Ingredients
Equipment
Method
Preparation
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Whisk together to combine. In another bowl, mix the milk, eggs, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, stirring until a dough forms.
- Take 1 cup of the unsalted butter and cut it into small cubes. Flatten each cube slightly and incorporate it into the dough by folding it in, creating layers. Once the butter is evenly distributed, wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- On a floured surface, roll out the dough into a rectangle, approximately 1/2 inch thick. Take the remaining butter and place it in the center of the dough. Fold the dough over the butter, sealing the edges. Roll out again into a rectangle and fold it into thirds like a letter. Repeat this process two more times, chilling the dough between folds.
- In a mixing bowl, beat the cream cheese with the 3 tablespoons of granulated sugar and 1 teaspoon of salt until smooth. Set aside.
- Roll out the laminated dough to about 1/4 inch thickness. Cut into squares or rectangles, depending on your preference. Place a spoonful of cream cheese filling and a dollop of fruit jam in the center of each piece. Fold the corners over the filling to create a beautiful shape.
- Preheat your oven to 375°F (190°C). Place the pastries on a baking sheet lined with parchment paper. Beat the egg white with 1 tablespoon of water and brush it over the pastries for a golden finish. Bake for 20-25 minutes, or until golden brown.
- While the pastries are baking, mix the powdered sugar and 2 tablespoons of milk to create a glaze. Drizzle it over the pastries once they have cooled slightly.
Notes
- Chill the dough properly for flaky layers.
- Use a variety of fillings for diverse flavors.
- Store in an airtight container to keep fresh.