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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

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.