small bowl. Mix well until you get a thick, smooth mixture.

Nutrition

Serving: 1 ServingCalories: 454kcalCarbohydrates: 46gProtein: 10gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 2mgSodium: 291mgPotassium: 85mgFiber: 3gSugar: 26gVitamin A: 5IUVitamin C: 2mgCalcium: 136mgIron: 2mg

Chena Murki |Chenna Murki Recipe

Chena murki is a 4-ingredient, super simple Indian sweet with a particular flavor combination (sugar and cardamom) that speaks my language. And it takes no time to make, so it is an ideal Diwali recipe to make at home!

Chena Murki | Chenna Murki Recipe

Chena murki sweets are a huge favorite of my husband. The dense but crumbly texture of paneer coated in a crunchy sugary crust tempts you to eat more than you should.

Thankfully, chena murki is so tiny that some semblance of portion control is possible! I also find them a little dangerous because they are so easy and quick to make.

It takes about 5 to 6 minutes to reach the one-thread consistency of the sugar syrup, depending on how hot your stove gets. And about 8 to 10 minutes to cook the paneer. Overall, it’s one of the quickest Diwali sweets I’ve made this season.

Chena Murki | Chenna Murki Recipe

Jump to:

How to make

Recipe tips

Variations

Diwali recipes

WHY YOU’LL LOVE CHENA MURKI SWEETS

Edible gift for Diwali

Easy and quick recipe

Small bite-size confections ideal for snacking during taash party

WHAT IS SWEET CHENNA MURKI?

Chena murki is a very very popular paneer sweet recipe. It’s made with cubed pieces of paneer or chena (or what parts of the world call Indian cottage cheese) cooked in sugar syrup and cardamom.

HOW TO MAKE CHENA MURKI?

The video for making Chena Murki is below.

Step 1: In a pan, boil water and sugar.

Step 2: Continue to cook the mixture until it reaches one-string consistency.

Boil water and sugar until you get a one-string consistency

Step 3: Reduce the heat to medium and stir in the diced paneer and cardamom powder.

Add paneer cubes and cardamom powder

Step 4: Keep stirring continuously but gently, so the paneer cubes are nicely coated and don’t stick to the pan.

Step 5: Keep on cooking (that’s pretty much all there is to this Bengali sweet recipe). The sugar syrup begins to thicken, reduce, and then crystallize.

Take the pan off the heat when the syrup is thick

Step 6: As the sugar begins to take on a powder form, take the chenna murki off the heat, but keep stirring till the sugar syrup completely cools and crystallizes further. 

Step 7: Right when the sugar begins to harden, it’s done.

Step 8: Either strain the chena murki sweets to remove the clumpy bits of excess sugar, or simply pick up each piece and set it aside.

Final step: Serve!

Keep stirring until the sugar syrup cools and crystallizes

CHENA MURKI RECIPE TIPS

  • The trick to evenly cooking all the chena is to cut the paneer pieces into equal sizes.
  • The secret sauce is perfectly cooked sugar syrup. You don’t want to over or undercook it. It has to reach that 1-string consistency.
  • To check, pour a few drops on a plate. When it’s cool enough to touch, use your forefinger and thumb to pull apart the syrup. If it forms a long, single thread, you’ve reached the right consistency. If it doesn’t, cook for some more time.
  • Stir, stir, and stir, if you want a dessert that dissolves in your mouth instead of hard and chewy.
  • Don’t throw away the leftover sugar, especially if you prefer a zero-waste kitchen like me. It’s perfectly good to use in your morning tea or evening coffee.
  • Chenna murki stores well in an airtight container. I refrigerated it since it’s still not cold enough here for the sugar to not melt. If the temperatures have dipped in your town, a countertop will do.
Chena Murki | Chenna Murki Recipe

VARIATIONS

Paneer: It’s the hero ingredient. So, the choice will make the difference between soft chenna murki and hard, rubbery chenna murki. While packaged paneer works, I prefer to buy it fresh because it retains juiciness. In either case, I recommend going for the best quality you can find.

Always pat dry fresh paneer to remove excess moisture. When you cook paneer, the water adds extra time. Also, use day-old paneer, so it doesn’t crumble when you’re stirring.

Flavor: In my opinion, cardamom enlivens Diwali sweets, but again, that’s a personal preference. If rose water is more your cup of oolong, use it instead, or try Kewra essence. Saffron (added to the sugar syrup) is another variation.

Serve: As-is or tossed with icing sugar.

Chena Murki | Chenna Murki Recipe
RECIPE FOR DIWALI SWEETS

Chocolate Peda

Besan Ka Halwa

Badam Burfi

Coconut Ladoo

Gulab Jamun

Malpua Recipe

Phirni Recipe

Chena Murki | Chenna Murki Recipe

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Chena Murki | Chenna Murki Recipe

Chena Murki | Chenna Murki Recipe

Natasha Minocha
Chena murki is a 4-ingredient, super simple Bengali sweet with a particular flavor combination (sugar and cardamom) that speaks my language. And it takes no time to make, so it is an ideal Diwali recipe to make at home!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Indian
Servings 4 servings
Calories 354 kcal

Ingredients
 
 

  • 1/2 cup Water
  • 3/4 cup Granulated sugar
  • 1 1/4 cup Paneer, cut into small cubes
  • 1 tsp Cardamom powder
  • Icing sugar for coating Optional

Instructions
 

  • Combine water and sugar in a saucepan.
  • Cook, stirring continuously on medium heat until the syrup reaches one-string consistency.
  • Now add the paneer pieces and cardamom powder. Mix well and continue cooking ( on medium-low heat) while stirring frequently as you don't want the paneer pieces to stick to the pan.
  • When the syrup becomes thick and has reduced to a quarter, take the pan off the heat, but keep stirring until the paneer cools down. This helps the sugar syrup to coat the paneer evenly. As it cools down, the sugar syrup solidifies.
  • Remove the paneer from the pan, leaving the excess sugar. Let cool completely before serving. Toss with some icing sugar if you like. Enjoy!
  • Don't throw away the excess sugar, use it to sweeten your tea/coffee.

Nutrition

Serving: 1 ServingCalories: 354kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gCholesterol: 47mgSodium: 20mgPotassium: 6mgFiber: 0.1gSugar: 38gVitamin C: 0.1mgCalcium: 346mgIron: 0.1mg

Cinnamon Roll Cake Recipe

Swirled, spiced, and so soft, this cinnamon roll cake recipe brings together the best of two worlds.  You get the cozy flavors of classic vegan cinnamon rolls and the ease of a simple, fuss-free cake. The tender, gooey cinnamon roll marble cake comes together quickly with pantry staples and in under 20 minutes of prep.

Cinnamon Roll Cake on a serving platter with a candle and cinnamon sticks on the side.

This easy cinnamon roll cake is one of my fall favorite desserts. I don’t have to fuss with yeast, kneading, or waiting for the rise times because this cinnamon roll cake is made with a simple cake batter. Perfect with a cup of coffee or tea, it makes a wonderful weekend bake, centerpiece for Thanksgiving table, or just about anytime!

For more cinnamon swirl goodness, try my cinnamon roll focaccia, cinnamon roll muffins, and cinnamon streusel coffee cake!

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Why You'll Love This Recipe

✨ Love cinnamon rolls but not the effort? This cake gives you all that gooey, cinnamon-swirled deliciousness without the kneading, rolling, and waiting! All the flavor, none of the fuss!
✨ Every bite is fluffy, buttery, and packed with warm cinnamon-sugar swirls, topped with a dreamy glaze that soaks right in. It’s comfort food at its best!

✨The recipe is quick and easy, perfect for any occasion, whether it's brunch, afternoon tea, or a cozy dessert for dinner. It takes less than an hour from start to finish. Bonus: It makes your kitchen smell heavenly!

Reader Love ❤️

5 stars

I bake every day for a group of volunteers at a soup kitchen so I know good recipes. This is a great cake and very easy! - Mary Jean Goodman

Cinnamon cake topped with glaze and pecans on a platter.

Recipe Ingredients

Flour: All-purpose flour makes the crumb very soft. If you want to experiment, you can swap a portion with whole wheat flour, but keep in mind the texture will be slightly denser.

Sugar: I used caster sugar in the batter because it blends easily. You can also use regular granulated sugar. For the cinnamon topping, brown sugar is best for that deeper molasses flavor.

Oil: I love baking with coconut oil, like I did with my honey almond cake. It keeps the cake moist and soft. If coconut oil isn’t your preference, any neutral vegetable oil works beautifully.

Yogurt: Plain Greek yogurt is my go-to for a tender crumb and extra moisture without weighing the cake down. Homemade yogurt is a fine substitute. Just make sure it’s well-hung and drained. For a slightly tangier cake, try sour cream, like I did in my cinnamon streusel coffee cake.

Vanilla extract: Use the best-quality vanilla you can find or homemade vanilla extract. It makes a big difference in simple cakes like this.

Butter: Melted butter makes the cinnamon topping rich, gooey, and swirly.

Cinnamon is the star of the show! Use fresh, good-quality cinnamon for the best aroma and taste.

Please see the recipe card below for full information about the ingredients and quantities.

Variations

Cake batter: The beauty of this cinnamon swirl cake recipe is its flexibility. You can build it on any vanilla cake base you love. A simple sponge, like in my Victoria sponge cake, a buttery pound cake, or even my saffron-infused Tres Leches Cake - all work as the foundation.

Add-in: Don’t stop at cinnamon. Add coffee, chocolate chips, nuts or even apples to make something similar to my cinnamon swirl apple cake.

Vegan: Swap the yogurt, butter, and milk with dairy-free alternatives. Almond milk, like I did in my Vegan Baked Cinnamon Donuts, or oat milk, plant-based yogurt, and even coconut oil in place of butter in the cinnamon filling.

Gluten-free: To make cinnamon roll cake gluten-free, replace the all-purpose flour with buckwheat flour or use your favorite gf flour.

How To Make Cinnamon Roll Cake

Step 1: Preheat the oven and sift together the flour, baking powder, baking soda, and salt. Then add sugar.

Step 2: In a separate bowl, whisk together the yogurt, oil, and vanilla extract.

Step 3: Add the wet ingredients to the dry and mix until well combined.

Dry and wet ingredients for Cinnamon Roll Cake.

Step 4: Pour the cinnamon roll cake batter into a well-greased and lined pan. Spread it evenly using a spatula and set aside.

Cake batter in a round cake pan.

Step 5: Make the cinnamon filling by mixing softened butter with brown sugar, all-purpose flour, and cinnamon powder.

Ingredients for the cinnamon topping.
Butter-cinnamon mixture for topping cake.

Step 6: Using a spoon, drop dollops of the cinnamon mixture on top of the cake batter. The mounds should cover the entire batter layer but still have gaps between them.

Spoonfuls of cinnamon topping on top of cake batter.

Step 7: Make a marble pattern using a skewer or a butter knife. Swirl to mix the two layers together.

Cake batter in a cake pan with cinnamon swirls on top.

Step 9: Bake for 30-35 minutes or until a skewer inserted in the center comes out clean.

Baked cinnamon cake in a cake pan on a wire rack.

Step 10: While the cake bakes, make the glaze by combining powdered sugar with milk and vanilla extract.

Step 11: Let the cake cool for ten minutes. Transfer to a platter. Drizzle the glaze, while the cake is still warm.

Final step: Let the glaze set, then slice and serve!

cinnamon cake with glaze and pecans on a platter.

Pro Tips

  • Yogurt, butter, and milk should be at room temperature. This helps the batter mix evenly and gives your cake a tender, fluffy crumb.
  • When swirling the two layers, go deep with your skewer and insert it straight down till it touches the bottom of your pan. Drag it through the two layers of cake batter and cinnamon roll filling.
  • The cinnamon filling spreads as it bakes and becomes irresistibly crunchy as it cools.
  • Every oven behaves differently. Start checking your cake 5–7 minutes before the recipe time ends. Insert a skewer in the center. If it comes out clean or with just a few moist crumbs, it’s done.
  • A pinch or two of cinnamon powder in the glaze would be lovely.
A slice of cake on a small plate with a wooden fork.

Recipe FAQs

What is cinnamon roll cake?

Call it cinnamon bun cake, Cinnabon cake, or cinnamon roll cake, this cozy bake takes everything you love about classic cinnamon rolls and turns it into an easy cake. The cake is made of a tender vanilla batter, with a buttery cinnamon-sugar filling swirled in.

How to serve the cinnamon cake?

Like cinnamon rolls, this cake shines when served slightly warm. Reheat slices gently in the microwave for 10–15 seconds, and the filling will taste gooey and fresh-baked again. It’s fantastic with a cup of coffee or tea.

How to store cinnamon roll swirl cake?

The cake keeps well in the refrigerator for 5 to 6 days. Keep in an air-tight container and reheat before serving (or enjoy it cold)!

Easy Cinnamon Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cinnamon roll cake as much as we do!

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Cinnamon roll cake drizzled with glaze and topped with pecans on a plate.

Cinnamon Roll Cake Recipe

Natasha Minocha
Swirled, spiced, and so soft, this cinnamon roll cake recipe brings together the cozy flavors of cinnamon rolls and a soft sponge cake! This easy, fuss-free cake comes together quickly with pantry staples and in under 20 minutes of prep!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Cakes, Dessert
Cuisine American
Servings 8 servings
Calories 403 kcal

Ingredients
 
 

Cake

  • 1.5 cup All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Caster sugar
  • 1/2 cup Coconut oil You can use any vegetable oil you prefer
  • 1 cup Greek yogurt, plain
  • 1 tsp Vanilla extract

Cinnamon Topping

  • 1/3 cup Butter, softened
  • 1/3 cup Brown sugar
  • 2 tbsp All-purpose flour
  • 1 tbsp Cinnamon powder

Glaze

  • 1/3 cup Powdered sugar
  • 1.5 tbsp Milk
  • 1/2 tsp Vanilla extract

Instructions
 

  • Preheat your oven to 180 C/ 350 F. Grease an 8" cake tin and line the bottom with parchment paper.
  • Sift together flour, baking powder, baking soda, and salt in a large bowl.
    1.5 cup All-purpose flour, 1 1/4 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
  • Whisk in the sugar.
    1/2 cup Caster sugar
  • In a separate bowl, mix together the oil, yogurt, and vanilla extract.
    1/2 cup Coconut oil, 1 cup Greek yogurt, plain, 1 tsp Vanilla extract
  • Pour the wet ingredients over the dry ones and mix until no traces of flour are visible. Please do not over-mix.
  • Transfer the batter into the prepared pan.

Cinnamon Topping

  • Mix together the butter, brown sugar, and cinnamon powder in a small bowl.
    1/3 cup Butter, softened, 1/3 cup Brown sugar, 2 tbsp All-purpose flour, 1 tbsp Cinnamon powder
  • Put small spoonfuls of the topping on the cake batter and using a skewer or a knife, create swirls.
  • Bake the cake at 180 C / 350 F for 30-35 minutes or until a skewer inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes and then carefully transfer to a serving platter.
  • Drizzle the glaze over the warm cake. Let it sit for 5 minutes, then slice and serve. Enjoy!

Glaze

  • Combine the powdered sugar, milk, and vanilla extract in a small bowl. Whisk until smooth and thick.
    We want a thick, pourable consistency here.
    1/3 cup Powdered sugar, 1.5 tbsp Milk, 1/2 tsp Vanilla extract

Video

Notes

  • Yogurt, butter, and milk should be at room temperature. This helps the batter mix evenly and gives your cake a tender, fluffy crumb.
  • When swirling the two layers, go deep with your skewer and insert it straight down till it touches the bottom of your pan. Drag it through the two layers of cake batter and cinnamon roll filling.
  • The cinnamon filling spreads as it bakes and becomes irresistibly crunchy as it cools.
  • Every oven behaves differently. Start checking your cake 5–7 minutes before the recipe time ends. Insert a skewer in the center. If it comes out clean or with just a few moist crumbs, it’s done.
  • A pinch or two of cinnamon powder in the glaze would be lovely.

Nutrition

Serving: 1 ServingCalories: 403kcalCarbohydrates: 49gProtein: 5gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 283mgPotassium: 88mgFiber: 1gSugar: 28gVitamin A: 247IUVitamin C: 0.04mgCalcium: 93mgIron: 1mg

Masala Roasted Nuts Recipe

Holiday nuts, spicy nuts, afternoon snacks, festive gifts, party nuts, nuts for cocktails and beers. There are a billion ways to use this masala roasted nuts recipe that turns ordinary cashews and almonds into crispy, fragrant morsels. And the recipe is so easy to make!

Masala Roasted Nuts Recipe | Garam Masala Roasted Nuts

I’m the kind of person who loves to have ready snacks at home. Just in case one of the kids starts feeling hungry out of the blue (as they are wont to do). Or a friend drops by for a pleasant surprise. 

So, the one thing you’ll always find in my pantry is a jar of roasted nuts. With the holidays approaching, there is no better time to whip up a whole new batch of party nuts. 

I know there are plenty of holiday mixed nuts available, but as ever, I prefer homemade. The nut mix recipe I use is the best-roasted nuts recipe (at least in my biased opinion). Definitely way better than what you get on the market, both quality and quantity-wise.

Masala Roasted Nuts Recipe | Garam Masala Roasted Nuts
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Why You'll Love This Recipe

Completely customizable spiced nuts recipe

Perfect nosh with drinks for the holiday parties

Spicy nuts are handy snacks for cooler months

Make for a wonderful DIY and edible gift for festivals

Recipe Ingredients

Ingredients for Masala Roasted Nuts Recipe.

Nuts: I love cashews and almonds, but you are more than welcome to try these roasted mixed nuts recipe with any nuts you prefer – pecans, walnuts, or peanuts. Keep in mind that the bake time may change slightly.

Spices: What I love about making savory spiced nuts at home is that I can cater to my palate, and the same goes for you. Increase or decrease the amount of garam masala.

Every household has its own favorite garam masala, and it’s okay to use it. Homemade or store-bought, stick to what’s convenient.

Want a little more heat in your nut mix recipe? Try red chili powder. Want to give the masala cashews a golden hue? Whisk in ½ teaspoon of turmeric.

Sugar: Sugar is not for sweetness, but rather to balance and accent the flavor of seasoning. You can use more of it or substitute it for honey.

Oil: Any vegetable oil will do here. Coconut oil is another great option, as is peanut oil. Even melted butter would work rather well.

Add-ins: To lend texture to the masala cashew recipe, use pumpkin seeds or melon seeds. Add them halfway through the baking.

How To Make Masala Roasted Nuts

From Diwali to Thanksgiving to Christmas, this nut mix will last you a long time. The recipe makes a huge batch without much effort. So, you can bake your holiday nuts jars way beforehand (and then hope they don’t get finished fist-to-mouth)!

Step 1: While the oven preheats, combine garam masala, olive oil, sea salt, and a little bit of sugar to help the flavors come alive.

Step 2: Toss your mixed nuts in the seasoning till they are nicely coated.

Step 3: Spread the spiced nuts on a parchment paper-lined tray in an even, single layer without crowding them together.

Spread the nuts, coated in masala, on a tray

Step 4: Taste the savory spiced nuts and adjust seasoning, if needed, and then bake for 20 minutes at 160 °C.

Step 5: Every 5 to 6 minutes, go in and stir the nuts, so they cook evenly and don’t burn.

Step 6: When the kitchen is fragrant with roasted almonds and the cashews are a gorgeous golden brown, take them out.

Final step: Cool and store.

Roasted nuts

Pro Tips

  • The thing to remember when making mixed nut recipes is that heat intensifies the flavor. But it has to be slow and low. Don’t be impatient with the nuts, and they won’t get burned.
  • Use your senses to check if the nuts are done. The aroma will be your first cue. That heady whiff tells you that the roasted almonds and cashews are about done.
  • Next, look out for the color. It should be golden brown.
  • Finally, taste them. Take a couple of nuts out and bite in. They should already be crunchy.
  • Once the nuts are roasted, let them cool completely before you transfer them into an airtight jar.
  • This roasted nut mix will store happily for 3 to 4 weeks.
Masala Roasted Nuts Recipe | Garam Masala Roasted Nuts

More Easy Snack Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these masala-roasted nuts as much as we do!

📖 Recipe

Tried this recipe?Let us know how it was!
Masala Roasted Nuts Recipe | Garam Masala Roasted Nuts

Masala Roasted Nuts Recipe

Natasha Minocha
Holiday nuts, spicy nuts, afternoon snacks, festive gifts, party nuts, nuts for cocktails and beers. There are a billion ways to use this roasted nuts recipe that turns ordinary cashews and almonds into crispy, fragrant morsels.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Snack
Cuisine Indian
Servings 8 servings
Calories 232 kcal

Ingredients
 
 

  • 1 cup Almonds
  • 1 cup Cashewnuts
  • 2 tsp Garam masala You can add more if you like
  • 1 tsp Sea salt
  • 2 tsp Sugar
  • 2 tbsp Olive oil Peanut oil also works well here

Instructions
 

  • Preheat your oven to 160C. Line a baking tray with parchment paper or Silpat.
  • Combine oil, garam masala, salt, and sugar in a bowl.
  • Add the almonds and cashews, mix well until all nuts are nicely coated.
  • Spread out the nuts on the prepared tray evenly.
  • Bake for 15-20 minutes at 160C, stirring every 5 minutes until lightly browned and toasted.
  • Take the tray out of the oven and let the nuts cool completely. Store in an air-tight jar and enjoy!

Video

Nutrition

Serving: 1 ServingCalories: 232kcalCarbohydrates: 10gProtein: 7gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.003gSodium: 293mgPotassium: 241mgFiber: 3gSugar: 3gVitamin A: 0.2IUVitamin C: 0.1mgCalcium: 55mgIron: 2mg

Easy Besan Ka Halwa

Besan halwa is one of the most popular Indian halwas. It’s an Indian sweet you’ll find in every household. Bursting with notes of cardamom, besan ka halwa is soft, rich, and has a texture that melts in the mouth.

Easy Besan Ka Halwa | Besan Halwa Recipe

Besan halwa has always been a part of Diwali sweets for us, but it wasn’t limited to festivities. The halwa was made throughout the year. Every time we had a sore throat or cold, my dad would whip up sheera like it was a magical cure-all. His recipe for besan ka halwa was very, very liberal with ghee and didn’t require many ingredients. That somehow stuck with me.

Easy Besan Ka Halwa | Besan Halwa Recipe

Jump to:

How to make besan ka halwa

Halwa recipe tips

How to serve

Variations 

More recipes

WHY TRY THIS BESAN HALWA RECIPE

Because it’s the halwa.

That is reason enough in my book.

HOW TO MAKE BESAN KA HALWA?

The video for making Besan Halwa is included below!

Sometimes good food takes time, and Indian sweets are no different. This besan ka halwa recipe is not heavy on effort, but yes, it begs for time. Don’t rush the process of roasting besan.

Undercooked besan is neither good for the stomach and it tastes pretty awful. Listen to music or chat with someone, if need be, while you roast and cook to give the halwa the time it deserves.

Dry Roasting besan/ chickpea flour

Step 1: I start by dry roasting besan (gram or chickpea flour) in a heavy-bottom pan on medium to low heat for about four to five minutes.

Step 2: As soon as I get the whiff of the nutty aroma of roasted besan, that's when I add ghee.

Add ghee and continue roasting

Step 3: Cook for 15 to 20 minutes on low heat, pretty much stirring constantly.

Step 4: Separately, on medium heat, bring water, sugar, and coarsely pounded cardamom seeds to a boil.

Step 5: Simmer for 4 to 5 minutes before turning off the heat.

Step 6: When the ghee starts to separate from the nicely emulsified mixture, it changes color to a gorgeous brown, and you get that signature fragrance. Pour the sugar water carefully over it with one hand while vigorously stirring with the other.

Besan / chickpea flour and ghee are nicely cooked. Ready to add sugar syrup

Step 7: Whisk, whisk and whisk some more till all the water and sugar are absorbed, and you have a lush, velvety besan ka halwa ready.

Final step: Serve immediately.

Ready besan ka halwa

HALWA RECIPE TIPS

  • It takes time to properly roast besan (gram flour), but it takes only a few seconds to burn. So, keep an eye on the color as you roast.
  • To save time, make the sugar mixture while the besan and ghee cook. If you’re not confident with multitasking in the kitchen, make this the first step of your besan halwa recipe.
  • There’s a lot of sputtering and splattering when you combine besan with sugar water. So, what I like to do is mix the two with the heat off. Once they’re combined, I turn the flame back on, on low.
  • Besan also has the tendency to clump. That’s why you need to stir it continuously and keep breaking lumps.
  • To avoid hot splashes on your hands, use a long, wooden-handled spoon.
Easy Besan Ka Halwa | Besan Halwa Recipe

HOW TO SERVE BESAN HALWA?

Since I made the halwa as part of my Diwali sweets, I wanted it to be mouthwatering and indulgent. So, I topped it with some ghee-roasted nuts.

Personally, I don’t like any Indian halwa cold. In the winter months, we love it super-hot and at least warm at all other times.

Easy Besan Ka Halwa | Besan Halwa Recipe

VARIATIONS

Besan: You can add semolina to this besan ka halwa recipe, or you replace ½ cup of besan with semolina. Whether you add or substitute, keep in mind that semolina (sooji) cooks faster than besan, so keep the heat low and keep stirring.

Ghee: Don’t be put off by the amount of ghee in this besan halwa recipe. Ghee makes the halwa stand out. While you can reduce it by a couple of tablespoons, I won’t recommend it.

Besan is inherently dry, and it loves to soak up liquids. Use too little ghee, and the consistency of the halwa will be off. What you want is a texture that dissolves in the mouth without the need to chew.

Sugar: I used regular sugar, which can be easily replaced with cane sugar or jaggery powder (as I did in my besan ladoo).

Sugar syrup: I grew up in a household where besan ka halwa was made with just water. It was rich enough for us. However, you can use half water and half milk or just milk to make it even more indulgent.

Nuts: I prefer almonds and cashews, but you can garnish with any nuts of your choice. Or be like my mom and add some raisins along with melon and pumpkin seeds. Whatever rocks your boat, even if that’s plain halwa.

Easy Besan Ka Halwa | Besan Halwa Recipe

SWEETS RECIPES FOR DIWALI

Almond Burfi

Kaju Katli

Besan Ladoo

Pineapple Sheera

Sooji Badam Halwa

Easy Besan Burfi Recipe

Besan Burfi with Condensed Milk

Carrot Seviyan Payasam (Carrot Vermicelli Kheer)

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Easy Besan Ka Halwa | Besan Halwa Recipe

Besan Ka Halwa

Natasha Minocha
Besan halwa is the most popular Indian halwa. It’s one of the Indian sweets you’ll find in every household. Bursting with notes of cardamom, besan ka halwa is soft, rich, and has a texture that melts in the mouth.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Indian
Servings 6 servings
Calories 297 kcal

Ingredients
 
 

  • 1 1/4 cup Besan / chickpea flour
  • 1/2 cup Ghee
  • 1/2 cup Sugar
  • 3 cups Water
  • 1.5 tsp Cardamom seeds, coarsely pounded
  • 3-4 tbsp Almonds and cashews lightly roasted in ghee for topping

Instructions
 

  • Heat a kadai or a thick bottomed pan, add the besan. Dry roast it on medium -low heat for 4-5 minutes.
  • Now add the ghee. Continue roasting on low flame, until the chickpea flour is golden brown and smells nutty. You have to keep stirring so the mixture doesn't burn.
    This can take about 15-20 minutes.
  • In the meanwhile, combine the sugar, water, and crushed cardamom seeds in a saucepan and bring all to a boil. Lower the heat and let it simmer for another 4-5 minutes. Take it off the heat.
  • Slowly and carefully add to the sugar mixture. There will be a lot of spluttering. Keep stirring as the besan will start to absorb the water and thicken up.
    Tip: You can turn the heat off before adding water to the besan mixture.
  • Keep stirring on low heat till the mixture is thick and starts leaving the sides of the pan. Sprinkle with ghee-roasted almonds and cashews. Serve hot. Enjoy!

Nutrition

Serving: 1 ServingCalories: 297kcalCarbohydrates: 32gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 39mgSodium: 23mgPotassium: 215mgFiber: 3gSugar: 20gVitamin A: 10IUCalcium: 15mgIron: 1mg

Saffron Tres Leches Cake | Saffron Milk Cake

This easy Tres Leches Cake recipe makes a saffron milk cake that will forever be immortalized in your memory. The eggless Tres Leches Cake infused with floral saffron is rather, rather indulgent and quite simply stunning.

Saffron Tres Leches Cake | Saffron Milk Cake

I thought a Tres Leches Cake would be complicated, but it couldn’t be simpler. The saffron milk cake is rich, luscious, tastes like a celebration, and evokes a delightful feeling of happiness.

Jump to:

What is Tres Leches Cake

How to make Saffron Tres Leches Cake

Serving ideas

Baking tips

Variations

More recipes

Saffron Tres Leches Cake | Saffron Milk Cake

WHY TRY THIS SAFFRON TRES LECHES CAKE?

Make-ahead cake recipe

Easily accessible ingredients

Heady, earthy flavor of saffron

Spongy, moist, and showstopper of a cake

WHAT IS TRES LECHES CAKE?

A Tres Leches Cake is a sponge cake drenched in three types of milk—whole, condensed, and cream. That’s what tres leches means – three milks. It is a popular milk cake recipe across Latin America that originates from Nicaragua (or at least that's what most people agree on).

I added a special ingredient to my version of this eggless tres leches cake: saffron, my nod to Diwali. To me, this sweet, comforting cake tastes of festivities itself. It’s gorgeously moist, absolutely delicious, and has a wonderful melt-in-the-mouth consistency.

Saffron Tres Leches Cake | Saffron Milk Cake

HOW TO MAKE SAFFRON MILK CAKE?

Step 1: Sift the usual suspects - all-purpose flour, baking soda, baking powder, and salt.

Step 2: Whisk in caster sugar and set aside.

Step 3: In a separate bowl, whisk oil and yogurt with a few strands of saffron.

Step 4: Combine the dry ingredients into the wet to form a thick batter.

Step 5: Pour the cake batter into a well-greased parchment paper-lined baking pan.

Step 6: Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.

Ingredients for making the cake
Baking the saffron cake
Baked saffron cake

HOW TO MAKE SAFFRON MILK?

Step 7: While the sponge cake bakes, make the saffron milk by adding saffron threads to warm milk. Let it sit and infuse.

Step 8: Stir in the condensed milk and cream.

Step 9: By now, the cake should be ready. Take it out of the oven and poke it with your skewer, so it’s literally riddled with holes.

Step 10: Pour the saffron milk concoction over the cake, completely bathing it in the three-milk mixture.

Step 11: Set it aside to absorb the milk while it cools on the counter.

Step 12: The saffron milk cake tastes best when cool, so cover it with plastic wrap and keep it in the fridge overnight.

Final step: Serve chilled, topped with whipped cream.

Saffron milk
Pour the saffron milk over the saffron cake

SERVING IDEAS

  • You can serve the saffron milk cake in the tin or on a platter.
  • Top with a generous cloud of homemade whipped cream, you can add some saffron to the cream as well.
  • Pair each slice with the leftover saffron milk (poured around the slice).
  • A sprinkling of nuts will add texture to the milk cake.
Saffron Tres Leches Cake | Saffron Milk Cake

TIPS ON SAFFRON CAKE 

  • Typically, a Tres Leches Cake recipe is baked in a square tin and served out of it. I opted for an 8-inch round tin. I really, really recommend lining the bottom of the pan with paper, no matter what shape it is, if you’re serving the milk cake on a platter and not the tin itself.
  • Make sure you pour the three-milk and saffron mixture evenly and all across the cake. You don’t want parts of it to be as dry as the Sahara and parts of it to be extra moist.
  • Do not worry about making the cake soggy. Since it’s a sponge cake, the light and airy crumbs drink up the milky trifecta, making it even more luxurious.
  • Use only 3/4th of your saffron milk to soak the cake. Set aside the rest for serving. Want extra for serving? Simply whisk the ingredients for the sauce/milk together...It’s ready in a jiffy and won’t take time.
  • Given that the saffron milk cake recipe uses sugar, cream, and condensed milk, you’d think it'd be overly sweet. It’s not. It’s well-balanced, and the trick is to follow the measurements.
Saffron Tres Leches Cake | Saffron Milk Cake

VARIATIONS

Ras Malai Tres Leches: One of the very popular variations of saffron cakes is the rasmalai cake recipe, and you can easily convert this eggless tres leches cake into one.

