16 Delicious Filo Pastry Recipes for Every Occasion

Ready to elevate your cooking game with the magic of filo pastry? Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or indulging in some comfort food, these 16 delicious recipes have got you covered. From savory pies to sweet treats, there’s something for every occasion. So, grab your rolling pin and let’s dive into the flaky, buttery goodness that awaits!

Spinach and Feta Filo Pie

Spinach and feta filo pie? Stop scrolling and start preheating—this flaky, cheesy masterpiece is your next kitchen win.

Ingredients

• For the filling:
  • 10 oz fresh spinach, roughly chopped
  • 1 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the crust:
  • 8 sheets filo dough
  • 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the spinach, feta, olive oil, salt, and pepper until well combined.
3. Brush a 9-inch pie dish with melted butter.
4. Layer 4 sheets of filo dough in the dish, brushing each with butter before adding the next.
5. Spread the spinach and feta mixture evenly over the filo layers.
6. Top with the remaining 4 sheets of filo, buttering each as before.
7. Trim any excess filo hanging over the edges and tuck them in.
8. Brush the top with the remaining butter.
9. Bake for 25-30 minutes, or until the top is golden and crisp.
10. Let it cool for 5 minutes before slicing.

Tip: For extra crispiness, brush the top with an egg wash before baking.
Tip: If the filo dough dries out, cover it with a damp towel while working.
Tip: Serve with a dollop of Greek yogurt for a creamy contrast.

Out of the oven, this pie is a textural dream—crispy layers give way to a soft, savory center. Try it warm with a side of tangy tzatziki or pack slices for a picnic-perfect lunch.

Apple and Cinnamon Filo Strudel

Kickstart your morning with a flaky, sweet Apple and Cinnamon Filo Strudel that’s easier to make than you think. Perfect for cozy weekends or impressing brunch guests.

Ingredients

• For the filling:
  • 2 large apples, peeled and thinly sliced
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
• For the assembly:
  • 6 sheets filo pastry
  • 1/4 cup melted butter
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the sliced apples, sugar, cinnamon, and lemon juice until well combined. Set aside.
3. Lay one sheet of filo pastry on a clean surface and brush lightly with melted butter. Sprinkle a thin layer of breadcrumbs over the butter.
4. Repeat the layering process with the remaining filo sheets, butter, and breadcrumbs, stacking them on top of each other.
5. Spread the apple mixture evenly over the top filo sheet, leaving a 1-inch border around the edges.
6. Carefully roll the filo and apple mixture into a log, tucking in the edges as you go to seal the filling inside.
7. Transfer the strudel to the prepared baking sheet, seam side down, and brush the top with any remaining melted butter.
8. Bake for 25-30 minutes, or until the filo is golden brown and crispy.
9. Let the strudel cool for 5 minutes before slicing to allow the filling to set.

Light, crispy layers of filo give way to a warm, spiced apple filling that’s just the right amount of sweet. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chicken and Mushroom Filo Parcels

Transform your dinner game with these crispy, golden Chicken and Mushroom Filo Parcels—packed with savory goodness and ready to impress.

Ingredients

• For the filling:
  • 1 cup cooked chicken, shredded
  • 1 cup mushrooms, finely chopped
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt to taste
• For the parcels:
  • 6 sheets filo pastry
  • 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add mushrooms, garlic powder, onion powder, and salt. Cook until mushrooms are soft, about 5 minutes.
3. Mix cooked mushrooms with shredded chicken in a bowl. Set aside.
4. Lay one filo sheet on a clean surface. Brush lightly with melted butter.
5. Place another filo sheet on top, brush with butter, and repeat with a third sheet.
6. Cut the layered filo into 4 equal squares.
7. Spoon 2 tbsp of the chicken and mushroom mixture onto the center of each square.
8. Fold the edges of each square over the filling to form a parcel. Brush the outside with more butter.
9. Repeat steps 4-8 with the remaining filo sheets and filling.
10. Place parcels on a baking tray. Bake for 20 minutes or until golden and crispy.

These parcels boast a flaky exterior with a juicy, flavorful center. Serve them with a side of tangy yogurt dip for an extra zing.

Sweet Ricotta and Honey Filo Rolls

Get ready to twist your taste buds with these crispy, creamy delights. Golden filo sheets hug a sweet ricotta filling, drizzled with honey for that perfect finish.

