bread and pastry

recipes
 Cut each pastry sheet into 9 (3-inch) squares. Gently press squares
into 2 lightly greased muffin pans. Divide cheese and tomatoes
MUFFIN PAN among tarts.

TOMATO TARTS Step 3

Bake in preheated oven until pastry is golden brown, about 20

minutes. Let cool in pans on a wire rack 5 minutes. Top with torn
fresh basil. Serve immediately.
Ingredients

 1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed

 1/2 cup mayonnaise

CINNAMON
 2 teaspoons kosher salt
ORANGE ROLLS
 1 teaspoon black pepper

 10 ounce sharp Cheddar cheese, finely shredded (2 1/2

cups) Ingredients

 11 ounces multicolored cherry tomatoes (about 3 cups),

halved  1 package dry
 2 tablespoons torn fresh basil yeast (about 2 1/4 teaspoons)
 3 tablespoons warm water (100° to 110°)
How to Make It
 10.13 ounces plus 3 tablespoons white whole-wheat
Step 1
flour (about 2 1/4 cups plus 3 tablespoons)
Preheat oven to 400°F. Gently unfold both pastry sheets. Spread 1/4
 1/2 teaspoon salt
cup mayonnaise on each pastry sheet; sprinkle each with 1
teaspoon salt and 1/2 teaspoon pepper.  1/4 cup granulated sugar

Step 2  1/4 cup 2% reduced-fat milk


 1 1/4 teaspoons vanilla extract, divided
 1 large egg
 1 large egg yolk
 1/4 cup unsalted butter, softened
 Cooking spray
 1/3 cup packed brown sugar
 1 tablespoon grated orange rind, divided
 1 teaspoon ground cinnamon
 3/4 cup powdered sugar
 2 to 3 teaspoons fresh orange juice
How to Make It
Step 1
Combine yeast and 3 tablespoons water in a small bowl; let
stand 10 minutes or until foamy.
Step 2
Weigh or lightly spoon 13 ounces (2 1/4 cups) flour into dry
measuring cups; level with a knife. Combine 2 1/4 cups flour
and salt in a bowl, stirring with a whisk to combine.
Step 3
Place granulated sugar, milk, 1 teaspoon vanilla, egg, and egg
yolk in a large bowl. Beat with a mixer at medium-low speed
until well combined. Stir in yeast mixture. Add half of flour
mixture; beat at low speed until well combined (about 2
minutes). Add remaining flour mixture; beat at low speed 5
minutes, occasionally scraping down sides of bowl. Add butter,
1 tablespoon at a time, beating well after each addition. Dust
a work surface with 2 tablespoons flour. Scrape dough onto
work surface (dough will be sticky). Knead dough 3 to 4
minutes or until smooth and elastic. Shape dough into a ball.
Place dough in a large bowl lightly coated with cooking spray,
turning to coat top. Cover and let rise in a warm place (85°),
free from drafts, for 2 hours.
Step 4
Combine brown sugar, 1 1/2 teaspoons rind, and cinnamon.
Turn dough out onto surface dusted with remaining 1
tablespoon flour; gently pat dough into a 12 x 8-inch

rectangle. Sprinkle evenly with brown sugar mixture.
Beginning at one long side, roll up dough tightly, jelly-roll
fashion; pinch seam to seal (do not seal ends of roll). Cut
dough into 12 (1-inch) slices. Arrange slices in muffin cups
coated with cooking spray. Cover with plastic wrap coated
with cooking spray; let rise 45 minutes.
Step 5
Preheat oven to 350°.
Step 8
Bake It Forward
Step 9
Double the dough in a large bowl (it will fit in the bowl of a
stand mixer); divide dough in half, and place in separate bowls
to rise. If you don't have muffin tins to accommodate 24 rolls,
bake one (12-roll) batch in an 8-inch square glass or ceramic
baking dish, and increase the bake time to 20 to 23 minutes.

Step 6

Uncover rolls. Bake at 350° for 15 minutes or until lightly

browned. Cool 10 minutes in pan on a wire rack. Remove rolls
from pan.

Step 7

Combine powdered sugar, remaining 1/4 teaspoon vanilla,

remaining 1 1/2 teaspoons rind, and 2 teaspoons juice. Stir
with a whisk until smooth. Add additional juice, a few drops at
a time, if glaze is too stiff to spread. Spread glaze over warm
rolls; serve warm.
  2/3 cup chopped pecans

PECAN STICKY  2 teaspoons cinnamon

WEDGES
Ingredients
How to Make It

Step 1

Combine yeast and warm water in the bowl of a stand mixer;

