This dough is so versatile that I cannot keep myself from using it for more and more projects. Giant blueberry Danishes filled with cream cheese and custard are hard to beat when it comes to pastries. These bad boys are crispy, flaky, slightly sweetened, and full of fresh juicy berry goodness. You can swap the berries for other ones if you like.

This recipe makes 6 pastries and one delicious reject that you can stick together from the trimmings.

Watch the video down below for detailed instructions.

Ingredients

For the pastry –

250g (8.8oz) white bread flour

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

4g (0.14oz) salt

20g (0.7oz) soft butter

150g (5.3oz) water

For the layers –

2 x 100g (3.5oz) frozen butter sticks

1 egg for glazing

For the cream cheese filling –

80g (2.8oz) full fat cream cheese

20g (0.7oz) sugar

1 egg yolk

3g (0.1oz) vanilla paste

For the custard –

10g (0.35oz) cornstarch

20g (0.7oz) sugar

1 egg yolk

3g (0.1oz) vanilla paste

100g (3.5oz) milk

Blueberries for filling and topping

Icing sugar for dusting

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the dough. Combine the water, yeast, salt, and butter. Mix well to dissolve the salt and yeast. Add the flour and mix to a dough. Desired dough temperature around 24C (75F).
2. Cover and ferment for 20 minutes.
3. Fold #1.
4. Ferment for 20 minutes.
5. Fold #2.
6. Ferment for 20 minutes.
7. Roll the dough out to a large rectangle. Grate one of the butter pieces evenly over 2/3 of the surface. Fold the dough into three layers.
8. Cover and refrigerate for 30 minutes.
9. Roll the dough out to a large rectangle once again. Grate the second piece of butter and repeat the same fold as previously. Repeat the rolling and folding two more times.
10. Cover and refrigerate for at least 1 hour. I left mine in the fridge overnight.
11. Make the filling. Mix all ingredients until smooth and leave on the side.
12. Make the custard. Combine all ingredients in a small pan and set it on medium-high heat. Cook for around 3 minutes until thickened. Transfer to a bowl, cover, and leave in the fridge to cool down.
13. Roll the dough out to slightly more than 30cm x 20cm (12in x 8in). Trim the edges and cut it into 6 equal pieces measuring 10cm x 10cm (4in x 4in).
14. Shape the pastries as per video. Place on a non-stick paper lined baking tray. Cover and proof for 2 hours.
15. Fill the middle of each pastry with the cream cheese filling. Add a few blueberries. Brush the edges with egg.
16. Bake at 180C (355F) fan on or 200C (390F) fan off for 25 – 30 minutes.
17. Leave to cool down.
18. Whisk the custard until smooth. Fill the cooled pastries with custard and top with blueberries. Dust with icing sugar and devour!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

We’re back with another UK classic – the Cornish pasty. It consists of a filling (usually raw meat and vegetables) folded inside a short crust pastry disc to form a half-moon shape. The edge is crimped, the surface is brushed with egg and the whole thing is baked until the pastry becomes nice and crumbly, and the meat and vegetables are perfectly cooked, and their juices have become well acquainted with each other. It is an unbelievably delicious meal-in-one. You can eat it hot or cold which makes it great for a lunch at home or a picnic outdoors.

Use potatoes with a yellow flesh. Ones that are good for mashed potatoes will be good for a pasty. Swede is known as rutabaga in America. When it comes to the beef try and get something without any gristle and not too much fat.

These pasties are super easy to make. Follow my method for instant success!

This recipe makes 3 large pasties. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) white bread flour

5g (0.17oz) salt

60g (2.1oz) lard

60g (2.1oz) butter

90g (3.2oz) water

1 egg for glazing

For the filling –

250g (8.8oz) diced lean beef

150g (5.3oz) diced potatoes

80g (2.8oz) diced swede (rutabaga)

80g (2.8oz) diced onion

4g (0.14oz) salt

3g (0.1oz) ground black pepper

Method

1. Make the dough. Mix the salt with the flour. Add the lard and the butter and crumble everything together. Finally, add the water and mix until there is no dry flour left.
2. Wrap the dough in cling film and refrigerate for 1 hour.
3. Divide the dough into 3 equal pieces and shape into balls. Cover and refrigerate for at least 1 hour. You can even leave it overnight.
4. Mix the filling ingredients just before assembling the pasties.
5. Roll out the dough to around 25cm (10in) in diameter. Brush the edge with water to make it sticky. Place 1/3 of the filling in the middle. Join the two edges together. Lay the pasty on its side and seal the edge by pressing it with your fingertips.
6. Crimp the edge. Brush the pasty with egg. Cut a small vent hole in the top.
7. Bake at 170C (340F) fan on or 190C (375F) fan off for 1 hour.

