Assorted Pastries Recipe

Make enriched dough

In a large bowl or stand mixer fitted with the paddle, combine 3.5 cups flour, 1/4 cup sugar, 2 tsp instant yeast and 1 tsp salt. Whisk to mix. Warm 3/4 cup milk until lukewarm (100–110°F / 38–43°C). Beat 2 eggs lightly and add to the milk, then pour into the dry ingredients. Mix on low until a shaggy dough forms, then add 3 tablespoons softened butter. Switch to the dough hook (if using) and knead 6–8 minutes until smooth and slightly elastic. The dough should be tacky but not sticky; add up to 1 tablespoon extra flour if overly sticky.

First rest

Shape dough into a disk, place in a lightly oiled bowl, cover with plastic wrap and refrigerate for 30 minutes to chill (this makes laminating easier).

Prepare butter block

While dough chills, take 10 oz cold butter and pound/roll it between parchment into a 7x8-inch rectangle about 1/4" thick. Keep chilled.

Laminate dough

On a lightly floured surface, roll the chilled dough into a 10x12-inch rectangle. Place the butter block centered on the lower two-thirds of the dough and fold the uncovered top third over the butter, then fold the bottom third up like a letter so the butter is enclosed. Seal edges. Roll gently to a 10x14" rectangle, then perform a single letter fold (fold into thirds). Wrap and chill 30 minutes. Repeat rolling to 10x14" and another single fold. Chill again 30 minutes. (Total 2 to 3 folds for home laminating — this creates flaky layers.)

Make cream cheese filling

Beat 8 oz cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla until smooth and spreadable. Transfer to a piping bag or bowl and refrigerate until ready.

Shape danishes

After the final chill, roll the laminated dough to 1/4" thickness and cut into 12 squares (~4x4 inches). For a classic cheese Danish: make a small 1" shallow cut on each corner toward the center and fold alternating corners to form a pinwheel or fold two opposite corners and leave two open. Place 1 tablespoon cream cheese filling in the center of each square and 1 teaspoon apricot jam on top of the cheese, smoothing slightly.

Egg wash & decorate

Preheat oven to 400°F (200°C). Whisk 1 whole egg with 1 tablespoon milk for egg wash. Brush the edges of each danish lightly with egg wash and sprinkle with coarse sugar if desired.

Bake danishes

Place danishes on a parchment-lined baking sheet about 1 inch apart. Bake at 400°F for 15–18 minutes, until puffed and golden. Remove to a rack to cool slightly.

Finish with glaze

Mix 1 cup powdered sugar with about 2 tablespoons milk to make a pourable glaze (adjust thickness as needed). Drizzle or pipe over cooled danishes.

Make croissant dough

In a bowl or stand mixer, combine 3 cups flour, 2 tsp sugar, 2.25 tsp instant yeast and 1 tsp salt. Add 1 cup cold milk and 3 tablespoons cold butter (cut into small pieces). Mix to combine and knead 4–6 minutes until smooth. Shape into a rectangle, wrap and chill 30 minutes.

Prepare butter block

While dough chills, shape 12 oz cold butter into a 7x8-inch rectangle between parchment as with Danish butter block. Keep cold but pliable.

Laminate croissant dough

Roll chilled dough into a 10x14" rectangle, place butter block on lower two-thirds, fold to enclose (letter fold). Roll out to 10x16" and perform a single fold. Chill 30 minutes. Repeat rolling and folding 2 more times for a total of 3 single turns, chilling 20–30 minutes between folds. After final fold chill at least 30 minutes.

Shape croissants

Roll the laminated dough to about 1/8" thickness into a large rectangle roughly 12x24". Trim edges and cut into triangles about 4–5 inches wide at the base and 8–9 inches tall. Make a small slit in the base of each triangle, place the tip slightly under, and roll toward the tip to form a crescent. Place on a parchment-lined sheet, curve ends slightly to form a crescent, leaving space to proof. Brush with egg wash (optional) for deep color.

Proof & bake croissants

Let shaped croissants proof at room temperature until nearly doubled — about 1.5 to 2 hours depending on ambient temperature (or retard in fridge overnight for deeper flavor). Preheat oven to 400°F (200°C). Brush with egg wash and bake 15–18 minutes until deep golden and crisp. Cool on a rack.

Make sweet roll dough

In a bowl combine 3 cups flour, 1/4 cup sugar, and 2 tsp instant yeast. Add 3/4 cup warm milk, 3 tablespoons melted butter and 1 egg. Mix and knead 5–7 minutes until soft and elastic. If sticky, add up to 2 tablespoons flour. Form into a ball, place in a greased bowl, cover and let rise until doubled, about 60 minutes.

Prepare filling & roll

Punch down dough and roll into a 12x18" rectangle on a floured surface. Spread 4 tablespoons softened butter evenly over the dough. Mix 1/2 cup brown sugar with 2 tsp cinnamon and sprinkle evenly over butter. Roll tightly from the long side into a log and pinch seam to seal.

Cut & second rise

Cut the log into 12 equal pieces (about 1.25 inches each). Place cut rolls in a greased 9x13" pan or two smaller pans. Cover and let rise until puffy, about 30–45 minutes. Preheat oven to 375°F (190°C) toward the end of the rise.

Bake

Bake rolls at 375°F for 18–22 minutes until golden brown on top. Remove from oven and cool 5–10 minutes before icing.

Make icing

Beat 4 oz cream cheese with 3/4 cup powdered sugar and 1/2 tsp vanilla until smooth. If too thick, add 1 teaspoon milk to reach spreading consistency. Spread over warm rolls.

Arrange danishes, croissants and sweet rolls on a large tray. If any pastries were chilled or refrigerated after shaping, bring to room temperature before serving to regain flakiness. Sprinkle remaining coarse sugar lightly on danishes or croissants if desired.

Serve warm or room temperature. Pastries are best the day they are baked; store in an airtight container for up to 2 days (reheat gently in a 300°F oven for 5–8 minutes to refresh).