 1 package dry yeast (about 2 1/4 teaspoons)
let stand 5 minutes or until foamy. Add granulated sugar, milk,
 1/4 cup warm water (100° to 110°)
vanilla, salt, and eggs; beat at low speed until well combined
 1/3 cup granulated sugar
(about 1 minute).
 1/4 cup 2% reduced-fat milk
 1 teaspoon vanilla extract Step 2
 1 teaspoon salt
Weigh or lightly spoon flour into dry measuring cups; level
 2 large eggs
with a knife. Add 1/4 cup flour to yeast mixture; beat at low
 12.4 ounces all-purpose flour (about 2 3/4 cups),
speed 1 minute. Add 2 1/4 cups flour; beat at low speed until a
divided
soft dough forms. Change paddle to dough hook; beat at
 9 tablespoons unsalted butter, softened and divided
medium speed 8 minutes or until smooth and elastic. Add 4
 Cooking spray
tablespoons butter, 1 tablespoon at a time, beating at low
 1 cup packed dark brown sugar, divided
speed until combined after each addition and scraping sides, if
 3 tablespoons light-colored corn syrup
necessary. Scrape dough onto a work surface sprinkled with
 2 tablespoons mild honey
remaining 1/4 cup flour (dough will be sticky). Knead 1 minute
or until smooth and elastic. Place dough in a large bowl coated
with cooking spray. Cover and place in a warm place (85°), free
from drafts, 1 hour or until doubled in size.
Step 3
Combine 3 tablespoons butter, 2/3 cup brown sugar, corn
syrup, and honey in a small saucepan; bring to a boil, stirring
just until butter melts. Boil 30 seconds, stirring constantly.
Pour syrup into a 12-cup Bundt pan coated with cooking spray.
Sprinkle nuts evenly over syrup. Cool completely.
Step 4
Combine remaining 1/3 cup brown sugar and cinnamon in a
small bowl, stirring with a whisk.
Step 5
Turn dough out onto a lightly floured surface. Gently press
dough into a 16 x 12-inch rectangle. Melt 1 tablespoon butter.
Brush surface of dough with melted butter. Sprinkle brown
sugar-cinnamon mixture evenly over dough. Beginning at short
side, roll up dough, jelly-roll fashion; pinch seam to seal.
Carefully lift roll, and fit into prepared pan. Pinch ends
together. Cover with plastic wrap, and chill overnight.
Step 6
Preheat oven to 350°.
Step 7
Remove pan from refrigerator. Let stand at room
temperature 30 minutes. Bake at 350° for 28 to 30
minutes or until a wooden pick inserted in center comes
out clean and dry. Cool in pan 4 minutes on a wire rack.
Place a plate upside down on top of pan; invert onto
plate. Let cool slightly before cutting.
 Step 1

Preheat oven to 450°. Cut shortening and butter into flour

with a pastry blender or fork in a medium bowl until crumbly
BISCUIT CINNAMON
and mixture resembles small peas. Freeze 10 minutes.
SWEET ROLLS
Step 2

Make a well in center of flour mixture; add buttermilk, and stir

Ingredients
with a fork just until dough comes together.

 1/4 cup frozen shortening, cut into small pieces Step 3

 1/4 cup cold butter, cut into small cubes

Turn dough out onto a heavily floured surface, and knead 8 to
 2 1/2 cups self-rising flour
10 times. Transfer dough to a heavily floured piece of wax
 1 cup buttermilk
paper about 18 inches long. Roll dough into a 14- x 10-inch
 Wax paper
rectangle.
 6 tablespoons butter, softened
 1/4 cup granulated sugar Step 4
 1/4 cup firmly packed light brown sugar
Spread dough with softened butter, leaving a 1/2-inch border.
 1/2 teaspoon ground cinnamon
(Make sure butter is very soft, and spread it gently.) Stir
 Vegetable cooking spray
together sugars and cinnamon; sprinkle over butter. Lift and
 Creamy Glaze tilt wax paper, and roll up dough, jelly-roll fashion, starting at

How to Make It 1 long side and using wax paper as a guide. Cut dough into 14
to 16 (1-inch-thick) slices. Place rolls in a lightly greased (with  1 tablespoon baking powder
cooking spray) 9-inch round pan.  1/2 teaspoon table salt
 1/8 teaspoon ground red pepper
Step 5
 4 thick bacon slices, cooked and crumbled

Bake at 450° for 13 to 15 minutes or until rolls are golden  1 cup peeled and diced Granny Smith apple (about

brown. Cool in pan on a wire rack 5 minutes. 1 small apple)

 3/4 cup (3 oz.) shredded extra-sharp Cheddar
Step 6
cheese

Meanwhile, prepare Creamy Glaze, and drizzle over rolls.  1/2 cup toasted chopped pecans
 1 teaspoon finely chopped fresh rosemary
 3 large eggs
 1/3 cup milk
 1/3 cup canola oil
APPLE CHEDDAR
BREAD  Shortening

How to Make It

Step 1

Preheat oven to 350°. Whisk together flour and next 3

Ingredients
ingredients in a large bowl until thoroughly combined. Stir

 1 3/4 cups all-purpose flour

together bacon and next 4 ingredients in a medium bowl. FRESH FIG
Whisk together eggs, milk, and oil in a small bowl. GALETTE

Step 2

Add egg mixture to flour mixture, and stir just until dry
ingredients are moistened; stir in bacon mixture just until
incorporated. Transfer dough to a greased (with Ingredients
shortening) and floured 8 1/2- x 4 1/2-inch loaf pan.

