French Chocolate Mousse

"Cherry Danishes are one of those desserts that I'll immediately point to at the bakery case but that I don't want to attempt to make at home. Braid puff pastry? I can barely braid my own hair, thank you. And while I'm being a little dramatic, turns out that nonconfrontation leads to inno-vation: this Cherry Danish Cake. It's 100% of the flavors and 10% of the work. It's a buttery vanilla cake swirled with cherry jam and topped with a cream cheese icing and sliced almonds, just like a traditional Danish. And yet, it's cake. Heaven."–Sarah Fennel from Broma Bakery 

"Sweet Tooth: 100 Desserts to Save Room For" by Sarah Fennel, © 2024. Published by Clarkson Potter.


Cherry Danish Cake by Sarah Fennel 

Here is a recipe I thought would be fun for you guys to make this fall–a giant cinnamon roll cake filled with little pieces of tart apple. It takes quite a long time to bake, but it’s a really fun project if you have some down time on the weekend. It would also be perfect to serve the morning of Thanksgiving or another winter holiday, or if you wanted to stick a few birthday candles, it could be a great alternative to a cake!

To test if the dough has been kneaded long enough, take a piece of dough between your hands and stretch it. If it breaks easily, it’s not done kneading. If it doesn’t break and you can stretch it thin enough to see through it, it’s done. 

You can make the initial cinnamon butter filling ahead, but don’t add the apples until you’re ready to assemble. As the apples sit in the filling, they release water, making it difficult to spread the filling onto the dough.


Giant Apple-Cinnamon Roll Cake

This bright summer salad is great for a satisfying lunch or dinner, and can be made ahead or packed up to go. I thinly slice zucchini using a mandolin (although a knife works fine here too), then marinate it with roasted garlic, olive oil, and lots of lemon. The roasted garlic helps to add depth and a little sweetness to the marinade, but because it is an extra step that requires a bit of time, you can swap it for freshly grated garlic if you want. 

This is meant to be eaten as a colder salad, but I do enjoy it warm as well so do what you prefer. 

To toast the pine nuts, heat them in a small skillet over medium heat. Cook, stirring frequently, until the pine nuts are golden brown and fragrant, 4 to 5 minutes.

For extra flavor, add a squeeze of fresh lemon juice and more basil and pine nuts just before serving.

Consider using different types of tortellini (spinach tortellini would be great here) or swapping out zucchini for yellow summer squash. 

To make ahead, prepare the zucchini marinade and cook the tortellini up to a day in advance. Assemble the salad just before serving. The salad can also be assembled ahead and stored in the fridge for up to 3 to 4 days. 

To save time, roast the garlic ahead of time of use grated garlic instead. If you use grated, only use 1 clove.

Tortellini Salad with Zucchini & Roasted Garlic

A honey deuce–the official cocktail of the US Open–is as Instagram-worthy as it is delicious. It’s made with vodka, fresh lemonade, a raspberry liqueur such as Chambord, and is of course garnished with a spear of honeydew melon balls to mimic tennis balls. 

To put my own fun twist on it, I made a homemade raspberry-ginger lemonade in place of the raspberry liqueur, and topped it off with a little prosecco. The cocktail itself is on the stronger side and is meant to pour over a glass full of ice, but you can always reduce the amount of vodka, or skip the alcohol entirely and mix the lemonade with seltzer.  


Big Batch Honey Deuce Spritz with Raspberry-Ginger Lemonade

A tomato tart that may look fancy, but comes together easily. I make a simple tart dough, fill it with a mixture of mascarpone, ricotta, basil, and lemon, then layer sliced heirloom tomatoes on top. And because I didn’t think just one form of tomato was enough, I pile on an abundance of Sungold tomatoes dressed in olive oil and salt.

The first time I made this, I used Stracchino, a creamy and soft cow's milk cheese, but I realized it can be hard to find, so I swapped it for a blend of mascarpone and ricotta. Although it’s not a perfect substitution, the two mixed together replicate the mild and fresh flavor of Stracchino. 

If you have access to it, sub the mascarpone and ricotta with 1 (226 grams) stracchino cheese, if desired. It’s a little saltier than mascarpone and ricotta, so adjust the salt accordingly. 

Swap the heirloom tomatoes for beefsteak if you are making this out of season, and use regular cherry tomatoes (or heirloom cherry tomatoes) instead of Sungolds. 

