Pastry Platter Recipe

Prepare Veggies (if making veggie scramble)

If making the veggie scramble, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add diced onion and bell pepper and sauté 3–4 minutes until softened. Add sliced mushrooms and continue to cook 3–4 minutes until mushrooms release moisture and are browned. Season lightly with 1/4 teaspoon salt and remove veggies to a bowl.

Whisk Eggs

Crack 12 eggs into a large bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously until combined and slightly frothy.

Cook Scramble

Heat a large nonstick skillet over medium-low and add 2 tablespoons unsalted butter. When butter is foaming but not browned, pour in the egg mixture. Allow eggs to set slightly at the edges for 10–15 seconds, then using a silicone spatula gently push eggs from the edges toward the center, forming large soft curds. If making the veggie scramble, fold the sautéed vegetables back into the eggs about halfway through cooking. Continue folding until eggs are softly set but still moist, about 3–4 minutes total. Remove from heat and stir in chopped chives. Taste and adjust salt and pepper. Keep warm.

Crisp Pastrami

For pastrami, heat 1 tablespoon vegetable oil in a large skillet over medium-high. Working in batches, lay thin pastrami slices in a single layer with slight overlap. Press gently with a spatula and cook 1–2 minutes per side until edges are crisp and some fat renders. Remove to a paper-towel-lined tray and keep warm. Repeat until all pastrami is crisped.

Cook Sausages (Alternative)

If using pork breakfast sausages, heat 1 tablespoon olive oil in a skillet over medium. Add sausages and cook 8–10 minutes, turning regularly, until browned all over and cooked through to 160°F (71°C). Drain on paper towels and keep warm.

Bloom Yeast

In a small bowl, sprinkle 2 teaspoons active dry yeast over 120 ml warm milk (110°F / 43°C) with 1 teaspoon of the granulated sugar. Let sit 5–7 minutes until foamy.

Make Dough

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine 420 g all-purpose flour, remaining 59 g sugar, and 1 teaspoon salt. Add softened 60 g butter, 120 g Greek yogurt, 1 whole egg, and the bloomed yeast mixture. Mix on low speed until dough comes together, then increase speed to medium and knead 6–8 minutes until smooth and slightly elastic. If dough is very sticky, add up to 1–2 tablespoons more flour. Shape into a ball.

First Rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1½ hours.

Prepare Filling

While dough rises, combine 35 g unsweetened cocoa powder, 100 g chopped dark chocolate, 50 g brown sugar, and 1 teaspoon ground cinnamon in a bowl. Melt 30 g butter and set aside to brush layers.

Shape Babka

On a floured surface, roll the risen dough into a rectangle about 12 x 18 inches and roughly 1/4-inch thick. Brush the entire surface with melted butter. Evenly sprinkle the cocoa/chocolate/brown sugar mixture over the dough, pressing lightly so it adheres. Starting at the long edge, roll tightly into a log. Using a sharp knife, slice the log lengthwise down the middle to expose layers. Twist the two halves together, keeping cut sides up, then shape into a loaf and place into a greased 9x5-inch loaf pan.

Second Rise and Bake

Cover the loaf loosely and let rise 45–60 minutes until puffy. Preheat oven to 350°F (175°C). Brush loaf with egg wash. Bake for 35–40 minutes until deep golden and an instant-read thermometer inserted into the center reads about 190°F (88°C). If the top browns too quickly, tent with foil after 20 minutes. Remove from oven, brush lightly with remaining melted butter, cool in pan 10 minutes, then transfer to a rack to cool completely before slicing.

Serve

Slice babka and serve with plain yogurt and optional honey or fresh berries on the side for guests to add as desired.

Make Dough

In a food processor or by hand, combine 300 g flour, 40 g granulated sugar, and 1/2 teaspoon salt. Add 200 g very cold cubed butter and 200 g cold cream cheese. Pulse (or cut in with a pastry cutter) until mixture resembles coarse crumbs with pea-sized pieces of butter. Gather into a shaggy dough, divide into 3 equal portions, flatten each into a disk, wrap in plastic, and chill at least 1 hour.

Prepare Fillings

For fruit rugelach: warm 100 g apricot jam with a tablespoon of water and strain to smooth. For nut rugelach: mix 80 g ground walnuts with 1 teaspoon cinnamon and 20 g sugar; add 50 g raisins if using.

Roll and Fill

Preheat oven to 350°F (175°C). On a lightly floured surface, roll each chilled dough disk into a 10–11 inch circle about 1/8-inch thick. Spread a thin layer of apricot jam on one disk, sprinkle another with the walnut-cinnamon mixture, and leave the third plain or with jam/other filling as desired. Cut each circle into 12 wedges. Starting at the wide end, roll each wedge toward the point to form crescents. Place on parchment-lined baking sheets with space between. Brush with egg wash.

Bake Rugelach

Bake 15–18 minutes until golden and puffed. Cool on racks and dust with powdered sugar if desired.

Prepare Dough

Preheat oven to 350°F (175°C). In a large bowl, cream 170 g softened butter with 100 g granulated sugar and 100 g light brown sugar until pale and fluffy, about 2–3 minutes. Add 2 eggs one at a time, mixing until incorporated, then stir in 2 teaspoons vanilla extract. In another bowl whisk together 340 g flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add dry ingredients to the wet mixture until just combined. Fold in 220 g semisweet chocolate chips.

Bake Cookies

Using a 1.5-tablespoon scoop or rounded tablespoon, drop dough onto parchment-lined baking sheets about 2 inches apart. Bake 10–12 minutes until edges are golden but centers still soft. Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Portion and Arrange

For a pastry platter suitable for about 6–8 people: slice the babka into 12–16 slices. Arrange a mound of warm scrambled eggs (or veggie scramble) in one quadrant of the platter in a shallow bowl to retain heat. Place crispy pastrami or sausages in another area. Add a small bowl with plain yogurt and place several slices of babka beside it so guests can combine as desired. Arrange assorted rugelach (about 12–18 pieces) and a stack of chocolate chip cookies (12–18) on the platter or on separate plates for variety. Garnish yogurt with fresh berries and drizzle honey or maple syrup on the side.

Serving Suggestions

Keep hot items on warming trays or insulated containers if transporting. Offer utensils, plates, napkins, and small serving tongs. Provide butter or additional jam for the babka if desired.