Assorted Pastries Recipe

Make the dough

In a large bowl whisk together 2 cups flour, 2 tablespoons granulated sugar, 1 teaspoon instant yeast and 1/2 teaspoon salt. Cut 1/2 cup cold cubed butter into the flour mixture until pea-sized bits remain (use a pastry cutter or two forks).

In a small bowl whisk 1/4 cup warm milk with 1 large egg and 1/2 cup cold water. Pour the liquid into the flour mixture and stir just until it forms a shaggy dough. Do not overwork. Shape into a disk, wrap in plastic and refrigerate 30 minutes to firm the butter.

Roll and shape

On a lightly floured surface roll the chilled dough into a 12x8-inch rectangle. Fold into thirds like a letter, rotate 90 degrees and roll again to 12x8. Fold into thirds again, wrap and chill 20 minutes. Roll out to 12x8 one final time and cut into six 4x4-inch squares. Transfer to a parchment-lined baking sheet.

Prepare filling

In a bowl beat 4 ounces softened cream cheese with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until smooth. Spoon about 1 tablespoon cream cheese mixture into the center of each pastry square, spreading slightly but leaving a border.

Top each with 1 to 2 tablespoons assorted fruit. For a glossy finish, warm 2 tablespoons apricot jam with 1 teaspoon water and brush lightly over fruit after baking (see finishing).

Egg wash & bake

Whisk 1 egg with 1 teaspoon water. Brush the pastry borders lightly with egg wash. Bake in a preheated 400°F (200°C) oven for 15–18 minutes, until golden and puffed. Remove to a wire rack to cool slightly before glazing with apricot jam if desired.

Prepare pastry

Preheat oven to 400°F (200°C). Unfold 2 sheets store-bought puff pastry on a lightly floured surface. Cut each sheet into 3 long triangles (6 total).

If making filled almond croissants from plain triangles: spread ~1 tablespoon almond paste (or frangipane) across the wider end of each triangle and roll toward the point, tucking the point underneath to prevent unrolling.

Brush and top

Place croissants on a parchment-lined sheet. Brush with melted butter and then brush lightly with beaten egg (use 1 egg reserved). Sprinkle sliced almonds and 2 teaspoons granulated sugar over each croissant.

Bake

Bake 12–15 minutes at 400°F (200°C) until deeply golden and puffed. If the almond centers need extra almond flavor, once baked and still warm, pipe or spread a little additional almond paste into a small slit cut along the top and dust with more powdered sugar if desired.

Make the dough

In a bowl combine 1.5 cups flour, 1 teaspoon instant yeast, 2 tablespoons granulated sugar and 1/2 teaspoon salt. Add 1/2 cup warm milk, 1 large egg and 2 tablespoons softened butter. Mix until a soft dough forms. Knead briefly (about 3–4 minutes) until smooth. Cover and let rise in a warm place 45–60 minutes until doubled.

Roll and fill

Punch down the dough and roll on a lightly floured surface into a 10x8-inch rectangle. Spread 2 tablespoons softened butter over the surface. Mix 1/4 cup brown sugar with 1 teaspoon ground cinnamon and sprinkle evenly over the butter. Starting from a long edge, tightly roll into a log. Slice into 12 equal rounds and place cut-side up in a greased 9-inch round or two small baking sheets, leaving slight space to expand.

Second rise & bake

Cover and let rise 20–30 minutes until puffy. Preheat oven to 375°F (190°C). Bake 12–15 minutes until golden brown. Remove to a wire rack.

Make glaze & finish

Whisk together 1/2 cup powdered sugar, 1/4 teaspoon vanilla and 1 tablespoon milk until smooth. Drizzle over warm rolls. Serve warm or at room temperature.

For the Danish fruit pastries finish by brushing warm apricot jam (2 tablespoons) thinned with 1 teaspoon water over the fruit for shine. Dust almond croissants and cinnamon rolls lightly with 1 tablespoon powdered sugar before serving.

Arrange assorted pastries on a platter. Keep croissants and Danish pastries at room temperature for up to 1 day; cinnamon rolls are best eaten within 24 hours or refrigerated and gently reheated.