Breakfast Pastries Recipe
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Pastry Dough |
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Ingredients: |
Ingredients: Pastry Dough
57g (¼ c) warm water (between 100-110°F, 38-43°C)
7g (2¼ tsp.) instant or active dry yeast ( 1 standard packet)
50g (¼ c) granulated sugar
120ml (½ c.) whole milk, at room temperature (between 68–72°F, 20-22°C)
1 large egg, at room temperature
1 teaspoon salt
198g (14 tbsp) unsalted butter, cold
300g (2½ c.) all-purpose flour, plus more for generously flouring hands, surface, and dough
2/3 cup filling (see sub category ‘Fillings’)
Egg Wash
1 large egg
30ml (2 tbsp.) milk
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Directions: |
Directions:Preliminary note: To help guarantee success, I recommend reading through the recipe and reading the explanations below this recipe. Do not use an electric mixer for this dough. It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required.
Make the Pastry Dough: Whisk the warm water, yeast, and 1 tbsp. of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn’t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn’t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.
Cut the cold butter into ¼ inch slices and add to a food processor or blender. Top with 2½ cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don’t have one, you can use a pastry cutter to work in the butter.
Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold ‘just until’ the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover.
1st Refrigeration: Wrap the dough/cover up tightly and refrigerate for at least 4 hours and up to 48 hours.
Roll & Fold: Take the dough out of the refrigerator to begin the “rolling and folding” process. If the dough sat for more than 4 hours, it may have slightly puffed up and that’s ok. (It will deflate as you shape it, which is also ok.) Very generously flour a work surface. The dough is very sticky, so make sure you have more flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square. Using a rolling pin, roll out into a 15×8 inch rectangle. When needed, flour the work surface and dough as you are rolling. Fold the dough into thirds as if it were a business letter. Turn it clockwise and roll it out into a 15 inch long rectangle again. Then, fold into thirds again. Turn it clockwise. You’ll repeat rolling and folding 1 more time for a total of 3 times.
2nd Refrigeration: Wrap up/seal tightly and refrigerate for at least 1 hour and up to 24 hours. You can also freeze the dough at this point. See freezing instructions.
Line two large baking sheets with parchment paper or silicone baking mats. Rimmed baking sheets are best because butter may leak from the dough as it bakes. If you don’t have rimmed baking sheets, when it’s time to preheat the oven, place another baking sheet on the oven rack below to catch any butter that may drip.
Take the dough out of the refrigerator and cut it in half. Wrap 1 half up and keep refrigerated as you work with the first half. (You can freeze half of the dough at this point, use the freezing instructions below.)
Shape into rounds: Cut the first half of dough into 8 even pieces. This will be about ¼ cup of dough per pastry. Roll each into balls. Flatten each into a 2.5 inch circle. Use your fingers to create a lip around the edges. Press the center down to flatten the center as much as you can so you can fit the filling inside. (Center puffs up as it bakes.) Arrange pastries 3 inches apart on a lined baking sheet. Repeat with second half of dough.
Spoon 2 tsp. of fruity filling or 1 tbsp. of cheese filling inside each.
Egg Wash: Whisk the egg wash ingredients together. Brush on the edges of each shaped pastry.
This step is optional, but I very strongly recommend it. Chill the shaped pastries in the refrigerator, covered or uncovered, for at least 15 minutes and up to 1 hour. See recipe note. You can preheat the oven as they finish up chilling.
Preheat oven to 400°F (204°C). Bake for 19-22 minutes or until golden brown around the edges. Some butter may leak from the dough, that’s completely normal and expected. Remove baked pastries from the oven. Cool for at least 5 minutes before icing/serving.
