Mini Pastries Recipe

Preheat the Oven

Preheat your oven to 375°F (190°C).

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix eggs, milk, oil, and vanilla until combined.

Combine Ingredients

Pour wet ingredients into dry ingredients and stir until just combined. Fold in blueberries if desired.

Bake

Fill muffin cups about 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix Dry Ingredients

In a bowl, combine flour, sugar, baking powder, cinnamon, and salt.

Mix Wet Ingredients

In another bowl, whisk together milk, butter, and egg until smooth.

Combine and Add Topping

Mix wet ingredients into dry ingredients. Pour into a greased pan and sprinkle with brown sugar and nuts.

Bake

Bake for 30-35 minutes or until a toothpick comes out clean.

Prepare Dough

In a bowl, dissolve yeast in warm milk with sugar. Let it sit for 5 minutes.

Mix Ingredients

In a large bowl, combine flour and salt. Add the yeast mixture and mix until dough forms.

Knead and Chill

Knead the dough for about 5 minutes. Wrap in plastic and refrigerate for 1 hour.

Incorporate Butter

Roll out the dough, place cold butter in the center, and fold the dough over. Roll out again and fold into thirds. Repeat this step 3 times.

Shape Croissants

Roll the dough out and cut into triangles. Roll each triangle from the base to the tip.

Proof and Bake

Let croissants rise for 1 hour. Preheat oven to 400°F (200°C) and brush with egg wash. Bake for 15-20 minutes.