Any Pastry Recipe
Make Any Pastry Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling (optional fruit/cream)
Finish & glaze
Method
Dough
- 1
Warm milk and activate yeast
Warm the milk to about 100–110°F (warm to the touch). In a small bowl, whisk together the warmed milk, sugar and instant yeast. Let sit 5–7 minutes until foamy.
- 2
Mix dough
In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast-milk mixture, softened butter, and the egg. Mix on low until ingredients come together, then increase speed to medium and knead 5–7 minutes until the dough is smooth and slightly tacky. If dough is too sticky, add up to 2 tablespoons flour; if too dry, add 1–2 teaspoons milk.
- 3
First rise
Lightly oil a clean bowl, place the dough inside, cover tightly with plastic wrap or a kitchen towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
- 4
Shape
Turn the risen dough onto a lightly floured surface and gently deflate. Divide into 8 equal pieces (for café-sized coronet pastries) — about 70–80 g each. Roll each piece into a ball, then flatten slightly and shape into desired pastry form (a small round, an oval with a well in the center, or a fluted coronet). Place shaped pastries on a parchment-lined baking sheet, leaving 1–2 inches between them.
- 5
Second rise
Cover shaped pastries loosely with plastic or a towel and let proof for 30–45 minutes until puffy but not over-proofed.
Filling (optional fruit/cream)
- 6
Prepare cream cheese filling
While the pastries are proofing, beat the softened cream cheese with powdered sugar and vanilla until smooth and spreadable. If using jam or whole berries, have them ready: roughly chop larger berries or leave small berries whole. For jam, stir to loosen if thick.
- 7
Fill pastries
Gently press a shallow well into the center of each proofed pastry using your thumb or the back of a spoon. Spoon about 1 tablespoon of cream cheese mixture into each well, then top with 1–2 teaspoons of jam or a small cluster of fresh berries. Alternatively, omit fillings and leave plain.
Finish & bake
- 8
Preheat oven and egg wash
Preheat the oven to 375°F (190°C). Whisk together the egg and 1 tablespoon milk to make an egg wash. Gently brush the pastry edges (avoid brushing directly over the filling to prevent dilution).
- 9
Bake
Bake pastries on the center rack for 14–18 minutes, rotating the sheet once if your oven bakes unevenly, until golden brown and the bottoms sound hollow when tapped. Baking time will vary slightly with size; check at 12 minutes for smaller pieces.
- 10
Glaze
While pastries cool slightly on a wire rack (5–7 minutes), whisk together powdered sugar, 1 tablespoon milk and lemon juice to a pourable glaze. Drizzle or brush glaze over warm (not hot) pastries. Allow glaze to set 10–15 minutes before serving.