Leave to cool down slightly and enjoy!

I was reminded of this beautiful cake as soon as I made my Honey Cake video. Napoleon is another classic cake from my childhood. It has a similar construction as honey cake – it is made by assembling several layers of pastry with a filling sandwiched in between; then the cake is covered with crumbs made from the leftover pastry.

Puff pastry is used for the layers and there are two fillings – pastry cream and jam. The cake is left to sit in the fridge for a whole day to let the pastry absorb the filling so that it becomes nice and moist. The result is a soft and light cake which is not very sweet because there is no sugar in the pastry. It goes perfectly with a cup of coffee.

We are using my standard rough puff pastry recipe. You can find other great uses of this pastry in the Pastry & Cakes playlist on my channel.

Watch the video down below for detailed instructions.

Ingredients

For the pastry –

250g (8.8oz) white bread flour

200g (7oz) cold butter, cut into cubes

3g (0.1oz) salt

80g (2.8oz) cold water

For the filling –

70g (2.5oz) sugar

45g (1.6oz) flour

2 egg yolks (30g; 1oz)

5g (0.17oz) vanilla paste or extract

450g (16oz) milk

70g (2.5oz) butter

150g (5.3oz) raspberry jam

Method

1. Make the custard (pastry cream). Combine the sugar, flour, egg yolks, vanilla, and milk in a pan and set it on medium-high heat. Bring the mix up to a simmer and cook it whilst whisking continuously for around 10 minutes.
2. Once the custard has become nice and thick take it off the heat and whisk in the butter. Transfer the custard to a bowl, cover it, and refrigerate it until it has set.
3. Make the dough. In a large bowl combine the flour and salt. Mix. Add the butter cubes and coat them with flour. Break each butter cube into 4 – 5 pieces. Do not break the butter up too much.
4. Add the water and mix until there is no dry flour left. Do not work the dough too much. Press it together slowly and do not knead it.
5. Wrap the dough in clingfilm and refrigerate for 40 minutes.
6. To turn the dough into pastry we must create layers. Dust the dough and the table with flour generously. Roll the dough out to three times its length. Straighten the edges and fold it in three layers.
7. Roll it out again and fold it into three layers once more. Wrap it up and chill it for 40 minutes.
8. Repeat the same steps as before. Roll out. Fold in 3. Roll out again and fold into 3 once more. Wrap up and refrigerate for at least 40 minutes. Now it is ready to be used for any project you decide to use it for.
9. Make the layers. Roll the pastry out to more than 60cm x 30cm (2ft x 1ft). Trim the edges and cut the pastry into 6 equal rectangles measuring 20cm x 15cm (8in x 6in). Dock the pastry with a fork to prevent it from puffing up too much as it bakes.
10. Bake two at a time at 200C (390F) fan off for 13 – 15 minutes or until the top and bottom of the pastry have browned. Finally, bake the trimmings and leave everything to cool down. Blitz the trimmings into a rough powder.
11. Assemble the cake. Spread jam on the underside of 5 pieces of pastry. Spread the custard in an even layer on a piece of pastry and then place the following piece on top so that the jam is facing the custard. Repeat until the last piece.
12. Spread the custard on the top of the cake and use the remaining custard to cover the sides. Sprinkle the crumbs on the top and then cover the sides.
13. Leave the cake in the fridge for at least a whole day. Once it has set you can press it and moult it to make it more even if need be.

Slice and serve with fresh berries.

We have made some awesome UK classic sweet treats in the past. Tea cakes, scones, Bakewell tart, and shortbread. All of which can be found in the Pastry & Cakes playlist on my channel. The British Isles offer a bunch of super sweet and delicious bakes and there are a few more to discover.