Simply add cardamom powder to the cake batter and the saffron milk. It truly levels up the cake. I had full plans to do so, but at the last moment, it completely slipped from my mind.

Vegan Saffron Milk Cake: If plant-based milk, cream, and condensed milk are easily available, you can very conveniently make this tres leches cake recipe vegan.

MORE RECIPES FOR INDIAN CAKES

Pistachio Cake Recipe

Mawa Cake

Honey Almond Cake

Saffron Cardamom Cheesecake

Saffron Tres Leches Cake | Saffron Milk Cake

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Saffron Tres Leches Cake | Saffron Milk Cake

Saffron Tres Leches Cake | Saffron Milk Cake

Natasha Minocha
This easy Tres Leches Cake recipe makes a saffron milk cake that will forever be immortalized in your memory. The eggless Tres Leches Cake infused with floral saffron is rather, rather indulgent and quite simply stunning.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 8 hours
Course Dessert
Cuisine Indian, Mexican
Servings 8 servings
Calories 462 kcal

Ingredients
 
 

Saffron Cake

  • 1.5 cup All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Caster sugar
  • 3/4 cup Yogurt
  • 1/2 cup Coconut oil You can use any vegetable oil you prefer
  • 1 tsp Vanilla extract
  • 1/4 tsp Saffron strands

Saffron Milk

  • 1 cup Warm milk
  • 1/2 tsp Saffron strands
  • 1/2 cup Sweetened condensed milk
  • 1/2 cup Cream I used Amul cream

Topping

  • 1/2 cup Whipping cream, chilled
  • 1/4 cup Icing sugar

Instructions
 

Saffron Cake

  • Preheat your oven to 180C. Grease an 8" pan and line the bottom with parchment paper.
  • Sift together the flour, baking powder, baking soda, and salt in a large bowl.
  • Whisk in the caster sugar.
  • In a separate bowl, whisk together the oil, yogurt, and vanilla extract. Stir in the saffron.
  • Pour the wet ingredients over the dry ones and mix well.
  • Pour the batter in the prepared pan and bake for 25-30 minutes or until a skewer inserted in the center comes out clean.

Saffron Milk

  • While the cake is baking, make the saffron milk.
  • Mix the saffron in the warm milk. Let the mixture stand for 2-3 minutes.
  • Whisk in the condensed milk and cream. Set Aside.
  • When the cake is baked, poke holes all over the cake's surface with a wooden skewer and pour over 3/4 of the saffron milk.
  • Let the cake soak in the milk. Once it's cooled at room temperature, transfer the cake to the refrigerator for 8 hours or overnight.
  • Before serving, carefully turn the cake onto your serving platter. You can also serve the cake in the pan.
  • Spread the whipped cream liberally on top of the cake and sprinkle some chopped pistachios and dried rose petals for decoration.
  • Slice and serve each slice with the remaining saffron milk. Enjoy!

Whipped cream

  • Beat together the cream and icing sugar until soft peaks form.

Nutrition

Serving: 1 ServingCalories: 462kcalCarbohydrates: 48gProtein: 8gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 45mgSodium: 259mgPotassium: 201mgFiber: 1gSugar: 30gVitamin A: 547IUVitamin C: 1mgCalcium: 175mgIron: 1mg

Easiest Almond Burfi - Badam Burfi Recipe

Badam burfi, or almond burfi, is one of my favorite Diwali recipes. Also called badam katli, this badam burfi recipe takes no time and is just sweet enough, which is why I love making this mithai at home.

Easiest Almond Burfi - Badam Burfi Recipe

Badam burfi. Almond burfi. Badam barfi. Almond Barfi. No matter how you spell it, it tastes just as rich, just as delicious, and just as nirvanic. Burfi is the Indian counterpart of fudge.

It’s a basic mithai that you’ll find in every home on every occasion. It’s not just a Diwali recipe, although I did make it keeping the festivities in mind.

When made with almonds, it’s devastatingly moist, full of nutty flavors, and has an incredible texture that really does melt in your mouth.

Easiest Almond Burfi - Badam Burfi Recipe
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Why We Love This Almond Burfi

It takes just 20 minutes to make this burfi!

Countless variations

Exquisitely, deliciously tender

Always a hit with everyone

Badam Katli Ingredients & Variations

Ingredients for badam burfi.

Almond flour: I used it for convenience’s sake, but you can grind almonds at home too. A day before, blanch and peel the almonds and let them dry completely on a plate. 

The next day, grind them to a powder consistency. Don’t pulse for too long or the almonds will turn into butter. Sieve the almond powder to remove any bits.

Add-ins: A dash of rose water would pair beautifully with this almond burfi recipe. If you plan to include it, mix it when you’re combining the dry ingredients with the sugar syrup.

You can even experiment with dried rose petals; they’ll look gorgeous and taste delicious.

Toppings: Vark ( pressed silver leaf) is the classic way to garnish burfis. Feel free to switch it with gold leaf or finely chopped almonds. Press the nuts into the dough on top before you cut. Or leave everything out and keep it simple.

How To Make Almond Burfi (Badam Burfi)?

The video for making Almond Burfi is included below!

Continuous stirring. That’s all this almond burfi with milk powder asks of me. In the end, I didn’t even need to knead it for more than a minute or two.

Step 1: Sift together almond flour, milk powder, and cardamom powder.

Mix the dry ingredients together

Step 2: In a wide, heavy-bottom pan, bring water and sugar, along with a hefty pinch of saffron strands, to a boil.

Making sugar syrup with saffron

Step 3: Then, on medium heat, let the mixture simmer till it reaches one-string consistency. What’s that? I explain it in detail in my Kaju Katli recipe.

Step 4: Remove from the heat and stir in the dry ingredients. Mix, mix, mix till you have a nice, thick, lump-free mixture.

Step 5: Allow it to cool sufficiently to handle with bare hands before kneading it into a smooth, pliable dough.

Mix dry ingredients into the sugar syrup and mix well

Step 6: Place it on a well-greased plate and pat to spread it evenly.

Step 7: On the still warm almond burfi dough, place chandi vark (silver leaf) and then let it sit and set for 30 to 40 minutes.

Final step: Cut and enjoy!

Place in a greased pan and cover with silver foil

Badam Burfi Recipe Pro Tips

  • Always sift your dry ingredients to remove any clumps or lumps.
  • Use a weighing scale (not cups) to measure both sugar and water precisely.
  • Don’t leave your sugar syrup unattended. It takes time to reach the right consistency, and then it happens all at once. If you overcook the syrup, your badam katli will be hard.
  • Switch off the heat before you combine the dry ingredients into the syrup. This is important because you don’t want to overcook them.
  • Add the dry ingredients in small increments and your dough will not get lumpy.
  • For me, it was easy to transfer the badam burfi dough into a pan, spread it, and then pat it. If you want to avoid hand indentations, place a piece of parchment paper on top of the mixture and then smoothen the dough.
  • Or you could place the dough between 2 sheets of plastic or parchment paper and then roll it for an even smoother finish.
Almond burfi pieces garnished with silver leaf and marigold petals stacked up.

Recipe FAQs

What shape should I cut the almond burfi?

Traditionally, this burfi is cut in diamond shape. But you can cut almond burfi into any shape you prefer.
I used a 9-inch pie dish, so my burfis were thicker, which is how we love them—something substantial to bite into.
If you like thinner sweets, use a bigger dish, tray, or thali. And don’t worry if the badam burfis are not evenly cut. It’s the taste that matters!

How to store badam burfi?

Badam burfi keeps well for a week or two as long as you store it in an airtight container, refrigerated.

Easiest Almond Burfi - Badam Burfi Recipe

More Diwali Sweets

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this almond burfi as much as we do!

📖 Recipe

Tried this recipe?Let us know how it was!
Easiest Almond Burfi - Badam Burfi Recipe

Easiest Almond Burfi - Badam Burfi Recipe

Natasha Minocha
Badam burfi. Almond burfi. Badam barfi. Almond Barfi. No matter how you spell it, it tastes just as rich, just as delicious, and just as nirvanic. It's devastatingly moist, full of nutty flavors, and has an incredible texture that really does melt in your mouth.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Indian
Servings 24 pieces
Calories 126 kcal

Ingredients
 
 

  • 3 cups Almond flour
  • 1/2 cup Milk powder
  • 1 tsp Cardamom powder
  • 1 cup Granulated sugar
  • 1/3 cup Water
  • 1/4 tsp Saffron

Instructions
 

  • In a large bowl, combine the almond flour, milk powder, and cardamom powder. Make sure there are no lumps in the mixture. You can also sift these together.
  • Bring the sugar, saffron, and water to a boil in a kadai or wide pan. Cook for 3-4 minutes until the mixture reaches one-string consistency.
  • One string consistency is when the sugar syrup forms a single thread between your thumb and forefinger.
  • At this point, turn the heat off and add the dry ingredients. Mix well till a dough is formed.
  • Let it cool for a few minutes. As soon as its cool enough for you to handle, knead briefly to get a smooth pliable dough.
  • Transfer your dough to a greased plate or thali. I used a 9" pie dish.
  • Pat the dough evenly onto the pie dish. You can also use a piece of parchment paper ontop of the dough to even it out properly.
    Alternatively, you can roll the dough out to desired thickness, between 2 sheets of parchment paper.
  • Cover with silver leaf or vark if using.
  • Let this set for 30 minutes or so. Cut into squares and enjoy!

Nutrition

Serving: 1 ServingCalories: 126kcalCarbohydrates: 13gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 10mgPotassium: 37mgFiber: 2gSugar: 10gVitamin A: 25IUVitamin C: 0.3mgCalcium: 55mgIron: 1mg

40 Easy Fall Dessert Recipes

Fall is here, and that means it's time for my favorite baking season - all things warm and cozy! And I have for you a collection of over 40 easy fall dessert recipes! Delicious desserts with warm spices, sweet apples, and pumpkins, that will make your home smell incredible!

A collage of 4 fall desserts - cheesecake, scones, cake and bliss balls.

In this roundup, you'll find simple, comforting recipes that are perfect for any fall moment - whether it's a weekend bake, a festive get-together, or just a sweet treat to enjoy with your cup of tea. Each recipe is easy, even for beginner bakers, and guaranteed to bring those fall vibes straight to your table!

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Delicious Cakes

Nothing says celebration quite like a cake! These fall bakes are soft, spiced and full of cozy flavors we all crave at this time of the year!

Pumpkin Sheet Cake
This one-bowl Pumpkin Sheet Cake is a super easy autumnal dessert that is wonderfully comforting! The tang of the cream cheese plays off the warmth of pumpkin pie spice and gives the cake a cozy vibe.
Recipe Here!
pumpkin sheet cake on a black tray.
Apple Crumble Cheesecake
This Apple Cheesecake has everything I could ask for from a fall dessert: plenty of fruit, silky-rich filling, and toasted crumble topping. SO good and simple to make!
Recipe Here!
Apple Crumble Cheesecake on a cake stand.
Cinnamon Cheesecake
Creamy, velvety cinnamon-spiced cheesecake topped with luxurious, juicy figs with a dribble of golden honey and crunchy walnuts. This is a delicious fall dessert that takes little effort to make!
Recipe Here!
Cinnamon Cheesecake with figs on top on a cake stand.
Chai Spiced Apple Cake
Celebrating chai spice everything in fall! This easy Chai Spiced Apple Cake is the perfect fall treat for any day for the week, made extra special with a lovely caramel drizzle on top.
Recipe Here!
Chai-Spiced Apple Cake | Easy vegan apple cake recipe
Pumpkin Chocolate Swirl Cake with Cream Cheese Frosting
Moist chocolate cake swirling between gloriously spiced pumpkin cake, and finally bringing both of these together – tangy cream cheese frosting bursting with fresh orange flavour. This cake is an autumn gem!
Recipe Here!
Pumpkin Swirl Cake with Cream Cheese Frosting on a serving platter.
Upside-Down Persimmon Cake
This easy Upside-Down Persimmon Cake surpassed all my dreams. It’s absolutely wonderful with a moist, fluffy, and marvelously soft crumb!
Recipe Here!
Upside-Down Persimmon Cake on a platter with fall decor around.
Apple Crumble Cake
Cinnamon swirl apple cake is the perfect blend of sweet and spice, with tender apple slices nestled in a moist, buttery cake. Each bite bursts with the warmth of cinnamon and the natural sweetness of apples, creating a dessert that's both homely and irresistibly delicious.
Recipe Here!
Cinnamon Swirl Apple Cake on a platter with candle and apples around.
Easy Pumpkin Mug Cake
This Pumpkin Mug Cake is a wonderful cozy dessert. It's soft, moist, and has oodles of lovely warm pumpkin pie spices. Plus this mug cake is ready in just minutes!
Recipe Here!
Pumpkin Mug Cake | vegan glutenfree recipe
Chocolate Zucchini Cake
Fluffy, decadent, and gooey, chocolate zucchini cake is an easy bake, topped with a delicious cream cheese frosting.
Recipe Here!
chocolate zucchini cake with cream cheese frosting and edible flowers on a cake stand.
Cinnamon Streusel Coffee Cake
A genuine melt-in-the-mouth recipe! The crunch from the streusel ribboned in and on the cake hooks you from the first bite! This is the perfect everyday fall cake to pair with coffee or tea.
Recipe Here!
cinnamon streusel coffee cake squares on a wire rack.
Coffee Banana Cake
Super moist with a little walnut crunch, topped with a lush, sweet mascarpone frosting. This Coffee Banana Cake is a no-fuss, easy-to-make, SUPER delicious bake! Plus, it's egg-free!
Recipe Here!
Sliced Coffee Banana Cake on parchment paper.
Pumpkin Basque Cheesecake
Creamy, spiced, and with just the right amount of sweet, this Pumpkin Basque Cheesecake is a cozy twist on the classic. It’s a super simple, one-bowl recipe that’s great for fall and perfect for Thanksgiving!
Recipe Here!
Sliced pumpkin cheesecake on parchment paper with 2 forks.

Scrumptious Cookies & Donuts

Small in size but big on flavor, these cookies and donuts are the perfect grab-and -go treats!

Pumpkin Donuts
This easy, vegan Pumpkin Donut recipe is a keeper. You get tender, moist, and lovely baked donuts every single time!
Recipe Here!
chocolate dipped pumpkin donuts on a plate.
Baked Cinnamon Donuts
Super fluffy, really soft, and blissfully satisfying, these vegan Baked Cinnamon Donuts are a must-try fall dessert!
Recipe Here!
Vegan Baked Cinnamon Donuts | Easy donut recipe
Easy Puff Pastry Apple Donuts
Made with just 4 simple ingredients, these puff pastry apple donuts need a quick and simple prep. And you'll have golden, flaky pastries filled with soft, luscious cinnamon-coated apples!
Recipe Here!
Puff pastry apple donuts stacked on a serving plate.
Pumpkin Oats Madeleines
Moist, soft, and airy with sublime, fall flavors, the Pumpkin Oats Madeleines have the spongy lightness that pairs perfectly with your cup of coffee or tea!
Recipe Here!
Pumpkin Oats Madeleines in a metal tray.
Pumpkin Chocolate Chip Cookies
With its lovely pumpkin flavour and puddles of melted chocolate, these fall cookies are utterly delectable! Pumpkin Chocolate Chip Cookies are easy to make and are vegan and gluten-free!
Recipe Here!
Soft Pumpkin Chocolate Chip Cookies Recipe

Cozy Rolls & Scones

Fluffy, buttery, and best enjoyed warm, these rolls and scones are wonderful for fall mornings and afternoon tea!

Vegan Cinnamon Rolls
These warm, buttery, utterly divine Vegan Cinnamon Rolls are the ultimate comforting fall dessert! Easy to make with a no-knead dough, you'll keep coming back to these!
Recipe Here!
Baklava Cinnamon Rolls
If you love cinnamon rolls but want to try something a little different, these Baklava Cinnamon Rolls are the perfect bake! Pillowy soft dough intertwined with nuts kissed with floral notes of honey and rose water. So lovely!
Recipe Here!
Baklava Cinnamon Rolls
Apple Pie Cinnamon Rolls
There’s apple pie. There’s fluffy cinnamon rolls. And then there’s apple pie cinnamon rolls. A scrumptious fall treat made with basic pantry ingredients and minimal effort!
Recipe Here!
Apple Pie Cinnamon Rolls in a baking dish.
Banana Bread Scones
Baking scones is definitely one of my favorite fall dessert traditions. These yummy Banana Bread Scones have sublime crumbly and buttery texture with just a hint of crunch that make them the perfect treat to cozy up with your cup of tea after a long day!
Recipe Here!
Banana Bread Scones | Easy Eggless Recipe
Cinnamon & Chocolate Chip Scones
These coffee-glazed Cinnamon Chocolate Chip Scones are melt-in-your-mouth good! Sweet and tender with a slight crunch – they’re the ultimate tea companion.
Recipe Here!
Cinnamon scones stacked on top of each other on a plate.
Apple Cranberry Scones
Light, flaky with a crispy crust and tender center - these Apple Cranberry Scones are a fantastic fall treat! Bonus - they come together in under 30 minutes!
Recipe Here!
Apple Cranberry Scones | Easy Eggless Scones Recipe

Comforting Pies & Tarts

Golden crust, sweet - spiced fillings, these pies and tarts are a crowd-pleaser!

The Easiest Walnut Pie
This delectable Walnut Pie is a true showstopper of a dessert! It's rich, with a buttery and flaky crust plus a fingerlicking good luscious filling. A delightful fall baking idea!
Recipe Here!
walnut pie on a red napkin with a knife alongside.
The BEST Apple Puff Pastry Tart
A fabulous 5-ingredient puff pastry dessert with apples, that has all the feels of an apple pie but takes a fraction of the time to make!
Recipe Here!
Baked apple puff pastry tart
Classic Apple Pie
Nothing says fall baking like a good old Apple Pie! This easy recipe gives you a golden, buttery, flaky crust and a thick cinnamon-spiced apple filling that is always a crowd pleaser!
Recipe Here
Classic Apple Pie | Easy Eggless Apple Pie Recipe
Easy Apple Hand Pies
These easy gluten-free Apple Hand Pies are easy to make, fun to eat, and so full of all the fall flavors! Sweet with a hint of nuttiness - the goodness of classic apple pie is matchless. 
Recipe Here!
Gluten-free Apple Hand Pies | easy apple pie recipe
Apple Marzipan Galette
This Apple Marzipan Galette comes together so quickly, with delicious, fresh, sweet-tart flavors. Homemade pastry has never been easier!
Recipe Here!
Apple Marzipan Galette | Easy gluten-free apple galette with homemade marzipan

Easy Muffins & Quick Breads

Simple, fuss-free, and so versatile, these muffins and quick breads make fall baking feel effortless and delicious!

Easy Pumpkin Bread
Easy Pumpkin Bread - a tender, moist bread with pumpkin-pie spice accenting the flavors and cinnamon sugar crowning it with a hint of crunch!
Recipe Here!
Pumpkin Bread on a wooden board with ingredients around.
Walnut & Fig Banana Bread
Warm, moist and so soft, this homey Walnut & Fig Banana Bread is a great autumn treat! It's a quick bread that promises cozy, delicious comfort in every bite. 
Recipe Here!
Stacked slices of Walnut & Fig Banana Bread with caramel sauce.
Apple Peanut Butter Muffins
From packed lunches to on-the-go breakfasts, these easy Apple PB Muffins will never fail you. Tender, moist, bursting with fresh apples, and with the perfect amount of sweetness!
Recipe Here!
7 Peanut butter apple muffins with cinnamon glaze on a round wire rack.
Nutella Banana Muffins
Cozy, simple muffins are an autumn staple! These delicious Nutella Banana Muffins combine classic and comforting flavors, plus are super easy to whip up. Perfect for a quick sweet treat or snack!
Recipe Here!
Nutella Banana Muffins on a wire rack.
Chocolate Pumpkin Swirl Muffins
Made with hearty, wholesome ingredients, these Chocolate Pumpkin Swirl Muffins are a fantastic guilt-free indulgence. Soft, tender, and vegan!
Recipe Here!
Chocolate Pumpkin Swirl Muffins | Easy vegan pumpkin muffin recipe

Dreamy Puddings

Rich, creamy and so satisfying, these puddings are totally irresistible!

Sweet Potato Chocolate Pudding
Decadent, delicious, this creamy chocolatey Sweet Potato Chocolate Pudding is so dreamy! The best part? This easy no-bake treat comes together in a snap!
Recipe Here!
Sweet Potato Chocolate Pudding easy vegan glutenfree refined sugarfree dessert
Cinnamon Bread Pudding
The crumbly layers of this easy Cinnamon Bread Pudding are infused with creamy custard and crusted with cinnamon sugar. Topped with decadent rum caramel sauce and a scoop of ice cream, this is a phenomenal dessert!
Recipe Here!
Cinnamon Bread Pudding
Vegan Sticky Toffee Pudding
This Vegan Sticky Toffee Pudding is warm, soft, decadent, and oozing with the most gorgeous caramel. A classic dessert for cooler days!
Recipe Here!
Vegan Sticky Toffee Pudding Glutenfree Dairyfree Refined Sugarfree Dessert

More Fun Fall Treats

Because fall doesn't stop at the classics! Here are some extra goodies to keep the cozy vibes going all season long!

Pumpkin Pie Bliss Balls (No-Bake)
Pumpkin Pie Bliss Balls – flavoured with warm spices, these chewy, fudgy, soft bites of goodness are a wonderful treat anytime of the day! A super easy no-bake fall treat.
Recipe Here!
Pumpkin Pie Spice Bliss Balls
The Best Monkey Bread Recipe
This Monkey Bread recipe is a firm family favorite! It's soft and pillowy, with a delicious caramelized cinnamon sugar coating. Each piece of dough bakes up tender and fluffy, making it impossible to stop at one!
Recipe Here!
The Best Monkey Bread Recipe
Easy Plum and Apple Cobbler
With the ripe fruit oozing garnet juices into the warm, crispy biscuit crust, this Plum and Apple Cobbler is a dessert you want to dig into fresh out of the oven!
Recipe Here!
Easy Plum and Apple Cobbler | Easy vegan plum cobbler recipe
Pumpkin Orange Pancakes
Dessert for breakfast? Or the other way around? These Pumpkin Orange Pancakes with chocolate chips are going to be your new favorite fall pancake recipe! Fluffy, soft and so easy to make.
Recipe Here!
Fluffy Orange Pumpkin Pancakes

Fall is indeed the sweetest season, isn't it? The cool crisp air, the colorful foliage and the warm smell of something baking in the oven! These desserts are my way of capturing that cozy magic! I hope these recipes bring as much comfort and joy to your table as they do to mine!

Half the joy of cooking is sharing it with others. That's why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook.

The Best Apple Puff Pastry Tart

This apple tart with puff pastry is proof that desserts don't have to be complicated to taste amazing! With just five ingredients and five easy steps, you get flaky golden pastry filled with cinnamon-flavored sweet-tart juicy apples and a little creamy richness!

Apple tart cut into 6 squares on a parchment paper.

After making these scrumptious cherry puff pastry and strawberry puff pastry tart, I just knew I had to make apple puff pastries! What I love about this recipe is how effortless it is! Fancy enough for a dinner party, and simple enough to whip up for a tea time or weeknight dessert.

No complicated techniques or fancy ingredients- just store-bought puff pastry, apples, and cream cheese! In less than an hour, you'll have a warm, cozy, fruit tart that's impossible to resist!

For a fun variation with puff pastry, you can try making puff pastry apple donuts, strawberry turnovers, or this decadent chocolate pastry braid!

Baked apple puff pastry tart
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Why You'll Love This Recipe

✨ This apple puff pastry tart features flaky, golden puff pastry topped with a layer of creamy, sweetened cream cheese and thinly sliced apples

✨ It’s a super quick take on an apple pie - only 45 minutes from rolling to baking

✨This apple tart has a perfect blend of crispy, creamy, and fruity flavors

✨ It’s an impressive dessert, a teatime snack, and great for brunch

Recipe Ingredients

Ingredients for making apple puff pastry tart.

Puff pastry: Ready-made pastry is available everywhere, online and in supermarkets. Buy the best you can find. But if you’re feeling ambitious, go ahead and make it from scratch at home. 

Apples: Choose any variety you prefer. Red Delicious, Granny Smith, Honeycrisp, Fuji, Gala, all will work here. You can even combine different varieties. Definitely pick something crisp that can hold its shape after baking.

Cream cheese: This adds a wonderful creamy tang to the apple tart! Use homemade cream cheese or store-bought.

Please see the recipe card for full information on ingredients and quantities.

How To Make Apple Puff Pastry Tart

Step 1: Flour your work surface lightly, then roll the puff pastry into a 12-inch-long rectangle.

Step 2: Place the puff pastry on a parchment-lined tray. Pick up a sharp knife and score a half-inch border around the perimeter of the puff pastry.

Rolled out pastry scored along the edges.

Step 3: Combine homemade cream cheese and icing sugar in a mixing bowl, then spread it over the puff pastry.

Cream cheese and sliced apples with cinnamon on top of the pastry.

Step 4: Spread evenly and then layer sliced apples on top along with cinnamon and granulated sugar.

Step 5: Bake the apple tart with puff pastry for 25 to 30 minutes, or until golden, flaky, and bubbling with juices.

Baked apple puff pastry tart on parchment paper.

Final step: Serve warm.

A slice of apple puff pastry on a cake server.

Pro Tips

  • After cutting the apples, I tossed them in lemon juice, so they didn’t oxidize while I prepped the rest of the recipe. The juice lends only a tiny hint of lemony note at the back of the apple puff pastries.
  • Not all apple pastry puffs have cream cheese, but I want to give this pastry with apples an extra layer of indulgence. Since I recently made a batch of cream cheese at home (the easiest recipe ever), it was fun to add it.
  • I swear by store-bought puff pastry - The magical ingredient makes everything so very, very quick and simple.
  • Bake the puff pastry apple tart while the pastry is still cold. It’ll lift more, forming those bakery-style flaky layers. If the pastry is too soft, place it in the refrigerator for 15-20 minutes.
  • You can bake it as a full, big puff pastry as I did with my strawberry one. Or smaller hand-held pies like my cherry pastries and strawberry turnovers.
  • Like all puff pastries, these apple tarts are best enjoyed the day they are made. But my household doesn’t mind eating them cold, either. If you have leftovers, feel free to reheat them in a preheated oven for 3 to 4 minutes, and they’ll warm right up.

How To Serve

This apple tart is fabulous on its own and doesn't need any toppings. But if you feel like indulging a bit, serve it with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Serve it with a warm cup of tea or coffee, or even homemade apple cider to make your dessert time more cozy!

More Easy Tart Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So please drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this apple puff pastry tart as much as we do!

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Baked apple puff pastry tart

The Best Apple Puff Pastry Tart

Natasha Minocha
The best apple puff pastry tart - A fabulous puff pastry dessert with apples and cream cheese, that has all the feels of an apple pie but takes a fraction of the time to make!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 399 kcal

Ingredients
 
 

  • 17.6 oz Puff pastry
  • 1/2 cup Cream cheese, softened
  • 3 tbsp Icing sugar
  • 2 Apples, sliced
  • 2 tsp Lemon juice
  • 1.5 tsp Cinnamon powder
  • 2 tsp Granulated sugar, for topping Optional

Instructions
 

  • Preheat your oven to 200 C/ 400 F. Line a baking tray with parchment paper.
  • Roll out the puff pastry on a lightly floured surface into a rectangle, roughly about 10 x 12 inches.
  • Place the pastry on the prepared tray.
  • Score the pastry around the edges, leaving a 1/2 inch border all around.
  • Lightly whisk the cream cheese and icing sugar.
  • Spread on the rolled-out pastry, leaving 1/2 inch edge all around the pastry.
  • Lightly toss the apple slices with lemon juice and place them on top of the cream cheese.
  • Sprinkle the cinnamon powder and granulated sugar on top.
  • Bake at 200 C / 400 F for 25-30 minutes, until the apples are lightly caramelized and the pastry, golden brown.
  • Let cool for 5-10 minutes before slicing and serving. Enjoy warm!

Video

Notes

  • After cutting the apples, I tossed them in lemon juice, so they didn’t oxidize while I prepped the rest of the recipe. The juice lends only a tiny hint of lemony note at the back of the apple puff pastries.
  • I wanted to give this pastry with apples an extra layer of indulgence. Since I recently made a batch of cream cheese at home (the easiest recipe ever), it was fun to add it.
  • I swear by store-bought puff pastry - The magical ingredient makes everything so very, very quick and simple.
  • Bake the puff pastry apple tart while the pastry is still cold. It’ll lift more, forming those bakery-style flaky layers. If the pastry is too soft, place it in the refrigerator for 15-20 minutes.
  • You can bake it as a full, big puff pastry as I did with my strawberry one. Or smaller hand-held pies like my cherry pastries and strawberry turnovers.
  • Like all puff pastries, these apple tarts are best enjoyed the day they are made. But my household doesn’t mind eating them cold, either. If you have leftovers, feel free to reheat them in a preheated oven for 3 to 4 minutes, and they’ll warm right up.

Nutrition

Serving: 1 ServingCalories: 399kcalCarbohydrates: 40gProtein: 7gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 2mgSodium: 256mgPotassium: 130mgFiber: 2gSugar: 10gVitamin A: 34IUVitamin C: 3mgCalcium: 63mgIron: 2mg

Easiest Homemade Cream Cheese

I give this four-ingredient homemade cream cheese recipe a big two thumbs up. The DIY cream cheese, rich, creamy, and with just a hint of tang, is totally fuss-free, cheaper to make at home, and fast becoming a pantry essential. 

Cream cheese in a serving dish with a knife, lemon halves and bagels around it.

Growing up, we didn’t have a domestic brand of cream cheese. Not only was it incredibly hard to get your hands on a tub of imported ones, but it was also prohibitively expensive. This was the homemade cream cheese recipe we used. It’s been a long time since I made cream cheese at home, and it was far easier than I remember. 

Anyone planning a recipe that uses cream cheese and doesn't have access to a store-bought one (or prefers homemade ingredients)? This is the quickest way to make cream cheese from scratch!

Cream cheese in a shallow serving dish.
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Why We Love This Recipe

Just 4 ingredients and so simple! Who knew making cream cheese at home could be this easy? We don't need any fancy equipment or technique, just a few minutes of hands-on time and a bit of patience.

Gives you full control of the quality and quantity of ingredients. Just pure and wholesome ingredients. You know exactly what’s going into it.

It's so satisfying to make a kitchen staple at home!

So much more silky, tangy, creamy, and fresher tasting than store-bought cream cheese.

It's so versatile! Slather it on toast, use it in baking, stir it into pasta, or turn it into a dip, and it's perfect for both sweet and savory dishes!

What Is Cream Cheese

When you make cheese from cream and milk, it’s called "cream cheese." The soft, creamy, spreadable, and mildly tangy fresh cheese is wonderful in both sweet and savory dishes. Think cheesecakes, frostings, schmears on bagels, dips, and more.

Recipe Ingredients

Milk: I definitely recommend full-fat milk when you make cream cheese at home. Don’t use low-fat as it doesn’t curdle as well and won’t give you that great luscious creamy texture.

Cream: I prefer to work with ingredients that are very, very readily available to all. That’s why the cream I used was the one with 25% fat. It worked gorgeously.

If whipping cream is more convenient for you, use that. Or skip the cream altogether and substitute it for full-fat milk and make the homemade cream cheese entirely with milk.

