Pastries Recipe

Make the enriched dough

Whisk together 2.5 cups flour, 0.25 cup granulated sugar, and 0.5 tsp salt in a large bowl. Dissolve 1 tbs active dry yeast in 0.5 cup warm milk (about 105–110°F) and let bloom 5 minutes. Stir the bloomed yeast, 1 large egg, 1 tsp vanilla into the dry ingredients and mix until a shaggy dough forms. Add 0.5 cup room-temperature butter in pieces and knead (by hand or mixer with dough hook) for 6–8 minutes until smooth and elastic but slightly tacky. Place dough in a lightly oiled bowl, cover, and proof at warm room temperature until doubled, about 60–75 minutes.

Prepare cream cheese filling

While dough proofs, beat 4 oz cream cheese with 0.25 cup powdered sugar and 1 tsp lemon zest until smooth. Transfer to a piping bag or bowl and refrigerate until ready to use.

Laminate and shape

Turn dough out onto a lightly floured surface and roll into a 12x10-inch rectangle. Place 0.5 cup cold butter (flattened between parchment into a 6x8-inch rectangle) on the lower two-thirds of the dough. Fold the uncovered top third down over the butter, then fold the bottom third up (like a letter) to encase the butter. Rotate 90°, roll to a 12x10-inch rectangle, then perform a single double-fold (fold into thirds). Wrap in plastic and chill 20–30 minutes. Repeat rolling and a single fold one more time, then chill 30 minutes until firm but pliable.

Cut and fill

Roll chilled dough to a 12x10-inch rectangle and cut into eight equal pieces (about 3x5 inches). On each piece, make a shallow 1/2-inch border indentation leaving a small rim to hold filling. Brush the border with a little egg wash (1 egg + 1 tbs cold water, whisked). Spoon or pipe 1–2 tbsp cream cheese filling into the center of each square, then add about 1 tbsp mixed fruit or jam on top of the filling, leaving the border clear.

Final proof and bake

Arrange pastries on a prepared baking sheet lined with parchment, cover loosely with plastic or a towel, and proof at warm place until puffed, about 30–45 minutes. Preheat oven to 375°F (190°C) during the last 15 minutes of proofing. Brush exposed pastry with remaining egg wash and sprinkle coarse sugar if using. Bake 15–18 minutes, until golden brown and puffed. Allow to cool 5 minutes on the sheet, then transfer to a rack.

Finish

If desired, dust with powdered sugar or spoon a thin glaze (mix 1/2 cup powdered sugar with 1–2 tsp water) and drizzle. Serve warm or at room temperature.

Make the dough

In a bowl whisk 2 cups flour, 2 tbs sugar, and 0.5 tsp salt. Sprinkle 1 tsp instant yeast over 0.5 cup warm milk and let sit 1–2 minutes. Add 0.25 cup room-temperature butter and the yeast-milk to the dry mix and combine until a smooth dough forms. Knead 4–6 minutes until elastic. Cover and let rest 30–45 minutes until slightly risen.

Prepare butter block and laminate

While dough rests, place 0.75 cup cold butter between parchment and pound/roll into a 6x8-inch cold rectangle. Roll dough to 12x10 inches, place butter block centered on lower two-thirds, fold dough over like a letter to encase. Chill 20 minutes. Perform 2 single-fold turns: roll to 12x10, fold into thirds, rotate, repeat. Chill 20–30 minutes until firm.

Shape croissants

Roll chilled dough to a 12x16-inch rectangle and trim into triangles ~5–6 inches wide at base. Starting at base, roll each triangle tightly toward the tip to form a crescent. Place on parchment-lined sheet about 2 inches apart. Tuck the tip under. Brush with egg wash (1 egg beaten with 1 tbs milk).

Prepare almond filling

Mix 0.5 cup almond paste with 0.25 cup powdered sugar, 0.5 tsp almond extract and 1 egg until smooth. Transfer to a piping bag or small zip-top bag and set aside.

Proof and bake

Cover shaped croissants loosely and proof at warm spot for 45–60 minutes until noticeably puffy. Preheat oven to 400°F (200°C) for the last 15 minutes. Brush again with egg wash and bake 15–18 minutes until deep golden and crisp. Remove from oven and cool slightly.

Fill and finish

When croissants are warm (not hot), make a shallow slit or pipe almond filling on top and spread gently, or slice in half and pipe inside. Sprinkle with sliced almonds and dust with powdered sugar if desired. For an extra glaze, whisk 1 egg with 1 tbs powdered sugar and brush lightly.

Preheat ovens fully before baking. Use chilled butter for lamination to achieve flaky layers; if butter softens too much, chill the dough. All baking times depend on oven; look for deep golden color and audible crispness. Cool pastries on a wire rack. Use reserved flour for dusting to prevent sticking.