Ingredients

• For the filling:
  • 1 cup ricotta cheese
  • 2 tbsp honey
  • 1 tsp vanilla extract
• For the rolls:
  • 6 filo pastry sheets
  • 1/4 cup melted butter
• For serving:
  • Extra honey for drizzling

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix ricotta cheese, honey, and vanilla extract until smooth. Tip: For extra flavor, let the filling sit for 10 minutes before using.
3. Lay one filo sheet on a clean surface. Brush lightly with melted butter. Tip: Keep unused filo covered with a damp towel to prevent drying.
4. Spread 2 tbsp of the ricotta mixture along one edge of the filo sheet. Roll tightly into a log.
5. Repeat with remaining filo sheets and filling. Place rolls seam-side down on the prepared baking sheet.
6. Brush the tops of the rolls with remaining melted butter. Bake for 20-25 minutes, until golden and crispy. Tip: Rotate the baking sheet halfway through for even browning.
7. Remove from oven and let cool for 5 minutes. Drizzle with extra honey before serving.

Enjoy the contrast of crispy filo against the creamy, sweet filling. Elevate your dessert game by serving these rolls with a scoop of vanilla ice cream or a sprinkle of crushed pistachios.

Beef and Onion Filo Samosas

Ready to level up your snack game? These Beef and Onion Filo Samosas are your ticket to crispy, savory bliss—no passport needed.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 large onion, finely chopped
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • Salt to taste
• For the assembly:
  • 10 sheets filo dough, thawed
  • 1/2 cup melted butter

Instructions

1. Heat olive oil in a pan over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Add ground beef, cumin, coriander, and salt. Cook until beef is browned, breaking it apart with a spoon, about 10 minutes. Tip: Drain excess fat for a crispier samosa.
3. Preheat oven to 375°F. Lay one filo sheet on a clean surface, brush lightly with melted butter, then layer another sheet on top. Repeat for a total of 5 layers.
4. Cut the layered filo into 4 equal strips. Place a tablespoon of beef mixture at the end of each strip, then fold into triangles. Tip: Keep unused filo covered with a damp towel to prevent drying.
5. Brush each samosa with melted butter and place on a baking sheet. Bake for 20 minutes or until golden and crispy. Tip: For extra crunch, broil for the last 2 minutes.

Now these golden pockets pack a punch with their flaky layers and spiced beef center. Serve them with a cool yogurt dip or go bold with a chili sauce drizzle.

Chocolate and Banana Filo Pastries

Now, let’s dive into making these irresistible Chocolate and Banana Filo Pastries that’ll have everyone begging for the recipe.

Ingredients

• For the filling:
  • 2 ripe bananas, sliced
  • 1/2 cup dark chocolate chips
  • 1 tbsp honey
• For the assembly:
  • 6 sheets filo pastry
  • 1/4 cup melted butter
  • 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the sliced bananas, chocolate chips, and honey until well combined. Tip: Use slightly underripe bananas for less mushiness.
3. Lay one sheet of filo pastry on a clean surface. Brush lightly with melted butter. Repeat layering and buttering with two more sheets.
4. Cut the layered filo into 4 equal squares. Tip: Keep unused filo covered with a damp towel to prevent drying.
5. Place a tablespoon of the banana-chocolate mixture in the center of each square. Fold the edges over the filling, creating a parcel. Repeat with remaining sheets and filling.
6. Brush the tops of the parcels with remaining butter and sprinkle with granulated sugar. Tip: For extra crunch, sprinkle sugar generously.
7. Bake for 15-20 minutes, or until golden and crisp. Let cool for 5 minutes before serving.

Flaky, buttery filo encases a gooey, sweet center—perfect warm with a scoop of vanilla ice cream. Try drizzling with caramel sauce for an extra decadent touch.

Vegetable and Cheese Filo Triangles

Unleash your inner chef with these crispy, golden Vegetable and Cheese Filo Triangles—perfect for snacking or impressing at your next gathering.

