Fresh Pastries Recipe

Mix dry ingredients

In a large bowl, whisk together 3.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp fine sea salt, and 2 tsp instant yeast until evenly combined.

Combine wet ingredients

Warm 3/4 cup water to about 105–115°F (40–46°C). Whisk together 3 tbsp whole milk, the warm water, 4 tbsp softened butter, and 1 large egg in a separate bowl until smooth.

Form dough

Make a well in the dry ingredients and pour in the wet mixture. Stir with a spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky. (Alternatively, use a stand mixer with the dough hook for 4–6 minutes.)

First rise

Shape dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–75 minutes.

Prepare butter block

While the dough is rising, combine 12 tbsp cold unsalted butter with 1 tsp flour on a work surface. Pound and fold the butter until it forms an even rectangle about 6x8 inches and about 1/4-inch thick. Keep cold but pliable; refrigerate briefly if it softens too much.

Shape dough for lamination

After the dough has doubled, gently deflate and roll it on a lightly floured surface into a rectangle about 10x14 inches.

Enclose butter

Place the butter block in the center of the dough rectangle, leaving margins. Fold the dough over the butter like an envelope so the butter is fully enclosed and the seam is sealed.

First fold (turn)

Roll the enclosed dough into a long rectangle roughly 8x20 inches. Perform a letter fold (fold one third over center, then the other third over it). Rotate the dough 90 degrees, wrap in plastic, and chill 20–30 minutes.

Second and third turns

Repeat rolling to 8x20 inches and letter folding two more times, chilling 20–30 minutes between turns. You should perform a total of 3 turns. Keep dough cold but workable; this creates flaky layers.

Roll and cut

After final chill, roll dough to a rectangle about 12x16 inches and roughly 1/4-inch thick. If making cinnamon rolls: brush melted butter lightly, sprinkle 1/4 cup brown sugar, 1 tsp cinnamon, and optional nuts evenly, then roll tightly from a long edge into a log and cut into 8–12 slices. If making fruit-filled pastries: cut dough into 12 squares (about 4x4 inches), place 1 tbsp jam or 1 tbsp pastry cream in the center of each, then fold corners toward center or fold over to create turnovers and seal edges.

Proof shaped pastries

Place shaped pastries on a parchment-lined baking sheet, leaving space to expand. Cover loosely with plastic or a damp towel and let proof at room temperature until puffy, about 30–45 minutes.

Prepare egg wash

Whisk together 1 egg and 1 tsp milk to make an egg wash. Gently brush the tops of proofed pastries to give them a glossy golden finish.

Preheat and bake

Preheat oven to 375°F (190°C). Bake the pastries on the middle rack for 15–22 minutes, depending on size and filling, until they are deep golden brown and cooked through. Rotate the sheet halfway through baking for even color.

Cool and glaze

Remove pastries from oven and transfer to a wire rack. If using glaze: whisk 1/2 cup powdered sugar with 1 tsp lemon juice (and 1–2 tsp water if needed) until smooth, then drizzle over warm pastries. Alternatively dust with additional powdered sugar once cooled slightly.

Serve

Serve warm or at room temperature. Fresh pastries are best the same day; store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days and reheat briefly before serving.

For extra flavor, add 1 tsp vanilla extract to the dough wet ingredients or sprinkle orange zest into the filling mixture. For a richer pastry, substitute half the milk with cream in the dough and increase butter in the dough by 1–2 tbsp.