Ingredients

For the pastry:

• 150ml milk
• 1 tbsp caster sugar
• 11g dried active yeast
• 325 g plain flour
• ½ tsp salt
• 1 egg
• 275g unsalted butter, cold

For the egg wash:

• 1 egg
• 2 tsp water

For jam filled pastries:

• 150g jam
• 150g icing sugar, sieved
• 2 tbsp water

For chocolate filled pastries:

• 100g dark chocolate, broken
• 120g soft cream cheese, room temp
• 1 tsp vanilla extract
• 60g caster sugar

To finish:

• 80 flaked almonds, toasted

Tools

• 7L EasyWarm bowl

Method

1. To prepare, grease two large baking trays and set aside.
2. Attach the 7L EasyWarm bowl to the machine, fit the dough tool.
3. Pour in the milk into the mixer bowl and fit the splash guard. Select temp setting 3, speed ‘off’ for 2 minutes to gently warm up the milk.
4. Add the sugar and dried yeast into the mixer bowl, then start the machine on Speed 1 for 30 seconds to mix.
5. Allow the yeast to activate for 3-5 minutes in the warm milk.
6. Weigh in the flour, then add the salt and egg into the mixer bowl. Select the ‘dough kneading’ pre-set and press ‘Start’.
7. Remove the dough from the bowl.
8. Flatten into a rough rectangle and wrap in cling film, then refrigerate for 15 minutes to chill the dough.
9. Place block of butter in between two sheets of greaseproof paper. Use a rolling pin to roll out into a flat square measuring 7x7 inch approx. Freeze for 15 minutes.
10. Meanwhile, remove the dough from the fridge and roll into a large square measuring 45x45 cm (18x18 inch).
11. Remove the butter square from the freezer and place it in the centre of the pastry dough at a 45° angle. It should resemble a diamond shape.
12. Fold the four corners of the dough over the butter so that the butter is completely concealed.
13. Gently roll the dough into a rectangle 3 mm thick. Be very gentle, as to not to break the dough and reveal the butter.
14. Fold 1/3 of the dough into the middle of the rectangle and then fold the other 1/3 to overlap.
15. Now fold the dough over in half so that the shape formed looks like a closed book.
16. Wrap the folded dough back in cling film and refrigerate for 15 minutes.
17. Repeat the rolling, folding and refrigeration process twice more.
18. Divide the dough in half. Working with the first half, roll out the dough into a 12x8 inch rectangle.
19. Divide this rectangle into six 4-inch squares.
20. Take a square of the dough and fold each corner into the centre, using a small amount of egg wash to stick the dough corners in the middle.
21. Transfer to shaped dough onto the greased baking tray.
22. Repeat this process with the remaining squares, six pastries should fit on one large baking tray with space between them to allow them to rise slightly.
23. Roll out the second dough half and repeat the shaping process.
24. Prove on the baking trays uncovered for 15 minutes.
25. Meanwhile preheat the oven to 200°C
26. Make the egg wash by missing the egg with 2 tsp of water, then brush the pastries.
27. Spoon approximately 2 tsp of jam or the chocolate filling in the centre of each pastry.
28. To make jam filled pastries, use either pre-made or store brought jam.
29. To make chocolate filled pastries, attach the 7L Easy Warm bowl to the machine fitted the creaming beater.
30. Add the chocolate into the bowl, then select the 'Chocolate Melting' pre-set and press 'Start'.
31. Add the cream cheese, vanilla extract, and caster sugar into the melted chocolate.
32. Start the machine on 'Min' Speed, increase to speed 1 for 30 seconds until combined. Set two thirds aside in a small bowl and leave to cool in the fridge for 10 minutes. The remaining third can be used to drizzle the pastries later.
33. Bake for 10-12 minutes until golden brown. Remove from the oven and allow to cool on the tray.
34. To make the icing (if using), combine the icing sugar and water in a small bowl until you have a thick consistency which drops slowly from a spoon. Transfer to a piping bag and cut the very tip of the piping bag open. Alternatively, use the remaining melted chocolate from earlier.
35. Pipe the glaze over the pastries and finish with toasted flaked almonds.

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