Cover leftover iced or un-iced pastries and store at room temperature for 1 day or in the refrigerator for up to 5 days. Or you can freeze them for up to 3 months. Thaw before serving. Before enjoying, feel free to reheat leftover iced or un-iced pastries in the microwave for a few seconds until warmed. |
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Vanilla Icing |
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Ingredients: |
Ingredients: Vanilla Icing
120g (1 c.) confectioners’ sugar
30ml (2 tbsp) milk or heavy cream
1 teaspoon pure vanilla extract
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Directions: |
Directions:Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners’ sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle over warm pastries and serve. |
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Cheese Filling |
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Ingredients: |
Ingredients: Cheese Filling:
224g (8 oz block) full fat cream cheese, softened at room temperature
1 large egg yolk
66g (⅓ c.) granulated sugar
½ tsp. fresh lemon juice
½ tsp. pure vanilla extract
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Directions: |
Directions:Using a handheld or stand mixer fitted with a paddle attachment on medium speed, beat full-fat cream cheese that is softened at room temperature in a medium bowl until smooth. Beat in egg yolk, granulated sugar, fresh lemon juice, and pure vanilla extract until smooth. Use 1 scant Tablespoon per pastry. Feel free to dot the cream cheese filling with fresh berries before baking or mix fruit preserves in with the cream cheese filling (still using 2-3 teaspoons of filling per pastry). |
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Lemon Curd |
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Ingredients: |
Ingredients: 4 large egg yolks (for thicker lemon curd, see Note on eggs)
132g ( 2/3 c.) granulated sugar
1 tbsp lemon zest (about 1 lemon)
80ml (1/3 c.) fresh lemon juice (about 2–3 lemons)
1/8 teaspoon salt
85g (6 tbsp. ) unsalted butter, softened to room temperature and cut into 6 pieces
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Directions: |
Directions:Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
Refrigerate the curd for up to about 10 days. |
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Personal
Notes: |
Personal
Notes: Make Ahead & Freezing Instructions: Prepare the dough as instructed in steps 2-4. At this point the dough can be refrigerated up to 48 hours. You can also prepare the dough through step 6. At this point the dough can be refrigerated up to 24 hours. During or after this second chilling time, you could also freeze the dough for up to 1 month. (I don’t recommend freezing the dough before the rolling and folding step.) Thaw overnight in the refrigerator, then continue with step 8. You can also freeze the unfilled pastries after shaping them in step 10. Thaw in the refrigerator, then continue with step 11.
Fruity Fillings: You need around 2/3 cup (about 200g) of filling for the entire recipe (16 pastries). Use jam or fruit preserves, pumpkin butter, apple butter, lemon curd, cherry pie filling, etc. Or even Nutella! You need 2 heaping teaspoons per pastry. Feel free to mix and match, making different flavors in your batch.
Temperature & Substitutions: The temperature of your ingredients is imperative to this pastry’s success. Make sure you take the time to warm the water and bring the milk to room temperature. Keep the butter in the refrigerator until you need it in step 3. I do not recommend any substitutions in this carefully formulated dough, though a lower fat or nondairy milk works in a pinch. For the egg wash and icing, low fat or nondairy milks work, as do heavy cream or half-and-half.
Optional Step (step 13): Chilling the shaped pastries in the refrigerator helps them maintain their shape in the oven. Remember, cold pastry dough is best. I usually refrigerate them for 15 minutes as the oven preheats. If you’re nervous to chill the baking sheets in the refrigerator then bake them (which can cause warping), you have two other options. You can simply assemble the pastries on parchment paper or silicone baking mats, lift the parchment/baking mat as a whole and place on another baking sheet or directly onto a shelf in the refrigerator. After chilling, carefully lift up and place the entire parchment/baking mat onto the baking sheets for baking. Or you can use a thin spatula and very carefully transfer the assembled unbaked pastries to a large plate to chill.
Halve the Recipe? I don’t recommend halving this dough recipe. Make the dough as written, then freeze half after step 9. Or make 8 breakfast pastries and 1 pastry braid ( cream cheese or raspberry).
This recipe adapted from Sally’s Baking Addiction with minor changes.
You can find a helpful video at https://sallysbakingaddiction.com/breakfast-pastries/
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