Salt: You’ll only need it for seasoning. I suggest starting with a very small quantity and increasing the amount to match your preference when you’re blending the mixture.

Lemon juice: Fresh lemon juice is what helps the cream and milk curdle. I’ve seen cream cheese recipes use regular white vinegar too. I’ve heard that it gives thicker curds. I’ve yet to test the truth of it, but if you do, I’d love to know, so leave a comment!

How To Make Cream Cheese

Homemade cream cheese keeps it easy and simple. You can halve or double the recipe, in either case, I would advise consuming it within a week. It tastes the best fresh. So plan recipes that require cream cheese, like homemade bagels, puff pastry tarts, or even a sandwich meal.

Step 1: In a thick bottom pan, heat full-fat milk and cream with a little bit of salt.

Gently boiling milk, cream and salt in a saucepan on low heat.

Step 2: Continuously stir the mixture, so it doesn’t stick to the bottom, and when it comes to a gentle simmer (not a rolling boil), add lemon juice.

Curdled milk ad cream mixture in a saucepan with a wooden spoon.

Step 3: Continue to cook and stir gently on low heat until the mixture completely curdles. Within 3 to 5 minutes, you’ll notice the curds separating from the whey (that’s the liquid with a greenish tinge). Once the curds form, turn off the heat, and allow the curds to sit undisturbed for 5-10 minutes.

Fully curdled milk and cream mixture on a wooden spoon on a saucepan.

Step 4: Keep a sieve lined with muslin or cheesecloth ready. Pour the mixture over it and let it drain for about 15 to 20 minutes. I let mine sit undisturbed for half an hour, just because I had the time.

Step 5: While the mixture is still warm, gently squeeze the curds to remove any excess liquid.

drained cheese curds in a cheesecloth lined sieve on a glass bowl.

Step 6: Place the drained curds in your food processor, grinder, or mixer and pulse till you have rich, smooth, and creamy homemade cream cheese.

Final step: Adjust the taste by adding salt to the DIY cream cheese, and enjoy it fresh or store it.

blended cheese curds in a blender jar.

Pro Tips

  • Use a thick-bottom pan because it prevents the milk from getting burnt.
  • Stirring frequently, but gently also deters burning.
  • Don’t bring the milk and cream to a full rolling boil because too much heat makes the cream cheese grainy and gritty. Why? Because the protein in the milk gets denatured (read: insoluble).
  • We are looking for a gentle simmer, about 80 °C - 90 °C (180°F - 200°F). It should get a little foamy and start to steam.
  • Lemon juice/vinegar should be added only after the milk has reached a slow simmer.
  • Depending on different brands of milk/ cream, more acid may be required to curdle the mixture.
  • Full-fat milk and cream work the best here.
  • UHT milk (ultrapasteurized) does not curdle properly. Regular, pasteurized milk should be used.
  • Avoid vigorous stirring - this will break up the curds. Stir gently after adding the acid. And once the mixture curdles, turn off the heat and allow the curds to sit for a few minutes without stirring. This will help give bigger curds.
  • If the cream cheese has a granular feel even after blending, add salt and blend it some more till it is almost velvety.
  • Always store homemade cream cheese in an airtight container in the fridge, and it’s good for up to 2 weeks.
  • Don't throw away the whey! You can drink it as-is or use it in place of water/ milk in your baking recipes. Use it in your stews and soups, or add it when you cook rice, beans, or lentils.
cream cheese smeared on half a bagel.

How To Use Cream Cheese

There are tons and tons of ways to use homemade cream cheese. The classic is obviously for cheesecake recipes (click that link for a roundup of the 15 best recipes). But there’s more to this divine spread, and I think of it as a blank canvas that I can experiment with endlessly.

Recipes With Cream Cheese

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love homemade cream cheese as much as we do!

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Easiest Homemade Cream Cheese | Homemade Cream Cheese Recipe

Easiest Homemade Cream Cheese

Natasha Minocha
The DIY cream cheese, rich, creamy, and with just a hint of tang, is totally fuss-free, cheaper to make at home, and fast becoming a pantry essential. 
4.29 from 7 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Condiment
Cuisine World
Servings 10 Servings
Calories 195 kcal

Ingredients
 
 

  • 2 cups Milk, full fat
  • 2 cups Cream
  • 1/2 tsp Salt
  • 2-3 tbsp Lemon juice You can also use white vinegar

Instructions
 

  • Combine the milk, cream, and salt in a heavy-bottom saucepan.
  • Bring the mixture up to a gentle boil on medium heat, stirring continuously.
  • Add the lemon juice, and keep stirring.
  • Cook this mixture until it curdles and you get a greenish whey. This will take 3-4 minutes.
    Once the mixture curdles, turn off the heat and allow the curds to sit for a few minutes without stirring.
  • Pour the mixture into a sieve lined with cheesecloth. Make sure the sieve is placed on top of a bowl to catch the whey.
    Save the whey for later use.
  • Let the mixture drain well for 20-30 minutes.
  • Transfer to a food processor and blend until you get a smooth, creamy cheese.
    If the mixture feels dryish, add some of the whey to make it softer and creamier.
  • Taste and adjust for salt.
    You can add any herbs/ garlic/ spices if you want at this point.
  • Transfer into an air-tight container and refrigerate. This will keep well for a week. Enjoy!

Video

Notes

  • Use a thick-bottom pan because it prevents the milk from getting burnt.
  • Stirring frequently, but gently also deters burning.
  • Don’t bring the milk and cream to a full rolling boil because too much heat makes the cream cheese grainy and gritty. Why? Because the protein in the milk gets denatured (read: insoluble).
  • We are looking for a gentle simmer, about 80 °C - 90 °C (180°F - 200°F). It should get a little foamy and start to steam.
  • Lemon juice/vinegar should be added only after the milk has reached a slow simmer.
  • Depending on different brands of milk/ cream, more acid may be required to curdle the mixture.
  • Full-fat milk and cream work the best here.
  • UHT milk (ultrapasteurized) does not curdle properly. Regular, pasteurized milk should be used.
  • Avoid vigorous stirring - this will break up the curds. Stir gently after adding the acid. Once the mixture curdles, turn off the heat and allow the curds to sit for a few minutes without stirring. This will help give bigger curds.
  • If the cream cheese has a granular feel even after blending, add salt and blend it some more till it is almost velvety.
  • Always store homemade cream cheese in an airtight container in the fridge, and it’s good for up to 2 weeks.
  • Don't throw away the whey! You can drink it as-is or use it in place of water/ milk in your baking recipes. Use it in your stews and soups, or add it when you cook rice, beans, or lentils.

Nutrition

Serving: 1 ServingCalories: 195kcalCarbohydrates: 4gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 148mgPotassium: 123mgFiber: 0.01gSugar: 4gVitamin A: 790IUVitamin C: 1mgCalcium: 93mgIron: 0.1mg

Murmura Chivda (Easy Spicy Puffed Rice) 

Murmura Chivda is a totally irresistible spicy puffed rice snack that's so easy to put together. The quick, short, and sweet murmura recipe is healthy, vegan, and if you don’t use cornflakes, then gluten-free.

Murmura Chivda (Easy Spicy Puffed Rice)

Well, yes, festivals are all about sweets, but this time I wanted to make something with a savory touch. And murmura fit the menu perfectly. It’s a great Diwali recipe for when guests drop by suddenly, and you need some nibbles. I say make a huge batch (or many variations of this basic murmura chivda recipe) and use it as an anytime snack. Or pack it in jars as homemade Diwali favors.

Murmura Chivda (Easy Spicy Puffed Rice)
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Why You'll Love This Recipe

Super crunchy and addictive! Every bite is crispy, flavorful, and perfectly spiced—once you start munching, it’s hard to stop!

Its perfect for anytime snacking!

Gets made in a jiffy! Just a handful of ingredients and 10 minutes in the pan, and you have a delicious homemade snack ready to go!

Made with minimal oil, this snack is light, wholesome, and so much better than store-bought options.

Ingredients for making Murmura Chivda (Easy Spicy Puffed Rice)

How To Make Murmura Chivda

Step 1: Begin by heating the mustard oil.

Step 2: When it reaches the smoking point, add curry leaves, asafoetida (hing), mustard seeds (rai), cumin seeds (jeera), and dried red chilies.

Step 3: Once the seeds splutter, add murmura (puffed rice) and poha (flattened rice). Stir for 3-5 minutes until the puffed rice is crunchy.

Add puffed rice and flattened rice to the mustard oil tempering

Step 4: Mix in salt, turmeric powder (Haldi), coriander powder (dhania), red chili powder, and a little bit of sugar in this order.

Step 5: Combine thoroughly and continue to stir for 2 to 3 minutes.

Final step: Finish by combining cornflakes, roasted peanuts, and raisins. Stir for 2 minutes and you're done!

Add spices to the mix

Recipe Notes

  • From start to finish, this Murmura chivda recipe takes just 10 minutes if you keep all the ingredients ready and keep adding them when needed.
  • Roast the peanuts beforehand because that will take the longest.
  • This savory trail mix needs constant stirring on low heat. So keep all the distractions away! 😀
Stir in cornflakes, roasted peanuts and raisins.

Recipe Variations

I have a soft spot for snacks with puffed rice as you can adapt them in delicious ways. It's okay to leave out or experiment with ingredients, and the murmura chivda will still be crunchy, delightful, and addictive. Whether you want spicy puffed rice or a slight hint of sweetness is between you and your love for heat.

Peanuts: Add more or less.

Raisins: They’re a personal preference. You can skip them and use cashews instead.

Cornflakes: Again, it’s up to you. Play around with other ingredients if you plan to omit cornflakes.

Spices: In our house, puffed rice snacks have always been low in salt and spicy. So, let your palate be the guide. Make the murmura as spicy or as mild as you wish.

More variations: Chana, sev, bondi - one can come up with so many variations for this puffed rice snack.

Murmura Chivda (Easy Spicy Puffed Rice)

Recipe FAQs

What is murmura?

Murmura, muri, or laiya is basically puffed rice. Taste-wise, it’s a blank canvas, which makes it a staple in Indian pantry ingredients. Enter any Indian home, and you’ll definitely find snacks with puffed rice.

What is chivda?

Chivda is essentially the Indian version of homemade trail mix or namkeen. It’s a savory snack that's often found next to a cup of hot tea.

What is murmura chivda?

Murmura recipes have been handed down through generations and each house has its own variations. So, I don’t know who created murmura chivda first and on what soil, but it is no doubt delicious enough to finish fist-to-mouth. It’s a savory spicy trail mix that contains puffed rice tempered with spices, textured with roasted peanuts, and tossed with other ingredients. 

How do you store Indian puffed rice?

All puffed rice snacks, not just this murmura chivda, should be completely cool before you store them in an airtight container, so they don’t get soggy and retain the crunch.

More Diwali Snacks

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this murmura chivda recipe as much as we do!

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Tried this recipe?Let us know how it was!
Murmura Chivda (Easy Spicy Puffed Rice)

Murmura Chivda (Easy Spicy Puffed Rice)

Natasha Minocha
Murmura Chivda is a totally irresistible spicy puffed rice snack that's so easy to put together. The quick, short, and sweet murmura recipe is healthy, vegan, and if you don’t use cornflakes, then gluten-free.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Snack
Cuisine Indian
Servings 10 Servings
Calories 163 kcal

Ingredients
 
 

  • 1 tbsp Mustard oil
  • 2 tsp Mustard seeds
  • 1/4 tsp Asafoetida / hing
  • 15-20 Curry leaves
  • 5 Dried red chillies
  • 2 cups Puffed rice/ murmura
  • 1.5 cup Poha / flattened rice
  • 1.5 tsp Salt
  • 1 tsp Turmeric/ haldi
  • 1.5 tsp Coriander powder/ dhania powder
  • 1/2 tsp Red chilli powder You can add more if you prefer a spicier mix
  • 1 tsp Sugar
  • 1.5 cups Cornflakes
  • 1 cup Roasted peanuts
  • 1/2 cup Raisins

Instructions
 

  • In a large wok or a heavy-bottomed pan, heat the mustard oil.
  • Once the oil is heated, add the mustard seeds, asafoetida / hing, red chillies, and curry leaves.
  • Stir for 30 seconds, then add murmura ( puffed rice) and poha ( flattened rice) cook for 3-5 minutes, stirring continuously.
  • Add salt, turmeric, coriander powder, red chilli powder, and sugar.
  • Give it a good stir for 2-3 minutes.
  • Now add the cornflakes, roasted peanuts, and raisins.
  • Taste and adjust for seasoning.
  • Keep stirring for another 2-3 minutes. Turn the heat off and let the mixture cool completely before transferring to an air-tight jar.

Video

Nutrition

Serving: 1 ServingCalories: 163kcalCarbohydrates: 18gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 449mgPotassium: 274mgFiber: 3gSugar: 2gVitamin A: 397IUVitamin C: 64mgCalcium: 32mgIron: 3mg

Baileys Cheesecake Recipe

This is the best Baileys cheesecake recipe. It's super creamy, densely velvety, and gently infused with Irish cream liquor. The perfect, indulgent dessert to make ahead of time, I just know this Irish cheesecake will be the edible gift this festive season.

Baileys Cheesecake Recipe | Irish Cream Cheesecake

I feel edible gifts are always welcome, especially when festivities are in the air. Be it something simple like rose shortbread cookies in a jar or something with a more decadent character like a homemade Baileys cheesecake. So, if you’ve been looking for a cheesecake recipe (for adults) to try, this one is it.

My only advice? Invest in a weighing scale. It doesn’t need to be fancy. Buy a tiny one. When you weigh ingredients instead of using cup measurements, you get consistently good results, particularly with cheesecakes.

Baileys Cheesecake Recipe | Irish Cream Cheesecake
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TRY THIS BAILEYS CHEESECAKE RECIPE

Make-ahead dessert recipe

A crowd-pleaser

Impressive, luxe, and temptation incarnate

A luscious, spiked cake that’s so worth the bake

Baileys Cheesecake Recipe | Irish Cream Cheesecake

HOW TO MAKE BAILEYS CHEESECAKE?

There are 3 parts to the Baileys cheesecake recipe. The crust, the filling, and the topping. Not that they take a ton of time and if you make the filling while the crust bakes, you save even more.

THE CRUST

Step 1: Combine crushed biscuits with melted butter and cocoa powder until you have a uniform mixture that feels and looks like wet sand.

Step 2: Tip it into your cake tin and pat it firmly, so the crumbs are packed in tightly.

Step 3: Bake it for 10 minutes.

Making the Baileys Cheesecake

THE FILLING

Step 4: Whisk cream cheese and caster sugar. Then whisk in 2 eggs.

Step 5: Mix in flour till you have a nice, smooth, lump-free mixture.

Step 6: Finally, add in your Baileys.

Step 7: Pour the cheesecake Baileys filling on top of the crust and then bake for an hour at 160 °C (10 degrees lower than what you used to bake the crust).

Ready to bake Baileys cheesecake

Step 8: Right when the middle of the homemade Baileys cheesecake has a little jiggle left (about an inch wide circle on top), turn off the heat. Crank the door open and let the cake cool with the door ajar for an hour.

Step 9: Remove it from the oven and allow it to cool again on the counter. Now you can chill it for 4 - 8 hours. But, like me, you can opt to chill the cheesecake overnight. That's my go-to method!

Baked cheesecake

THE TOPPING

Step 10: Gently heat cream in a saucepan. Take it off the heat. Add dark chocolate and whisk till you have a glossy, thick, lustrous mixture with a soft, spreadable consistency.

Step 11: Let it cool and then stir in Baileys, making sure both the chocolate mixture and the Baileys are at the same temperature. If you use cold Baileys, the chocolate will seize.

Step 12: Pour on top of your Irish cream cheesecake.

Final step: Dust with gold dragees and serve!

Ready to top the cheesecake with ganache

IRISH CHEESECAKE TIPS FOR BEGINNERS

I always say a cheesecake, Baileys or otherwise, is a labor of love. It does need some special handling, but if you follow these tips, you’ll master it in no time!

  • Make sure all your ingredients are at room temperature.
  • Give the Baileys cheesecake recipe at least 8 hours of chilling time in the fridge. Make the cake a day ahead, so you can let it cool overnight.
  • I’ve found that the best pan for any cheesecake recipe is springform because it’s easier to remove the cake. So, I typically use an 8-inch one.
  • For the simple and delicious crust, you can either pulse the biscuits in a food processor or stash the biscuits in a Ziplock and then crush them using a rolling pin.
  • Don’t overbeat the Baileys cheesecake filling. It allows too much air to seep into the batter, and that causes the cake to first rise excessively and then collapse and crack when cooled.
  • If you’re serving the Irish cheesecake in slices, use a hot knife to make sharp cuts. Clean the knife before you cut the next slice.
Baileys Cheesecake Recipe | Irish Cream Cheesecake

IRISH CREAM CHEESECAKE INGREDIENTS

Crust: Somehow, I find Marie biscuits the perfect crust for this Baileys cheesecake recipe because they’re just the right amount of sweet (read: barely). But digestives or even Oreos would make great substitutes.

Eggs: if you’re looking to make an eggless Irish cream cheesecake, replace the eggs with cream. I won’t recommend Greek yogurt here because we don’t want a tang to the cake. Plus, cream lends a gorgeous and yummy velvety texture and a deep, deep flavor.

Chocolate: Always, always, bake with good-quality baking chocolate. I prefer Callebaut for this Baileys cheesecake recipe, but any dark chocolate that you love will do.

Baileys Cheesecake Recipe | Irish Cream Cheesecake

Baileys: The cheesecake and the ganache have a deeply boozy flavor of Baileys. Of course, that’s my preference. Want a more intense flavor? Increase the quantity of Baileys you add to the ganache.

Toppings: Sprinkles make everything better, according to me, and that’s why my Baileys Irish Cream Cake is sparkling. But you can as easily garnish it with whipped cream or crushed walnuts or hazelnuts.

Baileys Cheesecake Recipe | Irish Cream Cheesecake

MORE CHEESECAKE RECIPES

Baklava Cheesecake

Peach Cheesecake

Strawberry Swirl Cheesecake

Espresso Cheesecake

Burnt Basque Cheesecake

RECIPES WITH BAILEYS

Baileys Chocolate Truffles

Mocha Cupcakes With Baileys Frosting

Baileys Cheesecake Recipe | Irish Cream Cheesecake

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Bailey's Cheesecake as much as we do!

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Baileys Cheesecake Recipe | Irish Cream Cheesecake

Baileys Cheesecake Recipe

Natasha Minocha
This is the best Baileys cheesecake recipe. It's super creamy, densely velvety, and gently infused with Irish cream liquor. The perfect, indulgent dessert to make ahead of time, I just know this Irish cheesecake will be just wonderful this festive season!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Cuisine American, World
Servings 8 servings
Calories 711 kcal

Ingredients
 
 

Cheesecake Crust

  • 1 1/4 cup Marie biscuits, crushed
  • 2 tbsp Cocoa powder
  • 1/3 cup Butter, melted

Cheesecake Filling

  • 2 1/4 cup Cream cheese, room temperature
  • 1 cup Caster sugar
  • 2 Eggs
  • 1/4 cup All-purpose flour
  • 1/3 cup Baileys Irish cream

Baileys Ganache

  • 1/3 cup Dark chocolate I used Callebaut coverture 70%
  • 1/3 cup Cream
  • 2-3 tbsp Baileys Irish cream

Instructions
 

Cheesecake Crust

  • Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminum foil.
  • Combine the melted butter, cocoa powder, and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
  • Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.

Cheesecake Filling

  • Soften the cream cheese using a spatula, in a large bowl.
  • Add the sugar. Mix well.
  • Whisk in 2 beaten eggs and the flour.
  • Add the Baileys Irish cream and mix well.
  • Pour into the prepared crust. Carefully place in the oven and bake at 160C for 55-60 minutes. The top of the cake should look cooked and the center should be a bit wobbly. My cake took almost 70 minutes.
  • Turn off the heat and slightly crack the door open and allow it to cool for 60 minutes.
  • Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, and place it on your serving plate.
  • Spoon over the ganache and spread it evenly on top. Decorate with gold dragees if you wish.
  • Slice and serve. Enjoy!

Baileys Ganache

  • Gently heat the cream in a small saucepan. Take it off the heat and add the chocolate.
  • Mix well until the ganache is smooth and glossy. Let it cool for a few minutes, then add the Baileys Irish cream. Mix well.
  • Make sure the Baileys cream is at room temperature so the ganache won't seize.

Nutrition

Serving: 1 ServingCalories: 711kcalCarbohydrates: 69gProtein: 10gFat: 44gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 139mgSodium: 479mgPotassium: 253mgFiber: 3gSugar: 42gVitamin A: 1321IUVitamin C: 0.1mgCalcium: 115mgIron: 3mg

The Easiest Indian Cake Rusk ( Eggless)

Indian cake rusk makes a perfect snack, especially paired with a cup of tea or latte. Cake rusks are like twice-baked biscotti, but with an Indian bent. And yes, once you've tried an eggless homemade rusk, you'll never go back to store-bought rusk cookies again.

The Easiest Indian Cake Rusk ( Eggless)

Tea calms my soul. Tea with cake rusk vaporizes all manners of problems. But there is an art to dunking rusks and achieving that soft but not soggy consistency. And people who grew up on cake rusks, like me, know it.

Even today, when I sit down with my evening cup, I still want to bite into a crisp, buttery rusk that tastes like the start of winter’s grip despite all the biscuits, biscotti, scones, and muffins I bake. 

The Easiest Indian Cake Rusk ( Eggless)

Jump to:

What’s Indian rusk?

How to make cake rusks?

Notes on rusk recipe

Ingredient alternatives

More tea-time snack recipes

WHY TRY THIS RUSK RECIPE AT HOME?

Scrumptious for an early and quick breakfast

Better control over ingredients

Reduce the amount of sugar

Play around with flavors

Superior quality than the store-bought ones

The Easiest Indian Cake Rusk ( Eggless)

WHAT ARE INDIAN CAKE RUSKS?

Rusks are extremely popular in India and are a staple tea-time snack in our homes. So, it was a surprise to learn that rusk recipes abound in Europe. Essentially, rusk cookies are twice-baked, crunchy biscuits that shatter in your mouth.

When you bake cake batter two times, you get cake rusks. When you bake bread dough twice, you get bread rusks. They’re very similar to thicker and shorter Swedish biscotti, so a lot of people call the cake rusk Indian biscotti.

HOW TO MAKE CAKE RUSK?

Step 1: Sift flour, baking powder, baking soda, and some milk powder in a bowl.

Step 2: In another bowl, beat softened butter with sugar (a handheld whisk will work just fine, you don’t need an electric one) until light and fluffy.

Step 3: Combine the yogurt and the beaten butter.

Step 4: Add the wet ingredients to the dry. Mix in a hefty amount of coarsely ground fennel seeds.

Ingredients for making cake rusk

FIRST BAKE CAKE RUSK

Step 5: Pour the batter into an 8-inch greased baking pan. I should have also lined the pan with parchment paper, but oh, well, we live 'n' learn.

1st bake for the rusks

Step 6: Level the batter, make sure it is evenly spread, and bake at 170 °C for 30 to 35 mins (a skewer inserted in the center should come out clean).

Step 7: Take out the cake and let it cool completely (this is important).

Step 8: Cut the cake in half and then into thin slices (the cake is soft, and a few slices may crumble, but don’t let that bother you).

Baked cake for the rusks
slice the cooled cake

SECOND BAKE CAKE RUSKS

Step 9: Place each slice on a parchment-lined baking sheet and bake for another 20 to 25 minutes at 160 °C.

Step 10: Halfway through, flip the cake rusks so they are evenly baked on both sides.

Final step: Allow the rusks to cool before serving with piping hot mugs of tea.

2nd bake for the rusks

CAKE RUSK RECIPE NOTES

Baking: Oven temperatures differ. I recommend keeping an eye on your rusk cookies during the second bake. You want them crispy and a deep golden brown, not burnt. Also, keep this in mind: Indian rusks crisp further as they cool. So, bake accordingly.

Storage: Homemade rusks have a long shelf life and keep really well as long as you store them in an air-tight container and only after they have cooled entirely. Store them while they’re still warm, and come at tea time you’ll have mushy cake rusks.

Baked cake rusks

RUSK RECIPE INGREDIENTS

Flour: Whole wheat flour is a fantastic alternative to all-purpose flour for this cake rusk recipe. For those who love an extra crunch to their rusks, I suggest replacing 1/4th cup of flour with semolina.

Milk powder: You can skip it, but it lends more dimensions to the cake rusk flavor and a richness that I’ve found is hard to replicate with any other ingredient.

Yogurt: Plain Greek yogurt works well or homemade hung yogurt, just make sure the latter is thoroughly drained, so the batter is not watery. My Indian cake rusk recipe is eggless, although you can substitute the yogurt with 2 eggs.

Spices: Along with fennel, cardamom powder would be wonderful to enliven the homemade rusks.

Sugar: I haven’t tried the rusk recipe with jaggery, but it may add a melody of flavors. Drop me a comment if you try the cake rusks with it.

The Easiest Indian Cake Rusk ( Eggless)

LOVE CAKE RUSKS? DON’T FORGET TO TRY THESE TEA-TIME RECIPES

Eggless Rose Shortbread Cookies

Mocha Gingerbread Biscotti

Vegan Coconut Tea Cake

Easy Baked Mathri

Sweet Mathri Recipe

Atta Biscuits

The Easiest Indian Cake Rusk ( Eggless)

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Tried this recipe?Let us know how it was!
The Easiest Indian Cake Rusk ( Eggless)

The Easiest Indian Cake Rusk Recipe ( Eggless)

Natasha Minocha
Indian cake rusk makes a perfect snack, especially paired with a cup of tea or latte. Cake rusks are like twice-baked biscotti, but with an Indian bent. And yes, once you've tried an eggless homemade rusk, you'll never go back to store-bought rusk cookies again.
3 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Snack
Cuisine British, Indian
Servings 26 Rusks
Calories 60 kcal

Ingredients
 
 

  • 1 1/4 cup All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3 tbsp Milk powder
  • 1/4 cup Butter softened
  • 1/2 cup Caster sugar
  • 1/2 cup Greek yogurt, plain
  • 2 tsp Fennel seeds, coarsely crushed

Instructions
 

  • Preheat your oven at 170 C. Grease an 8" pan very well. You can line it with parchment paper too.
  • Sift flour, baking powder, baking soda, and milk powder in a bowl.
  • In another bowl, cream the butter and sugar until light.
  • Whisk in the yogurt.
  • Add the wet ingredients to the dry ingredients. Fold in the fennel seeds.
  • Transfer the batter to your prepared pan and level the batter.
  • Bake at 170 C for 25-30 minutes or until a skewer inserted in the center comes out clean.
  • Let the cake cool completely.
  • Cut the cake in half and then into thin slices.
  • Place them on a baking tray lined with parchment paper or Silpat.
  • Bake for another 20-25 minutes at 160 C or until the rusks are golden and crispy.
    Halfway through the baking time, flip the rusks so they are evenly baked.
  • Cool completely and serve with hot mugs of tea. Enjoy!

Nutrition

Serving: 1 ServingCalories: 60kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 50mgPotassium: 24mgFiber: 0.2gSugar: 4gVitamin A: 64IUVitamin C: 0.1mgCalcium: 25mgIron: 0.3mg

Pistachio Cake Recipe

This pistachio cake is soft, moist, and packed with nutty flavor. It's an easy eggless cake that's perfect for festive tables, cozy afternoons, or just a sweet treat at home!

Pistachio cake on a cake stand with rose petals on top.

It's a super-easy cake to prep with ingredients you most likely already have in your pantry. Semolina gives it a tender, moist crumb, and the ground pistachios and lemon syrup add richness and flavor. In just a few simple steps, you'll have a beautiful, festive-looking cake that will make any celebration special!

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Why You'll Love This Recipe

Soft, moist, and tender: Semolina gives the cake a lovely flavor and a crumbly, almost buttery texture as well. I love it in my nankhatai recipe!

Nutty pistachios: Ground pistachios give this beautiful pale green color, a nutty, creamy, rich flavor.

Bright citrusy finish: The lemon syrup adds brightness and zing to this pistachio cake.

Easy to make: Simple ingredients, easy steps make this pistachio cake recipe perfect for beginners and expert bakers alike!

Gorgeous presentation: This eggless cake with pistachios is so effortlessly elegant and makes for a stunning center-piece!

Reader Love ❤️

5 stars

I absolutely LOVED this cake! A friend recommended this cake recipe to me after I mentioned how awful I usually am with baking. This recipe's easy to follow and tastes amazing! I also really appreciate how mindful of sugar/butter this recipe is. I personally am not big on lemon flavors, so I skipped these and added a thin layer of Cool whip on top with a few drops of rose essence 🙂 - Mel

A cake with pistachios and rose petals on a cake stand.

Recipe Ingredients

Semolina: I love using semolina in my bakes, like in my orange semolina cake and cardamom pistachio madeleines. It gives the cake a tender and slightly dense crumb. It also adds a nutty flavor and a subtle texture. I recommend using fine semolina in this recipe.

Flour: In addition to semolina, I have used all-purpose flour. You can also use whole wheat flour.

Pistachios: They add a rich, nutty flavor and a beautiful green color. I ground some raw, unsalted pistachios in my coffee grinder. You can also use store-bought ground pistachios.

Oil: I love using coconut oil for its subtle sweet flavor, but feel free to use any vegetable oil you like.

Sugar: I used caster sugar, also known as superfine sugar. It blends easily into the batter.

Yogurt: Plain Greek yogurt or plain yogurt drained of excess liquid works well here. Yogurt keeps the eggless pistachio cake super moist and also adds richness.

Lemon: Lemon juice and zest make the cake bright and fresh! After baking, the cake is soaked in lemon syrup, which adds to the citrussy flavor and also makes the cake so so moist.

Matcha powder: I used a small amount for color! Feel free to leave it out or use 2 or 3 drops of green food coloring. 

Please see the recipe card below for full information about the ingredients and quantities.

How To Make Pistachio Cake

Step 1: Preheat your oven to 180 °C / 350°F. Grease a 6" cake tin well.

Step 2: In a large bowl, combine the dry ingredients - semolina, ground pistachio, all-purpose flour, baking powder, baking soda, salt, sugar, and matcha powder.

dry ingredients for making pistachio cake.

Step 3: In a separate bowl, whisk the yogurt, coconut oil, and lemon juice.

Dry and wet ingredients for cake in mixing bowls.

Step 4: Stir into the dry ingredients. Add the lemon zest. Whisk until a thick, smooth batter is formed.

Step 5: Pour into the prepared tin, and top with chopped pistachios. Bake for 30-40 minutes until a skewer inserted in the center comes out clean with just a few moist crumbs attached.

Cake batter in a cake tin.

Step 6: While the cake bakes and cools, make the lemon syrup. 

Step 7: Once the cake is baked, let it cool for 20 minutes. Then poke holes with a skewer. Spoon or brush the syrup all over the warm cake.

Baked pistachio cake in a cake tin.

Step 8: Turn it out on a serving platter and sprinkle more chopped pistachios and dried rose petals, if you wish. Slice and serve!

Pistachio cake decorated with rose petals and pistachio powder on a cake stand.

How To Make Lemon Syrup

This is a simple lemon-flavored syrup, super easy to make. You will use about 3-4 tablespoons of the syrup and refrigerate the leftovers for another use.

  • Cook water and sugar for about 5-10 minutes, just letting it simmer.
  • Turn off the heat and stir in the lemon juice.
  • Let the syrup cool before you use it. 
A slice of pistachio cake on a small plate with a fork.

Top Tips

  • I ground the pistachios in the food processor until they were super fine. You can, of course, leave it a bit chunky if you prefer the texture. But keep in mind not to grind them so fine (or too long) that it turns into pistachio butter. 
  • I wanted a really green pistachio cake without any food color. So, in went some matcha powder. This is totally optional.
  • Avoid overmixing the cake batter. Mix only until the ingredients are combined.
  • Leftover lemon syrup? Store it in the refrigerator for 7-10 days. It’s excellent for lemonades and iced teas like my watermelon iced tea and peach iced tea.
  • Pistachio cake keeps very well in an air-tight container in the refrigerator for 3-4 days. Serve at room temperature.
A bite taken off a slice of pistachio cake on a plate with a fork.