Sticky toffee pudding is another classic which I had never tried making. It is a rich cake made with dates, dark sugar, and black treacle or molasses. After baking the cake is covered in a toffee sauce and left to soak it up. More sauce is poured over it when it is served. It can be eaten hot or at room temperature. The hot version is sometimes served with a ball of ice cream.

It is incredibly rich and sweet but light and moreish at the same time. And it is extremely easy to make.

This recipe makes 8 portions. The moulds that I used were 7.5cm (3in) across and 4cm (1.6in) deep. You can make individual ones or bake the batter into a loaf which can then be sliced.

Watch the video down below for detailed instructions.

Ingredients

For the cake –

120g (4.25oz) chopped dates

120g (4.25oz) boiling water

120g (4.25oz) demerara sugar

50g (1.75oz) soft butter

50g (1.75oz) black treacle or molasses

2 medium eggs (100g; 3.5oz total)

80g (2.8oz) milk

200g (7oz) self-rising flour

3g (0.1oz) baking powder

3g (0.1oz) baking soda

For the sauce –

100g (3.5oz) butter

100g (3.5oz) sugar

40g (1.4oz) black treacle or molasses

6g (0.21oz) vanilla paste or extract

200g (7oz) double (heavy) cream

Method

1. Soak the dates. Pour the boiling water over the dates and leave to soak for 20 minutes.
2. Prepare the moulds. Brush the inside with butter and coat it with flour. Shake out the excess.
3. Make the batter. Combine the sugar, butter, treacle, and eggs. Whisk. Add the dates and the milk. Whisk again. Finally, add the flour, baking power and baking soda. Whisk one more time.
4. Pipe or spoon the batter in the prepared moulds.
5. Bake the puddings at 170C (340F) fan on or 190C (375F) fan off for 25 minutes.
6. Leave to cool down for 15 minutes.
7. Make the sauce. Combine all the ingredients in a small pan and bring the mix up to a boil. From the moment it starts boiling vigorously keep cooking it for 2 minutes.
8. Remove the puddings from the moulds and place them on a tray. Cover the whole surface of each pudding with the sauce and leave to soak in.
9. Serve with the remaining sauce.

My good friend Lan suggested this bake to me. At first, I thought that I would not be able to pull it off, but it turned out pretty good in the end. A flaky puff pastry tree filled with cream cheese, jam, and lemon zest. It’s a wonderful buttery snack and it looks great too!

This recipe uses my regular rough puff pastry, so if you’re already familiar with it, then it’ll be effortless. But even if you’ve never made such a pastry, you’ll be able to do it. It’s super beginner friendly and simple.

Watch the video down below for detailed instructions.

Ingredients

For the pastry –

250g (8.8oz) white bread flour

200g (7oz) cold butter, cut into cubes

3g (0.1oz) salt

80g (2.8oz) cold water

1 egg for glazing

For the filling –

Full fat cream cheese

Raspberry jam

Lemon zest

Method

1. Make the dough. In a large bowl combine the flour and salt. Mix. Add the butter cubes and coat them with flour. Break each butter cube into 4 – 5 pieces. Do not break the butter up too much.
2. Add the water and mix until there is no dry flour left. Do not work the dough too much. Press it together slowly and do not knead it.
3. Wrap the dough in clingfilm and refrigerate for 40 minutes.
4. To turn the dough into pastry we must create layers. Dust the dough and the table with flour generously. Roll the dough out to three times its length. Straighten the edges and fold it in three layers.
5. Roll it out again and fold it into three layers once more. Wrap it up and chill it for 40 minutes.
6. Repeat the same steps as before. Roll out. Fold in 3. Roll out again and fold into 3 once more. Wrap up and refrigerate for at least 40 minutes. Now it is ready to be used for any project you decide to use it for.
7. Roll the pastry out to a large rectangle to fit your baking tray. Cut and shape as per video instructions.
8. Bake at 180C (355F) fan on or 200C (390F) fan off for 30 minutes.

Leave to cool down and tuck in!

