Ingredients
Equipment
Method
Make the Puff Pastry
- Fit a food processor with the metal blade. Add flour and salt, then add 3/4 cup of the cold cubed butter. Pulse 10–12 times until the butter disappears into the flour.
- Add the remaining cold cubed butter and process with 2–3 short pulses, leaving visible pieces of butter.
- Pour in the very cold water and pulse 4–5 times, just until large clumps form and the dough starts to come together. Avoid overmixing.
- Transfer the dough to a lightly floured surface. Knead gently 10 times to bring it together without melting the butter.
- Roll the dough into a rectangle about 12x18 inches. Fold it into thirds, like a letter, then fold in half. Wrap tightly in plastic and refrigerate for 1–2 hours.
Beef/Turkey & Cheese Roll Ups
- Roll the chilled dough into a 10x14-inch rectangle. Arrange cooked Halal deli beef or turkey evenly on top, sprinkle with shredded cheese, and roll up tightly along the long edge.
- Prepare the egg wash by beating the egg with 1 tablespoon water. Brush the edge of the rolled dough to seal. Wrap and chill the roll for 20–30 minutes.
- Slice the roll into 1/4-inch pieces. Place cut-side up on a baking sheet, brush each round with egg wash, sprinkle with more cheese, and bake in a 375°F (190°C) oven for 15–20 minutes.
Pear, Walnut & Chocolate Chip Crescents
- Roll the dough into a large circle and cut into 8–10 triangles. Add pear slices, chopped walnuts, and mini chocolate chips at the base of each triangle.
- Starting from the wide end, roll each triangle into a crescent shape. Place on a baking sheet, brush with egg wash, and bake at 375°F (190°C) for about 15 minutes, until golden.
Nutrition
Notes
For the best flakiness, keep both the butter and water as cold as possible and don’t skimp on chilling the dough before shaping or baking. You can substitute unsalted butter—just add an extra pinch of salt. The dough can be made ahead, wrapped tightly, and kept in the fridge for up to three days or frozen for up to a month. Shaped, unbaked pastries can be frozen and baked straight from the freezer; add a few extra minutes to the baking time if doing so. Serve savory rolls with salad for lunch or sweet crescents as a breakfast pastry or simple dessert. Store baked pastries in an airtight container at room temperature for up to two days and re-crisp in the oven if needed.