The tart crust can be made in advance. Roll it out and place it in the pan, then wrap well and freeze for up to 2 months. 

The entire baked tart (up until step 6) can be made ahead and stored in the fridge for up to 2 days in advance. You could also wrap it tightly in plastic and freeze for up to two months. 

Sungold & Heirloom Tomato Tart 

These peach crumble bars are a great way to enjoy peaches while they're in season. The combination of sweet, juicy peaches and a crunchy brown sugar topping is a classic for a reason, but making bars instead of pie make them easier to enjoy throughout the week. I like to use a mixture of granulated and brown sugar in the topping for a richer flavor, and a hint of cinnamon adds warmth without overpowering the peaches. They're easy to make and perfect for back-to-school or to bring to a summer gathering or potluck. Just be sure to use ripe but firm peaches for the best results.

You can use fresh or frozen peaches for this recipe. If using frozen, thaw and pat dry with a paper towel before using.

Adjust the amount of sugar to your taste, depending on the sweetness of the peaches.

You can also add a sprinkle of cinnamon or nutmeg on top of the crumble topping before baking for extra flavor.


Peach Crumble Bars

Ditch the ice cream maker and still enjoy creamy, homemade ice cream. For this recipe, I use a simple two-ingredient base made of sweetened condensed milk and heavy cream, and swirl in homemade apricot jam and honey. The sweetened condensed milk and whipped cream take the place of the custard base in typical ice cream recipes, which helps to create a rich, smooth and fluffy texture similar to store-bought. 

If you have a hard time finding apricots, substitute with peaches or nectarines instead. 

Don’t skip the salt! It will help bring the other flavors out and personally, I love a bit of saltiness in my sweet treats. 

Freezing the ice cream for four hours should be enough if you want to enjoy it the same day, but if you have time, I recommend making it ahead and freezing it at least overnight. 

Turn the ice cream into popsicles by pouring the mixture into a popsicle mold instead of a loaf pan. 

If stored properly, homemade ice cream can last for up to a month, although I recommend eating it within two weeks for ultimate freshness. 

Make sure to wrap it well in plastic wrap and place it in a large freezer bag for extra protection.

No-Churn Apricot & Honey Ice Cream

Rumor has it Choco Tacos may be coming back this year, but that shouldn’t stop you from making your own. The shell is made with the same method you would use to make tuile cookies–spread into a thin circle and baked in the oven until golden brown and filled with (store-bought) vanilla fudge swirl ice cream. In true Choco Taco fashion, they’re also dipped in a chocolate magic shell mixed with peanuts. 

Although baking the shells in the oven allows you to make several at a time, if you want to skip this step too, you can use stroopwafels instead. Just warm them in the oven and shape them the same way I do in this recipe. However, making the shells is really the majority of the work, because once those are done, all you have to do is add ice cream and dip them in chocolate. 

I highly recommend using a silicone silpat for these, as it ensures more even browning and also makes removing the cookies from the sheet pan much easier. If you don’t have one you can use parchment paper, but they may brown quicker and won’t be as even colored. 

The original Choco Taco uses fudge-swirl ice cream, but for some reason that can be hard to find. Use vanilla, chocolate chip, or any other favorite ice cream. You can also brush the insides of the shells with melted chocolate. 

If you’re the lucky owner of a waffle cone waffle iron, use that to make the shells individually instead of baking them.

Make them in advance and store them in the freezer to enjoy as a dessert or as an after school treat. 

Homemade Choco Tacos 

A simple and basic recipe for a delicious chocolate chip cookie. I add maple syrup for an extra flavor boost, two types of chopped chocolate–milk and dark–and a fair amount of salt, both mixed in and sprinkled on top. They’re the ideal cookie for the person who favors one that’s thin and crisp on the outside, and chewy and caramelly in the center with lots of melted chocolate pools. Cookie dough or cookie, this is almost always my go-to recipe. 

If you can find them in the store, swap out some of the milk and dark chocolate with caramelized white chocolate chips! So delicious.

If you want to make a big batch of cookies and serve a crowd, you can turn this recipe into 45 small cookies instead of 14 large ones. Bake them at 375 for 7 to 8 minutes.

I know it can be tempting to rush through the chilling process, but the longer the cookie dough rests, the more flavor development occurs between the gluten, fat, and sugars. Not to mention, chilling is essential to keep the cookies from spreading too much in the oven.

