Helen Rennie
17 recipes converted from their YouTube cooking videos.
Blueberry Pirozhki (Hand Pies)
Blueberry Pirashki are fluffy, yeasted Russian hand pies filled with juicy blueberries and a bright lemon‑sugar glaze. The dough is enriched with cream, buttermilk, butter and egg yolks, then shaped, proofed, and baked until golden. The result is a soft bun with a sticky, caramelized blueberry sauce that makes them perfect for breakfast, tea time, or a sweet snack.
Apple Filling (for Pirozhki, Pies, and Crepes)
A sweet, buttery apple filling enriched with rum‑soaked raisins, perfect for stuffing pashki (Eastern European hand pies), crepes, or a classic American apple pie. The key is browning the butter for a nutty flavor and using firm Honeycrisp apples that hold their shape.
Reverse-Sear Steak 2.0 (Solving Consistency Problems)
A step‑by‑step guide to the reverse‑sear method for ribeye steaks of any thickness. Learn how to measure, season, bake at 250°F, and finish with a quick high‑heat sear for a perfect medium‑rare interior and a caramelized crust.
Crepes Suzette (with flambeed orange sauce)
A classic French dessert of thin French crêpes tossed in a buttery orange sauce flambéed with Grand Marnier. The sauce is made from fresh orange zest and juice, reduced to a syrupy glaze, then ignited for a dramatic tableside presentation. Serve warm with a sprinkle of orange zest for an elegant finish.
Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)
Crisp pâte à choux cream puffs filled with a light diplomat pastry cream and coated in a glossy dark chocolate glaze. The recipe follows Helen Rennie's detailed method, ensuring consistent results even for occasional bakers.
Blueberry Varenyky / Pierogi
Blueberry Vareniki are traditional Eastern European sweet dumplings filled with fresh blueberries and a hint of sugar, served with a light sour‑cream sauce. This recipe walks you through making a tender pasta dough, shaping the dumplings, and cooking them to juicy perfection – even with a fractured arm! Freeze any leftovers for up to a month.
Armenian Gata (Nazook) with Polina Chesnakova
A buttery, flaky Armenian gata pastry with a sweet vanilla‑sugar streusel filling. Inspired by Palina Chisnakov’s recipe and demonstrated by Helen Rennie, this treat is perfect for tea time or a special breakfast.
Syrniki (a Russian Breakfast all Foreigners Like)
Serniki are traditional Russian pan‑fried cheese pancakes made with farmer's cheese, a hint of vanilla, raisins and a light flour coating. Crispy on the outside and soft, tangy inside, they are perfect for a hearty breakfast or a snack served with sour cream or cherry jam.
Instant Pot Chicken Soup (for when you are sick)
A comforting, easy-to-make chicken soup cooked in an Instant Pot in just 30 minutes of pressure cooking (plus a short nap). Perfect for sick days, it includes tender chicken, soft vegetables, and optional jasmine rice tossed with butter. The broth can be served as is or with rice for a more filling meal.
Syrniki 2.0 (easy and freezable)
A modern, make‑ahead version of traditional Ukrainian cerniki (syrniki) using store‑bought farmer's cheese. The recipe avoids messy flour on the counter, uses oil‑shaped patties, and can be frozen in bulk for quick breakfast treats.
Portuguese Custard Tarts (Pastéis de Nata)
A homemade take on Portugal's iconic custard tarts, upgraded with maple syrup, pomegranate molasses and fresh plum. The laminated dough is buttery and flaky, the custard is creamy with a hint of citrus, and the plums add a juicy finish. Perfect for a special breakfast, brunch, or dessert.
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
Flaky, buttery log-shaped cookies filled with apricot preserves, raisins, walnuts, and a citrus‑zest cinnamon sugar. Inspired by Helen Rennie's "Arugula" pastry, these treats are perfect for holidays or any special occasion.
Earl Grey Chiffon Cake
A light, airy chiffon cake infused with strong Earl Grey tea and finished with a silky tea‑infused whipped cream. This cake is famously the birthday staple of the creator’s family and can be made as a full‑size cake or as cupcakes.
Crêpe Roses with Ricotta and Flambéed Orange Sauce
A delicate, creamy ricotta tart flavored with rose water and topped with fresh grapes. The buttery crust is made from scratch, chilled, and baked to golden perfection. Perfect for a light dessert or an elegant tea‑time treat.
Caramel Sauce with a Dark Secret
A rich, bittersweet caramel sauce with toasty, coffee‑like and dark chocolate notes, made without a candy thermometer. Perfect for drizzling over ice cream, crepes, cakes, or enjoying by the spoonful.
Make-ahead Whipped Cream
A quick, no‑gelatin whipped cream that stays fluffy for up to 24 hours thanks to crème fraîche and a touch of confectioners sugar. Perfect for topping desserts, coffee, or fruit.
Oatmeal Cherry Pecan Cookies
A simple, no‑mixer oatmeal cookie recipe inspired by Cook's Illustrated. Brown butter and a splash of neutral oil give the cookies a deep, caramel‑like flavor and a delightfully chewy interior, while crisp edges are achieved with a mix of brown and white sugars. Dried tart cherries and pecans add a burst of tartness and crunch. The dough can be portioned and frozen for fresh‑baked cookies anytime.