Ingredients

• For the filling:
  • 1 cup finely chopped mixed vegetables (carrots, bell peppers, spinach)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For the assembly:
  • 10 sheets filo dough
  • 1/2 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a pan over medium heat. Add the mixed vegetables and sauté for 5 minutes until soft.
3. Remove the pan from heat. Stir in the mozzarella, feta, garlic powder, and salt until well combined. Tip: Let the filling cool slightly to prevent the filo dough from becoming soggy.
4. Lay one sheet of filo dough on a clean surface. Brush lightly with melted butter, then place another sheet on top. Repeat until you have 5 layers.
5. Cut the layered filo dough into 4 equal strips. Place a tablespoon of the vegetable and cheese mixture at the end of each strip.
6. Fold each strip into a triangle, starting from the end with the filling. Continue folding until the entire strip is used. Tip: Seal the edges with a little melted butter to prevent unfolding.
7. Repeat the layering, cutting, and folding process with the remaining filo sheets and filling.
8. Place the triangles on the prepared baking sheet. Brush the tops with the remaining melted butter.
9. Bake for 20-25 minutes, or until the triangles are golden brown and crispy. Tip: Rotate the baking sheet halfway through for even browning.

Crispy on the outside with a gooey, savory center, these filo triangles are a hit. Serve them with a side of tzatziki or a spicy mango chutney for an extra flavor kick.

Lemon and Blueberry Filo Tart

Kickstart your summer with this zesty Lemon and Blueberry Filo Tart—bold flavors, crispy layers, and zero fuss. Perfect for picnics or impressing your in-laws, it’s a showstopper that’s secretly easy.

Ingredients

• For the crust:
  • 6 sheets filo pastry
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
• For the filling:
  • 1 cup fresh blueberries
  • 1/2 cup lemon curd
  • 1 tbsp lemon zest
• For the garnish:
  • 1/4 cup powdered sugar
  • Fresh mint leaves

Instructions

1. Preheat your oven to 350°F (175°C).
2. Brush a 9-inch tart pan with melted butter.
3. Layer one filo sheet in the pan, brush with butter, and sprinkle lightly with sugar. Repeat with remaining sheets, stacking at angles for full coverage.
4. Bake the crust for 10-12 minutes until golden and crisp. Let cool slightly.
5. Spread lemon curd evenly over the crust. Tip: Warm the curd slightly for easier spreading.
6. Scatter blueberries over the curd and sprinkle with lemon zest.
7. Bake for another 8-10 minutes until blueberries just begin to burst.
8. Cool completely, then dust with powdered sugar and garnish with mint. Tip: Serve chilled for a firmer texture.

Juicy blueberries pop against the tart lemon curd, all cradled in a shatteringly crisp filo shell. Try serving with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent twist.

Pumpkin and Sage Filo Bites

Unleash the flavors of fall with these crispy Pumpkin and Sage Filo Bites. Perfect for snacking or entertaining, they’re a savory twist on seasonal favorites.

Ingredients

• For the filling:
  • 1 cup pumpkin puree
  • 2 tbsp chopped fresh sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the assembly:
  • 6 sheets filo dough, thawed
  • 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, chopped sage, salt, and pepper until well combined.
3. Lay one filo sheet on a clean surface. Brush lightly with melted butter. Layer another sheet on top, brush with butter, and repeat until all sheets are used.
4. Cut the layered filo into 12 equal squares. Tip: Keep unused filo covered with a damp towel to prevent drying.
5. Place a teaspoon of the pumpkin mixture in the center of each square. Fold the corners to the center, pressing lightly to seal.
6. Brush the tops with remaining butter. Tip: For extra crispiness, ensure the edges are well sealed.
7. Bake for 15-20 minutes, or until golden and crispy. Tip: Rotate the baking sheet halfway through for even browning.

Light and flaky with a rich, herby center, these bites are a crowd-pleaser. Serve them warm with a drizzle of honey for a sweet contrast.

Smoked Salmon and Cream Cheese Filo Cups

Transform your snack game with these bite-sized delights that blend smoky salmon and creamy cheese in a crispy filo shell. Perfect for impressing at brunch or as a fancy appetizer, they’re a breeze to make.

Ingredients

• For the filo cups:
• 6 sheets filo pastry
• 1/4 cup melted butter
• For the filling:
• 4 oz smoked salmon, finely chopped
• 1/2 cup cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
2. Layer 3 filo sheets, brushing each with melted butter. Cut into 12 squares. Repeat with remaining sheets.
3. Press each square into the muffin tin to form cups. Bake for 8-10 minutes until golden and crisp. Tip: Keep an eye on them to prevent burning.
4. While cups cool, mix cream cheese, salmon, dill, lemon zest, and pepper in a bowl. Tip: For extra flavor, let the mixture sit for 10 minutes.
5. Spoon the filling into cooled cups. Garnish with extra dill if desired. Tip: Serve immediately for the best texture contrast.