Avoid using chocolate chips if possible. Chocolate bars tend to melt much better in cookies, and coarsely chopping it into different shapes and sizes makes for a more interesting cookie. Plus, the chocolate “dust” or “crumbs” will also mix into the cookie and give it flavor. 

Chewy Salted Chocolate Chip Cookies with Maple

There’s a high probability that you already have a classic, go-to carrot cake recipe, a moist double-layered cake filled with nuts—maybe also coconut and raisins—decorated with a traditional cream cheese frosting. Although certainly delicious and one of my favorite cakes, I hope you give this spicy version a chance to win you over, too. 

It’s made with a blend of whole wheat and all-purpose flour, as well as brown butter in both the cake and frosting, for extra flavor and nuttiness. But the real star? Spicy candied pecans, flavored with cayenne, cinnamon, and ginger. Not only are they delicious as a garnish (and to snack on), but mixing the candied nuts directly into the batter adds a lovely kick and texture to the whole cake.

I want to make sure you go into this recipe knowing that it is indeed spicy, so if you or someone in your family would like a milder level of heat, reduce the cayenne to ¼ to ½ teaspoon or leave it out completely. Another option is to halve the recipe for the candied nuts and use them on top, as a decoration rather than baking them into the cake, too. 

If you don’t feel like browning butter (although I HIGHLY recommend it because it is delicious), swap the browned butter in the cake batter for an additional ½ cup of neutral oil. In the frosting, use ¼ cup softened unsalted butter rather than ½ cup. 

You can make this a day in advance. Cover it with plastic wrap and store the cake in the fridge. Leftovers will keep in the fridge for up to 5 days.

Carrot Cake with a Kick

“Schackrutor”, or chocolate-vanilla checkerboard cookies, are one of the most classic Swedish cookies you could make. When I think of them, I imagine them on a plate with white paper lace next to vintage tea cups and a big pot of coffee, surrounded by 5 women all named Birgitta (if you know, you know).

They’re essentially vanilla and chocolate slice-and-bake shortbread cookies, and are as delicious as they are easy. They are also similar to American checkerboard cookies, but have fewer ingredients and only four “squares,” rather than nine. Below I have for you a classic version as well as my mom’s “healthier” version which is made with oat flour and brown sugar (you can watch us make her version in our upcoming 

Oat flour soaks up more liquid, which is why I substitute in the second version with less oat flour than all-purpose. 

If you make the oat flour version, know they will taste more like biscuits than a classic shortbread (still delicious!) 

Melted butter often enhances gluten development and results in less-crumbly shortbread cookies, but since there’s not really gluten in oats, melted butter is preferred here. Since oat flour is already crumbly, we want to help prevent some of it with melted butter. 

These last in an airtight container for up to about a week

Swedish Checkerboard Cookies (“Schackrutor”)

These cardamon-infused custard buns bring back core memories of my childhood and are a staple in a lot of Norwegian bakeries and cafes. They’re filled with a vanilla bean custard, then dipped in a simple confectioner’s sugar glaze and coated with shredded coconut. Although delicious, the coconut is optional, so you could dip half of them in coconut and leave half of them glazed. 

Another option I personally love is to leave out the glaze and coconut entirely, and instead brush them with melted butter and dip them in granulated white sugar (heavy doughnut vibes with this variation).

I developed this recipe to make 6 fairly large buns, but if you’re hoping to serve more people, you could divide the dough in 8 or even make 12 much smaller buns. Depending on how many you make, you’ll have to adjust the baking time accordingly (about 18 to 20 minutes. 

The vanilla custard recipe makes more than you’ll need for the buns so you could either save it for something else (it’s also great on its own!) or double the dough recipe and make more buns.   

These are 100% best eaten the day of, but if you must store them, cover them in plastic wrap and place them in a sealable plastic bag at room temperature for up to 2 to 3 days. 

For substitutions, a whole vanilla pod goes a long way here to create the deeply fragrant flavor of the custard, but the paste is a solid second option. If you don’t have either, vanilla extract is fine as well. Freshly ground cardamom is worth the hassle, but if you must, you can use pre-ground instead. You can buy the seeds and grind them in a mortar and pestle or use a spice grinder. 

