Pastry Tray Recipe

Make Dough

In a large bowl, whisk the flour and salt. Add cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour until pieces are the size of large peas and some larger flakes remain.

Add Water

Gradually add ice water, 1 to 2 tablespoons at a time, gently mixing until the dough just holds together when pressed. Do not overwork. Form the dough into a rough rectangle, wrap in plastic, and chill for 30 minutes.

Roll & Fold (Laminate)

On a lightly floured surface, roll the chilled dough into a 12x8 inch rectangle. Fold the dough into thirds like a letter. Rotate 90 degrees, roll again to 12x8 inches, and fold into thirds. Wrap and chill 30 minutes. Repeat this roll-fold cycle 2 more times (total 3 sets). After final fold chill at least 1 hour or overnight.

Prepare Fruit

Preheat oven to 400°F (200°C). Toss thinly sliced apples and pear with 2 tablespoons granulated sugar and 1 teaspoon cinnamon to lightly coat. Let sit 10 minutes to macerate.

Make Almond Spread

In a small bowl, mash almond paste with 1 tablespoon milk or water until spreadable. Combine with remaining 2 tablespoons brown sugar and 1/2 teaspoon cinnamon if desired.

Assemble Sweet Pastries

Roll chilled puff pastry to 1/8 inch thickness and cut into rectangles (about 3x4 inches) or squares. For each piece: spread a thin layer (about 1 tsp) of almond spread or 1 tablespoon jam leaving a 1/4 inch border. Lay overlapping apple/pear slices on top in a single layer, sprinkle with remaining brown sugar and a pinch of cinnamon. Brush exposed borders with egg wash (beat egg with 1 tablespoon milk).

Finish & Bake Sweet

If desired, sprinkle coarse sugar on fruit edges. Place pastries on lined baking sheet. Bake in preheated oven 14–18 minutes until puffed and golden. Remove and brush with 1 teaspoon melted butter for shine. Dust with powdered sugar after cooling 5 minutes.

Prepare Savory Mix

In a skillet, heat 1 tablespoon olive oil over medium. Add chopped spinach and cook until wilted, remove excess moisture by squeezing in a sieve or towel. In a bowl, combine wilted spinach, goat cheese, cream cheese, caramelized onions, sun-dried tomatoes, thyme, and black pepper. Taste and adjust seasoning.

Assemble Savory Pastries

Roll chilled puff pastry to 1/8 inch thickness and cut into 3x4 inch rectangles or rounds. Divide the savory filling into portions of about 1 tablespoon each and place in the center of each pastry, keeping a border for sealing. Fold edges over (for turnovers) or leave open (tartlets) and press edges to seal. Brush edges with egg wash.

Finish & Bake Savory

Arrange on a lined baking sheet, brush tops with egg wash, and optionally sprinkle a little coarse salt or thyme. Bake at 400°F (200°C) for 14–18 minutes until golden and puffed. Remove and brush with melted butter if desired.

Plan quantities so the pastry tray includes a mix: for a tray serving 8 people, make about 24 small pastries (12 sweet, 12 savory). Allow pastries to rest 5 minutes after baking to set, then transfer to serving tray. Garnish sweet pastries with a light dusting of powdered sugar and brush savory ones with melted butter and scatter fresh thyme.

Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat at 350°F (175°C) for 5–7 minutes to refresh.