This quick food-processor pastry makes excellent cream cheese and prosciutto breakfast pastries. But my favorite filling was just a handful of chocolate chips. The chocolate remains delightfully gooey, even the next day. Better than crescent rolls!
Ingredients
0.25 cup warm water
0.5 cup milk
1 egg
2.25 cup flour
3 tsp yeast
1 tsp salt
1 tbsp sugar
6 oz butter
cream cheese filling
chocolate chips
prosciutto and cheddar
Preparation
In a cup whisk the milk, water, and egg together.
In a food processor whiz the flour, salt, sugar, and yeast together. Add the cold slices of butter and process very briefly, until butter is chopped up a little, but still in 0.5- to 1-inch chunks.
Pour flour mix into a bowl, and pour on whisked egg/water/milk mixture. Mix a little, until there are no large dry spots. Cover with foil and refrigerate overnight.
The next day roll the dough out on a floured surface to be relatively thin. Fold into thirds and roll again. Repeat overall three times. Wrap in foil and refrigerate for at least 30 minutes. Prepare your fillings.
Preheat your oven to 350F. Roll out the dough into a large rectangle and cut 16 triangles. Fill with cheese and proscuitto or chocolate chips. Roll up gently and place onto a parchment-lined cookie sheet. Allow to rise for 90 minutes.
Alternatively, cut into rectangles and fill with cream cheese filling (about one tbsp each). Fold corners an pinch in the middle. Allow to rise.
Brush products with egg wash and bake for about 30 minutes, until golden brown. Cool on a cookie rack.
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