Recipe FAQs

Can I make this pistachio cake vegan?

Yes! Use any plant-based yogurt instead of Greek yogurt.

Can I skip the lemon syrup?

You can, but the syrup makes the cake really moist and adds a wonderful, bright flavor too.

How long does this pistachio cake keep?

Pistachio cake keeps very well in an air-tight container in the refrigerator for 3-4 days. Bring it to room temperature before serving or reheat it for 15-20 seconds in the microwave.

More Easy Festive Cake Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this eggless pistachio cake as much as we do!

📖 Recipe

Tried this recipe?Let us know how it was!
Pistachio cake topped with chopped pistachios and rose petals on a cake stand.

Pistachio Cake Recipe

Natasha Minocha
Soft, moist, and full of nutty flavor, this eggless pistachio cake is perfect for any celebration! With semolina for a tender crumb and lemon for that bright, citrussy flavor, this cake looks so elegant and yet is simple to make.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Cakes, Dessert
Cuisine American, Indian
Servings 6 Servings
Calories 403 kcal

Ingredients
 
 

  • 1 cup Semolina / Sooji
  • 1/2 cup Pistachio powder Simply grind pistachios in your grinder or food processor
  • 1/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 tsp Matcha powder Optional. You can also use 2-3 drops of green food color if you wish.
  • 1/2 cup Caster sugar
  • 1 cup Greek yogurt, plain
  • 1/3 cup Coconut oil
  • 2 tsp Lemon juice
  • Zest of one lemon

Lemon Syrup

  • 1/2 cup Water
  • 1/4 cup Sugar
  • 2 tsp Lemon juice

Topping

  • Finely chopped pistachios and dried rose petals

Instructions
 

  • Preheat your oven to 180 C / 350 F. Grease a 6" cake tin well.
  • In a large bowl, combine the dry ingredients - semolina, pistachio powder, all-purpose flour, baking powder, baking soda, salt, sugar, and matcha powder.
    Give it all a good whisk to ensure there are no lumps.
    1 cup Semolina / Sooji, 1/2 cup Pistachio powder, 1/4 cup All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 tsp Matcha powder, 1/2 cup Caster sugar
  • In a separate bowl, whisk the yogurt, coconut oil, and lemon juice.
    1 cup Greek yogurt, plain, 1/3 cup Coconut oil, 2 tsp Lemon juice
  • Stir into the dry ingredients. Add the lemon zest. Whisk until a thick, smooth batter is formed.
    Zest of one lemon
  • Pour into the prepared tin, and top with chopped pistachios.
  • Bake at 180 C / 350 F for 30-40 minutes until a skewer inserted in the center comes out clean with just a few moist crumbs attached.

Lemon syrup

  • While the cake is baking, add water and sugar to a small saucepan and let it simmer for about 5-10 minutes. Take it off the heat and stir in lemon juice.
    Taste and adjust for taste. Let this syrup cool completely.
    1/2 cup Water, 1/4 cup Sugar, 2 tsp Lemon juice
  • Once the cake is baked, let it cool for 20 minutes. Then poke holes with a skewer. Spoon or brush the syrup all over the warm cake.
    You will need about 3 tbsps of the syrup. Save the rest for another use.
    Let the cake cool completely.
  • Turn it out on a serving platter and sprinkle more chopped pistachios and dried rose petals, if you wish. Serve at room temperature and enjoy!

Video

Notes

  • I ground the pistachios in the food processor until they were super fine. You can, of course, leave it a bit chunky if you prefer the texture. But keep in mind not to grind them so fine (or too long) that it turns into pistachio butter. 
  • I wanted a really green pistachio cake without any food color. So, in went some matcha powder. This is totally optional.
  • Avoid overmixing the cake batter. Mix only until the ingredients are combined.
  • Leftover lemon syrup? Store it in the refrigerator for 7-10 days. It’s excellent for lemonades and iced teas like my watermelon iced tea and peach iced tea.
  • Pistachio cake keeps very well in an air-tight container in the refrigerator for 3-4 days. Serve at room temperature.

Nutrition

Serving: 1 ServingCalories: 403kcalCarbohydrates: 54gProtein: 10gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 2mgSodium: 273mgPotassium: 217mgFiber: 2gSugar: 27gVitamin A: 78IUVitamin C: 2mgCalcium: 94mgIron: 2mg

15+ BEST Easy Cheesecake Recipes!

Are you looking for delicious, simple cheesecakes that are super easy to make? Look no further, I have you covered with this list of the best easy cheesecake recipes.

These 20 easy recipes are perfect even for beginners. Here, you'll find the best cheesecake match for any occasion. From a rich chocolate recipe for Mother's Day to a quick No-Bake Cheesecake for hot summer days, there is something for everyone.

Japanese Cheesecake
Japanese Cheesecake is also known as cotton cheesecake or soufflé cheesecake because the texture is extremely soft & super light! This simple cheesecake is tangy, sweet & utterly divine.
Recipe Here!
Cheesecake cut into slices and topped with blueberries.
Chocolate Swirl Cheesecake Bars
These cheesecake bars are the kind of dessert that bring happy tears - artful spirals of rich, dark chocolate tango with tangy, creamy cheese layers on a crumbly, chocolate base. SO good!
Recipe Here!
Chocolate Swirl Cheesecake Bars | Easy Chocolate Swirl Baked Cheesecake Bars
Classic Lemon Cheesecake
This Lemon Cheesecake is simple to make and very nearly foolproof. It is rich, creamy & bursting with springy lemon flavor. Add to that a cookie crumble base & gorgeous white chocolate ganache topping, you've got the best dessert! The perfect cheesecake for any time of year.
Recipe Here!
Lemon Cheesecake | Easy Lemon Cheesecake Recipe
Easy Baked Oreo Cheesecake
The cake has all the usual trappings of a cheesecake - incredibly luscious texture with a hint of creamy tanginess! Yet, the Oreo cheesecake is much more decadent and richer. The best cheesecake for celebrations, kids especially love it!
Recipe Here!
Oreo Cheesecake
Espresso Cheesecake
This is infused with just the right amount of coffee the creamy, rich, decadent filling that is downright addictive. This cheesecake is perfect for Mother's Day or Father's Day, if your parents are coffee lovers!
Recipe Here!
Espresso Cheesecake | Eggless Coffee Cheesecake Recipe
Apple Crumble Cheesecake
This is an eggless cheesecake that is super easy to make! It has everything I could ask for from a dessert: plenty of fruit, front and center; oodles of cream cheese, silky and rich; ample toasted crumble, crackly and crunchy. What's not to love?
Recipe Here!
Apple Crumble Cheesecake on a cake stand.
Cinnamon Cheesecake
Creamy, velvety cinnamon-spiced cheesecake topped with luxurious, juicy figs with a dribble of golden honey & crunchy walnuts. This is a GORGEOUS cheesecake that takes little effort to make!
Recipe Here!
Cinnamon Cheesecake with figs on top on a cake stand.
Burnt Basque Cheesecake (La Viña Style)
It’s easily the most fun and easy cheesecake recipe I have ever attempted! Just one bowl & 5 ingredients needed to make this delicate, rich & fluffy cheesecake. It’s simple, quick & just scrumptious!
Recipe Here!
Burnt Basque Cheesecake | Basque Cheesecake recipe
Baklava Cheesecake
This is one of the best cakes you'll ever bake. Baklava Cheesecake is a decadent yet easy dessert recipe. It’s a rich, aromatic & delicious showstopper that you must add to your repertoire for the festive season!
Recipe Here!
Baklava Cheesecake | Cheesecake Baklava Recipe
Peach Cheesecake
Super creamy with a triple whammy of the sun-kissed fruit that lovingly nudges the flavors to come into their own, the peach cheesecake (not to be too cheesy here) leaves you feeling peachy!
Recipe Here!
A plate topped with a cake with fruit on it.
Saffron Cardamom Cheesecake
This beautiful, eggless cheesecake is deliciously luscious. The aromatic complexity weaved in the creamy cheese emphasizes the inherent flavors with every bite! 
Recipe Here!
Saffron Cardamom Cheesecake| Eggless Baked Saffron Cheesecake
Chocolate Hazlenut Cheesecake
There are times when only an indulgent dessert will do! Even better if it's a chocolate one, like this decadent, silky rich Chocolate Hazelnut Cheesecake. It's always a crowd pleaser.
Recipe Here!
Chocolate Hazelnut Cheesecake
Baileys Cheesecake
This is the best Baileys cheesecake recipe. It's super creamy, densely velvety, and gently infused with Irish cream liquor. The perfect, indulgent dessert to make ahead of time!
Recipe Here!
Baileys Cheesecake Recipe | Irish Cream Cheesecake
Cheesecake Swirl Brownie
Made in a little skillet, this Cheesecake Brownie recipe is deliciously chewy, with the cream cheese brightening the flavour with a hint of tang. Super quick and fuss-free to make the mini dessert is too cute for words!
Recipe Here!
Cheesecake Swirl Brownie
Strawberry Swirl Cheesecake
Supremely creamy & incredibly moist from the plump, juicy strawberries, this cake is even more delicious when served with some strawberry sauce on the side! The richness of the cream cheese is exquisitely counterbalanced by the big, bright burst of sweetness in every fruity bite. 
Recipe Here!
Strawberry Swirl Cheesecake | Baked strawberry cheesecake recipe
No Bake Mango Cheesecake
Tangy, cool, and moreish, this no-bake mango cheesecake is loaded with fresh fruit flavors that cut through the rich, creamy filling, with butter-laced crumbs rounding off the mini masterpieces!
Recipe Here!
No-Bake Mango Cheesecake
Cherry Cheesecake
The Cherry Cheesecake is a moreish journey so worth taking - lusciously creamy, with juicy mouthfuls of cherry bits mingling with the cream cheese tang, just perfectly sweetened! It is rich, yet the fresh fruit cuts through it, creating pockets of succulent, jammy pockets. 
Recipe Here!
Cherry Cheesecake | Easy cherry cheesecake recipe with cherry sauce
Baked Ricotta Mango Cheesecake
Each bite of this stunning cheesecake has a buttery, crumbly cookie base, and an oh, so lush, luscious filling of juicy, ripe mangoes flavored with saffron! The texture is soft, sumptuous & velvety smooth.
Recipe Here!
Baked Ricotta Mango Cheesecake | Easy summer cheesecake
No-Bake Saffron Cheesecake
This no bake cheeseacke is light, refreshing & embarrassingly easy! It has a crumbly crust topped with a creamy filling bursting with the floral notes of saffron and rose water finished with a crown of velvety whipped cream. 
Recipe Here!
No-Bake Saffron Cheesecake
No-Bake Jamun (Java Plum) Cheesecake
Tangy flavor, velvety texture & stunning aesthetics, you get all this without even glancing at an oven with the no-bake Jamun cheesecake! This dessert has an almost cloud-like consistency, a crusty base all underpinned by the gorgeous tang of cream cheese. 
Recipe Here!
No- Bake Jamun Cheesecake | Eggless recipe

Easy Tips for Making the Best Cheesecakes

Now that you may have found a cheesecake recipe to try, here are a few of my expert tips on making sure it turns out beautifully!

  • Cheesecakes need to cool: everycheesecake needs to cool. That’s my first tip and one that I always ask people to follow. Make the cheesecake a day ahead and let it chill in the fridge overnight. It makes a wonderful difference to the consistency and is the secret to a good cake. 
  • Don’t over mix the filling: The more you whisk, the more aerated it becomes, which can cause cracks. Plus, less air keeps the cake moist, rich, and dense. 
  • Use a springform cake pan: and cover the base and sides with foil. It’s easier to remove and gives you a mess-free oven (in case the batter decides to leak out). 
  • Bake a cheesecake at a low temperature: It’s key to a moist cake and not a dry one.

Note - these tips apply to most cheesecakes in my experience, but always follow the recipe-specific tips to ensure you don't miss any small details!

I hope that you fall in love with these simple cheesecake recipes & add some to your dessert repertoire! I'd love to hear from you about your favorite cheesecakes and what kind of recipes you'd be interested to see. Happy baking!

Eggless Rose Shortbread Cookies

Rose shortbread cookies are so easy to throw together that you need just 1 bowl, 6, regular ingredients, and no special equipment. The dough is a 10-minute job. Plus, these are eggless rose cookies, which are perfect if you’re looking for festive cookie ideas!

Eggless Rose Shortbread Cookies | Rosewater Shortbread Cookies

These shortbread cookies with rose water are an adaptation of one of my most popular recipes: eggless rose pistachio cookies. Very reminiscent of festive flavors, the rose water and cardamom make the tender cookies sing. So, if you’ve been looking for Diwali cookie recipes, these rose biscuits should definitely be in your repertoire.

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Eggless Rose Shortbread Cookies | Rosewater Shortbread Cookies

What Are Shortbread Cookies?

Shortbread cookies are traditional Scottish biscuits made with one part sugar, two parts butter, and three parts flour. It’s this 1:2:3 proportion that makes a shortbread, a shortbread, and lends that characteristic melt-in-the-mouth feel. Though these aren't the ratios I strictly followed for this recipe!

These cookies are generally a staple during the holiday season and are known for their crumbly interior and slightly crisp exterior. Compared to normal cookies, shortbread is softer, more buttery, more tender, and doesn’t use any leavening agent like baking powder.

Why You'll Love These Cookies

No better match for your tea

Subtle, interesting flavors and just 6 ingredients

Elegant, incredibly delicious, and, most importantly, great for gifting in jars or boxes

Simple, rewarding, and doable even on a busy day

Store well for 2 to 3 weeks and perfect for holidays

Eggless Rose Shortbread Cookies | Rosewater Shortbread Cookies

How To Make Rose Shortbread Cookies

After almost two decades of baking, what I’ve come to love most is cooking simply. Give me a recipe with a handful of ingredients that are right there in my pantry, and I’m a goner.

That’s why I couldn't resist the delicate, buttery charm of these rose-flavored cookies. The recipe is easy and simple and makes shortbread cookies exactly how they should be.

Ingredients for making Eggless Rose Shortbread Cookies | Rosewater Shortbread Cookies

Step 1: Cream together softened, room-temperature butter and icing sugar until light and fluffy.

Mix in flour, rose petals, cardamom powder into the butter- sugar mixture

Step 2: Since these are rosewater cookies, whisk in a hefty dose of it, followed by flour, cardamom powder, and dried rose petals.

Step 3: Use a spatula or your hands to make a silky soft and pliable dough (it comes together quickly).

Make a soft dough

Step 4: Halve the dough and then roll each half into a log, mine were about ten-inch long and more squarish than round. But the shape really doesn’t matter. What it does is that it’s the quicker and simpler way of making these cookies compared to using a cookie cutter.

Shape the dough into 2 logs

Step 5: Slide the logs onto your baking sheet and stash them in the fridge for 30 minutes. By the way, you can freeze the dough of these rose cookies for up to 3 weeks, as long as you double-wrap them.

Step 6: With a sharp knife, slice the dough into 1/8 -inch thick slices and place them spaced apart on the tray.

Slice the chilled dough into 1/8" slices

Final step: Bake for 12 to 14 minutes. And when the countdown is about to end, watch your rose shortbread cookies closely. I’ve had batches a little too toasty for my taste before because I left them unattended at the last moment.

Baked rose shortbread cookies

Top Tips

  • The key to these shortbread cookies with icing sugar is the temperature of the butter. It can’t be melted. It can’t be frozen. It can’t be cold. It has to be room temperature and just about soft. That’s the secret to achieving a wonderful, flaky texture.
  • Feel free to increase or decrease the amount of rosewater in the shortbread dough. 
  • If your dough feels dry or keeps falling apart, add a tablespoon or two of room-temperature cream (or milk) to it. 
  • Want buttery, crumbly rose shortbread? Refrigerate the dough before baking.
  • If this is one of your make-ahead holiday cookie ideas and you’ve frozen the shortbread cookie dough, don’t thaw it. Please give it a couple of minutes on the countertop, so it’s not rock hard, slice and then bake for a little longer than 14 minutes. 
  • Bake the sliced rose cookies immediately, or plop them back in the fridge until you are ready to bake. 
  • Add a minute or two extra oven time if you like a slightly crisper and browner shortbread cookie.
Eggless Rose Shortbread Cookies | Rosewater Shortbread Cookies

Recipe Variations

Rose: Dried rose petals are easily available in supermarkets and online. For the rose water, ensure you get food-grade and good-quality. The better the quality, the subtler the taste of the aromatic. Remember, you want rose-flavored cookies, not drowning in rose cookies.

Add-ons: Saffron would be a fantastic addition to these rose shortbread cookies. You can also add finely chopped nuts like walnuts, almonds, pistachios ( as I did in my pistachio rose cookies) or even cranberries, like in my cranberry almond shortbread cookies.

Eggless Rose Shortbread Cookies | Rosewater Shortbread Cookies

More Festive Cookies

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these rose shortbread cookies as much as we do!

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Eggless Rose Shortbread Cookies | Rosewater Shortbread Cookies

Eggless Rose Shortbread Cookies

Natasha Minocha
Rose shortbread cookies are so easy to throw together that you need just 1 bowl; 6, regular ingredients; and no special equipment. The dough is a 10-minute job. Plus, these are eggless rose cookies, perfect if you’re looking for festive cookie ideas.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Resting time for the dough 30 minutes
Course Snack
Cuisine American, British, Indian
Servings 35 cookies
Calories 75 kcal

Ingredients
 
 

  • 3/4 cup Butter softened I used salted butter. You can use unsalted butter too.
  • 1 cup Icing sugar
  • 2 cups All-purpose flour
  • 2 tsp Rosewater
  • 1 tsp Cardamom powder
  • 2-3 tbsp Dried rose petals

Instructions
 

  • In a large bowl, beat the softened butter and icing sugar until light and fluffy.
  • Add the rosewater, and beat again for a minute.
  • Add all-purpose flour, cardamom powder, and dried rose petals.
  • Bring everything together into a dough using a spatula or your hands.
  • You may need to add a tablespoon or two of milk if the dough is dry-ish.
  • Your dough should be soft and pliable.
  • Divide the dough into half. Roll each half into a 10" log. I made square-ish logs.
  • Place the logs carefully on a parchment-lined baking tray.
  • Refrigerate for 20-30 minutes. *
  • When you're ready to bake, preheat the oven to 180C.
  • Cut each log into slices, about 1/8" in thickness.
  • Place the slices on the prepared trays. Make sure there is a little gap between them as they will spread a bit during baking.
  • Bake for 12-14 minutes or until light golden in color. Bake for extra 1-2 minutes if you want crispier cookies.
  • Let the cookies cool for a few minutes before transferring them to a cooling rack. They will firm up as they cool.
  • Store the cooled cookies in an air-tight jar. Enjoy!

Video

Notes

  • You can also wrap the logs well in plastic wrap or butter paper and refrigerate them for 2-3 days or freeze for 2-3 weeks.

Nutrition

Serving: 1 CookieCalories: 75kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 32mgPotassium: 10mgFiber: 0.2gSugar: 3gVitamin A: 123IUVitamin C: 0.01mgCalcium: 3mgIron: 0.3mg

Easy & Quick Cheese Straws Recipe

This cheese straws recipe is the cleverest appetizer idea because they are just 2-ingredient cheese straws. All you need is puff pastry (store-bought or homemade) and cheese. It doesn't get unbelievably simpler than this. 

Easy & Quick Cheese Straws

I grew up eating puff pastry cheese straws from a local bakery that was right around the corner from my childhood home. This cheese straw recipe is even easier, and the result is glorious.

It’s crispy, buttery, cheesy, huge, and totally moreish. The beautiful, puffy straws shatter and burst into flavors that must be enjoyed with others. Is it any wonder that I think of it as the best cheese straws recipe ever?

Easy & Quick Cheese Straws Recipe
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Why You'll Love This Recipe

With just a few simple ingredients and minimal prep time, this cheese straws recipe is effortless!

Crisp, buttery, and packed with cheesy goodness, these straws are the kind of snack you’ll keep reaching for. And they do disappear rather fast!

Whether it’s a party or a cozy evening at home, these cheese straws are a crowd-pleaser!

These cheese straws make a wonderful edible gift! I mean who wouldn't love who wouldn’t love a box of golden, cheesy, crispy deliciousness?

Love spice? Add chili flakes. Want a herby touch? Sprinkle in rosemary or thyme. You can tweak this recipe to create your own perfect version!

Easy & Quick Cheese Straws Recipe

Recipe Variations

Cheese: I used cheddar, and it worked deliciously. My suggestion would be to use hard cheese, not soft. All are excellent options: Gruyère, Gouda, or Emmental. Use as little or as much as your palate desires; it won’t throw off the recipe.

Seasoning: Again, let your palate be the guide here. You can stick to onion and garlic powder along with paprika as I did. Remember, a little goes a long way with these spices.

Spice it up with chili powder or black pepper. Or make it herby with thyme, oregano, basil, rosemary, and parsley. And if you’re in the mood to experiment, try spreading some pistachio pesto on the rolled-out pastry. Choose whatever tastes appealing to you.

How To Make Cheese Straws

Every year, as the festive season comes closer, I sit down and search for easy appetizer recipes because I know easy is all I can manage as I cook way too many dishes.

So, when I stumbled upon these cheese straws with puff pastry, I just knew I had a huge hit. It’s the perfect handy recipe for the upcoming season. You do all the prep beforehand and bake just before you have to serve.

Recipe Video

Instructions

Step 1: Grate the cheese and set it aside.

Step 2: Very, very lightly dust your work surface with flour. Sprinkle part of your cheese on it, and then place the puff pastry (that you’ve brought down to room temperature) on top.

Ingredients for cheese straws- puff pastry & cheese

Step 3: Roll out the puff pastry so that the grated cheese clings to the underside of it.

Step 4: Sprinkle the rest of the cheese on top of the puff pastry.

Step 5: Season with paprika, onion, and garlic powder. Then roll the pastry again to roughly a 9-inch by 14 or 15-inch rectangle, so they get embedded deep into the pastry.

Rolled out puff pastry with cheese and seasonings
Cut the pastry into strips

Step 6: Cut the puff pastry into half-inch ribbons.

Step 7: Hold the ends of each strip, twist, and then lay it on a parchment-lined (or Silpat) lined baking tray.

Step 8: Place the tray in the refrigerator for at least half an hour to firm up the pastry again.

Twist each strip and place on the baking tray

Final step: Bake in a preheated oven for 20 to 22 minutes till the cheese is melting and the straws are puffed up and golden.

Baked cheese straws

How To Serve

Let the puff pastry cheese straws cool for 5-10 minutes, and then serve immediately.

These cheese straws are a wonderful addition to your cheese board.

You can serve them with dips like my easy fried pickle dip, Yum Yum sauce, creamy avocado dip, or whipped goat cheese.

These go really well with soups such as my roasted pumpkin soup or this roasted sweet potato soup!

Like all puff pastry appetizers, these cheese straws are best enjoyed the day they are made. And since it’s hard not to binge-eat them, you likely won't have leftovers. Just in case you do, pop them in a preheated oven for 3 to 4 minutes, and they’ll bounce back to being crispy.

Easy & Quick Cheese Straws Recipe

Pro Tips

  • Long or short, it’s really up to you what size you want to make these puffed cheese straws. If the strips feel too long for you, go ahead and halve them.
  • There is enough fat in these cheese straws made with puff pastry. So they don’t stick to the baking tray. But I still use parchment paper because it makes cleaning up so much easier.
  • Gently press the ends of each twisted puff pastry cheese straw to the tray so that it doesn’t untwist.
  • If some cheese straws do unfold, give them a quick twist right before you slide them into the oven.
  • You can easily stash the twisted cheese straw in the refrigerator for a couple of hours, which means it is a great prep-ahead recipe.
  • My corner of the world is going bonkers with humidity. And yes, it did soften the cheese treats for sure. But a few minutes in a preheated oven make them nice and crispy again!
  • Always store cheese straws in an airtight container.
Easy & Quick Cheese Straws

More Easy Appetizer Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these cheese straws as much as we do!

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Cheese straws in a bowl with ingredients around.

Easy & Quick Cheese Straws Recipe

Natasha Minocha
This cheese straws recipe is the cleverest appetizer idea because they are just 2-ingredient cheese straws. All you need is puff pastry (store-bought or homemade) and cheese. It doesn't get unbelievably simpler than this. 
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Course Snack
Cuisine American
Servings 16 Long cheese straws
Calories 211 kcal

Ingredients
 
 

  • 17.6 oz Puff pastry Homemade or store-bought
  • 1 tbsp All-purpose flour
  • 1 1/4 cup Cheddar cheese, shredded
  • 1 tsp Paprika Optional
  • 1/4 tsp Garlic powder Optional
  • 1/4 tsp Onion powder Optional

Instructions
 

  • Line a baking tray with parchment paper or Silpat. You may need 2 trays.
  • Lightly dust your work surface with flour.
  • Sprinkle 1/4 cup shredded cheese on it. Place the puff pastry on top and roll it out a bit.
  • Sprinkle the balance cheese, paprika, garlic, and onion powder on top. Roll out the pastry to about 9"x14" rectangle.
  • Cut the rolled-out dough into 1/2" strips using a sharp knife or pizza cutter.
  • Twist the strips to give the spiral look. Place on the prepared tray and refrigerate for at least 30 minutes.
  • Preheat your oven to 200 C or 400 F.
  • Bake at 200 C for 15-20 minutes until the straws are dry, puffed up, and golden.
  • Let the straws cool on the tray for 3-4 minutes before transferring to a cooling rack or serving platter.
  • Serve at room temperature and enjoy!
  • Store in an air-tight container. If the cheese straws get a bit soft, reheat them for 4-5 minutes in a 200 C/ 400 F preheated oven.

Video

Notes

  • Long or short, it’s really up to you what size you want to make these puffed cheese straws. If the strips feel too long for you, go ahead and halve them.
  • There is enough fat in these cheese straws made with puff pastry. So they don’t stick to the baking tray. But I still use parchment paper because it makes cleaning up so much easier.
  • Gently press the ends of each twisted puff pastry cheese straw to the tray so that it doesn’t untwist.
  • If some cheese straws do unfold, give them a quick twist right before you slide them into the oven.
  • You can easily stash the twisted cheese straw in the refrigerator for a couple of hours, which means it is a great prep-ahead recipe.
  • My corner of the world is going bonkers with humidity. And yes, it did soften the cheese treats for sure. But a few minutes in a preheated oven makes them nice and crispy again!
  • Always store cheese straws in an airtight container.

Nutrition

Serving: 1 ServingCalories: 211kcalCarbohydrates: 15gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 9mgSodium: 136mgPotassium: 30mgFiber: 1gSugar: 0.3gVitamin A: 152IUVitamin C: 0.01mgCalcium: 67mgIron: 1mg

Pistachio Financiers Recipe

Pistachio financiers are so deliriously good and delightfully rich that they make a great recipe for the holiday season. Heftier and more indulgent than a simple almond tea cake, it's a good thing they’re just bite-sized snacks.

Pistachio Financiers Recipe

The first time I thought about baking classic French financiers, I had more questions than the cake tins in my pantry. What are financier cakes? Do I need a financier pan to make French financiers? 

So, when I did make them, I included all the answers in my first French financier cake recipe post. While those came out picture-perfect, these classic pistachio financiers are more rustic. 

But don’t let the unassuming look of these tiny almond cakes hoodwink you. They are no less delicious, with crisp edges, and a moist interior.

My husband and son had no idea what they were eating but that floral taste of saffron, the mild sweetness of pistachio, and that nutty aroma was instantly familiar. With each bite, I could see their sense of comfort and the feeling that festivities were around the corner.

Pistachio Financiers Recipe

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Pistachio financier recipe

Tips

Alternative ingredients

Serving ideas

More recipes to try

Pistachio Financiers Recipe

Great reasons to make a pistachio financier

Ring in the holiday season

With a sweetened-just-right treat

And spread smiles with the perfect edible gift

Using an easy recipe that doesn’t demand much of your time

How to make pistachio financiers?

The base of these pistachio financiers is almond flour, but the essence of pistachio still shines through. Think of them as almond French cakes, rich and tender from the brown butter and full of nutty nuances from the pistachios.

Ingredients for making Pistachio Financiers

Step 1: Start by browning the butter in a saucepan on low heat. Keep cooking till it's deep brown, smells wonderful like hazelnut, and the milk solids have separated from the fat.

Step 2: Add threads of saffron, a hefty dose, to the brown butter and then take it off the heat. Unlike a typical French financier recipe, I did not strain the butter. The tiny brown bits add so much nutty deliciousness to these pistachio saffron financiers.

Step 3: Sift together flour, icing sugar, and almond flour, and then whisk in egg whites.

Add egg whites to the dry ingredients

Step 4: After the egg whites, stir in the saffron-infused brown butter, which should have cooled by now, in increments till you have a soft, dropping consistency.

Whisk the saffron infused browned butter in the batter

Step 4: Finally, fold in 2 to 3 tablespoons of pistachios and a few saffron strands.

Fold in the pistachios and saffron strands

Bake the pistachio almond cake

Step 5: Cover the batter and refrigerate for an hour. While it rests, grease your financier pan or the regular mold you use.

Step 6: I chose to spoon the batter into each cavity. But if you’re looking for a smoother top, use a piping bag.

Ready to bake the pistachio financiers

Step 7: Sprinkle more chopped pistachios on top of the almond French cakes and bake for 16 to 18 minutes.

Final step: Let them cool and then serve as-is. 

Baked Pistachio financiers

Tips for an easy French cake

  • A mini muffin pan can be used to make these easy pistachio financiers if you don't have a financier pan. What is really important is that you butter it well, so they slide right out after being baked.
  • Don’t overfill the mold. If you don’t finish a classic financier in two bites, then you’re not doing it right.
  • To check if a pistachio financier is done, insert a toothpick in the center. It should come out clean.
Pistachio Financiers Recipe | Pistachio Saffron Financiers

Alternatives to financier ingredients

There are not very many substitute ingredients for French financiers, but you can play around with them.

Saffron: Leave it out if you don’t enjoy how the spice accents the flavor of these almond cakes. Instead, use lemon zest. It would pair rather well with pistachio, giving them zing.

Egg whites: I haven’t found an egg white substitute for the financier cake recipe. Yet. I know a lot of bakers use aquafaba (leftover water from cooked chickpeas), but I’ve not tried it.

I promise I’ll find a good one soon since I’m just getting started with these drenched in brown butter French financiers.