 6.75 ounces unbleached all-purpose flour (about 1

Step 3
cup)
Bake at 350° for 55 minutes to 1 hour or until a wooden  4 1/2 tablespoons almond meal
pick inserted in center comes out clean, shielding bread  2 tablespoons sugar, divided
with aluminum foil after 40 to 45 minutes to prevent  3/8 teaspoon salt
excessive browning. Cool bread in pan on a wire rack 10  7 tablespoons cold unsalted butter, cubed
minutes. Remove from pan.  3 tablespoons canola oil
 3 tablespoons ice water
 1 pound fresh Black Mission or Brown Turkey figs,
stemmed and quartered lengthwise
 2 teaspoons lemon juice

 1 tablespoon sliced almonds, toasted

How to Make It
parchment paper. Spoon figs onto dough, leaving a 2-inch

Step 1 border. Fold edges of dough over filling to partially cover.

Bake at 400° for 35 minutes or until fruit juices bubble and
Weigh or lightly spoon flour into a dry measuring cup;
crust is browned. Remove from oven; sprinkle with
level with a knife. Place flour, almond meal, 1 tablespoon
almonds. Cut into 10 wedges.
sugar, and salt in a food processor; pulse to combine.
Scatter butter into processor; pulse until mixture
resembles coarse meal. Drizzle in oil; pulse to combine.
Add ice water; pulse just until combined. Turn mixture out
onto a sheet of plastic wrap; pat into a disk. Wrap in
plastic wrap; refrigerate 1 hour.

Step 2

Preheat oven to 400°.

Step 3

Place figs in a large bowl. Sprinkle with remaining 1

tablespoon sugar and lemon juice; toss gently to combine.

Step 4

Unwrap dough. Roll dough on plastic wrap into a 12-inch

circle. Arrange dough on a baking sheet lined with
 Step 1

Heat milk and cream in a medium saucepan over medium-

low heat until it begins to simmer. Add vanilla bean pod
VANILLA
and seeds; let sit off the heat, covered, 30 minutes.
PASTRY
CREAM Step 2

Rewarm milk mixture over medium-high heat until almost

simmering. Meanwhile, mix yolks and sugar in a medium
bowl. Blend in cornstarch and salt. Slowly whisk hot milk
mixture into yolk mixture, 1/2 cup at a time. Pour mixture
Ingredients back into pan and cook, whisking constantly, until as thick
as pudding, about 4 minutes. Pour custard through a
 1 cup whole milk strainer into a clean bowl (discard vanilla pod).
 1 cup heavy cream
 1/2 vanilla bean, split lengthwise and seeds Step 3

scraped out and reserved

Lay plastic wrap against surface of custard to keep a skin
 4 large egg yolks
from forming. Chill at least 3 hours and up to 4 days.
 1/2 cup sugar
 3 tablespoons cornstarch Step 4
 1/2 teaspoon fine sea salt or table salt Whisk cold custard to smoothen it, then spread
or pipe into tart shell(s) and top with fruit.
How to Make It
  2 cups boysenberries or 1 cup each raspberries
and blackberries

Nutritional Information
BOYSENBERRY How to Make It
DANISHES
Step 1

Preheat oven to 375°. In a food processor, whirl cheese

and honey until blended, scraping down inside of bowl as
needed.

Step 2

Ingredients Combine cornstarch and sugar in a medium bowl. In

another bowl, whisk egg and 2 tsp. water to blend. Set
bowls aside.
 6 ounces cream cheese, softened
 3 tablespoons wildflower or other mild honey
Step 3
 1 1/2 tablespoons cornstarch (1 tbsp. if using
raspberries and blackberries) Roll puff pastry into a 12-in. square on a lightly floured

 1/4 cup sugar work surface. Cut into 9 squares, each 4 in. Transfer to a

 1 large egg baking sheet lined with parchment paper. Gently spread

 1 sheet (about 9 oz.) chilled, thawed frozen puff about 1 1/2 tbsp. cheese mixture in a 3-in.-long diagonal

pastry on each square.

Step 4

Gently stir berries into cornstarch mixture with 1 tsp.

water. Continue stirring gently until dry cornstarch
disappears, 2 to 3 minutes. Spoon mixture over cheese.

Step 5

For each danish, pull a corner over filling almost to other

side of it and brush top of dough with egg wash. Fold
opposite corner over first one and press to seal. Leave
remaining corners flat. Brush dough all over with egg
wash.

Step 6

Bake danishes until deep golden and crisp, 30 to 35

minutes. Transfer to cooling racks and serve warm or
cool.