Zesty lemon and fresh dill brighten the rich salmon and cheese, all hugged by a shatteringly crisp shell. Try topping with capers for a salty punch or serve alongside a crisp white wine.

Pear and Almond Filo Galette

Absolutely no one can resist the crispy, buttery layers of filo hugging sweet pears and crunchy almonds. This galette is your ticket to dessert heaven with minimal fuss.

Ingredients

• For the filling:
  • 2 ripe pears, thinly sliced
  • 1/4 cup almond flour
  • 2 tbsp honey
  • 1 tsp vanilla extract
• For the assembly:
  • 6 sheets filo dough
  • 1/4 cup melted butter
  • 1/4 cup sliced almonds
  • 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, toss the sliced pears with almond flour, honey, and vanilla extract until evenly coated.
3. Place one sheet of filo dough on the prepared baking sheet, brush lightly with melted butter, and repeat the process, layering all 6 sheets.
4. Spread the pear mixture over the filo, leaving a 2-inch border around the edges.
5. Fold the edges of the filo over the pears, creating a rustic galette shape.
6. Brush the top of the galette with remaining melted butter and sprinkle with sliced almonds and granulated sugar.
7. Bake for 25-30 minutes, or until the filo is golden brown and crispy.
8. Let the galette cool for 5 minutes before slicing to allow the filling to set.

Nowhere else will you find such a perfect crunch meeting juicy sweetness. Serve it warm with a scoop of vanilla ice cream for an unbeatable contrast.

Mushroom and Thyme Filo Tartlets

Just when you thought mushrooms couldn’t get any better, these tartlets come along. Crispy filo meets earthy mushrooms and aromatic thyme in a bite-sized explosion of flavor.

Ingredients

• For the filling:
  • 2 cups sliced mushrooms
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1/4 tsp salt
• For the tartlets:
  • 6 sheets filo pastry
  • 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add mushrooms, thyme, and salt. Cook for 5 minutes until mushrooms are soft. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Brush one filo sheet with melted butter. Layer another sheet on top and repeat until all sheets are used.
4. Cut the layered filo into 12 squares. Press each square into a muffin tin. Tip: Work quickly to prevent the filo from drying out.
5. Divide the mushroom mixture among the filo cups. Bake for 15 minutes until golden and crisp. Tip: Watch closely in the last few minutes to avoid burning.

Rich in texture with a buttery crunch, these tartlets are a perfect blend of savory and herbal notes. Serve them warm with a drizzle of truffle oil for an extra touch of luxury.

Caramelized Onion and Goat Cheese Filo Squares

Get ready to wow your taste buds with these irresistible bites. Golden, crispy filo meets creamy goat cheese and sweet caramelized onions for a flavor explosion.

Ingredients

• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp salt
• For the assembly:
  • 8 sheets filo dough, thawed
  • 1/2 cup melted unsalted butter
  • 4 oz goat cheese, crumbled
  • 1 tbsp fresh thyme leaves

Instructions

1. Heat a large skillet over medium heat. Add 2 tbsp butter and 1 tbsp olive oil until melted.
2. Add 2 thinly sliced onions, 1 tsp sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25 minutes or until deeply golden. Tip: Lower heat if onions are browning too quickly.
3. Preheat oven to 375°F. Brush a baking sheet with some of the 1/2 cup melted butter.
4. Layer 1 filo sheet on the baking sheet, brush with butter, and repeat with 3 more sheets. Tip: Keep unused filo covered with a damp towel to prevent drying.
5. Spread the caramelized onions over the filo, then sprinkle with 4 oz crumbled goat cheese and 1 tbsp thyme leaves.
6. Top with the remaining 4 filo sheets, brushing each with butter. Cut into 12 squares before baking.
7. Bake for 20-25 minutes or until golden and crisp. Tip: Let cool slightly for easier handling.

Here’s the deal: these squares are all about contrast. The filo shatters, the cheese oozes, and the onions bring a sweet depth. Try them atop a salad for a crunchy twist.