Pistachio Financiers Recipe | Pistachio Saffron Financiers

Serve the pistachio saffron financiers

To be honest, these easy pistachio financiers need no adornment. No icing sugar. No chocolate dip. But let your cravings be your guide. Give them a fancy décor, if that’s what you want. Try:

  • A sprinkle of icing sugar
  • A dusting of fine pistachio powder for the pop of green
  • A touch of pink with rose petals (or any edible flower you love)

More recipes with pistachio, saffron, and almonds

Matcha Pistachio Madeleines

Cardamom Pistachio Madeleines

No-Bake Saffron Cheesecake

Almond Ricotta Cookies

Saffron Cardamom Baked Yogurt

Pistachio Financiers Recipe | Pistachio Saffron Financiers

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Pistachio Financiers Recipe | Pistachio Saffron Financiers

Pistachio Financiers Recipe

Natasha Minocha
Pistachio financiers are so deliriously good and delightfully rich that they make a great recipe for the holiday season. Heftier and more indulgent than a simple almond tea cake, it's a good thing they’re just bite-sized snacks.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 18 minutes
Course cake, Cookies
Cuisine French
Servings 12 Financiers
Calories 101 kcal

Ingredients
 
 

  • 1/4 cup Butter
  • 1/4 tsp Saffron strands
  • 3 tbsp All-purpose flour
  • 1/4 cup Icing sugar
  • 3/4 cup Almond flour
  • 2 Egg whites
  • 2-3 tbsp Pistachio, finely chopped
  • 1/4 tsp Saffron strands
  • Pistachio slivers for topping

Instructions
 

  • To make saffron-infused brown butter - Heat the butter in a small saucepan, on low heat. The butter will be bubbly and foamy, and then will start to change color. Once its brown in color, take the pan off the heat and add saffron strands. Let it cool. This process will take about 4-5 minutes.
  • You can also strain the brown butter, then add the saffron. I chose to keep the browned butter bits and not strain the butter.
  • In a medium-sized bowl, sift together the flour, almond flour, and icing sugar.
  • Now whisk in the egg whites. When your dry ingredients are moistened, slowly add the saffron-infused brown butter in 3 -4 increments, stirring well after every addition.
  • Fold in the finely chopped pistachios and saffron strands.
  • Cover the bowl with a tight-fitting lid or plastic wrap and refrigerate for 1 hour.
  • When you're ready to bake, preheat your oven to 180C and liberally butter the cavities of a mini muffin pan.
  • Place 1 -1.5 tablespoons of the batter into the cavities.
  • Sprinkle with some pistachio slivers.
  • Bake at 180 C ( 356 F) for 15-18 minutes, or until the financiers are golden brown and a toothpick inserted in the center comes out clean.
  • Let the financiers cool in the pan for a few minutes before taking them out on a cooling rack.
  • Serve warm or at room temperature. Enjoy!

Nutrition

Serving: 1 ServingCalories: 101kcalCarbohydrates: 6gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 39mgPotassium: 24mgFiber: 1gSugar: 3gVitamin A: 125IUVitamin C: 0.1mgCalcium: 18mgIron: 0.4mg

The Best Monkey Bread Recipe

Soft and buttery, coated in gooey caramelized cinnamon-sugar, this is indeed the best monkey bread recipe! Sweet, sticky, and utterly irresistible, this pull-apart cinnamon bread is super easy and fun to make!

Monkey bread on 2 serving platters with a brown napkin next to it.

Made with simple pantry ingredients and straightforward steps, monkey bread is as fuss-free as it gets. It really is a mosaic of tender, chewy, golden-brown dough dipped in melted butter with gooey cinnamon sugar clinging to the nooks and crannies! So yum! Whether you serve it fresh for brunch, as a Holiday centerpiece, or a fun weekend bake, this one is guaranteed to disappear fast!

If you love baking with cinnamon, you must try my easy no-knead cinnamon roll focaccia, cinnamon roll muffins, vegan baked cinnamon donuts, and sourdough banana cinnamon pancakes!

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Cinnamon monkey bread on 2 ceramic plate with a brown napkin underneath.

Why You'll Love This Recipe

✨ Soft, pillowy bites- Each piece of dough bakes up tender and fluffy, making it impossible to stop at one!

✨ Coated in buttery cinnamon sugar - Every bite is sweet, spiced, and perfectly caramelized as it bakes.

✨ Fun to pull-apart and share - It's such a fun bread to eat! Great as a centerpiece for gatherings or family treats.

✨ Simple to make - With an easy no-knead dough and straightforward steps, this cinnamon bread recipe is super approachable for even beginner bakers!

Monkey bread on a platter.

Recipe Ingredients

Flour: I used all-purpose flour here, but you can easily use bread flour for a chewier bread.

Yeast: Use active dry yeast or instant yeast, but make sure your yeast is fresh and has not expired. Stir in half a teaspoon of yeast in 1/2 cup of warm water. Let it sit for 5-10 minutes. If the mixture gets bubbly and frothy, your yeast is good to go!

Milk: Regular cow's milk, or any plant-based milk, such as almond milk, oat milk, or soy milk, is great for this recipe.

Oil: For making the monkey bread rich and tender. I really enjoy using coconut oil in my baking as it adds a light, subtle sweet flavor. But feel free to use olive oil, sunflower, or canola oil instead.

Sugar: We use regular granulated sugar in the dough and brown sugar for the cinnamon-sugar coating. You can use white sugar for the latter as well.

Cinnamon powder: For that sweet, mildly spiced warmth and irresistible aroma! I prefer Ceylon cinnamon for its delicate, sweet aroma and flavor.

Please see the recipe card below for full information about the ingredients and quantities.

How To Make Monkey Bread

A typical recipe for monkey bread calls for kneading, but I was in no mood for some extra effort. So, I pulled out my recipe card for vegan cinnamon rolls, and, to my surprise, I got the best monkey bread ever.

Step 1: Melt the sugar in the milk, oil, and sugar over medium heat. Right before it comes to a boil, take it off.

Step 2: Allow it to cool to just lukewarm before blending in the yeast.

Step 3: After about 5 to 10 minutes, when the mixture is bubbly, stir in the all-purpose flour.

Step 4: Cover your bowl with a kitchen towel and place the mixture in a draft-free area till it doubles in size.

Step 5: Stir in the remaining flour, baking soda, baking powder, and a pinch of salt.

Step 6: Place the dough in the refrigerator to chill. I like to keep it overnight because it divides my workload. I make the dough for the pull-apart bread a day before and bake it the next. Also, the dough gets easier to handle. You can refrigerate it for up to 2 days.

Dough for Monkey Bread on a wooden board.

Step 7: Turn over the dough on a lightly floured surface and pat it into a rough rectangle shape.

Step 8: Cut the dough into 50 even pieces by dividing it lengthwise first and then breadthwise with a knife or pizza cutter.

Dough cut into small pieces on a wooden board.

Step 9: Roll each piece into a ball, dip it in melted butter, and then toss it in a mixture of brown sugar and cinnamon.

Dough pieces and a bundt pan with bowls of cinnamon sugar and melted butter.
Dough dipped in butter and brown sugar and cinnamon.

Step 10: Place each dough ball into a greased Bundt pan, stacking them over each other to form random, rustic layers.

Dough pieces layered in a Bundt pan.

Step 11: Cover with a damp tea towel and set aside until puffy.

Proofed monkey bread dough in a bundt pan.

Final step: Bake for 25 to 30 minutes. Let it cool for 5 minutes and then gently take it out on your serving platter.

baked monkey bread in a bundt pan.

Pro Tips

  • You can make this monkey bread vegan by subbing plant-based milk and butter in the recipe.
  • Yeast loves warm liquid! The ideal temperature for yeast to do its job is 40 °C/ 105°F. Basically, not too hot, not too cold, just warm!
  • If you’re looking for a quick baking project, use store-bought biscuit dough if you like. It will work well here.
  • In case you have the cinnamon-sugar mixture left over, use it to top your French toast or fluffy cinnamon pancakes!

How To Serve

As the monkey bread bakes, the butter and cinnamon-sugar concoction caramelizes. So, it comes out super-soft, gooey, and simply divine.

This cinnamon pull-apart bread is best served warm. It really needs no accompaniment, but, if you must, a scoop of vanilla ice cream is always so good with this!

Store the leftovers, covered, in the refrigerator for up to 5 days. Reheat in the microwave, air-fryer, or oven.

A couple pieces of bread broken to show the soft and fluffy texture.

Recipe FAQs

What is monkey bread?

Monkey bread, also called "cinnamon pull-apart bread", is a pastry made with dough balls, dunked in butter, rolled in brown sugar, and arranged in layers in a Bundt pan. This is then baked to golden perfection. It's gooey, sticky, and so delicious, and so fun to just tear apart with your hands and eat!

Why is it called monkey bread?

Culinary historians have many theories. Some say it’s because you can eat it with your fingers as a monkey would. Others say they’re a variation of Parker House rolls. When you bake the rolls side-by-side in a Bundt pan, they look like a monkey puzzle tree.
And a few say that the actress ZaSu Pitts named it monkey bread. I find each of these speculations fascinating, but none of them is definitive. So, I agree with most that it’s similar to bubble bread and that it became popular after First Lady Nancy Regan served it at the White House.

Does monkey bread have to be made in a Bundt pan?

Most bakers choose a Bundt pan for the monkey bread recipe because it gives an alluring shape to the pull-apart loaf, and the gap in the center helps evenly distribute the dough. That said, I’ve seen the bread being baked in all sorts of things: cake pans, loaf pans, etc. Pick whatever is convenient for you.

More Easy Bread Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this monkey bread as much as we do!

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The Best Monkey Bread Recipe

The Best Monkey Bread Recipe

Natasha Minocha
Soft and buttery, coated in gooey caramelized cinnamon-sugar, this is indeed the best monkey bread recipe! Sweet, sticky, and utterly irresistible, this pull-apart cinnamon bread is super easy and fun to make.
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Prep Time 3 hours
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 252 kcal

Ingredients
 
 

  • 1 cup Milk You can use any milk of your choice.
  • 1/4 cup Sugar
  • 1/4 cup Coconut oil You can use any vegetable oil of your choice.
  • 1.5 tsp Dried active yeast
  • 2 cups All-purpose flour You can use whole-wheat flour.
  • 1/4 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 cup All-purpose flour You can use whole-wheat flour.

Cinnamon Coating

  • 3/4 cup Brown sugar You can also use white sugar or a combination of brown and white sugar.
  • 2 tsp Cinnamon powder
  • 1/3 cup Butter, melted You can use coconut oil or any plant-based butter, to make this vegan.

Instructions
 

  • Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.
    1 cup Milk, 1/4 cup Sugar, 1/4 cup Coconut oil
  • When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
    1.5 tsp Dried active yeast
  • Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough doubles in size.
    2 cups All-purpose flour
  • Now add in the extra 1/4 cup of flour, baking powder, baking soda, and salt.
    1/4 cup All-purpose flour, 1/4 tsp Baking soda, 1/4 tsp Baking powder, 1/4 tsp Salt
  • Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days.
    I like to keep it refrigerated overnight.
  • Grease a 9" bundt pan very well with butter. Preheat your oven to 180 C/ 350 F.
  • Remove the dough from the bowl and gently pat it onto a rectangle.
  • Use a sharp knife to cut it into small pieces. I got 50 pieces from this dough.
  • Roll each dough bit into a ball.
  • Combine the brown sugar and cinnamon powder in a small bowl.
    3/4 cup Brown sugar, 2 tsp Cinnamon powder
  • Dip each into melted butter, then roll into the sugar-cinnamon mixture.
    1/3 cup Butter, melted
  • Place in the prepared bundt pan, making layers of the dough balls.
  • Cover the pan with plastic wrap or a damp kitchen towel, and place in a draft-free place for 1-1.5 hours or until the dough is puffy.
  • Bake the bread at 180 C / 350 F, for 25-30 minutes until the top is deep brown in color and the caramel is bubbling around the edges.
  • Cool the bread in the pan for 10 minutes before gently turning it out on a serving platter.
  • Serve warm and enjoy!

Video

Notes

  • You can make this monkey bread vegan by subbing plant-based milk and butter in the recipe.
  • Yeast loves warm liquid! The ideal temperature for yeast to do its job is 40 °C/ 105°F. Basically, not too hot, not too cold, just warm!
  • If you’re looking for a quick baking project, use store-bought biscuit dough if you like. It will work well here.
  • In case you have the cinnamon-sugar mixture left over, use it to top your French toast or fluffy cinnamon pancakes!

Nutrition

Serving: 1 ServingCalories: 252kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 135mgPotassium: 79mgFiber: 1gSugar: 19gVitamin A: 182IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg

Easy Summer Fruit Tart

I call it the easy fruit tart because it’s a super easy summer fruit dessert. Making the crust and the filling takes all of 15-20 minutes from start to finish, and there’s not much technique to it. So, if you’re looking for a perfect summer dessert to celebrate seasonal fruits, this is it!

Easy Summer Fruit Tart

I didn’t know if I should call it a plum tart or an apricot tart. I did know it was not a fruit tart with puff pastry like my strawberry tart or cherry tart. So, I christened it an easy fruit tart, and it’s a symphony for the senses.

The exquisite balance of ripe juicy sweetness and bright acidity of the plums and apricots rounds out the soft, and sweet sponge cake filling. But it’s the firm yet delicately crumbly tart shell that puts this summer fruit dessert on a pedestal for me.

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Easy Summer Fruit Tart

Why You'll Love This Recipe

A showstopper that takes very little time or skill!

You get the best of three worlds: cake, pastry, and juicy fruits.

You can easily make it ahead by making the tart shell and filling day before, and assembling it the next day!

A wonderful way to enjoy seasonal fruits!

How To Make Easy Summer Fruit Tart

This summer fruit tart recipe is adapted from one of the loveliest baking books I have on my shelves, The Popina Book of Baking. It’s foolproof and one I recommend to novices as well as expert bakers if you want to learn the art of tart. You simply can’t go wrong with it.

Popina uses a unique style of making fruit tarts. The shell is a shortcrust pastry bursting with sponge cake filling and stone fruits. As the tart bakes, the sliced fruits sink in, so every bite is an explosion of textures and voluptuous, juicy flavors.

Ingredients for making Easy Summer Fruit Tart

Make the tart shell

Step 1: Like most tart recipes, begin by combining flour with caster sugar. Then cut in the chilled butter using your fingertips (or a pastry cutter).

Step 2: When the mixture starts resembling coarse breadcrumbs, add chilled water, one tablespoon at a time. You won’t need more than 3 or 4 of them.

Step 3: Bring together the scraggy dough. It’s easy to handle, and you will not need to knead it.

Step 4: Pat it into a disk, cover with cling wrap, and refrigerate for about 15 to 20 minutes to give any butter that’s melted time to chill again.

Spoon the sponge cake filling in the tart case

Sponge filling

Step 5: While the tart shell rests, cream room temperature butter with sugar using a hand whisk (like me) or an electric beater.

Step 6: When they’re mixed well, add in your egg. Then, fold in all-purpose flour and baking powder.

Place sliced plums and apricots on top and bake

Bake the stone fruit tart

Step 8: Set your oven to preheat at 180 degrees and then take out the tart shell dough.

Step 9: Lightly flour your prep area and roll the dough out in a 10-inch round.

Step 10: Carefully pick it up and drape it over your tart tin.

Step 11: Spoon the sponge filling into an even layer. Next, arrange the leftover plums and apricots.

Optional step: Sprinkle caster sugar on top.

Final step: Bake for 50 minutes till the sponge has risen to create cozy, golden nooks for the plums and apricots.

Baked Summer Fruit Tart

Pro Tips

  • For the tart shell, use chilled butter. There are two ways you can go about it. Cube it in pieces while it’s still soft and at room temperature, and then freeze and add it into the flour. Or you can take the easier route and freeze it first and then grate it into the flour. 
  • If your tart shell dough feels dry, use more ice-cold water to moisten it.
  • For those who prefer short-crust pastry with an egg, I recommend reducing the amount of water you use. 
  • A lump of butter here and there in the dough is perfectly fine. Don’t panic if you see them. 
  • Don’t knead the dough, simply bring it together with your hands. 
  • It’s a good make-ahead recipe. You can make and refrigerate the dough overnight.
  • Depending upon the size of your stone fruits, slice them in quarters or go thinner.
Easy Summer Fruit Tart

How To Serve Fruit Tart

Let the baked apricot and plum tart cool for a few minutes. Then take it out of the tin.

  • You can enjoy it warm or cold, as is.
  • A scoop or two of vanilla ice cream would have been fantastic with it, but we were too much in a hurry to enjoy the summer dessert to bother.
  • Chilled custard would be just as delicious with the tart.
Easy Summer Fruit Tart

Recipe Variations

Fruits: The original recipe calls for drupes or stone fruits. What is a stone fruit? Any fruit that has a seed right at the center, like cherries, peaches, plums, apricots, lychees, and mangoes. Since I love them, I stuck to plums and apricots.

Don’t want to bake an apricot tart or plum tart? Use grapes, apples, or an assortment of berries. Any fruit will do as long as you’re not stingy with it. They’re the protagonist of this fruit dessert.

Toppings: Try almond flakes or chopped walnuts for a flair of texture.

Egg: Substitute the egg with Greek yogurt to make an eggless plum and apricot dessert.

Easy Summer Fruit Tart

More Summer Fruit Dessert Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easy summer fruit tart as much as we do!

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Easy Summer Fruit Tart

Easy Summer Fruit Tart

Natasha Minocha
Easy summer fruit tart- this tart balances the ripe juicy sweetness and bright acidity of plums and apricots in a soft, and sweet sponge cake filling. All of this is encased in a buttery, crumbly tart shell! This is a perfect summer dessert to celebrate seasonal fruits!
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 378 kcal

Ingredients
 
 

Pastry

  • 2 cup All-purpose flour
  • 1/2 cup Butter, chilled, and cut into small pieces
  • 2 tbsp Caster sugar
  • 4-5 tbsp Chilled water

Sponge Filling

  • 1/4 cup Butter, softened
  • 1/2 cup Caster sugar
  • 1 Egg, room temperature
  • 1 tsp Vanilla extract
  • 3/4 cup All-purpose flour
  • 1.5 tsp Baking powder
  • 4-5 Plums, pitted and sliced
  • 4-5 Apricots, pitted and sliced

Instructions
 

Pastry

  • Combine the flour and sugar in a large bowl. Rub the chilled butter in the mixture, using your fingertips.
    When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit scraggy at this point but don’t worry, it will come together.
    Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
  • Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate for 15-20 minutes.

Sponge filling

  • Beat together the butter and sugar in a bowl.
  • Add the egg and vanilla extract, mix well.
  • Fold in the flour and baking powder.

Assembly

  • Preheat your oven to 180C.
  • On a lightly floured surface, roll out the dough to about a 10"/11" circle.
  • Place the dough gently into an 8" pie pan. Trim the edges of the pastry to fit the sides of the pan.
  • Spoon the sponge filling into the pie, spread evenly.
  • Place the cut fruits on top and sprinkle with a tablespoon of caster sugar (optional).
  • Bake for 45-50 minutes at 170 C, until the sponge and pastry is golden.
  • Let the tart rest for 15-20 minutes before taking it out of the pan.
  • Serve warm or at room temperature.

Video

Nutrition

Serving: 1 ServingCalories: 378kcalCarbohydrates: 49gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 228mgPotassium: 149mgFiber: 2gSugar: 21gVitamin A: 1021IUVitamin C: 5mgCalcium: 62mgIron: 2mg

Cherry Cheesecake Muffins

If you love cheesecake and muffins, these cherry cheesecake muffins are for you! Soft, fluffy muffins, filled with creamy cheesecake and juicy cherries in every bite - these muffins are the best of both worlds.

Muffins with cherries on a wooden bowl with a red napkin.

Perfect for dessert, tea time, or a quick snack, these cherry cream cheese muffins come together easily with everyday ingredients. With a tender crumb, tangy cream cheese, and sweet cherries, they taste just like bakery-style muffins - without the extra effort!

Love cheesecake swirl bakes? Then you must try my Chocolate Swirl Cheesecake Bars, Pumpkin Swirl cheesecake Bars, Cream Cheese Swirl Banana Bread, and Cheesecake Swirl Brownies.

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Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese Muffins

Why You'll Love This Recipe

✨ These muffins have the best of two desserts in one! Creamy cheesecake combined with soft and fluffy muffins - such a delicious combination.

✨ Juicy and fruity! These delicious bakery-style muffins are studded with sweet-tart jammy cherries that add freshness and balance the richness of cream cheese beautifully.

✨ Simple ingredients and straightforward steps make these perfect for any day baking!

✨ Great for tea time, brunch, anytime snacking, and even as a light dessert.

Reader Love ❤️

Soft, buttery and delicious. Even though I am not a big fan of cheese, I like the sourness of the cream cheese against the mild sweetness of the muffin and the slight tartness of the cherries. Foolproof recipe, thanks - Shruti

Recipe Ingredients

Ingredients for making cherry cheesecake muffins.

Flour: I used all-purpose flour for the most tender and soft crumb.

Cream cheese: Use full-fat cream cheese for the best creamy texture. You can use store-bought or homemade cream cheese.

Cherries: You can use fresh or frozen cherries for these easy cherry cheesecake muffins. If using frozen cherries, don't thaw them. Add them frozen to the batter after tossing them with some flour, to prevent them from sinking.

Sugar: Regular granulated white sugar works well.

Milk: Use full-fat milk. You can use regular dairy milk or any plant-based milk of your choice - like almond milk, cashew milk, oat milk, or coconut milk.

Oil: I used melted coconut oil, but feel free to swap with any vegetable oil of your choice.

Please see the recipe card below for full information about the ingredients and quantities.

How To Make Cherry Cheesecake Muffins

Step 1: Prepare the cream cheese - Cut into small pieces and chill until ready to use.

Step 2: Make the buttermilk - Combine lukewarm milk with vinegar and set it aside for 5 minutes.

Step 3: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and sugar.

Dry and wet ingredients in mixing bowls.

Step 4: By now, your buttermilk will be ready. Add coconut oil and vanilla extract to it.

Step 5: Gently fold the wet and dry ingredients together.

Step 6: Fold in pitted and halved cherries. I like to toss the cherries in flour before I mix them, so they don’t get weighed down and sink to the bottom of the cheesecake muffins.

Sliced cherries on top of batter in a mixing bowl.

Step 7: Bring out the chilled cream cheese pieces and combine them with the batter, making sure it doesn’t stick in one huge clump. Be patient, and the cream cheese will be distributed evenly.

Cream cheese pieces on top of cherry muffin batter in a mixing bowl.

Step 8: Line your muffin tray and divide the batter equally into 12 cups.

Muffin batter in a muffin tray.

Step 9: Bake the cherry cheesecake muffins for 20 to 22 minutes in a preheated oven.

Baked cherry cheesecake muffins in a muffin tray.

Top Tips

  • For a creamier, more cheesecake-like texture, mix the cream cheese with sugar, Greek yogurt, and flour as I did for my chocolate cream cheese muffins.
  • Don't overmix the muffin batter.
  • If your cherries are dark red, like mine were, you’ll notice grayish streaks. Don’t worry. It’s the fruit juices streaking the batter!
  • To check if the cherry muffins are done, insert a toothpick in the center. If it comes out clean, with just a few moist crumbs attached, they are ready.
  • Don't overbake the muffins.
  • Let the cheesecake muffins cool for a few minutes before you turn them onto a rack.
  • Because of the cream cheese, store these muffins in the refrigerator. They store well for 2-3 days and taste wonderful cold. But if you prefer warm cherry cheesecake muffins, heat them for 15 to 20 seconds in the microwave.
2 halves of a cherry muffin on a small wooden plate with a fork.

Recipe FAQs

Can I use frozen cherries?

Absolutely! There is no need to thaw them. Just add them to the batter after tossing in a teaspoon or two of flour. This prevents the cherries from sinking and keeps the muffins from getting too wet.

Can I make these cherry cream cheese muffins ahead?

Yes, these muffins are great for making ahead. Store them in an air-tight container in the refrigerator for up to 3 days. You can also freeze them for up to 1 month. Thaw in the refrigerator and reheat in the microwave or preheated oven for a few minutes.

More Cherry Desserts

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these cherry cheesecake muffins as much as we do!

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Cherry Cheesecake Muffins | Eggless Cherry Cream Cheese Muffins

Cherry Cheesecake Muffins

Natasha Minocha
These cherry cheesecake muffins are light, soft, and full of juicy cherries and bits of creamy, tangy cream cheese. Made only with basic ingredients and minimal effort, these muffins are great for dessert or brunch.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Muffins
Calories 193 kcal

Ingredients
 
 

  • 2 cups All-purpose flour
  • 1.5 tsp Baking powder
  • 1 tsp Baking soda
  • 1/8 tsp Salt
  • 1/2 cup Sugar
  • 3/4 cup Milk
  • 2 tsp Vinegar
  • 1/3 cup Coconut oil
  • 1 tsp Vanilla extract
  • 1 cup Cherries, pitted and halved
  • 3/4 cup Cream cheese
  • 2 tsp All-purpose flour ( for tossing in the cherries and cream cheese)

Instructions
 

  • Preheat your oven to 180 C/ 350 F. Line a 12-cup muffin tray with paper baking cups.
  • Start with cream cheese. It is slightly sticky, so toss it with a teaspoon of flour to make it easier to break using your hands. Put in the fridge to chill until they are ready to use.
  • Combine the milk and vinegar in a small bowl. Keep aside for 5 minutes.
  • Add oil, and vanilla extract to the milk-vinegar mixture.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • Mix the wet and dry ingredients until just combined.
  • Toss the cherries with 1 tsp of all-purpose flour and fold into the batter.
  • Gently fold the chilled cream cheese bits into the batter.
  • Spoon the batter into the prepared muffin cups, dividing the batter evenly. Bake at 180 C/ 350 F for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  • Let them cool in the pan for 2-3 minutes before turning them out on a cooling rack. Serve warm or at room temperature. Enjoy!

Video

Notes

  • For a creamier, more cheesecake-like texture, mix the cream cheese with sugar, Greek yogurt, and flour as I did for my chocolate cream cheese muffins.
  • Don't overmix the muffin batter.
  • If your cherries are dark red, like mine were, you’ll notice grayish streaks. Don’t worry. It’s the fruit juices streaking the batter!
  • To check if the cherry muffins are done, insert a toothpick in the center. If it comes out clean, with just a few moist crumbs attached, they are ready.
  • Don't overbake the muffins.
  • Let the cheesecake muffins cool for a few minutes before you turn them onto a rack.
  • Because of the cream cheese, store these muffins in the refrigerator. They store well for 2-3 days and taste wonderful cold. But if you prefer warm cherry cheesecake muffins, heat them for 15 to 20 seconds in the microwave.

Nutrition

Serving: 1MuffinCalories: 193kcalCarbohydrates: 29gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 277mgPotassium: 110mgFiber: 1gSugar: 12gVitamin A: 31IUVitamin C: 1mgCalcium: 103mgIron: 1mg

Baklava Cheesecake

If you love creamy cheesecake and nutty, sweet baklava, then this easy baklava cheesecake is the perfect fusion dessert for you! We have layers of flaky phyllo, a luscious rosewater-scented creamy filling, and delicate walnut and pistachio topping. This cheesecake is gorgeous, festive, and tastes just incredible!

Cheesecake with phyllo pastry on a platter with a cake server, candle and flowers.

This baklava cheesecake with phyllo crust has been on my must-make list for the longest time. Now that I've gotten around to making it, I can see what the fuss is all about!

Inspired by my love of cheesecakes and baklava, this recipe brings together velvety cheesecake with flaky, crispy pastry layers, soaked in signature baklava syrup. I have to tell you, this is one of the best cheesecakes I've ever baked!

Love baklava flavors? Then you must try my easy baklava cake and delicious baklava cinnamon rolls!

Baklava-style cheesecake on a silver platter with flowers and a candle.
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Why You'll Love This Recipe

✨The perfect fusion dessert: This easy baklava cheesecake recipe combines two classics - creamy, tangy cheesecake and nutty baklava, into one showstopper of a dessert!

✨Festive & gorgeous: With its flaky, buttery phyllo pastry layers, beautiful cheesecake filling with nuts and golden honey syrup, this is made to impress!

✨ Surprisingly easy to make: This rosewater-infused cheesecake uses simple, straightforward steps that even beginner bakers can follow easily.

✨ Make-ahead recipe: This cheesecake with phyllo crust tastes even better the next day, perfect for stress-free entertaining!

Reader Love❤️

5 stars

I made this last Christmas and it was such a huge hit that it will now be part of our family's Christmas tradition. Not only does it taste amazing but it's such a beautiful presentation. Even friends who just saw a photo were wowed!

I made this for Easter and was nervous as this was my first attempt at making a cheesecake . It came out exactly like the recipe. It was a big hit. I dried some rose petals from roses in my garden. Learned you can dry them in the microwave. Who knew? Thank you for a recipe that makes you look like a pro!

Baklava cheesecake with a slice taken out to show the cross-section.

Recipe Ingredients

Cream cheese: Use full-fat cream cheese. Make sure it's softened to room temperature. You can also use homemade cream cheese!

Greek yogurt: You can use cream instead.

Phyllo pastry: This is what we use here to make the crust. Store-bought works very well and is easily available online and in supermarkets.

Sugar: Use superfine sugar, as it blends into the cream cheese very easily.

Nuts: I used raw pistachios and walnuts. But feel free to swap with any kind you prefer. Please avoid salted nuts. can use any nut you prefer.

Eggs: Eggs help bind the cheesecake and give it body and a beautiful texture. You can make an eggless baklava cheesecake, as I did with my apple crumble cheesecake and saffron cardamom cheesecake. But I would recommend sticking to my recipe.

Honey: For a lovely floral sweetness, it's essential for making baklava.

Please see the recipe card for full information about the ingredients and quantities.

How To Make Baklava Cheesecake

This is an easy baklava cheesecake recipe. Yes, it is a labor of love, but it is so worth the effort!

Make rosewater-infused cheesecake filling

Step 1: Mix softened cream cheese with sugar. Then add in the eggs and Greek yogurt.

Step 2: Whisk in all-purpose flour, vanilla extract, and rose water. 

Make the phyllo crust

Step 3: Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.

Step 4: Take them off the heat, cool, and chop them very finely. You can use a food processor, but make sure you don’t turn them into powder.

Phyllo pastry, melted butter, chopped nuts, cake pan, and a pastry brush.

Step 5: Lightly butter your deep springform pan (I used an 8-inch pan).

Step 6: Tuck two sheets of phyllo dough inside the pan, allowing the sides to hang over the edges like a handkerchief.

Step 7: Brush melted butter on top of the phyllo sheets liberally and evenly sprinkle about 2 tablespoons of chopped nuts on top.

Phyllo pastry crust with pistachios and walnuts on top.

Step 8: Place two more phyllo sheets on top, brush with butter, and sprinkle with nuts again. You repeat this for all 10 phyllo sheets, so 5 rounds in total, and that makes the cheesecake’s baklava crust.

Phyllo pastry crust in a round pan with cheesecake batter on the side.

Assemble the phyllo dough cheesecake

Step 9: While the oven is preheating, pour your cheesecake filling over the phyllo crust.

Step 10: Trim the overhanging edges of the phyllo dough with a pair of scissors. I like to leave a 1-inch border, but if you want, you can cut that too. It’s exactly like cutting paper. My advice? Take your time with it. 

Step 11: Carefully place the cake pan in the oven and bake it long and slow until the top is a beautiful, beautiful golden color (about 1 hour and 15 minutes).

Baked cheesecake on a wire rack.

Make the honey syrup

Step 12: Switch off the oven when the cheesecake has the tiniest wobble left. Crank open the door and let the cake cool a bit.

Step 13: Meanwhile, make the syrup by boiling water with sugar, a cinnamon stick, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes. 

Syrup for baklava cheesecake with cinnamon stick in a small saucepan.

Step 14: Let it cool, then remove the cinnamon stick and add rose water for that lovely floral and signature baklava taste. 

Step 15: Remove your cheesecake from the tin and pour or ladle the syrup around the edges of the cheesecake (while it is still hot) over the baked phyllo sheets, so they absorb it. 

A spoon pouring syrup on the cheesecake crust.

Step 16: Let the baklava cheesecake with phyllo crust sit at room temperature for a couple of hours, allowing the honey syrup to set in. Then refrigerate it overnight. 

Final Step: Garnish with pistachios and rose petals and serve the next day. 

Baklava-style cheesecake on an embroidered placemat with a cake server on the side.