Norwegian Custard Buns (Skolebrød)

This is an easy side dish or appetizer that comes together in very little time, with very little effort. The burrata and roasted asparagus get topped with toasted hazelnuts, brown butter, lemon zest, and a sprinkle of Aleppo pepper for added heat. It’s great for dinner parties, especially during spring and summer months, or if you want something light to snack on with friends.

Because there are so few ingredients and not much active cooking, you can easily double or even triple this by placing out a few more balls of burrata and roasting the whole bunch of asparagus. The brown butter goes a long way, so you won’t need to make much extra. I also love to serve this with toasted sourdough, but you could use focaccia or any type of bread you prefer.

Don’t be afraid to make this your own! Swap brown butter for olive oil, use pistachios instead of hazelnuts, and/or use red pepper chili flakes instead of Aleppo pepper. 

If you don’t have time to let the burrata come to room temperature, gently let warm water from the faucet run into the burrata container (careful, you don’t want the water stream to puncture the burrata). 

Don’t overcrowd the asparagus when roasting. Spreading them apart allows for the steam to circulate more evenly, which will allow for more even browning.  

You can also toast the sourdough in the toaster instead of the oven, if preferred. 

Burrata With Roasted Asparagus, Brown Butter & Hazelnuts

Here’s my take on classic Swedish mocha squares, also known as kärleksmums, mockarutor, and sometimes referred to as snodas. It's a moist chocolate- and coffee-infused cake with a coffee-Kahlua soak, topped with mocha frosting and coconut flakes.
Unlike traditional recipes that use butter in the cake batter, I use a neutral oil instead for increased moisture. I've also amped up the coffee flavor by adding extra coffee to both the batter and the soaking mixture (plus some Kahlua). While traditional mocha squares sport a thick mocha icing and shredded coconut, I opt for a super light and fluffy mocha buttercream frosting. The finishing touch is a generous amount of coconut flakes, which are much larger than shredded coconut, for added texture and flavor. 

Tips & Tricks:
-There are two main types of cocoa powder; first there’s 100% natural cocoa, which is acidic and reacts with both baking soda and baking powder (baking soda is a base, and baking powder is made of baking soda plus an acid, such as cream of tartar). Then there’s Dutch-process cocoa powder which has been stripped of its acidity (to enhance its chocolate flavor), making it neutral, and not able to contribute to leavening. I typically use 100% natural cocoa powder, the most common form of cocoa, to make my recipes more accessible. Even though most recipes with natural cocoa powder call for baking soda, I use baking powder here instead so that the recipe will work for you regardless of which type of cocoa powder you have. 
-Hot liquids (aka coffee, milk, and in some recipes, water), bloom the cocoa powder, which helps to deepen the chocolate flavor. You can substitute all coffee for the milk if you want to enhance the coffee flavor even more.
-Store the squares in a sealed container at room temperature for up to 3 days. You can also freeze them for up to 2 months. In that case, thaw at room temperature. 


Mocha Snacking Cake With Coconut Flakes

Homemade churros are a fun baking project using the pastry “mother dough,” pâte à choux. Pâte à choux is a cooked dough made from milk, water, butter, flour, and eggs. We dive deep into the recipe and method for making pâte à choux in one of my 

, so be sure to head there if you need a refresher! Pâte à choux is easy and fun to make, and can be turned into so many different recipes! Many classic recipes that use pâte à choux—like eclairs or cream puffs—bake the pâte à choux until crisp on the outside, and puffed and hollow on the inside. But other recipes, like churros or crullers, opt instead to fry the choux, yielding a crunchy exterior and a soft interior. My method includes a step that’s not always required, but is worth it! Freezing the piped churros on the parchment paper helps the pastries keep their ridges during frying. Good ridges are not only beautiful, but they also help create nooks and crannies for the cinnamon sugar coating and chocolate sauce to cling to. Technically, they only need to be frozen for about 15 minutes for it to be effective. However, you’ll notice my recipe freezes them longer, until they’re totally firm instead. When you fry the frozen-solid churro, it helps the outside fry up crisp while maintaining a soft, almost custardy center that’s positively killer. Best of all, freezing means you can make a batch one day, but fry as many as you like “to order” whenever you please!

