Deluxe Medialuna Recipe

Activate yeast & mix

In a medium bowl whisk warm water, warmed milk, sugar and instant yeast. Let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. Make a well and add yeast mixture, softened butter (6 tbs) and eggs. Mix until a shaggy dough forms.

Knead

Turn dough out onto lightly floured surface and knead 8–10 minutes until smooth and slightly elastic (or use stand mixer with dough hook 5–7 minutes). Dough should be soft but not sticky; add up to 2 tbs flour if too sticky.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Prepare butter block

While dough rises, place 10 tbs cold butter between two sheets of parchment and pound/roll into a 7x10 inch rectangle about 1/4 inch thick. Chill briefly until firm but pliable, about 10–15 minutes.

Roll and laminate

Punch down risen dough and turn onto lightly floured surface. Roll into a 12x10 inch rectangle. Place chilled butter block centered on dough, fold dough over like an envelope so butter is enclosed. Seal edges. Roll gently into a 20x10 inch rectangle, then fold into thirds (like a business letter). Rotate 90 degrees, roll again to 20x10, fold into thirds a second time. Wrap and chill 20–30 minutes. Repeat one more roll-fold-chill cycle for a total of 2 turns to create layered crumb.

Final roll & cut

After final chill, roll dough into an approximately 16x12 inch rectangle about 1/8–1/4 inch thick. Trim edges for evenness. Using a sharp knife or pizza cutter, cut the rectangle into 12 long triangles (each about 4x6 inches at base).

Shape medialunas

Take one triangle, make a small snip in the center of the base, then gently stretch the base and roll tightly toward the point to form a crescent. Curve ends slightly to create the medialuna shape. Place on baking sheet lined with parchment, leaving 1.5–2 inches between pastries. Repeat with remaining triangles. Cover loosely and proof 30–40 minutes until puffy.

Preheat & egg wash

Preheat oven to 375°F (190°C). In a small bowl whisk the egg with 1 tsp milk to make the egg wash. Gently brush each proofed medialuna with egg wash, taking care not to deflate them.

Bake

Bake in preheated oven for 12–15 minutes, rotating the sheet once midway, until golden brown and layered inside. Smaller or thinner medialunas may take less time; watch for deep golden color.

Prepare deluxe filling

While pastries bake, stir mascarpone until smooth. If using thick dulce de leche, loosen with 1–2 tsp warm milk to a spreadable consistency. Chop dark chocolate if needed and toast sliced almonds in a dry skillet until fragrant and lightly golden (30–60 seconds).

Fill & assemble

When pastries are warm but not piping hot, brush a thin layer of dulce de leche on the inner curve of each medialuna (or slice open gently and spread). Dollop or pipe about 1 tsp mascarpone into the center, sprinkle with chopped dark chocolate and toasted almonds. Optionally dust with powdered sugar.

Serve

Serve warm or at room temperature. Leftovers keep in an airtight container at room temperature up to 2 days; refresh 5–7 minutes in a 300°F (150°C) oven before serving.