Pro Tips

  • All your ingredients, from cream cheese to eggs for the cheesecake filling, should be at room temperature. It’s easier to mix and gives the cheesecake a creamy texture.
  • Roasting the nuts enhances the flavor. So don’t skip the step. 
  • If you have a good recipe for phyllo dough, go ahead and make it at home. If not, buy the premade sheets online or at a supermarket near you. They’re great to have handy and can be used in any number of ways.
  • Baklava cheesecake is indeed an easy recipe. But you do have to work fast when assembling the crust layers because the phyllo sheets are paper-thin and they dry out. 
  • The trick I used was to keep the phyllo sheets covered with a damp tea towel while I worked with 2 of them at a time.
  • In case you’re not confident in trimming the phyllo overhang, fold them over or scrunch them up and bake. It makes for a very rustic appeal. 
  • If you want your phyllo pastry to have a deeper golden color, then around the 50-minute mark, when the filling still has a slight wobble to it, open the oven door and carefully slide out the cake. Remove the ring of your spring-form pan very, very cautiously, and then bake again for about 20 minutes. I skipped this step.
  • You don’t have to test the syrup for one-string or two-string consistency. You simply cook it till it's thick and syrupy.
  • Drizzle the syrup on the phyllo dough layers. The more syrup you put around the edges, the sweeter the pastry will be. Remember, the phyllo sheets are not sweet. It’s the syrup that lends them their superb flavor.
  • Follow my measurements of the baklava-style cheesecake ingredients, and you’ll get the perfect amount of sweetness. Even though this is a very rich cheesecake, its flavors are very well-balanced.
  • I always, always recommend chilling cheesecakes overnight for the best texture and flavor!
  • Do use a weighing scale for measuring your ingredients. This will help you get better and consistent results every time.
A slice of baklava cheesecake with a bite taken with a fork.

Baklava Cheesecake Recipe FAQs

Can I make this easy baklava cheesecake ahead of time?

Yes, absolutely! I always recommend chilling the cheesecake overnight. This helps the flavors develop and the texture firm up. Store covered in the refrigerator for up to 3 days.

Can I substitute cream for Greek yogurt?

Yes, you can easily swap out the Greek yogurt with cream or even sour cream in this easy baklava cheesecake recipe.

Should the honey syrup be cool before pouring it on the pastry?

Yes, we need to cool the honey-rosewater syrup before pouring it on the hot phyllo pastry.

More Cheesecake Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this baklava cheesecake as much as we do!

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Baklava cheesecake garnished with pistachios and rose petals with flowers and a candle around.

Baklava Cheesecake

Natasha Minocha
If you love creamy cheesecake and nutty, sweet baklava, then this baklava cheesecake is the perfect fusion dessert for you! Layers of flaky phyllo, a luscious rosewater-scented creamy filling, and delicate walnut and pistachio topping make this a gorgeous festive dessert!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling time 8 hours
Course Dessert
Cuisine American, Middle Eastern
Servings 10 servings
Calories 406 kcal

Ingredients
 
 

Cheesecake Filling

  • 2 3/4 cup Cream Cheese
  • 1 cup Sugar
  • 2 Eggs
  • 1/3 cup Greek yogurt, plain
  • 1/3 cup All-purpose flour
  • 1 tsp Vanilla extract
  • 1.5 tsp Rose water

Cheesecake Crust

  • 10 sheets Phyllo pastry
  • 1 cup Walnuts, halves
  • 1/4 cup Pistachios, whole
  • 3 tbsp Butter, melted

Syrup

  • 2/3 cup Water
  • 1/4 cup Sugar
  • 1/4 cup Honey
  • Juice of 1/2 lemon
  • 1 Cinnamon stick
  • 1.5 tsp Rose water

Instructions
 

  • Preheat your oven to 160 C / 320 F. Lightly grease an 8" springform cake tin with butter.

Cheesecake Filling

  • In a large bowl, combine the softened cream cheese with sugar.
    2 3/4 cup (600g) Cream Cheese, 1 cup (200g) Sugar
  • Then add in the eggs and Greek yogurt.
    2 Eggs, 1/3 cup (90 g) Greek yogurt
  • Whisk in the flour, vanilla extract, and rose water. Keep this aside while you prepare the crust.
    1/3 cup (50 g) All-purpose flour, 1 tsp Vanilla extract, 1.5 tsp Rose water

Cheesecake Crust

  • Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
    1 cup (100g) Walnuts, halves, 1/4 cup (30 g) Pistachio, whole
  • Take them off the heat, and cool. Chop very very finely. You can also use a food processor, just ensure that they don't turn into a powder.
  • Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.
    10 sheets Phyllo pastry
  • Brush liberally with the butter. Sprinkle a fourth of the chopped nuts evenly on top.
    3 tbsp (50g) Butter, melted
  • Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
  • Cover the nuts with the remaining 2 sheets of phyllo.
  • Pour the cheesecake filling into this prepared crust.
  • Trim the overhanging pastry sheets with a pair of scissors. Leave about 1"- 2" of the crust.
  • Bake in the preheated oven for 60-75 minutes at 160 C / 320 F, or until the cake is golden and has the slightest of a wobble in the center.
    My cake took 75 minutes.
  • Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.

Syrup

  • Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
    2/3 cup (118g) Water, 1/4 cup (50 g) Sugar, 1/4 cup (70 g) Honey, Juice of 1/2 lemon,1 Cinnamon stick
  • We are looking at a thickish, syrupy consistency for the syrup.
  • Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater.
    1.5 tsp Rose water
  • Take your cheesecake out of the oven and very carefully remove the ring from the cake tin. Pour or ladle the cooled syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it. 
    You can pour some syrup on the cheesecake, too. But the pastry crust needs it most!
  • Let the cheesecake sit at room temperature for 2 -3 hours (allowing the syrup to get soaked in), then refrigerate it overnight.
  • Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!

Video

Notes

  • All your ingredients, from cream cheese to eggs for the cheesecake filling, should be at room temperature. It’s easier to mix and gives the cheesecake a creamy texture.
  • Roasting the nuts enhances the flavor. So don’t skip the step. 
  • Baklava cheesecake is indeed an easy recipe. But you do have to work fast when assembling the crust layers because the phyllo sheets are paper-thin and they dry out. 
  • The trick I used was to keep the rest of the sheets covered with a damp tea towel while I worked with 2 of them. 
  • In case you’re not confident in trimming the phyllo overhang, fold them over or scrunch them up and bake. It makes for a very rustic appeal. 
  • If you want your phyllo pastry to have a deeper golden color, then around the 50-minute mark, when the filling still has a slight wobble to it, open the oven door and carefully slide out the cake. Remove the ring of your spring-form pan very, very cautiously, and then bake again for about 20 minutes. I skipped this step.
  • You don’t have to test the syrup for one-string or two-string consistency. You simply cook it till it's thick and syrupy.
  • You can brush or drizzle the syrup on top of the cheese filling, but I advise concentrating on the phyllo dough layers. The more syrup you put around the edges, the sweeter the pastry will be. Remember, the phyllo sheets are not sweet. It’s the syrup that lends them their superb flavor.
  • Follow my measurements of the baklava-style cheesecake ingredients, and you’ll get the perfect amount of sweetness. Even though this is a very rich cheesecake, its flavors are very well-balanced.
  • I believe in a zero-waste kitchen, so instead of throwing the cinnamon stick I used for the syrup, I washed it thoroughly. Dried it properly and then stuck it in my sugar jar. It’s a great way to reuse the spice. 
  • I always, always recommend chilling cheesecakes overnight for the best texture and flavor!
  • Do use a weighing scale for measuring your ingredients. This will help you get better and consistent results every time.

Nutrition

Serving: 1 ServingCalories: 406kcalCarbohydrates: 54gProtein: 16gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 50mgSodium: 578mgPotassium: 308mgFiber: 2gSugar: 37gVitamin A: 203IUVitamin C: 0.4mgCalcium: 257mgIron: 2mg

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Cheese Stuffed Flatbread

Cheese-stuffed flatbread, or cheese-stuffed pita, is an easy stovetop flatbread that anyone can make at home for dinner, lunch, or a simple snack. Golden, gooey, and so comforting, this recipe is a total winner!

A flatbread half-folded in a hand to show its softness.

This easy cheese flatbread recipe is very similar to my homemade pita bread recipe (with a few minor changes). Yummy and cheesy, the eggless flatbread is best eaten warm when the crust is still crunchy and the insides are silky soft. You’ll be mopping clean a bowl of dip with it in no time.

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Why You'll Love This Recipe

✨These flatbreads are gorgeously golden and crispy on the outside, soft and gooey on the inside!

✨This recipe uses simple pantry ingredients so you can whip these up whenever the cheesy cravings hit!

✨These cheese flatbreads are super simple to make. You can easily knead the dough by hand or in a stand mixer. Perfect for beginner bakers!

✨This is such a crowd-pleaser! Everyone loves them and you can customize them as you want. Add any kind of hard cheese, add some scallions or chilli sauce to the filling, and you can even bake them in the oven!

Reader Love ❤️


5 stars

This is such a delicious idea! I also added breakfast potatoes and beans with the colby jack cheese. Dinner was a big hit!

5 stars

I thought I'd try this recipe but only had mature cheddar in the fridge. I'd made a butternut squash soup, thought the bread would make a nice change as an accompaniment, invited the neighbours around to be my testers. They enjoyed the meal and everything was eaten up. An all round great review I think. I'll definitely be making it again.

Cheese Stuffed Flatbread | Cheese Stuffed Pita

Recipe Ingredients

Yeast: You can use dry active or instant yeast. Please make sure the yeast is fresh.

Flour: I used all-purpose flour in this recipe. But you can use whole wheat or bread flour as well. Bread flour will give you a slightly chewier texture.

Cheese: I used a mozzarella block that I grated at home. Feel free to use any hard cheese you prefer, but stay away from the pre-grated variety. They simply don't have the flavor or the texture.

Olive oil: For making the bread dough richer and more flavorful.

Please see the recipe card for full information about the ingredients and quantities.

Variations

Vegan: Simply switch to vegan cheese for the filling to make vegan stuffed flatbread.

Stuffing: Minced garlic with fresh parsley or green onions are two classic choices you simply can't go wrong with. 

Cheese: Use whatever you have at hand, so long as it is a hard cheese. I discovered that the mild flavor of mozzarella works wonderfully. Gouda, cheddar, or even good old Amul will do. Or if you’re feeling inspired, mix it up.

How To Make Cheese-Stuffed Flatbread

Step 1: In the bowl, combine the yeast with sugar and lukewarm water. Stir thoroughly to activate the yeast and set aside until tiny bubbles make the surface frothy, about 5 minutes.

Step 2: Sift the flour and combine it with salt. Add in the olive oil, followed by the yeast mixture.

Step 3: Using a spoon or a wooden spatula, combine all of the ingredients to form a shaggy mass.

Step 4: Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and elastic. You can use a stand mixer, too.

Cheese Stuffed Flatbread | Cheese Stuffed Pita

First, you let the stuffed bread dough proof

Step 5: Transfer the smooth dough to a well-greased bowl and cover with a lid or cling wrap. Set in a draft-free place until it doubles in size, about 50–60 minutes. Mine took 45 minutes.

Step 6: Very, very gently deflate the eggless flatbread dough and then divide it into 8 equal pieces. Shape each into a ball and then let them rest for 5 minutes. I use a damp kitchen towel to cover them, so the dough doesn’t dry out.

Let’s shape the easy cheese flatbread

Step 7: Starting with the first dough ball you made, roll it into a 4-inch circle.

Step 8: Place a generous amount of mozzarella in the center of the round, then fold the edges up to meet at the center. Pinch the seam tight and then shape it into a tight ball again.

Step 9: Carefully roll it into a thick disk. Repeat the process for the rest of the dough.

Step 10: Place each stuffed and rolled-out disk on a tray covered with Silpat or parchment paper. Cover them with a damp kitchen towel and let them rest for 20 minutes.

Then you cook the flatbread on the stove

Step 11: While you wait for the stuffed flatbread to get fluffy (don’t expect them to balloon, but they will gain a little volume), heat your cast-iron skillet on medium-high.

Step 12: Grease it lightly with olive oil. Wipe the skillet with tissue paper to remove any excess oil.

Step 13: Place a cheese flatbread on the hot skillet and let it cook until the underside is well browned, with golden spots in some places. Because I was busy taking pictures and videos for the blog, I realized it’s better to let one side cook well. So do not turn over the flatbread for 2-3 minutes.

Step 14: Flip the flatbread and cook the other side till it puffs up and there are no raw patches.

Final step: Take off the heat and serve warm!

Cheese Stuffed Flatbread | Cheese Stuffed Pita

Pro Tips

  • Sticky dough: The dough starts out sticky, and I found it hard to resist the temptation to add more dry flour. But about 5 to 6 minutes into it, it began to come together. If it still sticks to your fingers at that point, dust with a bit of flour.
  • Dry dough: Incorporate lukewarm water, a tablespoon at a time, if the dough feels dry to you.
  • You can also use the same dough as for Khachapuri bread to make this cheese-filled flatbread.
  • You can opt to bake the dough in the oven. Do it at 220 °C for 4 to 5 minutes. You will need to flip it, so keep an eye on the flatbread.
  • For those cooking on a skillet, I feel a cast-iron is better than a non-stick as it heats up evenly, giving the bread a nice crust. Just make sure it’s hot enough.
  • To check if the skillet is hot enough, flick some water on it. If it sizzles and evaporates immediately, the skillet is ready for your flatbread filled with cheese.
  • Yes, your skillet needs to be hot, but you don’t want the flatbread to burn. So, bring the flame to medium heat if you feel the bread is charring.
Cheese Stuffed Flatbread | Cheese Stuffed Pita

How To Serve

I know the aroma of baking bread vaporizes all sorts of problems, so if you have trouble resisting eating it as is, hot off the stove, I won’t judge you. But there are other ways to serve homemade stuffed flatbread:

Even without dips and just with a brush of butter or olive oil and a sprinkling of parsley and oregano (for that visual and flavor pop), the bread is fantastic!

Cheese Stuffed Flatbread | Cheese Stuffed Pita

More Flatbread Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cheese-stuffed flatbread as much as we do!

📖 Recipe

Tried this recipe?Let us know how it was!
A flatbread half-folded in a hand to show its softness.

Cheese Stuffed Flatbread

Natasha Minocha
Cheese stuffed flatbread is an easy stovetop flatbread that anyone can make at home for dinner, lunch, or a simple snack. Yummy and cheesy, the flatbread is best eaten warm when the crust is still crunchy and the inside is gooey!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 hour 45 minutes
Cook Time 5 minutes
Course Side Dish, Snack
Cuisine American, World
Servings 8 Flatbreads
Calories 185 kcal

Ingredients
 
 

  • 3/4 cup Water, lukewarm
  • 2 tsp Yeast
  • 2 tsp Sugar
  • 2 cups All-purpose flour
  • 1 tsp Salt
  • 2 tbsp Olive oil
  • 3/4 cup Mozzarella cheese, shredded

Instructions
 

  • Combine lukewarm water, yeast, and sugar in a small bowl. Keep aside till frothy and bubbly, about 5-10 minutes.
  • Whisk the flour and salt in a large bowl.
  • Pour in the yeast mixture and olive oil into the dry ingredients.
  • Use a wooden spoon or a spatula to combine all the ingredients into a rough, shaggy mass.
  • Turn this out on a lightly floured work surface and knead for about 10 minutes, until the dough is smooth and elastic.
    You can use a stand mixer too.
  • Transfer the smooth dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel. Place in a draft-free place for 1-1.5 hours or until doubled in size.
  • After the dough has proofed, deflate it very gently and divide into 8 equal-sized portions.
    Shape each into a ball and let them rest for 5-10 minutes. Make sure they are covered with plastic wrap or a damp kitchen towel,so the dough doesn't dry out.
  • Starting with the first dough ball you made, roll it into a 4" circle.
  • Place 1.5 -2 tbsp of the grated cheese in the center of the dough, then fold the edges up to meet at the center. Pinch the seam tightly then shape into a ball again.
  • Roll it into a 6" disc, about 1/4" in thickness. Repeat for all the remaining dough balls.
  • Place the rolled-out discs on a parchment or Silpat lined tray, cover with a damp kitchen towel and let rest for 20 minutes.
  • Heat your cast iron skillet, grease it lightly with oil. Wipe off the excess with a tissue.
  • Carefully place a cheese-stuffed flatbread on the hot skillet. Let it cook for 2-3 minutes or until the underside is golden brown.
    Flip it and let it cook on the other side it puffs up and is golden brown.
  • Take it off the heat and serve warm.
  • You can also brush it with butter or olive oil and sprinkle some dried oregano or parsley. Enjoy!

Video

Notes

  • Sticky dough: The dough starts out sticky, and I found it hard to resist the temptation to add more dry flour. But about 5 to 6 minutes into it, it began to come together. If it still sticks to your fingers at that point, dust with a bit of flour.
  • Dry dough: Incorporate lukewarm water, a tablespoon at a time, if the dough feels dry to you.
  • You can also use the same dough as for Khachapuri bread to make this cheese-filled flatbread.
  • You can opt to bake the dough in the oven. Do it at 220 °C for 4 to 5 minutes. You will need to flip it, so keep an eye on the flatbread.
  • For those cooking on a skillet, I feel a cast-iron is better than a non-stick as it heats up evenly, giving the bread a nice crust. Just make sure it’s hot enough.
  • To check if the skillet is hot enough, flick some water on it. If it sizzles and evaporates immediately, the skillet is ready for your flatbread filled with cheese.
  • Yes, your skillet needs to be hot, but you don’t want the flatbread to burn. So, bring the flame to medium heat if you feel the bread is charring.

Nutrition

Serving: 1 ServingCalories: 185kcalCarbohydrates: 26gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 368mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 66IUVitamin C: 0.003mgCalcium: 80mgIron: 2mg

Easy 2- Ingredient Vegan Gnocchi

Homemade gnocchi sounds fancy, but is incredibly easy to make from scratch. This 2-ingredient vegan gnocchi uses just potatoes and flour - no eggs, no dairy! Soft, pillowy, and hearty, these little dumplings are so cozy and comforting.

Gnocchi with tomato sauce on a plate topped with cheese, with a fork on the side.

It's a wonderful weeknight dinner, easy to make, but satisfying enough to feel like a proper meal. Double the batch and freeze half for later. Perfect for stress-free entertaining! This homemade gnocchi is fabulous with any sauce. Toss them in a simple tomato sauce, a rich brown butter and sage, a herby basil pistachio pesto, or a creamy cashew sauce with roasted red peppers - every combination is a winner!

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Why You'll Love This Recipe

  • This recipe uses just 2 ingredients - potatoes and flour. Not counting salt and pepper!
  • No eggs, no dairy, no substitutes required.
  • Easy-to-follow steps. No complicated technique or equipment is needed, making this a perfect beginner-friendly recipe.
  • Soft, pillowy, and tender every time.
  • Make a big batch and freeze half for later - frozen gnocchi cooks straight from the freezer, in minutes!
  • Great for weeknight dinners, meal prep, and entertaining guests with minimal effort

The secret that makes this vegan gnocchi recipe work without eggs? Baking the potatoes instead of boiling them. They stay dry and starchy, which means the dough comes together easily with just flour - no eggs needed for binding!

⭐️ Made this recipe? Please consider leaving a review. Your comments and star ratings help other readers find and trust my recipes.

Tomato sauce gnocchi on a plate with a fork holding a gnocchi.

Recipe Ingredients

Potatoes: Use a starchy variety - Russets or Yukon Gold. Waxy potatoes retain too much moisture, making the dough sticky and dense. In India, look for an older, floury variety rather than fresh new potatoes.

Flour: Regular all-purpose flour is the best to use here.

Salt and Pepper: for flavor

Please see the recipe card below for full information about the ingredients and quantities.

How To Make 2-Ingredient Vegan Gnocchi

Potatoes on a black baking tray.

Step 1: Scrub the potatoes well. Don't peel them. Prick all over with a fork and bake for 45-50 minutes (or until cooked through) at 200 C/ 400 F.

A potato ricer shredding potato on a pile of shredded potatoes.

Step 2: As soon as the potatoes are cool enough to handle, peel them and mash them using a potato ricer or a box grater.

Riced potatoes with flour, salt, and pepper on top on a wooden board.

Step 3: Sift flour, salt, and pepper over the potato pile and, with your hands, bring it together to form a soft dough that's not sticky. It comes together rather easily, like pastry dough. 

Sough on a wooden board.

Step 4: Cover the dough and let it rest for 5-10 minutes.

Dough shaped into a rope and cut into pieces on a wooden board with a knife on it.

Step 5: Divide the dough into pieces and, working with one piece at a time, roll it back and forth under your hands to form a rope. Cut each rope into small equal-sized pieces.

A hand shaping gnocchi on a gnocchi board.

Step 6: Roll each piece over a fork or a gnocchi board to give them a ridged surface. You can also leave the dough pieces as is. If you use a fork, push the fluffy dough piece into the tines with your thumb very gently. And you’ll see those signature ridges forming. They help the sauce cling to the gnocchi! 

Gnocchi dusted with flour on a wooden board.

Step 7: Lightly sprinkle the gnocchi with flour and let them rest for 20 minutes.

Gnocchi cooking in a pot of boiling water.

Step 8: Bring salted water to a rolling boil and slide your gnocchi into it. Be careful not to overcrowd the pan. Mine could comfortably hold about 15 at a time. 

Cooked gnocchi on a ceramic plate.

Step 9: Cook until the pieces float to the surface. I like to use a slotted spoon and put the vegan gnocchi straight from the pot into the sauce. You can choose to transfer them on a tray greased with olive oil till all the gnocchi are cooked. 

Gnocchi with tomato sauce, cheese, and parsley on a plate with a fork.

Step 10: Toss with some delicious homemade tomato sauce. Top with cheese and parsley and serve! 

Top Tips

For making homemade gnocchi that's creamy, light, and fluffy, follow these tips.

  • Pick potatoes of the same size so they bake evenly. How long it takes to bake them will depend upon their size.
  • Bake the potatoes; don’t boil them. It’ll keep them starchy, which helps hold the dough together.
  • You can steam them (unpeeled) in your microwave or stovetop if you like. 
  • As soon as the potatoes are cool enough that you can handle them, peel them. You don’t want them to get completely cold because then they clump together!
  • Don't mash your potatoes using a food processor or a potato masher when making homemade gnocchi. You’ll end up with a gummy mass. What you’re looking for is light and fluffy gnocchi. That’s why I recommend a grater or ricer. It helps aerate them. If you don’t have either, use a fork.
  • While grating or pressing, spread out the potato strands on the work surface so they don’t stick to each other.
  • The quantity of flour should always be less than the quantity of mashed potatoes. The trick I used was to add a bit and wait for it to be completely combined before sprinkling more. 
  • Avoid overworking the dough. Else, it’ll develop the gluten network, making the gnocchi hard and chewy. 

How To Serve

Gnocchi is very versatile; it goes well with any sauce. Here are four of my favorites:

Tomato sauce: The classic simple tomato sauce clings to the ridges and makes for a hearty, satisfying meal.

Pesto: Toss warm gnocchi with store-bought or homemade basil pesto and a squeeze of lemon. Ready to eat in 5 minutes after the gnocchi is cooked!

Brown butter and sage: Heat butter in a pan until it turns golden and nutty. Add fresh sage leaves and cook until they are crispy. Toss the cooked gnocchi through and serve immediately. Simple and delicious.

Creamy tomato sauce: Add a splash of cream into your tomato sauce for a richer taste. Great for weekend dinners!

Gnocchi with tomato sauce on a plate with a fork.

Can Vegan Gnocchi Be Made Ahead Of Time?

Refrigerator: You can store the uncooked gnocchi in the refrigerator for 1-2 days. Dust them with flour and place on a greased or parchment paper-lined tray in a single layer. Cover tightly and refrigerate. You can also refrigerate cooked gnocchi a day before. Reheat briefly in the sauce.

Freeze: After shaping the gnocchi, place them on a tray and freeze for 2-3 hours. Then transfer the frozen gnocchi into a Ziplock and freeze them for later use. 

Whenever you’re ready to make the gnocchi, simply drop them into simmering water. You don’t need to thaw them.  

I wouldn’t recommend freezing cooked gnocchi. The texture becomes quite gummy.

Recipe FAQs

Is gnocchi vegan?

Traditional homemade gnocchi usually contains eggs. This recipe skips the eggs, making it fully vegan. Most store-bought gnocchi is also egg-free, but always check the label. 

Why is my gnocchi gummy?

It could be because there was too much flour in the dough or the potatoes were too wet. Make sure you bake ( not boil) your potatoes and add the flour gradually - just enough for the dough to stop sticking. Overworking the dough can also make it dense, so keep it gentle.

Do I need a gnocchi board?

No, a fork works perfectly. Press each piece against the tines of the fork and push gently with your thumb. This will give you the signature ridges that help the sauce cling to the gnocchi.

Can I make this gluten-free?

Yes, you can use any of your favorite gluten-free flour blends. For a naturally gluten-free version, try my sweet potato gnocchi recipe - it works beautifully.

More Easy Dinner Recipes

Did you try this recipe? I'd love to hear how it turned out. Please drop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easy 2-ingredient vegan gnocchi as much as we do!

📖 Recipe

Tried this recipe?Let us know how it was!
Gnocchi with tomato sauce on a plate topped with cheese, with a fork on the side.

Easy 2-Ingredient Vegan Gnocchi (No Eggs!)

Natasha Minocha
Soft, pillowy, and made with just 2 ingredients - potatoes and flour! No eggs, no dairy, nothing complicated. This homemade vegan gnocchi is pure comfort food that comes together easily, freezes beautifully, and goes well with any sauce you love.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 323 kcal

Ingredients
 
 

  • 6-7 Medium/ 1.6 lbs/ 730 g Potatoes Please note the weight of the potatoes after baking and cooling was 1.1 lbs / 500g.
  • 2/3 cup All-purpose flour Plus extra for flouring the work surface and sprinkling on top
  • 3/4 tsp Salt
  • 1/2 tsp Black pepper

Instructions
 

  • Scrub the potatoes well. Don't peel them. Prick all over with a fork and bake for 45-50 minutes (or until cooked through) at 200 C/ 400 F.
    Please note that the baked and peeled potatoes weighed 1.1 lbs / 500g.
  • As soon as the potatoes are cool enough to handle, peel them and mash them using a potato ricer or a box grater.
  • Sift flour, salt, and pepper on top of the potato pile, and with your hands, bring it together to form a soft dough.
    If your dough is very sticky, add extra flour, 1 tablespoon at a time.
  • This comes together very easily, but please work on this dough very gently as you would for a pastry dough.
    A light touch ensures soft and pillowy gnocchi.
  • Cover the dough and let it rest for 5-10 minutes.
  • Divide the dough into pieces and working with one piece at a time, roll it back and forth under your hands to form a rope.
  • Cut each rope into small equal-sized pieces.
  • Roll each piece over a fork or a gnocchi board to give them a ridged surface. you can also leave the dough pieces as is.
  • Lightly sprinkle the gnocchi with flour and let it rest for 20 minutes.
  • Cook the gnocchi by adding them to salted boiling water. Cook them in batches; don't overcrowd your pan.
    They will be done when they float to the top.
  • Add to your favorite sauce and serve. Enjoy!

Notes

  • Please note that potatoes lose weight as they get baked. I started with 1.6 lbs / 730 g of potatoes, and after baking and peeling, they weighed 1.1 lbs/ 500g. So this recipe uses 1.1 lbs / 500 g of cooked and peeled potatoes.
  • Pick potatoes of the same size so they bake evenly. How long it takes to bake them will depend on their size.
  • Bake the potatoes; don’t boil them. It’ll keep them starchy, which helps hold the dough together.
  • You can steam them (unpeeled) in your microwave or stovetop if you like. 
  • As soon as the potatoes are cool enough that you can handle them, peel them. You don’t want them to get completely cold because then they clump together!
  • Don't mash your potatoes using a food processor or a potato masher when making homemade gnocchi. You’ll end up with a gummy mass. What you’re looking for is light and fluffy gnocchi. That’s why I recommend a grater or ricer. It helps aerate them. If you don’t have either, try a fork.
  • While grating or pressing, spread out the potato strands on the work surface so they don’t stick to each other.
  • The quantity of flour should always be less than the quantity of mashed potatoes. The trick I used was to add a bit and wait for it to be completely combined before sprinkling more. 
  • Avoid overworking the dough. Else, it’ll develop the gluten network, making the gnocchi hard and chewy. 

Nutrition

Serving: 1 ServingCalories: 323kcalCarbohydrates: 72gProtein: 9gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 746mgPotassium: 1368mgFiber: 8gSugar: 3gVitamin A: 7IUVitamin C: 63mgCalcium: 42mgIron: 3mg

Super Easy No-Knead Focaccia

No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.

Super Easy No-Knead Focaccia | Homemade Focaccia Bread

This homemade focaccia gives that visceral satisfaction you can get only from freshly baked bread! Barely out of the oven, and I know it’s the best focaccia bread I’ve made, and that’s saying something because I’ve baked by the dozen.

The warm crust is fragrant with rosemary, and when you bite in, it crunches marvelously, and then you get the kick from the sea salt. The crumbs are soft but still chewy, and with that little tang from the long fermentation, that makes you have one more slice.

Super Easy No-Knead Focaccia | Homemade Focaccia Bread

Jump to:

Why should you make this recipe

How no-knead method works?

No-knead focaccia recipe

Homemade focaccia bread tips

Focaccia variations 

Why do you need to try this recipe for homemade focaccia?

It requires no kneading. The fridge and oven do most of the work.

It takes zilch effort — only 15 minutes over 2 days!

It uses no special equipment or technique. Just a pan, a whisk, a spatula, and some folding over.

Never baked bread at home? This is the safest, easiest, and tastiest recipe to begin with!

Super Easy No-Knead Focaccia | Homemade Focaccia Bread

What is the no-knead method?

I love the no-knead method of making bread. Like everyone on this earth, I was introduced to the concept by Jim Lahey long, long ago. My copy of his book became a bible of sorts and Jim, my guru.

Since then, I’ve baked plenty of no-knead breads, but this homemade focaccia (adapted from Alexandra’s Kitchen with a few Tasha twists thrown in) was the simplest. By far.

Why? Because (a) the dough was the most comfortable to work with, (b) it gave excellent results, and (c) it’s fantastic for beginners.

So, what is the super-easy no-knead method?

It’s exactly what it says. You mix all the ingredients (flour, salt, sugar, and yeast) in a bowl and let it sit and proof. You don’t knead.

How does it work?

In bread, there are 2 ways to form a gluten network (the internal structure that makes freshly baked bread so amazing).

The first is kneading. 

As you work the dough with your hands, the normally knotted up proteins in the flour untangle, and join together, developing the network of gluten.

The other is by letting the dough rest.

When you give the dough a lot of time to proof, the proteins break down into teeny, tiny (and manageable) strands. At the same time, thanks to the yeast consuming sugar, air bubbles (CO2) start to bubble up in the dough.

These bubbles push and nudge the protein strands into alignment. And once they are lined up like good little soldiers, they start to cross-link, creating the network of gluten. Without you having to knead the dough till your forearms hurt.

So much science!!

How to make no-knead focaccia?

The key here is time.

Because there is no kneading involved, it needs a long rise. The longer you let the dough rest, the more depth of flavor and airy crumbs you get.

Yes, this means you need to plan ahead, but who's complaining when you literally don’t have to do anything else for this recipe!

Steps for making Super Easy No-Knead Focaccia | Homemade Focaccia Bread

On day 1, do 5 mins of prep on no-knead focaccia

Step 1: Combine the ingredients for focaccia bread (flour, salt, and yeast). Whisk in a teaspoon of sugar.

Step 2: Add water and, with a spatula, mix until everything is blended, and you have a well-hydrated dough. It’ll be sticky and shaggy.

Step 3: Paint the dough surface with olive oil so that the top layer doesn’t become dry and crusty during the first rise.

Step 4: Cover the bowl with cling wrap or a kitchen towel. For those using a towel, I recommend securing it with a rubber band to keep it draft-free.

Step 5: Slide the bowl into the fridge and let it do its magic for 18 to 24 hours.

Proofed focaccia dough ready for the second rise

On day 2, bake the no-knead focaccia bread

Step 6: By the next day, the dough would have risen well. You’re now going to deflate it gently. First, oil your hands and then scrape the dough away from the edges.

Step 7: Next, turn the dough over in 4 parts. Hold a portion of the dough and fold it towards the center. Rotate the bowl a quarter turn and then fold over the dough again. Rotate the bowl and fold the dough 2 more times. This completes 1 cycle.

Step 8: Do the fold and rotate process one more time to form a rough ball.