Churros with Chocolate Sauce

This is a light and fluffy sponge cake filled with passion fruit curd (which I’ve made using 

), passion fruit whipped cream, and blueberry jam. It was inspired by a Swedish Easter Cake that originally used lemon curd. The cake base is made from a mix of all-purpose flour and potato flour, which is very common in a lot of Swedish cake recipes. The potato flour helps to maintain moisture and binds the ingredients together, but if you don’t have potato flour you can use only AP flour instead. You’ll also notice the recipe doesn’t call for any added fat (except to grease the pan), and that’s because in a recipe like this (where the eggs and sugar are whipped until light and fluffy), the fat provided by the egg yolks is enough to act as a binding agent. The lack of extra fat then also helps to maintain a super airy and light structure.

Passion Fruit Cake with Blueberry Jam

A pistachio loaf–or pistageländ as it's called in Swedish–is a classic mid-day fika treat. Fika, for those unfamiliar, is a Swedish tradition of enjoying coffee and sweet treats around 11 am and 3 pm, usually with others. It’s made with a cardamom-flavored yeasted dough filled with a pistachio and almond paste. The toppings on pistachio loaves vary from cafe to cafe, but most commonly include pearl sugar. You’ll often also see chopped pistachios and slivered almonds.

My inspiration for developing this recipe stemmed from the countless times I've heard my Italian dad, in his thick American-Swedish accent, suggest, 'should we go get a pistageländ?' While I'm not entirely sure if he'll use this recipe to make it himself, at least it’s here if he ever needs it. Or, for the next time I’m home and am in a baking mood (which let's be real, I almost always am). 


Tips:
-If you don’t have peeled almonds, blanch them in boiling water for a few minutes and dry them off with a paper towel. You should be able to pop the almonds right out of their peel. 
-To store, wrap each loaf in plastic wrap and place them in a sealable plastic bag. They can be frozen for up to 3 months.
-I prefer to use salted butter but feel free to use unsalted if you want more control of the salt levels. 


Braided Pistachio Loaf (Swedish Pistagelängd)

This is a five-layer coconut cake with cream cheese frosting, inspired by the one at The Polo Bar in New York City. Although this recipe is not exactly the same, it has all the same components and tastes very similar to the original. 

Tips and Tricks:
-If you prefer a more coconut-heavy flavor, you can try swapping whole milk for coconut milk, and/or adding a little coconut extract to the cake batter and frosting. 

-The frosting recipe specified below makes enough to coat and fill the cake, but with layers that are on the thinner side. To have enough to fill the cake with thicker layers of frosting (as seen in the cake from Polo Bar), double the recipe by at least half.  

-This cake also uses the hot milk method, which tempers the eggs before the cake goes into the oven, leading to a fluffier and more moist cake. 

-To achieve a less-sweet and fluffy frosting, make sure to keep whipping until super light and fluffy. The fluffier it is, the more volume there will be, which will make it less sweet overall. 


"The Polo Bar"-Inspired Coconut Cake

I developed this banana bread recipe using the 

, which is the idea of using 3 parts flour, 2 parts sugar, and 1 part fat. Although most baking ratios as measured out in weight, this is made extra simple by measuring out the ingredients using a ½-cup measuring cup. This means you can easily whip up delicious banana bread without a recipe whenever the craving hits. You’ll also notice that in this recipe I chose to list melted butter instead of oil, which I used in the video tutorial on Instagram. That’s because I like to use them interchangeably depending on what outcome I’m looking to achieve. Because butter becomes a solid at room temperature, if you use melted butter in the recipe, the banana bread will be denser and have a slightly richer flavor. Alternatively, since oil is a liquid at room temperature, banana bread made with oil will have a lighter, moister, and more cake-like crumb. Experiment with both types of fat to see which you prefer–you could even try it with browned butter or olive oil instead!

Nutella Swirl Banana Bread

If there’s one thing I can’t resist, it’s a good chocolate chip cookie. They’re the perfect little treat, and I love that you can manipulate the most basic recipe into one that fits your exact preference–chewy, crispy, cakey, underbaked, thin, thick, the list goes on. It’s my most frequented baked good, and it’s even the dish that helped me get my job. 

With that being said, since becoming (mostly) dairy-free over the last year, I’ve been on a mission to find a vegan chocolate chip cookie that I enjoy just as much as a regular one. That was until I tried the vegan cookie from Seven Grams cafe.

Their Vegan Tahini & Olive Oil Chocolate Chip Cookie uses tahini and olive oil instead of butter and eggs, and even without those two typically crucial ingredients, they’ve perfected not only the flavor but the structure and texture of the cookie as well. The following recipe was heavily inspired by their cookie, and although not an exact replica, I think you’ll find the tahini and olive oil make for an excellent substitution. 

