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(Day 1)
1) ¼ cup (59g) water, 115F
1) 2¼ tsp. active dry yeast
1) 1 tbsp. sugar (take from below)
2) ¼ cup sugar (47g)
2) ½ cup milk, room temp (used 1% milk)(126g)
2) 1 large egg, room temp
2) 1 tsp. salt
3) 2½ cup all-purpose flour (315g)
3) 210 g unsalted butter
Cream cheese filling: (Day 2)
4) 8 oz (224g) full fat cream cheese, room temp
4) 1 egg yolk
4) 1/3 cup sugar (67g)
4) 1 tbsp. lemon juice
4) 1 tsp. vanilla
Egg Wash: (Day 2)
5) 1 large egg
Jelly glaze: (Day 2)
6) ¼ cup water, cold
6) 1 packet unflavored gelatin
Mix (6) and let it sit for 5min then micowave for 30 sec then use
Vanilla Glaze: (Day 2)
7) ½ cup confectioner's sugar (60g)
7) ½ tsp. vanilla
7) 1 tbsp. milk

Pastry part

Cream cheese filling part

Vanilla glaze part

~ 169 calories for each

~ (Day 1)

Combine (1) and set aside for 10min until foamy.

In a food processor combine (3), pulse until butter is just crumbled.

In a mixing bowl combine (2) then add (1), mix thoroughly then add (3), use spatula to fold just until all the flour is wet. You want the butter in pieces.

Wrap the wet dough tightly in saran wrap and refrigerate 4 hours or overnight.

~ (Day 2)

Use lots of flour because the dough is very sticky. Roll dough out 15 inches rectangle and fold then rotate and repeat x2. Similar to how croissants are rolled pictured below. Ignore dimensions in the picture.

Fold the dough and wrap tightly in saran wrap and refrigerate for 30 minutes.

Roll dough out to 12x18 inches, and make 3x3 inch squares. Fill each 3x3 squares with 10g cream cheese filling, brush with egg wash. Bake at 400F for 15 minutes. Use double pan and rotate every 5min.

While it is still hot, brush each pastry with jelly glaze to keep it from drying out, let it cool then drizzle vanilla glaze.