Step 9: Now, prep your pan by greasing it well with olive oil. This particular pan of mine tends to be sticky, so I also lined it with parchment paper. After that, I poured some more oil smack-dab in the middle.

Step 10: Lift the dough off the bowl and plonk it over the olive oil in your baking dish.

Step 11: Let the focaccia dough proof a second time. Since it’s warm here, my rise took about an hour and a half.

After the second proof

Now, let’s bake the best focaccia bread

Step 12: Homemade focaccia bread needs a hot, hot, hot oven. So, preheat it to 220 °C or 425 °F.

Step 13: While the oven preheats, get to the fun part. Scatter rosemary on the soft dough.

Step 14: Spread more olive oil on top, and then make dimples by shaping your fingers into claws and pressing them into the pillowy dough. The feeling is utterly satisfying, like sinking your hands in cotton.

Step 15: Sprinkle with sea salt immediately and bake for 25 to 30 minutes, until the crust is golden brown.

Final step: Let the no-knead focaccia cool a bit and serve.

Put olive oil, rosemary, and sea salt on the dough before baking

My tips for homemade focaccia bread

  • Make sure your dough is not too wet or too hard. The best way to achieve the right consistency is to measure your ingredients.
  • I am a big fan of cup measurements as they’re very convenient, but this recipe for homemade focaccia needs accuracy. And, frankly speaking, cups are not precise. So, invest in a kitchen scale. Even a small battery-operated one will make all the difference.
  • Use a 9 by 13" or 10 by 12" baking dish. If you don’t have either, opt for a 10" round pan. Or you can split the dough into two 9-inch pans.
  • Always add all your focaccia toppings before the olive oil. The slick coating keeps them from getting burnt during baking.
  • The only thing I’d do differently the next time I bake no-knead focaccia is to use more rosemary. At least half the amount more, if not double.
Baked focaccia

How do you know the dough is ready after the 2nd proof?

It’ll spread out to fill the pan and will be dotted with beautiful bubbles.

Why do you need to add olive oil to the baking dish?

Greasing the baking dish is the best way to ensure the cake, the bread, the brownie, or whatever else you’re baking doesn’t stick to it. With no-knead focaccia, we go a step further.

We’re not just coating the pan but also pouring the olive oil right in the center. It’s a hefty amount that allows the bottom of the bread to bake gorgeously, lending it that crunchy, chewy texture and complex flavor. 

Super Easy No-Knead Focaccia | Homemade Focaccia Bread

Focaccia variations you can try

Herbs: Rosemary is the classic choice for focaccia, but don’t let that stop you from experimenting. Any herb you prefer will be fantastic.

Toppings: From olives to cherry tomatoes, from sliced onions to figs, you can bake endless focaccia versions. Or go to town with toppings and create an entire Instagrammable gardenscape.

Serving the no-knead focaccia

Serve it warm, and the tender interior and crisp crust simply beg for a nibble.

Let it cool and serve it in slices as an easy snack or even an appetizer. And if there’s any leftover, although I hardly think so, use it for sandwiches.

Super Easy No-Knead Focaccia | Homemade Focaccia Bread

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No-Knead Focaccia with rosemary on parchment paper.

Super Easy No-Knead Focaccia

Natasha Minocha
No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.
4.72 from 14 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 day
Course Bread, Side Dish, Snack
Cuisine Italian
Servings 10 Servings
Calories 239 kcal

Ingredients
 
 

  • 4 cups All-purpose flour
  • 2 tsp Yeast
  • 1 tsp Salt
  • 2 tsp Sugar
  • 2 cups Lukewarm water
  • 4 tbsp Olive oil
  • Sea salt and Rosemary for sprinkling on top

Instructions
 

  • Combine the flour, yeast, salt, and sugar in a large bowl.
  • Pour over the lukewarm water. Mix well with a spatula until a sticky dough is formed.
  • Pour a teaspoon or two of olive oil on the surface of the dough and rub it all over.
  • Cover with plastic wrap and refrigerate for 18-24 hours. I kept it for 24 hours.
  • When you're ready to bake, grease a 9" x 13" or 10" x 12" pan. Line the bottom with parchment paper. You may not need to do that if your pan is non-stick.
    I used a 10" x12" pan and lined it too.
  • Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides of the bowl.
  • Fold the dough over itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.
    Repeat this step once more.
  • Pour 2 tablespoons of olive oil in the center of the prepared pan.
  • Gently place the deflated dough on the olive oil. Roll it a couple of times to coat it well with oil.
  • Cover this with plastic wrap or a kitchen towel and keep in a draft-free place for 2-4 hours or until the dough doubles and covers the pan.
    Mine doubled in 1.5 hours.
  • Preheat the oven to 220 C.
  • Sprinkle rosemary ( if using ) all over the surface of the dough.
  • Pour over the remaining 2 tablespoons of olive oil on the dough and spread it all over. Dimple the dough using your fingers. Sprinkle the sea salt.
  • Bake the bread at 220 C for 25-30 minutes, until the top is golden brown. The bottom of the bread should be crispy.
  • Let the bread rest in the pan for 5 minutes before turning it out on a cooling rack. Slice warm or let it cool completely. Enjoy!

Video

Nutrition

Serving: 1 ServingCalories: 239kcalCarbohydrates: 40gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1mgPotassium: 60mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.002mgCalcium: 8mgIron: 2mg
Super Easy No-Knead Focaccia | Homemade Focaccia Bread PIN

The Best Matcha Donuts

Fat and plump, these are the best matcha donuts you’ll ever have. Soft and fluffy, these baked vegan donuts melt in your mouth! And to top it all, they are super easy to make!

The Best Matcha Donuts | Baked Matcha Donuts
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Why you’ll love these baked matcha donuts

  • Super simple to make, great for beginners
  • They are a quick summer bake
  • Healthier than fried donuts
  • Perfect for any occasion
  • Great for breakfast or dessert!

Ingredients for The Best Matcha Donuts | Baked Matcha Donuts

How to make matcha donuts?

The matcha donut recipe is vegan and blazing fast. But the real allure, for me, is the positively divine creamy texture and sweet grassy taste of matcha.

Step 1: To save time, always begin with the buttermilk. Stir vinegar in milk and keep it aside for 5 minutes.

Step 2: In the meantime, combine your dry ingredients in a small bowl by sifting together flour, baking soda, baking powder, salt, and matcha. Then stir in your sugar.

Step 3: Now add coconut oil and vanilla extract to the milk-vinegar mixture. 

Step 4: Mix the wet ingredients into the dry. Combine till you get a smooth mixture. It’s a thickish (more than cake batter)batter.

Batter for The Best Matcha Donuts | Baked Matcha Donuts

Bake the homemade matcha donuts

Step 5: Grease your donut molds well, and then pipe the batter in as evenly as you can. Fill a little over ¾ of the cavity. If you don’t have a piping bag, I share a handy DIY trick in my baked cinnamon donut recipe. 

Step 6: These bake fast, about 10 to 12 minutes. You can check if they’re done by inserting a skewer in the center. It should come out clean. 

Step 7: Let them cool in the pan for a couple of minutes, and if you have greased your pan thoroughly, they’ll slide right out. 

Step 8: Serve warm or let them cool, garnish, and then dig in. (I did say they were fast!)

Baking the donuts
Baked matcha donuts

How to make matcha glaze?

Never to miss an opportunity to give recipes a Tasha Twist, I glazed my donuts in a vibrant green color with a pop of pink and strips of ivory (I’ll get to it in a moment).

While your donuts are cooling, make the matcha glaze:

  • Mix milk with icing sugar.
  • Add matcha powder for the lovely color.
  • Finally, stir in coconut oil to give the glaze a shiny patina (it also makes sure that the glaze doesn’t crack).

When the glaze reaches a thick consistency, dunk your donuts into it one by one. It doesn’t matter if you do it right side down or bottom side down. Press slightly so the matcha glaze coats the donut nicely.

Gently lift it off and hold it above the bowl, allowing the excess glaze to drift off. Set on a rack to dry. You can enjoy these matcha glazed donuts bursting with that umami flavor at this point. 

Or you could go extra, like me. 

I had a bag of freeze-dried strawberries lying around, which I sprinkled on top and then drizzled with a simple glaze. Just mix icing sugar and almond milk to get a thick paste that you can drizzle over!

If you’re opting for donut toppings, keep this in mind

The glaze (both matcha and white) sets fast, so if you’re adding a topping, do it immediately. Once the glaze sets, anything you sprinkle on top will slide right off the baked matcha donuts.

The Best Matcha Donuts | Baked Matcha Donuts

Other ways to serve matcha doughnuts

As I said, the matcha glaze, the strawberries, and the zebra glaze are optional. You can serve the matcha doughnuts in all sorts of ways:

  • As-is. The soft, spongy, and moist donut crumbs are delicious. My advice? Eat them warm if you’re serving them plain. 
  • Covered with a blanket of icing sugar.
  • Loaded down with matcha sugar. Mix matcha with powdered sugar and dunk the warm donuts in it, just like I did with my vegan baked cinnamon donuts
  • Beckoning beneath a blizzard of white chocolate coating (or dark chocolate). Both white and dark pair stunningly with matcha. Simply dip them in melted chocolate.
  • Or you can mix matcha into melted white chocolate to give it that eye-catching color. 
The Best Matcha Donuts | Baked Matcha Donuts

Ingredient substitutes

Milk: I used almond milk to make vegan matcha donuts. Any non-dairy milk, like oat milk, cashew milk, or coconut milk, will work here. You can even replace it with regular milk.

Sugar: You can easily use raw sugar in this recipe. Another good substitute is cane sugar.

Baked donut recipe FAQs 

I am not a fan of matcha. Should I still try this matcha dessert?

Absolutely!

These donuts don't have an overwhelming taste of matcha. You can also try my matcha granola, matcha Basque cheesecake, strawberry matcha latte, and matcha pinwheel cookies. The flavor is creamy, earthy (think gently nutty), and very refreshing. And you can always tone down or up the level of matcha depending on how big a fan you are of it. 

In my opinion, it’s a perfect dessert for beginners and seasoned matcha lovers alike. So long as you invest in good-quality matcha.

The Best Matcha Donuts | Baked Matcha Donuts

Quality matters in matcha-baked donuts

If your matcha tastes bitter, it’s not the right quality. The real taste of matcha has an undernote of sweetness. So, how do you judge if the matcha is of good quality?

  • It should have a nice green color. Deep, not tinged with brown or yellow. 
  • It smells fresh.
  • It’s finely ground.

Invest in a small box, especially if you love matcha lattes and teas. I store mine in the refrigerator in a tiny, opaque box.

How to store these easy homemade donuts?

These matcha donuts are best eaten fresh. But you can store them in an air-tight container in the refrigerator, for 2-3 days. 

The Best Matcha Donuts | Baked Matcha Donuts

More matcha dessert recipes

Matcha Pistachio Madeleines

Matcha granola

Vegan Matcha Tart

Matcha Chia Pudding

Pistachio Matcha Popsicles

More easy homemade donuts

Mango-Filled Donuts

Strawberry Jam Donuts

Vegan Pumpkin Donuts

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these Matcha Donuts as much as we do!

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The Best Matcha Donuts | Baked Matcha Donuts

The Best Matcha Donuts

Natasha Minocha
Fat and plump, these are the best matcha donuts you’ll ever have. They are baked and have a fantastic texture! Take a bite, and they will literally dissolve in your mouth. And the recipe is so simple too!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert, Snack
Cuisine American
Servings 8 donuts
Calories 236 kcal

Ingredients
 
 

  • 1.5 cups All-purpose flour
  • 1.5 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/8 tsp Salt
  • 1.5 tsp Matcha powder
  • 1/2 cup Sugar
  • 3/4 cup Almond milk
  • 1 tbsp Apple cider vinegar You can use white vinegar too
  • 1/4 cup Coconut oil You can use any neutral flavored oil
  • 1 tsp Vanilla extract

Matcha Glaze

  • 1/2 cup Icing sugar
  • 2 tbsp Almond milk
  • 1/2 tsp Matcha powder
  • 1 tsp Coconut oil You can use any neutral flavored oil

Instructions
 

  • Preheat the oven to 180 C. Grease the cavities of a donut pan well.
  • Combine the almond milk and vinegar in a small bowl. Set aside for 5 minutes.
  • Sift the flour, baking powder, baking soda, salt, and matcha powder in a large bowl.
  • Stir in the sugar.
  • Whisk all the liquid ingredients - almond milk mixture, coconut oil, and vanilla extract in another bowl.
  • Pour over the dry ingredients and mix until combined. The batter will be thick.
  • Spoon or pipe the batter into the prepared pan, filling a little over 3/4 of the way.
  • Bake at 180C for 10-12 minutes or until a skewer inserted in the center comes out clean.
  • Let the donuts rest for 5 minutes in the pan before turning them out on a cooling rack.
  • For the topping, dunk half the donut in the matcha glaze. Let the excess drip back into the bowl and place on a rack to set.
  • As soon as you place the glazed donut on the rack, add whatever toppings you like. I used freeze-dried strawberries. This glaze sets very fast, so the toppings have to be placed immediately.
  • Drizzle with some plain glaze if you wish.
  • Serve and enjoy!

Matcha Glaze

  • Combine all the ingredients - icing sugar, almond milk, matcha powder, and coconut oil in a small bowl and whisk well to get a smooth, thick, lump-free mixture.
    Add more icing sugar if the mixture isn't thick enough.
    Add more milk if it's too thick.

Nutrition

Serving: 1 DonutCalories: 236kcalCarbohydrates: 39gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 187mgPotassium: 28mgFiber: 1gSugar: 20gVitamin A: 50IUCalcium: 81mgIron: 1mg
The Best Matcha Donuts | Baked Matcha Donuts PIN

Cherry Puff Pastry Tarts

These bakery-style cherry puff pastry tarts are elegant, rustic, and a breeze to make. With each delicious creamy bite, you get a mouthful of jammy summer cherries tucked inside rich, buttery, flaky layers of pastry!

Puff pastry tarts with cherries on a white platter.

This recipe is a shortcut to a cherry Danish pastry! We use store-bought puff pastry, simple cream cheese filling, and cherry compote that comes together in minutes. Such an easy way to create a bakery-worthy treat!

Got some puff pastry on hand? Try my delicious strawberry puff pastry tart, apple puff pastry tart, and this decadent chocolate puff pastry braid! And don't miss these easy puff pastry apple donuts!

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Why You'll Love This Recipe

✨These cream cheese cherry tarts look so fancy, but they are incredibly simple to make, with store-bought pastry doing all the heavy lifting!

✨This is a deliciously creamy, luscious dessert packed with a mouthful of cherries in lighter-than-air, flaky, buttery pastry layers!

✨Easy make-ahead cherry pastry dessert! Prep all the components a day ahead, assemble and bake the next day. Perfect for stress-free entertaining or weekend baking!

✨These easy cherry tarts are wonderful for brunch, an evening snack, or a dessert- perfect for guests, easy enough for a weekday treat!

Recipe Ingredients

Cream cheese, puff pastry, cherry compote, ingredients for making cherry puff pastry.

Puff pastry: Making desserts with puff pastry is a breeze! And store-bought pastry makes life so much easier. But by all means, use homemade pastry dough if you wish.

Cream cheese: Use full-fat cream cheese for the best flavor and texture. You can also use homemade cream cheese here.

Sugar: For sweetening the cream cheese filling and the cherry compote.

Cherries: Since we are making a cherry compote for the filling, you can easily use fresh cherries or frozen ones. You can even try a homemade strawberry chia jam, cherry jam, or an easy strawberry filling like I did for my strawberry turnovers.

Please see the recipe card for full information about the ingredients and quantities.

How To Make Cherry Puff Pastry Tarts

Make the cherry compote

Step 1: Make the cherry compote. Cook pitted cherries in water with some sugar and vanilla extract for 15 to 20 minutes on low heat till the water evaporates and the fruit is soft and cooked through.

Step 2: Splash a teaspoon of lemon juice on the thickened compote and turn off the heat. Let the compote cool. As an option, you can add rum, whiskey, or brandy to it. I didn’t. If you do, let the compote cool a bit before you whisk the booze in.

Make the cream cheese filling

Step 3: While the compote cools completely, combine softened cream cheese with icing sugar and lemon juice. If you love that bright lemony flavor, include lemon zest too. Place the mixture in the fridge.

Assemble the puff pastry cherry tarts

Step 4: Roll out the puff pastry into a 10 by 14-inch rectangle or a 14-inch by 14-inch square.

4 pieces of puff pastry on parchment paper with edges folded over.

Step 5: Divide the rolled dough into 8 equal pieces and fold over the corners (about half an inch). You may need to wet the pastry slightly with water and press it down to make the folds stick.

4 puff pastry pieces with cream cheese in the center.

Step 6: Spoon the cream cheese mixture right in the center of the cherry tart. Depending upon the size of your puff pastry, one and a half to 2 tablespoons should be enough. Don’t spread it.

4 puff pastry pieces with cream cheese and cherry compote in the center of each.

Step 7: Place a spoonful of the cherry compote right in the middle of the cream cheese. It’s perfectly all right if the juices run wild. A cherry danish with puff pastry is meant to look rustic. Repeat the steps for all the other tarts. Carefully brush the half-inch border of the pastry with egg wash. Sprinkle sugar and then, with a fork, press the edges.

4 Baked puff pastry tarts with cream cheese and cherry compote on parchment paper.

Step 8: Bake until the pastry is crisp and golden. Allow the cream cheese cherry tarts to cool for 10-15 minutes and enjoy!

Cherry puff pastry tart on a small plate with fork.

Pro Tips

  • You can use frozen cherries instead of fresh ones for the cherry compote. You may need to simmer them a bit longer to reduce the extra liquid.
  • You can easily make these cherry tarts ahead of time. Make the cherry compote and cream cheese filling a day before, assemble the tarts the next day, and bake.
  • If you don't want to use egg wash, swap it with milk or cream.
  • Allow the quick puff pastry tarts to cool for 10-15 minutes before serving.

How To Serve

Right out of the oven, the cherry puff pastry is, well, puffy, around the edges. It settles into the flaky, buttery layers as it cools, making it look very much like a Danish. Just a bit more rustic.

This mini cherry dessert is delicious served warm as-is. Feel free to top the tarts with a scoop of vanilla ice cream or chocolate ice cream!

I absolutely love these cold, straight from the fridge, too!

Puff pastry tart with cherries on a small white plate.

How To Store Cherry Puff Pastry Tarts

These cherry tarts are best the day they are made. But they will stay well in the refrigerator for up to 2 days. Reheat in an oven or air-fryer for 3-4 minutes. Don’t use a microwave, as it’ll make the pastry soggy and spoil the texture.

More Cherry Desserts

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cherry puff pastry tart as much as we do!

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Cherry Puff Pastry Tart | Easy Cherry Danish Pastry

Cherry Puff Pastry Tart

Natasha Minocha
These cherry puff pastry tarts have an elegant, rustic beauty! With each creamy bite, you get a mouthful of jammy summer cherries tucked inside rich, buttery, shattering layers of pastry. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 454 kcal

Ingredients
 
 

  • 17.3 oz Puff pastry

Cherry Compote

  • 2/3 cup Cherries, pitted and halved
  • 3 tbsp Sugar You can add more or less depending on how sweet or sour your cherries are
  • 1/4 cup Water
  • 1/2 Vanilla bean
  • 1-2 tsp Lemon juice

Cream Cheese Filling

  • 2/3 cup Cream cheese, at room temperature
  • 4 tbsp Icing sugar
  • 1 tsp Lemon juice

Egg Wash

  • 1 Egg
  • 2 tbsp Water
  • Sugar for topping, Optional

Instructions
 

Cherry Compote

  • Combine the cherries, water, vanilla bean, and sugar in a small saucepan.
    2/3 cup (150g) Cherries, 3 tbsp Sugar, 1/4 cup (60g) Water, 1/2 Vanilla bean
  • Cook over low-medium heat for 15-20 minutes, until the cherries are soft and cooked through.
  • Add the lemon juice and take the pan off the heat.
    1-2 tsp Lemon juice
  • Taste and adjust for sweetness. Transfer to a small bowl and cool the sauce.

Cream Cheese Filling

  • Whisk together the cream cheese, icing sugar, and lemon juice in a small bowl, until smooth and creamy.
    2/3 cup (150g) Cream cheese, 4 tbsp Icing sugar, 1 tsp Lemon juice
  • Taste and adjust for sweetness. Keep aside.

Assembly

  • Preheat your oven to 180 C. Line a baking tray with parchment paper.
  • Roll out the puff pastry on a lightly floured surface into a rectangle, roughly about 10" x 14".
    17.3 oz ( 500g) Puff pastry
  • Cut the pastry into 8 equal-sized rectangles.
  • Turn over about 1/2" of 4 corners of each pastry. Press it down slightly. You may need to use water to make the pastry stick.
  • Add 1.5 -2 tbsp of cream cheese mixture in the center of each pastry. Don't spread it out.
  • Now spoon the cherry sauce, about 1 tsp, on top of the cream cheese mixture.
  • Whisk together the egg and water. Carefully brush the exposed pastry with the egg wash. Sprinkle some sugar if you like.
    1 Egg, 2 tbsp Water
  • Press down the edges of each pastry with a fork.
  • Bake at 180 C for 20-25 minutes, until the cherry juices are bubbling and the pastry is golden brown.
  • You can also add another 1/2 - 1 tsp of the cherry compote to the pastry, 5 minutes before you take it out. This is an optional step.
  • Let cool for 10-15 minutes before serving. Enjoy!

Video

Notes

  • You can use frozen cherries instead of fresh ones for the cherry compote. You may need to simmer them a bit longer to reduce the extra liquid.
  • You can easily make these cherry tarts ahead of time. Make the cherry compote and cream cheese filling a day before, assemble the tarts the next day, and bake.
  • If you don't want to use egg wash, swap it with milk or cream.
  • Allow the quick puff pastry tarts to cool for 10-15 minutes before serving.

Nutrition

Serving: 1 ServingCalories: 454kcalCarbohydrates: 39gProtein: 6gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 40mgSodium: 221mgPotassium: 98mgFiber: 1gSugar: 11gVitamin A: 296IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Peach Cheesecake

This peach cheesecake is creamy, fruity, and so delicious! There are peaches folded in the batter, layered on top, and in the fabulous peach compote (which is optional, but highly recommended)! Every bite is filled with the juicy, luscious fruit and is totally irresistible!

A peach cheesecake topped with compote and mint leaves on a platter.

If you've got fresh, ripe peaches on hand, this is a great recipe to use them. This is a simple cheesecake recipe that requires no waterbath or fancy techniques. A creamy, dreamy cheesecake that can be easily made in advance - it really does well chilling overnight and tastes even better the next day!

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Why You'll Love This Recipe

✨ Super easy to make! This peach cheesecake recipe is very straightforward. No water bath, no fancy equipment or techniques - making this a wonderful recipe for new bakers too!

✨ This cheesecake is packed with fresh peaches! Smooth, velvety, tangy cream cheese goes so well with sweet, juicy peaches. This is really a summer must-try bake!

✨ A great make-ahead recipe! Overnight chilling not only helps the cheesecake set well but also allows the flavors to develop beautifully. Great for stress-free entertaining!

✨ This recipe is easily adaptable with other fruits. Try my cherry cheesecake or apple crumble cheesecake!

A cheesecake on a plate with forks and one slice kept sideways .

Recipe Ingredients

Cookie crust: I used Marie biscuits and melted butter. Feel free to use Graham crackers or Digestive cookies instead.

Peaches: Fresh peaches are the best for this cheesecake recipe. But you can use frozen or even canned peaches. Please drain them very well, pat them dry with a paper towel.

Cream cheese: Softened full-fat cream cheese is the best here. Use store-bought or homemade cream cheese. You can also try baking this cheesecake with ricotta cheese as I did for my baked mango cheesecake.

Sugar: Regular granulated sugar works well here.

Greek yogurt: Full-fat Greek yogurt will give you a very smooth and rich texture. You can use cream instead.

Eggs: Use room temperature eggs.

Flour: I used all-purpose flour. You can also use cornstarch. Flour helps with a firmer texture and also stabilizes the batter.

Please see the recipe card below for full information about ingredients and quantities.

A slice of cheesecake with peaches on a small plate with a fork.

How To Make Easy Peach Cheesecake

Make The Crust

Use an 8" spring-form pan for this recipe. If you're using a 9" pan, the cheesecake will be slightly flatter and may bake a few minutes quicker.

Step 1: Crush Marie biscuits (or graham crackers or digestives).

Step 2: Combine the biscuit crumbs with melted butter.

Step 3: Spread the mixture on the base of your spring-form pan.

Step 4: Press and pack tightly, and then set to bake for 10 minutes.

Crust for cheesecake in a cake pan.

Make The Filling

Step 5: While the crust bakes, combine the softened cream cheese with sugar.

Step 6: Add in Greek yogurt and follow it by beating 2 eggs, one at a time. 

Step 7: Add flour and vanilla extract. Whisk well till you have a nice, smooth batter. 

Step 8: Dice your peaches (no need to peel them) and toss them with a handful of flour. The flour coating ensures that the fruit doesn’t sink to the bottom of the cheesecake. 

Step 9: Fold the peaches into the batter and pour it into your pan.

Cheesecake batter with chopped peaches on top in a cake pan.

Step 10: Top the batter with a few chopped peaches and bake for 1 hour.

Step 11: Your peaches and cream cheesecake is done when the top of the cake looks cooked and the center is a bit wobbly. Let the cheesecake cool in the oven, with the oven door slightly ajar, for 20-30 minutes. After that, allow the cake to cool completely on the counter and then transfer to the refrigerator for at least 8 hours.

Baked cheesecake on a plate.

Final step: Remove carefully from the pan and place it on your serving plate. Spoon over the peach compote and serve!

How To Make Peach Compote

Peach compote in a small bowl with a spoon.

This peach compote is totally optional, but I really can't recommend this enough! Put it on top of the baked peach cheesecake, and it will elevate this dessert to another level!

And if you have any leftovers, use as a topping for your ice cream or yogurt. Or put it on pancakes, crepes, or waffles! Yum!

  • Dice the peaches (no need to peel them)
  • Cook them in water with half a vanilla bean and sugar (the amount depends on how sweet your fruits are)
  • Simmer for 10 to 15 minutes, till the peaches have softened, and the thick compote is speckled with vanilla
  • For a brighter taste, squeeze a splash of lemon juice
  • Or make it boozy- add whiskey, rum, or brandy (like I did)
A cheesecake with peaches on a plate.

Pro Tips

  • Please make sure all the ingredients are at room temperature. This will ensure easier blending and will give a smooth, creamy texture to the baked peach cheesecake.
  • Don't crank up that oven! Use low heat. Typically, cheesecakes are baked in a water bath to regulate the temperature. That’s how they get their creamy mouthfeel that is similar to a dense custard rather than a cake crumb without breaking the surface. But I’ve found that baking at a lower heat and for longer works in the same way. 
  • Cool the cheesecake gradually. When the center is wobbly and the top looks cooked, leave the oven door ajar and let the cake sit in there after switching off the heat. Then chilling it for a minimum of 8 hours or overnight in the refrigerator works the best.
  • While fresh peaches are preferred for this peaches and cream cheesecake, you can use frozen peaches. Make sure the frozen peaches are thawed and drained well. Pat them dry with a paper towel before tossing with flour as we did with the fresh peaches.
  • Canned peaches will work too. Rinse and drain them well. Pat them dry and use as mentioned in the recipe card.
  • For an eggless version, check out my saffron cardamom cheesecake!

How To Store

Store the baked peach cheesecake in an air-tight container for upto 5 days. You can also freeze the cheesecake (without the compote) for upto 1 month. Thaw in the refrigerator and serve with fresh peach compote!

More Peach Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easy peach cheesecake as much as we do!

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A peach cheesecake topped with compote and mint leaves on a platter.

Peach Cheesecake

Natasha Minocha
This easy peach cheesecake is creamy, fruity, and so delicious! There are peaches folded in the batter, layered on top, and in the fabulous peach compote! Every bite is filled with the juicy, luscious fruit and is totally irresistible!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 8 hours
Course Dessert
Cuisine American, World
Servings 8 Servings
Calories 628 kcal

Ingredients
 
 

Cookie Base

  • 1 1/4 cup Marie biscuits, finely crushed You can also use Graham crackers or Digestive cookies.
  • 1/3 cup Butter, melted

Cheesecake Filling

  • 2 cups Cream cheese, at room temperature
  • 1 cup Sugar
  • 2 Eggs ( room temperature)
  • 1/3 cup Plain Greek yogurt, at room temperature
  • 1/4 cup All-purpose flour
  • 1.5 tsp Vanilla extract
  • 4 Peaches, diced
  • 2 tsp All-purpose flour, for tossing the diced peaches

Peach Compote

  • 2 Peaches, diced
  • 1/3 cup Water
  • 2 tbsp Sugar
  • 1/2 Vanilla bean
  • 1 tbsp Rum or any other alcohol ( Optional)

Instructions
 

Cookie Base

  • Preheat your oven to 180 C / 350 F. Keep an 8" springform cake pan handy.
  • Combine the melted butter and finely crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
  • Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160 C / 320 F while you're preparing for the filling.

Cheesecake Filling

  • Soften the cream cheese using a spatula, in a large bowl.
  • Add the sugar. Mix well.
  • Now whisk in 2 eggs, Greek yogurt, vanilla extract, and 1/3 cup all-purpose flour.
  • Mix well until smooth and creamy.
  • Toss the diced peaches with 2 tsp of flour and fold into the batter.
  • Pour into the prepared crust. Place some extra chopped peaches on top if you wish.
  • Carefully place in the oven and bake at 160 C / 320 F for 55-60 minutes. The top of the cake should look cooked and the center should be a bit wobbly. My cake took 60 minutes.
  • Turn off the heat and slightly crack the door open and allow it to cool for 60 minutes.
  • Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, and place it on your serving plate.
  • Spoon over the peach compote and top with a couple of basil leaves.
  • Slice and enjoy!

Peach Compote

  • Combine diced peaches, water, sugar, and half a vanilla bean in a small saucepan.
  • Cook on medium heat until the peaches are soft and cooked through.
  • Take the pan off the heat and add a tablespoon of rum. This is completely optional. Let cool before topping the cheesecake.

Video

Notes

  • Please make sure all the ingredients are at room temperature. This will ensure easier blending and will give a smooth, creamy texture to the cheesecake.
  • Don't crank up that oven! Use low heat. Typically, cheesecakes are baked in a water bath to regulate the temperature. That’s how they get their creamy mouthfeel that is similar to a dense custard rather than a cake crumb without breaking the surface. But I’ve found that baking at a lower heat and for longer works in the same way. 
  • Cool the cheesecake gradually. When the center is wobbly and the top looks cooked, leave the oven door ajar and let the cake sit in there after switching off the heat. Then chilling it for a minimum of 8 hours or overnight in the refrigerator works the best.
  • While fresh peaches are preferred for this peaches and cream cheesecake, you can use frozen peaches. Make sure the frozen peaches are thawed and drained well. Pat them dry with a paper towel before tossing with flour as we did with the fresh peaches.
  • Canned peaches will work too. Rinse and drain them well. Pat them dry and use as mentioned in the recipe card.

Nutrition

Serving: 1 ServingCalories: 628kcalCarbohydrates: 76gProtein: 10gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 120mgSodium: 470mgPotassium: 313mgFiber: 3gSugar: 50gVitamin A: 1440IUVitamin C: 5mgCalcium: 108mgIron: 2mg

French Financier Recipe

The golden, crispy-edged, and buttery French financiers were gobbled up so quickly that I barely had time to click photos. A good dose of almonds and butter keeps them supremely moist and tender. Whoever called them small vessels of joy the first time had it right. These elegant, tiny cakes hit you with their aroma before you even taste them. 

French Financiers Recipe | Classic French Financiers
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French Financiers Recipe | Classic French Financiers

What are financier cakes?

