DELICIOUS FRUIT PASTRIES
INGREDIENTS
Pastry Ingredients
4½ teaspoon instant yeast
1 teaspoon sugar
1/2 cup warm water (110 ˚F)
4 cups all purpose flour
1/3 cup sugar
1/2 teaspoon salt
3/4 cup unsalted butter, cut into small cubes
3 eggs
1/2 cup whipping cream
Filling Ingredients
1¼ cups jam (use your favourite)
Egg Glaze Ingredients
1 egg
1 tablespoon water
4½ teaspoon instant yeast
1 teaspoon sugar
1/2 cup warm water (110 ˚F)
4 cups all purpose flour
1/3 cup sugar
1/2 teaspoon salt
3/4 cup unsalted butter, cut into small cubes
3 eggs
1/2 cup whipping cream
Filling Ingredients
1¼ cups jam (use your favourite)
Egg Glaze Ingredients
1 egg
1 tablespoon water
METHOD
Combine yeast, 1 tsp sugar and warm water, let stand until foamy & frothy, about 5 minutes.
Whisk together flour, sugar and salt; cut in butter with pastry blender or two knives used in a scissor-like fashion until mixture resembles cornmeal.
Whisk 3 eggs and ½ cup cream into yeast mixture; pour into flour mixture and stir to until moistened.
Cover bowl with plastic wrap and refrigerate for 8 hours or overnight.
Preheat oven to 175˚C (350˚F). Butter two large baking sheets; set wire racks over waxed paper.
Remove dough from refrigerator, divide dough in two (return one half of dough to the fridge), use a rolling pin to roll out one half of the dough into a 12-inch square on a lightly floured board; cut into rectangles.
Dollop 1 tbsp filling into the center of each rectangle of rolled dough.
Fold over and make incisions on top. Transfer to baking sheets using a spatula.
Repeat with remaining dough and filling.
Beat 1 egg with 1 tbsp water in a cup; brush lightly over pastries using a pastry brush.
Bake in preheated oven for 25-30 minutes.
Whisk together flour, sugar and salt; cut in butter with pastry blender or two knives used in a scissor-like fashion until mixture resembles cornmeal.
Whisk 3 eggs and ½ cup cream into yeast mixture; pour into flour mixture and stir to until moistened.
Cover bowl with plastic wrap and refrigerate for 8 hours or overnight.
Preheat oven to 175˚C (350˚F). Butter two large baking sheets; set wire racks over waxed paper.
Remove dough from refrigerator, divide dough in two (return one half of dough to the fridge), use a rolling pin to roll out one half of the dough into a 12-inch square on a lightly floured board; cut into rectangles.
Dollop 1 tbsp filling into the center of each rectangle of rolled dough.
Fold over and make incisions on top. Transfer to baking sheets using a spatula.
Repeat with remaining dough and filling.
Beat 1 egg with 1 tbsp water in a cup; brush lightly over pastries using a pastry brush.
Bake in preheated oven for 25-30 minutes.