Craft Creations Recipe

Activate & Mix

In a small bowl, combine warm water, sugar and instant yeast. Stir gently and let sit 5–7 minutes until foamy. In a large mixing bowl (or stand mixer bowl), whisk together flour and salt. When yeast is foamy, add it and olive oil to the flour. Mix with a wooden spoon or dough hook on low until a shaggy dough forms.

Knead

Knead the dough for 6–8 minutes by hand on a lightly floured surface or 4–5 minutes on medium speed with a dough hook, until smooth and elastic but slightly tacky. Add up to 2 tbsp more flour if dough is overly sticky.

First Rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare Cream Filling

While dough rises, combine softened cream cheese, ricotta, powdered sugar, lemon zest, and vanilla in a medium bowl. Beat until smooth and spreadable using a hand mixer or whisk. Taste and adjust sugar or lemon zest; set aside.

Portion Jam & Chocolate

Measure the jam into a small bowl and stir to loosen if thick. If using chocolate chips and nuts, have them ready in small bowls.

Shape Dough

Preheat oven to 375°F (190°C). Punch down the risen dough and turn it out onto a lightly floured surface. Divide dough into 12 equal pieces (about 60–70 g / 2 oz each). Roll each piece into a ball, then flatten into a 3–4 inch disk.

Fill

Place about 1 tablespoon of cream filling in the center of each dough disk, then add about 1 teaspoon of jam (less if jam is runny) and a pinch (~1/2 tsp) of chocolate chips or a few chips. If using nuts, sprinkle a few on top of the jam. Fold the edges up around the filling and pinch or pleat to seal, leaving a small center opening if you want a visible top, or fully sealed for pocket-style pastries.

Second Rise

Place filled pieces seam-side down on a lined baking sheet about 1 inch apart. Cover loosely with plastic wrap or a damp towel and let rest 20–30 minutes until puffy.

Egg Wash & Sugar

Brush the tops gently with beaten egg and sprinkle with coarse sugar. If you left a small opening on the top, you can add a few extra chocolate chips or a small dollop of jam before washing.

Bake

Bake in the preheated oven for 15–18 minutes, until golden brown on top and bottoms sound hollow when tapped. Rotate the pan halfway through if your oven has hot spots.

Finish

Immediately brush the hot pastries with melted butter for shine and softness. Transfer to a cooling rack. When slightly cooled, dust with powdered sugar if desired.