Financiers are tiny, bite-sized French cakes, created by the nuns of the Order of Visitation in the 17th century. Back then, they were oval and called visitandines. It was in the 19th century that they were revamped and revived by a bakery near the Paris Stock Exchange. 

The pastry chef of the bakery, Lasne, changed the shape of French financiers to a rectangle, giving them a look very familiar to traders: gold bars. Hence the name.

French Financiers Recipe | Classic French Financiers

4 reasons to try the French financier recipe

Elegant tiny cakes 

A super easy recipe

Nice, quick summer treat

If you love Madeleines but want a heftier, more serious dessert

Ingredients for French financiers

Classic French financiers are made with just 6 ingredients: flour, eggs, butter, vanilla, sugar, and almond flour. But what you do with these ingredients matters a lot.

Why is brown butter important to financiers?

Before financiers, I never realized how much of a difference brown butter makes to a recipe compared to regular butter. It lends richness, depth, and complexity to flavors. So, don’t skip the step. You’ll love the characteristic nutty taste it imparts to these bite-sized cakes.

Brown butter for making French Financiers

How to make financiers?

French financiers sound fancy, but the recipe is astonishingly simple because you’re using basic ingredients. That said, these classics do ask for some finesse. My suggestion? Invest in a weighing scale. You don’t need an expensive one, even a simple battery-operated scale will serve well. But it will make all the difference to the result, as you can measure each ingredient down to the gram. 

Step 1: French financiers have a caramelly flavor that comes from the browned butter. So that’s where you begin. Place your butter in a saucepan and on low heat, cook it till the milk solids separate from the fat.

It’s quite like making ghee. When the butter has a deep amber color and you can smell that beautiful nutty aroma (about 2 to 3 mins), take it off the heat, strain, discard the solids, and let it cool. 

Step 2: Sift together flour, icing sugar, and almond flour (or finely ground almonds). Whisk 2 egg whites into these dry ingredients. 

Step 3: Gradually add your slightly cooled (but still liquid) browned butter in three parts. So, you pour in 1/3 and then whisk. Pour another third and whisk again. Then repeat for one last time. 

Step 4: Finally, to the soft, dropping consistency batter, mix in vanilla extract or vanilla bean paste. Cover the batter and refrigerate for an hour. 

Steps for making French Financiers Recipe | Classic French Financiers

Bake the brown butter French financiers

Step 5: Butter the cavities of your pan or mold. Grease them really well. Then pour a tablespoon of the batter into each cavity as evenly as possible (or you can pipe it). Keep in mind that these are teeny tiny, not full-sized muffins, so you don’t need much of the batter. 

Step 6: At this point, you can bake these and enjoy classic French financiers. I decided to give them a Tasha Twist and make cherry financiers by plonking a pitted cherry right in the center. 

Step 7: Push the cherry down gently, top it with 2 or 3 almond flakes, and bake for 15 to 18 minutes.

Step 8: Give the gorgeous almond tea cakes a minute to cool, then turn them out and serve! (If you butter your mold, the financiers will slide right out.)

Baking French Financiers Recipe | Classic French Financiers

Process video for making French Financiers below:

FAQs

Do I need a financier pan to make French financiers?

Classic French financiers look like gold bars, so they need rectangular molds, but don’t let that limit you. These almond tea cakes come in all shapes and sizes now. As wonderful as it would be, I couldn’t find a financier pan online and ended up using my mini-muffin pan, which made 12 of these cherry financiers. You can even use tart molds if that’s all you have. 

How do you check if the cherry financiers are done?

When the financier cakes are golden brown and a toothpick inserted in the center comes out clean, they’re done being baked. 

French Financiers Recipe | Classic French Financiers

How do you serve a financier dessert?

Financiers are utterly adorable and moreish, with their dainty proportions and subtle sweetness. I recommend serving them as-is. You may think they look plain, but the amazing flavor will say otherwise. 

At the most, dust them with icing sugar, and they make the perfect foil for a cup of tea or coffee. But if you want to serve them as financier desserts, go ahead and experiment. They make an inspiring, rich, moist base for plenty of treats. 

A few flavor variations for French financiers 

There aren’t any substitutes for the ingredients of French financiers, but they have a lot of room for toppings. Most people opt for fresh fruits like cherries, raspberries, and blueberries. You can even try apples and pears. The trick is to use a small piece so it doesn’t overpower the flavor of the almond French cakes. You could also add slivers of nuts like almonds or leave them out. 

French Financiers Recipe | Classic French Financiers

French Financiers Recipe | Classic French Financiers

More cake recipes that you can eat like cookies

Pistachio Financiers

Chocolate Cherry Madeleines

Chocolate Chip Buttermilk Scones

Maple Pecan Cookies

Carrot Cake Madeleines

French Financiers Recipe | Classic French Financiers

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French Financiers Recipe | Classic French Financiers

French Financier Recipe

Natasha Minocha
The golden,crispy-edged, and buttery French financiers are a cinch to make. A hefty dose of almond flour and butter keeps them supremely moist and tender.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 18 minutes
Course cake, Cookies
Cuisine French
Servings 12 Financiers
Calories 95 kcal

Ingredients
 
 

  • 1/4 cup Butter
  • 2 Egg whites Please use large eggs
  • 3 tbsp All-purpose flour
  • 1/4 cup Icing sugar
  • 3/4 cup Almond flour
  • 1 tsp Vanilla bean paste / Vanilla extract
  • Cherries pitted and halved, Almond flakes for topping

Instructions
 

  • To make the brown butter - Heat the butter in a small saucepan, on low heat. The butter will be bubbly and foamy, and then will start to change color. Once its brown in color, take the pan off the heat and strain the butter into a small bowl. Let it cool. This process will take about 4-5 minutes.
  • In a medium-sized bowl, sift together the flour and icing sugar.
  • Add the almond flour.
  • Now whisk in the egg whites. When your dry ingredients are moistened, slowly add the brown butter in 3 -4 increments, stirring well after every addition.
  • Whisk in the vanilla bean paste or extract. Mix well.
  • Cover the bowl with a tight-fitting lid or plastic wrap and refrigerate for 1 hour.
  • When you're ready to bake, preheat your oven to 180C and butter the cavities of a mini muffin well.
  • Place 1 -1.5 tablespoons of the batter into the cavities.
  • Place half a cherry in the center and press it down slightly. Add an almond flake or two on top.
  • Bake at 180C for 15-18 minutes, or until the financiers are golden brown and a toothpick inserted in the center comes out clean.
  • Let the financiers cool in the pan for a few minutes before taking them out on a cooling rack.
  • Sprinkle some icing sugar on top and serve. Enjoy!

Nutrition

Serving: 1 ServingCalories: 95kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 39mgPotassium: 11mgFiber: 1gSugar: 3gVitamin A: 120IUCalcium: 17mgIron: 0.4mg
French Financiers PIN

Chocolate Cherry Madeleines

These chocolate cherry madeleines are a dreamy little treat. Delightfully soft, deeply chocolatey with bursts of fresh cherries in every bite! Perfect for when you want something special without the fuss!

Chocolate cherry madeleines on a plate with ingredients in the background.

These madeleines with chocolate and cherries are always a big hit at my home. Tender and tiny, the soft tea cakes look so fancy. But making them? That’s so easy. The recipe is as simple as it can get. Dip them in chocolate and they’re out of this world. 

Best part? They store well in the fridge for a couple of days. The crumb remains super soft, and the flavor of fresh cherries just magnifies!

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Why You'll Love This Recipe

✨These madeleines are a delightful twist on the classic French madeleines!

✨Cherry and chocolate are a match made in heaven, creating an absolutely balanced taste - sweet and dark, rich yet not heavy.

✨They’re the perfect pick-me-up for a mid-week slump with a cup of tea, Vietnamese iced coffee, or a blueberry matcha latte! They are wonderful for a sweet breakfast treat or a dessert platter, too.

✨Madeleines look fancy but are so easy to make. As long as you have the right mold, you can make these beautiful, bakery-style French treats at home.

✨Chocolate cherry madeleines are also great for gifting. They hold well, pack beautifully, and are the kind of gift people rave about.

A plateful of chocolate dipped madeleines.

Recipe Ingredients

Flour: All-purpose flour is the classic base for light and tender madeleines.

Milk: I use coconut milk, but regular milk works like a charm every time. Almond milk, oat milk, and cashew milk - all will work well in this recipe.

Butter: I used salted butter. You can also use unsalted butter. Add 1/4 teaspoon of salt to the dry ingredients if using unsalted butter.

Fresh cherries are the star of the show. Chocolate and cherries taste just fantastic together! Try them in chocolate cherry cake or vegan cherry chocolate chip muffins.

Chocolate: My family loves dark chocolate madeleines, so that’s my recommendation. 55%  to 70% chocolate is a fantastic choice. But feel free to use lighter chocolate if you prefer something sweeter and milder.

Cocoa powder: For that deep, chocolatey flavor.

Coconut sugar gives chocolate cherry madeleines a mild caramel taste that I love. Brown sugar works well, too.

Homemade vanilla extract really lifts the flavor of the madeleines. 

Please see the recipe card below for full information on ingredients and quantities.

How To Make Eggless Chocolate Cherry Madeleines

Step 1: Melt your butter in the microwave or on the stovetop. Take it off the heat and let it cool.

Step 2: While the butter cools, sift all-purpose flour, cocoa powder, and baking powder.

Step 3: Stir in sugar.

Step 4: To these dry ingredients, add milk and vanilla extract.

Step 5: Slowly stir in the melted and cooled butter, and finally fold in the chocolate chips and chopped, pitted fresh cherries.

Step 6: Cover the batter in cling wrap and refrigerate for at least 2 hours. The chocolate cherry madeleines are also a great make-ahead recipe, as you can chill the batter for up to 2 days.

Madeleine batter in a madeleine mold.
Baked chocolate madeleines with cherries.

Step 7: If you’re using a metal mold like me, grease it with a liberal hand and then sprinkle with flour. Pipe the batter ¾th of the way in each cavity and then bake. But if you’re using a silicone mold, no prep is needed.

Step 8: Bake the eggless cherry madeleines for 12 to 14 minutes in a preheated oven, or until the tops are golden and a skewer or toothpick inserted comes out clean with just a few moist crumbs attached.

Chocolate cherry madeleines on a plate.

Pro Tips

  • For that light and airy texture, don’t overmix the batter.
  • It's important to chill the batter for at least 2 hours. This helps the gluten relax and gives the madeleines their characteristic, beautiful domed tops. 
  • If you’re using a metal mold, grease it liberally and then sprinkle it with flour. If you have a silicone pan, no prep is needed.
  • Don’t overfill the molds. Fill them about ¾ of the way. This gives them space to rise and fill out the classic shell shape.
  • Use room temperature ingredients. This ensures even blending of the ingredients and makes for a lighter texture.
Chocolate coated madeleines on a plate.

How To Serve Chocolate Cherry Madeleines

These tiny, buttery tea cakes with crisp edges and fluffy centers are a delight any way you serve them. I love them warm and fresh from the oven. As-is, they’re absolutely irresistible. Lightly dusted with icing sugar, they’re classic, elegant, and lovely.

Want to make them fancy enough for gifting (or just treating yourself!)? Dip the cherry madeleines in glossy dark chocolate!

A madeleine cut in half on a plate to show the texture.

Recipe FAQs

What are French madeleines?

Madeleines are petite, shell-shaped French tea cakes. Light, buttery, and perfect with coffee or tea. Originating from Commercy and Liverdun (communes in France), they’re similar to sponge cakes but have a slightly denser, more compact crumb. Classic madeleines are known for their signature hump on one side and scalloped shell design on the other. 

How to make cherry madeleines dipped in chocolate?

Make sure your madeleine mold is clean and dry. Any traces of grease or water will mess up your chocolate layer.
Melt your chocolate and let it cool slightly.
Spoon 1–2 teaspoons of melted chocolate into each cavity and spread it around evenly, covering the base. Keep the layer a bit thick.
Place the cooled madeleine into the mold, shell side down, into the chocolate. Press it down gently, so the melted dark chocolate covers it nicely.
Pop the mold in the freezer for 5 to 10 minutes. Check if the chocolate has set. The edges would have hardened. Give it an additional 5 minutes, if need be.
Tap to release the madeleines. Once set, tap the mold 2–3 times on the counter gently and turn it over. They should pop out easily. Don’t tap too hard, or it may break the chocolate layer.
If one’s stubborn, a butter knife around the edge will do the trick.

How do I store chocolate cherry madeleines?

These eggless chocolate cherry madeleines are best eaten fresh, the day they are made. But you can store them in an air-tight container in the refrigerator for 2-3 days. 

Can I skip chilling the batter?

Chilling the batter is essential to making madeleines. It develops flavor and helps create that signature hump! I like to chill the batter for at least 2 hours, but even a 30-minute rest in the refrigerator will make a difference.

More Madeleine Recipes

Half the joy of cooking is sharing it with others. That is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these chocolate cherry madeleines as much as we do!

📖 Recipe

Tried this recipe?Let us know how it was!
Chocolate cherry madeleines on a plate with ingredients in the background.

Chocolate Cherry Madeleines

Natasha Minocha
These chocolate cherry madeleines are a dreamy little treat. Delightfully soft, deeply chocolatey with bursts of fresh cherries in every bite! Perfect for when you want something special without the fuss!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 2 hours
Course cake, Cookies
Cuisine French
Servings 14 Madeleines
Calories 149 kcal

Ingredients
 
 

  • 1 1/4 cup All-purpose flour
  • 2 tbsp Cocoa powder
  • 1.5 tsp Baking powder
  • 1/2 cup Coconut sugar You can use brown sugar too
  • 2/3 cup Coconut milk You can use regular milk too
  • 1 tsp Vanilla extract
  • 1/3 cup Butter, melted and cooled
  • 1/3 cup Cherries, pitted and chopped
  • 1/3 cup Dark chocolate chips
  • Dark chocolate, melted for the glaze

Instructions
 

  • Whisk the flour, cocoa powder, and baking powder in a bowl.
    1 1/4 cup All-purpose flour, 2 tbsp Cocoa powder, 1.5 tsp Baking powder
  • Stir in the sugar.
    1/2 cup Coconut sugar
  • In another bowl, whisk together the coconut milk, and vanilla extract.
    2/3 cup Coconut milk, 1 tsp Vanilla extract
  • Now gently fold in the flour mixture. Please don't over-mix.
  • Gently stir in the melted butter.
    1/3 cup Butter, melted and cooled
  • Fold in the chopped cherries and chocolate chips.
    1/3 cup Cherries, pitted and chopped, 1/3 cup Dark chocolate chips
  • Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
  • When you're ready to bake, preheat your oven to 180C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
  • Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12-14 minutes or until tops are springy to touch and a skewer inserted in the center comes out clean.
  • Turn them out on a cooling rack and let cool completely.
  • To glaze the madeleines - drop a spoonful of melted chocolate into each of the madeleine molds. Use a spoon and pastry brush to coat the mold properly. Make sure the coating is a bit thick. A thin coating will crack/break easily.
    Dark chocolate, melted for the glaze
  • Place the cooled madeleines into the molds, design side down. Press lightly so all the madeleines get a nice chocolate coating.
  • Place the tray in the freezer for 5-10 minutes, until the chocolate hardens.
  • Tap the tray a couple of times on the kitchen counter to loosen the madeleines and take them out.
  • Repeat with all the madeleines. Place on a serving dish and enjoy!

Video

Notes

  • For that light and airy texture, don’t overmix the batter.
  • It's important to chill the batter for at least 2 hours. This helps the gluten relax and gives the madeleines their characteristic, beautiful domed tops. 
  • If you’re using a metal mold, grease it liberally and then sprinkle it with flour. If you have a silicone pan, no prep is needed.
  • Don’t overfill the molds. Fill them about ¾ of the way. This gives them space to rise and fill out the classic shell shape.
  • Use room temperature ingredients. This ensures even blending of the ingredients and makes for a lighter texture.

Nutrition

Serving: 1 ServingCalories: 149kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 99mgPotassium: 84mgFiber: 1gSugar: 6gVitamin A: 140IUVitamin C: 0.4mgCalcium: 45mgIron: 1mg

Chocolate Cream Cheese Muffins

The flavors of chocolate cream cheese muffins are fantastic and rich. The tangy touch of yogurt and cream cheese intersects with chocolate in perfect balance, striking the right notes in every way.

It’s been less than 24 hours, and my family is already begging for more!

Chocolate Cream Cheese Muffins | Eggless Chocolate Cream Cheese Muffins

What’s even better?

This easy muffin recipe gets two thumbs up from me too because it hardly takes any time to bake them. The muffins are soft and moist, and the pools of melted chocolate chips make them extra indulgent. I know I will regret not making them again!

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How to make chocolate cream cheese muffins

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Chocolate Cream Cheese Muffins | Eggless Chocolate Cream Cheese Muffins

How to make chocolate cream cheese muffins?

I feel I should give you a fair warning. These decadent chocolate muffins are less a snack and more a dessert. Definitely not meant for the breakfast table ( I won't judge you if you do!), but rather superb for an after-dinner treat.

They’re adapted from my chocolate protein muffins. And, in case you’ve been searching for the best double chocolate muffins of your life. This is it.

Step 1: Because this is an eggless muffin recipe, start with the buttermilk. Mix vinegar into lukewarm milk and set it aside.

Step 2: Sift together all-purpose flour and cocoa powder in a mixing bowl to remove any lumps. Add baking soda, baking powder, salt, and sugar.

Step 3: To your buttermilk, thoroughly whisk in the oil and vanilla extract.

Step 4: Pour the wet ingredients into the dry and combine gently just until everything comes together in a thick consistency.

Optional step: With a very light hand, fold in chocolate chips, because why not? Tiny bits of chocolate makes everything better!

Steps for making Chocolate Cream Cheese Muffins | Eggless Chocolate Cream Cheese Muffins

Layer and bake the muffins

Step 6: Beat cream cheese with plain Greek yogurt, a little bit of flour, sugar, and vanilla extract until smooth and creamy.

Step 7: Line your muffin tray with paper cups (or silicone if that’s your preference). Fill each about 3/4th of the way with the chocolate batter.

Step 8: Plonk a tablespoon of the cream cheese filling on top, followed by the remaining chocolate batter.

Cream cheese layer on top of chocolate batter

Step 10: Use your knife to gently swirl the two batters together for that marbled look. Finish off with a crown of chocolate chips. Again, this is optional, but I never say no to some more decadence.

Final step: Bake for 20 to 25 minutes till spongy and perfect. Cheesecake batters tend to take longer to bake, but I recommend keeping an eye on them after the 20-min mark. 

Cream cheese and chocolate swirl batters

Serve: Muffins are not meant to sit in the baking tray. But because these are cream cheese muffins. Let them cool for about 10 minutes, so the cream cheese filling has time to set. Then turn over a wire rack. Serve them warm or cooled to room temperature.

Baked Chocolate Cream Cheese Muffins | Eggless Chocolate Cream Cheese Muffins

How do you check if the chocolate cheesecake muffins are baked?

Insert a toothpick in the center of any muffin. It should come out more or less clean of any cheesecake batter. If the toothpick merely has a chocolate coating (for those who add chocolate chips), reinsert it into another part to double-check.

Do these muffins need to be refrigerated?

Yes! If you’re not eating chocolate cream cheese muffins right away or have leftovers, I strongly suggest refrigerating them. When you are ready to enjoy them, nuke the muffins in the microwave for 10 to 15 seconds, if you prefer to eat them warm.

2 Tasha tips for making decadent chocolate muffins

  • The oil, the buttermilk, and the cream cheese do their jobs really well in these double whammies! But to keep these chocolate cheesecake swirl muffins light and fluffy instead of tough and chewy, don’t overmix. You fold the dry and wet ingredients till they're just moistened.
  • Keep all the ingredients for the cream cheese filling at room temperature. I’ve learned they cream better and are easier to mix.

What other ingredients can you use in chocolate chip cream cheese muffins?

Flour: I’ve baked plenty of muffins with whole-wheat flour. It works beautifully every time, lending them more structure and texture. Use 100% whole wheat, or make it half all-purpose and half whole-wheat flour.

Yogurt: I know homemade yogurt fares equally well in the recipe. Just remember to drain it thoroughly so it’s thick and creamy.

Eggs: My chocolate cream cheese muffin recipe is eggless. But you can reduce the quantity of buttermilk and add 2 eggs.

Chocolate Cream Cheese Muffins | Eggless Chocolate Cream Cheese Muffins

Why is this chocolate cream cheese muffin recipe so good?

It’s straightforward.

It looks complicated, but you don’t even need an electric whisk.

It makes 10 decadent, ginormous muffins (or if you’re not reeling under temptation, 12 normal-sized ones).

Chocolate Cream Cheese Muffins | Eggless Chocolate Cream Cheese Muffins

2 more chocolate muffin recipes

Vegan Chocolate Cherry Muffin

Chocolate Pumpkin Swirl Muffins

Other easy muffin recipes

Easy Orange Muffins

Nutella Banana Muffins

Plum & Cardamom Muffins

Peanut Butter Apple Muffins

Vegan Blueberry Lemon Muffins

Chocolate Cream Cheese Muffins | Eggless Chocolate Cream Cheese Muffins

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Chocolate Cream Cheese Muffins | Eggless Chocolate Cream Cheese Muffins

Chocolate Cream Cheese Muffins

Natasha Minocha
Chocolate Cream Cheese Muffins- This easy muffin recipe gets two thumbs up from me because it hardly takes any time to bake them. The muffins are soft and moist, and the pools of melted chocolate chips make them extra indulgent. The tangy touch of cream cheese and Greek yogurt strikes the right notes in every way.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 313 kcal

Ingredients
 
 

Chocolate Muffins

  • 1 1/4 cup Milk, room temperature
  • 1 tbsp Vinegar
  • 2 cup All-purpose flour
  • 1/3 cup Cocoa powder
  • 2.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/8 tsp Salt
  • 1/2 cup Sugar
  • 1/2 cup Coconut oil You can use any oil you prefer
  • 2 tsp Vanilla extract
  • 1/2 cup Dark chocolate chips

Cream Cheese Batter

  • 3/4 cup Cream cheese, room temperature
  • 3 tbs Greek yogurt, plain
  • 3 tbs Icing sugar
  • 2 tsp All-purpose flour
  • 1/2 tsp Vanilla extract

Instructions
 

Chocolate Muffins

  • Preheat your oven to 180C. Grease and flour a muffin tray or line it with paper baking cups.
  • Combine the milk and vinegar in a small bowl. Keep aside for 5 minutes.
  • In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Whisk in the sugar.
  • Into the milk- vinegar mixture, add in the oil, and vanilla extract.
  • Pour over the dry ingredients and mix well. Gently fold in the chocolate chips.
  • Spoon the batter into the prepared muffin cups dividing the batter evenly and filling about 2/3 full. There should be some chocolate batter left over.
  • Add a tablespoon or 2 of the cheesecake mixture.
  • Top each muffin with the remaining chocolate batter and lightly swirl the batters, using a toothpick or a knife.
  • Add some more chocolate chips on top, this is optional.
  • Bake for about 25-26 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs, not wet batter.
  • Let them cool for about 10 minutes, so the cream cheese filling has time to set. Then turn over a wire rack. Serve them warm or cooled to room temperature. Enjoy!
  • Store the leftovers in an air-tight container in the refrigerator.

cream Cheese Batter

  • Beat the cream cheese with the Greek yogurt, flour, icing sugar, and vanilla extract until smooth and creamy.

Nutrition

Serving: 1 ServingCalories: 313kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 224mgPotassium: 173mgFiber: 2gSugar: 15gVitamin A: 236IUVitamin C: 0.04mgCalcium: 129mgIron: 2mg
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Wool Roll Bread

Words do not do justice to wool roll bread. The pictures do. It’s just as pillowy and poofy in real life. With the softest, fluffiest crumb, the delicate, delicious milk bread tests the boundaries of your willpower. So, if you could keep just one homemade bread recipe in your box, make it wool bread, with eyes closed and complete trust.

Wool roll Bread | Wool Bread

FYI, if you’ve never made bread at home, dive into this wool roll bread recipe without a worry. It asks for time, like most good loaves of bread, but it’s super simple, gloriously tasty, and it’ll turn out perfect!

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Wool roll Bread | Wool Bread

How to make wool roll bread?

Step 1: Mix your yeast in lukewarm milk and set it aside for 5 to 10 minutes to bloom.

Step 2: In a large bowl or your stand mixer, whisk all-purpose flour with salt and sugar. Crack an egg and mix everything (use a fork or whisk if you don’t have a stand mixer).

Step 3: By now, the yeast will be bubbly and ready to be added. Pour it in and then knead at medium speed for 10 to 11 minutes. If you’re kneading by hand, give it a good 12 to 14 minutes. The key to soft, fluffy wool bread is kneading the dough well. So don’t skimp and don’t be in a hurry.

Step 4: Take out the dough from the stand mixer, shape it into a ball, and then place it in a greased bowl. Cover the bowl with plastic wrap and tuck it in a draft-free corner for an hour, or until the dough has doubled in volume.

Making the Wool roll Bread | Wool Bread

Shaping the wool bread

Step 5: Gently tip the proofed, puffed-up dough on a very, very lightly floured work surface. You don’t want to add unnecessary dry flour to this bread.

Step 6: Flatten it into an 8-inch round. This will also deflate the dough. Then cut 5 equal pieces. You can eyeball them or weigh them.

Step 7: Roll each piece into a ball and then cover again with a wrap or damp kitchen towel for about 15 minutes.

Step 8: Working with one dough ball at a time, roll each one into an oblong shape about 16 cm long and 7 to 8 cm wide. You don’t have to adhere to these numbers. Take them as bumpers that will help you stay in the right lane. A cm here or there won’t hurt the bread a bit.

Step 9: On one half of each rolled-out dough, use your knife to slice vertical threads (or yarns). My tip is to either visually divide each piece into half or score a very light line about halfway through to guide you.

Sahping the Wool roll Bread | Wool Bread

Baking the wool roll bread recipe

Step 10: Starting from the uncut edge, roll the dough down towards the strips. Tuck the seam under the roll and repeat the process for the rest of the 4 pieces. Watch the video to see how I cut and shaped the dough. When you see it, you’ll understand better.

Step 11: Place the shaped dough, seam side down, espaliered against the pan’s edge, so there’s a gap right in the center. I used an 8-inch round pan, well-greased and lined with parchment paper. It’s a snug fit, and at one point I thought the rolled logs wouldn’t fit. But if you squeeze them in, they do, and the wool bread still rises beautifully.

Step 12: Proof the wool roll bread a final time for 30 to 40 minutes. Once it’s puffed up, brush with milk and bake. All ovens are different, so the exact time will vary, but my bread was gorgeous golden in 25 minutes.

Allow the bread to cool for a few minutes before turning it over on a wire rack. You can brush the hot bread with melted butter for that extra sheen!

Wool roll Bread | Wool Bread

What is wool roll bread and other burning questions?

The recipe for wool bread began to make its rounds on the internet last year. By all accounts, it originated on the Apron baking channel. It’s baked in a round tin and shaped so that it looks like a skein of wool, hence its name.

What if the wool bread dough is sticky?

The recipe for wool roll bread makes for a very soft and supple dough. Once it comes together, it is not sticky. My advice is to give the wool bread time before you gauge and start over correcting the dough.

If it continues to be viscid, add a tablespoon of flour to make it less sticky. If the dough feels too dry, mix in a tablespoon of milk.

How to tell if the wool bread dough is proofed and done rising?

Always do a poke test to check if bread dough is proofed or not. Press your fingertip or knuckle gently but with firm pressure. If the dough springs back immediately, it is not done rising. But if you leave behind an indentation that slowly smooths out, the proofing is complete.

How do you know when the wool roll bread is done?

When the bread is baked, the top will take on a very soft golden-brown hue. Another way to check if the wool bread is baked is to tap it on the bottom. It should sound hollow.

Can you make stuffed wool roll bread?

My recipe for wool roll bread is a basic one. When you’ve tried it and loved it, experiment with wool roll bread fillings. The range of ways in which this recipe can be adapted for fillings is astounding. All you have to do is fill the uncut part of the rolled dough.

  • Sweet: cinnamon, raisins, cranberries, chocolate spread (like in Chocolate Babka), nuts or apples
  • Savory: cheese, pizza sauce, or pesto, like in my pesto braided bread.

I plan to bake a few stuffed wool bread soon, so keep your eyes peeled for the recipes!

Wool roll Bread | Wool Bread

A few substitutes for the ingredients for wool roll bread

Milk: Any milk of your choice works well for the wool bread recipe. Full-fat, creamy coconut milk is an excellent option to make the bread richer.

Flour: Try whole-wheat flour instead of all-purpose. Or go half-and-half of both.

Eggless: I haven’t tried the wool roll bread recipe without an egg. For those who want to, substitute it with milk. One egg is about 55 gms, so add that amount of milk.

Egg wash: Brushing milk just before baking gives it a shinier, softer crust. You can replace it with egg wash.

Wool roll Bread | Wool Bread

Easy homemade bread recipes

Orange Brioche Rolls

Easy Everyday Bread

Eggless Brioche

The very best homemade bread according to me

Parker House Rolls

Easy Challah Bread

Cheesy Garlic Bread

Wool roll Bread | Wool Bread

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Wool roll Bread | Wool Bread

Wool Roll Bread

Natasha Minocha
Wool Roll Bread - With the softest, fluffiest crumb, the delicate, delicious milk bread tests the boundaries of your willpower. This recipe is a winner, simple even for beginners!
No ratings yet
Print Recipe Pin Recipe
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Course Bread, Side Dish
Cuisine American, Malaysian
Servings 8 Servings
Calories 156 kcal

Ingredients
 
 

  • 3/4 cup Milk
  • 1.5 tsp Yeast
  • 2 1/8 cup All-purpose flour
  • 1/8 cup Sugar
  • 1 tsp Salt
  • 1 Egg
  • 1 tbsp Milk for brushing on top

Instructions
 

  • Grease an 8" round tin and line the bottom with parchment paper.
  • Combine the lukewarm milk and yeast in a small bowl. Mix and keep aside for 5-10 minutes, or until the mixture is frothy.
  • In the bowl of your stand mixer, combine the flour, sugar, salt, and egg.
  • Add the milk- yeast mixture and mix to combine.
  • Knead the dough on medium speed for 10-11 minutes. The dough will be just a tad sticky, supple, and soft.
    You can knead by hand too. This would take about 12-14 minutes. Take a 5- minute break in between kneading if you need a rest. Just make sure the dough is covered with a damp kitchen towel.
  • Turn the dough out in a lightly greased bowl. Cover with plastic wrap and keep in a draft-free place for 45-60 minutes or until the dough doubles in size.
  • Turn the dough out on a very lightly floured surface.
  • Gently deflate the dough and pat it into an 8" circle. Cut into 5 equal-sized portions.
  • Shape each dough portion into a ball. Cover the dough balls with a damp kitchen towel and let them rest for 15 minutes.
  • Working with one dough ball at a time, roll it out into an oblong shape, roughly 16 * 6 cms.
  • Leave the top half of the rolled-out dough as is. Using a knife or bench scraper, make thin cuts, lengthways, on the bottom portion of the dough.
  • Starting from the top, the uncut dough portion, bring the sides in slightly and then roll it tightly to the bottom.
  • Place the roll, seam side down in your prepared pan. Repeat with the rest of the dough balls.
  • Cover the pan with a damp kitchen towel and place in a draft-free place for 30-45 minutes or until puffy.
  • While the bread is proofing, preheat your oven to 180C.
  • Brush the proofed bread dough with milk.
  • Bake in a preheated oven at 180C for 25-30 minutes or until its golden brown on top.
  • Cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely.
  • Serve as is or with butter. Enjoy!

Nutrition

Serving: 1ServingCalories: 156kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.02gCholesterol: 22mgSodium: 310mgPotassium: 81mgFiber: 1gSugar: 4gVitamin A: 53IUVitamin C: 0.05mgCalcium: 35mgIron: 2mg
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