Assorted Pastries Recipe

Make Dough

In a large bowl, whisk together 2 cups flour, 1 tsp instant yeast, 2 tbs sugar and 1 tsp salt. Add 1 cup warmed milk and 1 large egg; stir until a shaggy dough forms. Turn onto lightly floured surface and knead 4–5 minutes until smooth. Shape into a disk, wrap and chill 30 minutes.

Prepare Butter Block

Place 1 cup room-temperature butter between parchment and beat/flatten with a rolling pin into a 7x7-inch square. Chill until firm but pliable, about 15 minutes.

Laminate (Fold and Roll)

Roll chilled dough into a 9x9-inch square. Place butter block in center on a diagonal, fold dough corners over to enclose butter (envelope). Roll carefully into a 9x12-inch rectangle. Perform a book fold (fold one third over the center then fold the other third on top). Rotate 90°, roll again to 9x12 inches and repeat the book fold. Chill 20–30 minutes between two sets of folds if butter warms. Repeat a total of 3 turns (folds) to create layers. Chill final dough 30 minutes.

Shape Croissants

Roll laminated dough into a 12x16-inch rectangle about 1/8–1/4 inch thick. Trim edges and cut into 8 triangles (base about 4–5 inches). Make a small slit at the base of each triangle, gently stretch triangle lengthwise, then roll from base to tip to form croissant shape. Place on a parchment-lined baking sheet, seam-side down.

Proof

Cover loosely with plastic wrap or damp towel and proof in a warm place until puffy and almost doubled, about 60–90 minutes depending on room temperature.

Bake

Preheat oven to 400°F (200°C). Whisk 1 egg with 1 tbs milk for egg wash and brush croissants gently. Bake on middle rack 15–20 minutes until deep golden brown and layers are crisp. Cool slightly on a rack; brush with 1–2 tbs warmed simple syrup if using for shine.

Prepare Dough

In a bowl combine 2 cups flour, 1 tsp instant yeast, 3 tbs sugar and 1 tsp salt. Cut in 8 tbs cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs. Add 1 cup cold water and mix until just combined into a soft dough. Turn out, shape into a disk, wrap and chill 30 minutes.

Make Filling

In a small bowl beat together 4 oz softened cream cheese, 3 tbs powdered sugar and 1/2 tsp vanilla until smooth. Keep chilled.

Roll and Shape

Roll chilled dough into a 12x9-inch rectangle about 1/4 inch thick. Cut into 6 equal squares (about 4x4 inches). Place 1–2 tbs cream cheese filling in the center of each square, top with a spoonful of mixed fruit (about 2–3 tablespoons). Fold two opposite corners over to partially cover fruit or leave open-faced. Transfer to a parchment-lined baking sheet.

Egg Wash & Bake

Preheat oven to 375°F (190°C). Whisk 1 egg with 1 tbs milk and brush edges of each danish. Bake 15–18 minutes until golden and filling is set. Cool on a rack. Dust with powdered sugar or brush fruit with a little warmed simple syrup for shine.

Prepare Pastry

Unfold 2 thawed puff pastry sheets on a lightly floured surface and roll gently to remove creases into roughly 12x12-inch rectangles.

Add Chocolate

Brush each sheet lightly with 1 tbs melted butter. Sprinkle semisweet chocolate chips evenly over the sheet (about 1.5 oz per sheet). Roll each sheet tightly from one long edge into a log. If necessary, press gently to seal seams.

Slice & Bake

Wrap logs briefly to firm in the refrigerator 10 minutes. Slice each log into 4 equal rounds (total 8). Place rounds cut-side up on a parchment-lined baking sheet, leaving room to expand. Brush tops with egg wash (reserve from glaze ingredients). Preheat oven to 400°F (200°C) and bake 12–15 minutes until puffed and golden. Cool on a rack and dust with 1 tbs powdered sugar before serving.

Egg Wash

Whisk together 1 large egg and 1 tbs milk until smooth. Use to brush pastries before baking for color and sheen. Reserve any remaining and discard if held longer than 2 hours.

Simple Syrup (Optional)

If using simple syrup, warm 1/4 cup prepared syrup and brush lightly over warm pastries as they come from the oven to add shine and a touch of sweetness.