Finger Pastries Recipe

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt until evenly combined.

Cut in butter

Add 12 tablespoons cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 minutes).

Add cold water and form dough

Drizzle 1/2 cup cold water over the flour-butter mixture a few tablespoons at a time, gently tossing with a fork after each addition until the dough just comes together when pressed. You may not need all the water; stop when the dough holds together but is not wet or sticky.

Chill the dough

Turn the dough out onto a lightly floured surface, gather into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the butter for flaky layers.

Prepare cream cheese filling

While the dough chills, beat 8 oz softened cream cheese in a medium bowl with an electric mixer until smooth. Add 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest (if using). Beat until combined and smooth. Transfer to a piping bag or a small bowl and cover; refrigerate until needed.

Prepare jam

If the jam is very thick, warm 1/2 cup raspberry jam in a small saucepan over low heat or microwave for 20–30 seconds to loosen, stirring to smooth. Set aside to cool slightly.

Preheat and prepare

Position a rack in the center of the oven and preheat to 400°F (205°C). Line two baking sheets with parchment paper.

Roll out dough

Remove chilled dough from refrigerator and let sit 5 minutes to ease rolling. On a lightly floured surface, roll dough into a rectangle about 12 x 10 inches and approximately 1/8–1/4 inch thick.

Cut into fingers

Trim edges for a clean rectangle and cut the dough into 12 long rectangles approximately 3 x 2.5 inches each (finger-sized). Keep cut pieces on a lightly floured tray and refrigerate any pieces you won’t shape immediately so butter stays cold.

Fill and seal

Place a heaping teaspoon of cream cheese filling in the center of each rectangle, then a small teaspoon of jam on top of the cream cheese. Fold one long side over to meet the other; press the edges gently to seal (you can crimp with a fork). Alternatively, fold short ends inward to create a finger shape and seal. Place filled pastries seam-side down on prepared baking sheets, spacing about 1 inch apart.

Egg wash

Beat 1 egg with 1 teaspoon milk. Lightly brush the tops and edges of the pastries with the egg wash for a golden finish. If desired, use the tip of a knife to make one small vent slit on each pastry.

Bake

Bake in the preheated 400°F (205°C) oven for 14–18 minutes, rotating the pans halfway, until the pastries are puffed and golden brown. Baking time will depend on thickness; watch closely near the end.

Cool

Remove from oven and let pastries cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely (about 20–30 minutes).

Dust and garnish

Once pastries are cooled, sift or sprinkle 2 tablespoons powdered sugar over the tops. If desired, garnish each finger pastry with a fresh raspberry pressed gently into the jam center.

Serve and store: Serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving. For best texture, consume within 24–48 hours.