Assorted Pastries Recipe

Prepare filling

In a medium bowl combine diced apples, cherries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt. Toss until fruit is evenly coated and set aside for 10 minutes so juices release.

Roll and fill

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Thaw puff pastry according to package and lightly flour surface. Cut each sheet into 4 equal squares (8 total). Spoon about 2–3 tablespoons of fruit filling onto the center of each square, leaving a 1/2-inch border.

Seal and egg wash

Beat the egg with 1 tsp cold water to make an egg wash. Brush edges of pastry with egg wash, fold into triangles (or rectangles) to enclose filling and press edges with a fork to seal. Transfer to prepared sheet. Brush the tops with egg wash and sprinkle with turbinado sugar if using. Cut a small vent in top of each turnover.

Bake

Bake at 400°F (200°C) for 18–22 minutes until puffed and golden brown. Allow to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make almond filling (frangipane)

In a bowl, beat softened butter with powdered sugar until creamy. Mix in almond flour, the whole egg, and almond extract until smooth to form a spreadable frangipane.

Assemble

Preheat oven to 350°F (175°C). If using pre-baked croissants, slice each horizontally about two-thirds through. If using raw croissant dough, shape as directed on package then proceed. Spread 1–2 tablespoons of frangipane inside each croissant and on top. Sprinkle sliced almonds generously over tops.

Bake

Place croissants on a parchment-lined sheet. Bake for 15–18 minutes (longer if using raw dough per package instructions) until filling is set and almonds are toasted. Remove and cool slightly.

Finish

Dust with powdered sugar before serving.

Make pâte à choux (shells)

Preheat oven to 425°F (220°C). In a small saucepan combine water, milk and butter; bring to a rolling boil. Remove from heat and add flour all at once, stirring vigorously until mixture forms a smooth ball and pulls away from pan. Return to low heat for 1 minute while stirring to dry slightly. Transfer to bowl and let cool 3–4 minutes. Add eggs one at a time, beating thoroughly after each addition until batter is smooth and glossy and holds pipeable shape. Transfer to a piping bag fitted with a large round tip and pipe 3–4 inch logs onto a parchment-lined baking sheet, spacing 1 inch apart. Brush with egg wash if desired.

Bake shells

Bake at 425°F (220°C) for 10 minutes, then reduce oven to 375°F (190°C) and bake an additional 15–20 minutes until golden and puffed. Do not open oven while baking. Remove and pierce each éclair to release steam; cool on a rack.

Make pastry cream

In a saucepan heat milk until steaming but not boiling. In a bowl whisk egg yolks with granulated sugar and cornstarch until pale. Temper the yolks by slowly whisking in about 1/3 cup of hot milk, then return mixture to the saucepan. Cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat and stir in vanilla. Strain into a bowl, cover surface with plastic wrap to prevent skin, and chill until cold. Fold in whipped heavy cream for a lighter filling, if desired.

Fill and glaze

Once pastry cream is chilled, transfer to a piping bag fitted with a small tip and pipe into the bottom of each éclair or split shells and fill. To make chocolate glaze, heat 1/4 cup heavy cream until simmering and pour over chopped dark chocolate. Let sit 1 minute, then stir until smooth. Dip the tops of filled éclairs into the chocolate glaze and set on a rack to allow glaze to set.

Prepare cream cheese filling

In a small bowl beat softened cream cheese with granulated sugar, lemon zest, lemon juice and poppy seeds until smooth and spreadable.

Assemble danish

Preheat oven to 400°F (200°C). Thaw puff pastry and cut into 4 squares. Spoon about 2 tablespoons of cream cheese mixture into the center of each square. Fold the corners toward the center overlapping slightly or create a boat shape by folding edges up. Brush edges with beaten egg.

Bake

Place on a parchment-lined sheet and bake 15–18 minutes until puffed and golden. Remove and cool on a rack.

Simple powdered glaze (optional)

Whisk confectioners' sugar with milk until smooth and drizzle over cooled pastries as desired. Use sparingly on éclairs (glaze already used), dust croissants and turnovers lightly with powdered sugar before serving.

Serve

Arrange assorted pastries on a platter and serve at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days; refresh in a 325°F (160°C) oven for 5–7 minutes if desired.