Fresh Baked Pastry Assortment Recipe
An assortment of Fresh Pastries.
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Ingredients
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Dough (Makes ~12 small pastries)
Butter Layer (for laminated/flake pastries)
Fillings & Toppings
Optional Garnishes
Method
Dough (Makes ~12 small pastries)
- 1
Activate yeast and mix
In a small bowl, combine warm water, 1 tablespoon of the sugar, and the yeast. Stir and let sit 5–8 minutes until foamy. In a large mixing bowl or stand mixer bowl, whisk together flour, remaining sugar (2 tbsp), and salt.
- 2
Combine wet and dry
Add the foamy yeast mixture, milk, softened butter (4 tbsp), and 1 egg to the flour mixture. Mix on low with a dough hook or by hand until a soft, slightly tacky dough forms, about 4–6 minutes. If dough is too dry, add up to 1–2 tablespoons water; if too sticky, add up to 1–2 tablespoons flour.
- 3
First rise
Lightly oil a bowl and place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.
Butter Layer (Lamination for flaky pastries)
- 4
Prepare butter block
While the dough is rising, place 10 tbsp cold butter between two sheets of parchment and use a rolling pin to flatten into an even rectangular block about 1/2 inch thick and roughly 6x8 inches. Chill in refrigerator until ready.
- 5
Roll and fold (laminate)
After the dough has risen, punch it down and turn onto a lightly floured surface. Roll the dough into a rectangle roughly 12x8 inches. Place the chilled butter block centered on the lower two-thirds of the dough, fold the top third of dough over the butter, then fold the bottom third up (letter fold) sealing edges. Turn the dough 90 degrees, roll again to a 12x8 rectangle, and repeat the letter fold. Wrap and chill 20–30 minutes. Repeat rolling and folding one more time (total 2 folds). Chill again 20–30 minutes. This creates flaky layers for croissant-like pastries.
Shaping & Filling
- 6
Preheat and prepare
Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Lightly whisk the remaining egg and 1 tbsp milk for egg wash and set aside.
- 7
Divide dough
Roll the chilled laminated dough to about 1/4 inch thick rectangle approximately 12x16 inches. Using a sharp knife or pastry cutter, cut the dough into 12 roughly 4x4 inch squares (for smaller pastries you can double to 16).
- 8
Make jam-topped pastries
For 4 squares: transfer to a baking sheet, brush edges lightly with egg wash, place 1/2 tablespoon apricot jam in the center of each square, fold two opposite corners toward the center or leave open like a tart, pressing edges to seal if folded. Brush tops with egg wash and sprinkle a little turbinado sugar and sliced almonds if desired.
- 9
- 10
Make cream cheese pastries
For 4 squares: beat 4 oz softened cream cheese with 2 tbsp powdered sugar and 1/2 tsp vanilla until smooth. Place about 1 tablespoon of the cream cheese filling in the center of each square, fold edges up or leave open, brush exposed dough with egg wash, and sprinkle a pinch of powdered sugar after baking.
Baking & Finishing
- 11
Bake
Bake pastries on the middle rack for 14–18 minutes, rotating sheets halfway through, until golden brown and flaky. Smaller pastries will finish sooner; watch the first batch carefully.
- 12
Finish
Remove pastries to a wire rack. For cream cheese or jam tarts, dust with remaining powdered sugar once slightly cooled. For chocolate pastries, if desired, drizzle with a little warmed jam or sprinkle with powdered sugar. Serve warm or at room temperature with fresh berries.