Berry and Custard Filo Nests

Viral on your feed and now in your kitchen—these Berry and Custard Filo Nests are the crispy, creamy dream you didn’t know you needed. Layer up with fresh berries and a silky custard for a dessert that’s as Insta-worthy as it is delicious.

Ingredients

• For the nests:
  • 6 sheets filo pastry
  • 1/4 cup melted butter
  • 2 tbsp granulated sugar
• For the custard:
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
• For the topping:
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a muffin tin.
2. Brush each filo sheet with melted butter, sprinkle with sugar, then layer another sheet on top. Repeat until all sheets are used.
3. Cut the stacked filo into 6 squares. Press each square into the muffin tin to form nests. Bake for 10-12 minutes until golden and crisp. Tip: Keep an eye on them to prevent burning.
4. For the custard, heat milk and cream in a saucepan over medium heat until just simmering. Remove from heat.
5. Whisk egg yolks and sugar in a bowl until pale. Gradually whisk in the hot milk mixture. Return to the saucepan and cook over low heat, stirring constantly, until thickened. Tip: Don’t boil or it will curdle.
6. Remove custard from heat, stir in vanilla, then strain into a jug. Cool slightly.
7. Fill each filo nest with custard, top with berries, and dust with powdered sugar. Tip: Serve immediately for the best texture contrast.

Flaky, buttery nests cradle a velvety custard, while the berries add a juicy pop. Try drizzling with honey or a sprinkle of cinnamon for an extra flavor twist.

Lamb and Spinach Filo Rolls

Make your taste buds dance with these crispy, savory Lamb and Spinach Filo Rolls—packed with flavor and perfect for sharing (or not).

Ingredients

• For the filling:
  • 1 lb ground lamb
  • 2 cups fresh spinach, chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the assembly:
  • 10 sheets filo dough, thawed
  • 1/2 cup melted butter
  • 1 egg, beaten (for egg wash)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add ground lamb to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes.
3. Stir in spinach, cumin, salt, and pepper. Cook until spinach wilts, about 2 minutes. Remove from heat and let cool slightly.
4. Preheat oven to 375°F. Lay one sheet of filo dough on a clean surface, brush lightly with melted butter.
5. Place another sheet on top, brush with butter. Repeat until you have 5 layers.
6. Spread half of the lamb mixture along one edge of the filo stack. Roll tightly into a log. Repeat with remaining filo and filling.
7. Place rolls seam-side down on a baking sheet. Brush tops with beaten egg.
8. Bake for 20-25 minutes, until golden and crispy. Let cool for 5 minutes before slicing.

Serve these rolls hot for a crispy exterior that gives way to a juicy, flavorful filling. Pair with a tangy yogurt dip or slice into bite-sized pieces for the perfect party appetizer.

Fig and Walnut Filo Baklava

Snag this twist on classic baklava—Fig and Walnut Filo Baklava—where sweet meets crunch in every bite.

Ingredients

• For the filling:
  • 1 cup dried figs, finely chopped
  • 1 cup walnuts, finely chopped
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
• For the layers:
  • 1 package (16 oz) filo dough, thawed
  • 1 cup unsalted butter, melted
• For the syrup:
  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Mix figs, walnuts, 1/4 cup sugar, and cinnamon in a bowl for the filling.
3. Layer 8 sheets of filo dough in the dish, brushing each with melted butter.
4. Spread half the filling over the filo. Top with 6 more buttered filo sheets.
5. Add the remaining filling, then finish with 8 more buttered filo sheets.
6. Cut into diamonds or squares before baking to ensure easy serving later.
7. Bake for 35-40 minutes until golden and crisp.
8. Meanwhile, boil water, 1 cup sugar, honey, and vanilla for the syrup. Simmer for 10 minutes.
9. Pour hot syrup over the baked baklava. Let it soak for at least 4 hours.

Now relish the Fig and Walnut Filo Baklava—its layers flaky, the filling nutty-sweet, and the syrup just sticky enough. Serve with a dollop of mascarpone for a creamy contrast.

Conclusion

Concluding our culinary journey, these 16 filo pastry recipes offer a treasure trove of flavors for any event. Whether you’re crafting a cozy dinner or celebrating a special moment, there’s a dish here to delight. We’d love to hear which recipe stole your heart—drop us a comment below! And if you found inspiration in this roundup, why not share the love? Pin your favorites on Pinterest for others to discover. Happy baking!