Assorted Pastries Recipe

Prepare filling

In a small bowl combine diced apple, diced pear and berries with lemon juice, 1 tsp sugar, cornstarch and vanilla. Toss to coat evenly. Let sit 5 minutes so juices release and cornstarch hydrates.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Unfold one thawed puff pastry sheet on a lightly floured surface and gently roll to smooth seams. Cut sheet into 4 equal squares (repeat with second sheet for 8 total squares).

Spoon about 2 tablespoons of the fruit filling into the center of each square, leaving a 1/2-inch border around the edges.

Beat 1 egg with 1 tsp milk to make an egg wash. Brush the edges of each square with egg wash. Fold each square into a triangle (or rectangle), pressing edges firmly to seal. Use a fork to crimp edges for a tighter seal and to vent steam by cutting 2 small slits on top.

Place turnovers on prepared baking sheet about 1 inch apart. Brush top with remaining egg wash and sprinkle with 1 tbs granulated sugar or coarse sugar if using.

Bake in preheated oven for 18–22 minutes, rotating halfway, until golden brown and puffed. Remove and cool on a wire rack 10 minutes before glazing or serving.

If using glaze: whisk powdered sugar with 1 tsp milk or lemon juice until smooth. Drizzle over warm turnovers and allow glaze to set 10 minutes.

If using unbaked croissant dough: shape into croissants following package instructions and bake according to package until puffed and golden. If using pre-baked croissants, split each croissant horizontally with a serrated knife.

Preheat oven to 350°F (175°C) if baking or reheating filled croissants. Line a baking sheet with parchment.

Spread about 1/2 tablespoon almond paste or frangipane inside each split croissant (or pipe frangipane on top if using pre-baked). Brush exterior lightly with softened butter to encourage browning.

Place filled croissants on baking sheet, sprinkle tops with sliced almonds, and bake for 8–12 minutes at 350°F until warm and almonds are lightly toasted (if already baked, just toast until warmed through).

Dust with powdered sugar before serving.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, unfold the thawed puff pastry sheet and roll gently to a 12x10 inch rectangle. Brush lightly with beaten egg (use the egg listed for this section).

Sprinkle the grated Parmesan evenly over the pastry, leaving a 1/4-inch border. Scatter chopped parsley, chives and black pepper over the cheese.

Starting from the long edges, tightly roll both sides toward the center so they meet in the middle like a double scroll. Wrap the log in plastic and chill 20 minutes to firm up for clean slicing.

Remove from refrigerator and slice the log into 12 even (about 1/2-inch) slices. Place slices flat on the prepared baking sheet leaving space to expand.

Brush tops with remaining egg wash and bake 12–15 minutes until golden and crisp. Cool on a wire rack slightly before serving.

Arrange a variety of the turnovers, almond croissants and savory palmiers on a large platter. Offer extra glaze, jam or butter on the side as desired.

Serve warm or at room temperature. Turnovers are best served the same day; palmiers keep well for 1–2 days in an airtight container.