While you’ll find that most chocolate chip cookie recipes call for a higher ratio of brown sugar to granulated, I chose to use mostly granulated sugar. This was to develop a really crispy, chewy, and almost caramelized foot, and to keep the inside nice and soft. At first glance, it may also look like an overly generous amount of tahini and olive oil, but with the other ingredients, the flavors are very subtle and balanced.

Tips & Tricks
-Don’t overbake. Keep a close eye on them after the 15-minute mark, and don’t let them get too browned. You want them to be just golden brown, and look somewhat underbaked in the center still. Since the main ingredients are tahini and olive oil, they’ll harden up a lot once cooled.
-If you have time, let the dough chill overnight. This will help the flavors to develop even more.
-A whole tablespoon of salt and vanilla may seem extreme, but trust me on this. Since you’re not getting any salt from other ingredients, and since olive oil and tahini and fairly savory, you need the extra salt and vanilla to bring out the sweeter flavors. If you want, start with 2 teaspoons of salt and taste your way! 
-If you divide the cookie dough into more than 12 cookies, adjust the cooking time accordingly. 
-Use a cookie sheet over a rimmed baking sheet if you have one. Because cookie sheets are thinner than regular baking sheets, the bottom of the cookies will turn out crispier. 



Vegan Tahini & Olive Oil Chocolate Chip Cookie

If there was one cookie I could eat every day, these would be it. They’re light, chewy, buttery, and chocolatey, all without being overly sweet. The cookies are made with ground almonds, egg whites, and confectioners sugar, and are filled with a simple (and very butter-forward) buttercream. To top it off–and to add another layer of texture and flavor–the bottom of each cookie is dipped in dark chocolate. 

As much as I would love to take credit for this recipe, it’s a recipe I received from my grandma many years ago. I used to bake these with her growing up, and it wasn’t until now that I realized just how similar they are to a classic French macaron. The only real difference is the shape and technique (these are much much easier, if you’re wondering). 

Tips & Tricks:
-Use pre-ground almonds or almond flour instead of whole almonds, if preferred. 
-Store them in an airtight container in the fridge for the longest shelf-life. They also taste better when they’re a little cold! 
-Make ahead and freeze for up to 2 months. 

 Swedish Almond Moons (Mandel Månar)

This is the crowd-pleasing skillet dip I make when I’m having a big gathering and can’t be bothered with anything fussier. It draws inspiration from baked cheeses everywhere—hi, hello honey-baked brie, queso fundido, and broiled feta. It's super cheesy (like, three kinds of cheesy), surprisingly nuanced (thank you onions and enoki mushrooms), and comes together in about 10 minutes. And it's endlessly customizable: swap in any alliums or mushrooms, sub in your favorite melty cheese, and top with whatever you please (tomato jam! hot sauce! spicy breadcrumbs!). Thanks to the scientifically proven fact that hot cheese is delicious, your guests will love it no matter what.

Easiest, Cheesiest Skillet Dip

There’s a short window of time each spring when both strawberries and rhubarb are at peak deliciousness, and when that moment strikes, you 

 to take advantage of it. There’s just no other combination of flavors that perfectly meld together to create something that symbolizes the concentrated essence of the season: The jammy sweetness of the strawberries balances out the sharp, piercing tartness of rhubarb while still giving it space to shine. Neither component overshadows the other, but instead highlights the best qualities of each. This recipe—a simple biscuit-topped cobbler that’s equivalent to a strawberry shortcake gone cozy—utilizes the power couple in a way that brings their flavor front and center. A combination of fresh strawberries and rhubarb get tossed with brown sugar, lemon zest and juice, cornstarch, vanilla extract, and just a touch of cinnamon to create a flavorful foundation for the pillowy biscuit topping. The biscuits, which provide a hearty, buttery contrast to the tart filling, are made somewhat similarly to scones. You’ll pinch pieces of butter into your dry ingredients, then moisten the dough with a generous amount of cream until it comes together. For a bit of pizzazz, I like to cut the dough into small, circular pieces and artfully arrange them on top for a playful presentation. Brush the tops with heavy cream, sprinkle with coarse sugar, and bake until the filling has reduced down into a bubbling lava that distills all the best flavors of spring into one bite.

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