I’m not much of a cake lover. Although there are quite a number of cake and sweet bake recipes on my channel; they’re mostly made for you. I do enjoy sampling them, but I would not bake most of them specifically for myself. But if I had to choose my favourite cake – honey cake would be the one.

Honey cake is an Eastern European classic. It and its variations can be found in many countries in that part of the world. What I love about it is its simplicity. It has light flavour and texture. It is moist and not too sweet. And it takes only a few ingredients to create this delicious treat.

I had never attempted making it before recording this video. And was a little fiddly, but if I can make a decent looking honey cake on my first try, then it can’t be that hard.

This recipe makes a 18cm (7in) cake. You can increase the amounts of all the ingredients by 30% and use 3 eggs instead of 2 eggs to make a 23cm (9in) cake.

Watch the video down below for detailed instructions.

Ingredients

For the layers –

50g (1.75oz) honey

100g (3.5oz) sugar

20g (0.7oz) butter

2 medium eggs (100g; 3.5oz)

4g (0.14oz) baking soda

250g (8.8oz) white bread flour

For the filling –

400g (14.1oz) sour cream

100g (3.5oz) icing sugar

150g (5.3oz) heavy whipping cream

Fresh berries for serving.

Method

1. Make the filling. Whisk the sour cream with the icing sugar until smooth. In a sperate bowl whisk the cream until it becomes thick. Fold the sour cream and icing sugar into the whipped cream. Cover and leave in the fridge for later.
2. Make the pastry. Combine the honey, sugar, and butter in a medium sized pan. Place on medium-high heat and cook until the sugar is completely melted. Take the pan off the heat.
3. Slowly pour the whisked eggs into the pan whist whisking continuously. Add the soda and whisk until smooth. Add the flour a couple of tablespoons at a time and fold it in using a spatula. Once all the flour has been mixed in, the paste should be thick and not extremely sticky. You can leave it to rest for a few minutes if it’s too sticky to handle.
4. Divide the paste into 8 pieces weighing around 62g (2.2oz). Place them on a well-floured surface and dust them with more flour.
5. Roll each peace out to slightly larger than 18cm (7in). Cut a circle using a stencil such as a plate or a cake tin bottom. Place two pieces of pastry on a piece of non-stick paper cut to the size of a large baking tray.
6. Bake the pastry discs for around 5 minutes at 180C (355F) fan off. Bake two at a time to get consistent results. Stack the discs after baking and leave to cool down. Brush off any excess flour.
7. Bake the scraps for 10 minutes turning them halfway through. They should be nice and dry. Leave the scraps to cool down and then crush them using a food processor or place them in a bag smash them with a rolling pin.
8. Assemble the cake. Plop a large tablespoon of filling onto the first piece of pastry and spread it out evenly. Top with another piece of pastry and continue until all the pieces are stacked up. Finally, cover the top and the sides of the cake with the remaining cream.
9. Sprinkle the pastry crumbs over the top of the cake and then cover the sides of the cake with the remaining crumbs. Pick the crumbs up and hold then in a cupped hand and then press your hand with the crumbs against the side of the cream covered cake. Do this over a tray so that you can collect the fallen crumbs later and reattach them if need be.
10. Leave the cake in the fridge until the next day to let the pastry absorb the moisture from the cream and to let everything set in place.

Serve the cake topped with fresh berries.

When I think of focaccia I think of savoury toppings and accompaniments. But it being the festive season I thought of creating something unusual by adding ingredients which would normally be used in cake making. The base recipe is still savoury; only the filling and the topping are sweet. You can use the base recipe and make this bread to your taste by topping it with whatever you like. It will work just as well without any adjustments. The bread has a soft and bouncy texture and a beautiful irregular and open crumb structure.

It is a super quick recipe in bread making terms. It will be no more than 3 hours from the dough being mixed to the bread being fully baked. And you can tuck into it after a few minutes of cooling down. Perfect for a quick snack or a last-minute idea.

This recipe makes a moderately sized loaf perfect for two. Use a larger tray and double all the ingredients to make a big loaf enough to feed a few people.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) white bread flour

5g (0.17oz) salt

2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast

15g (0.53oz) olive oil

190g (6.7oz) water

For the topping –

60g (2.1oz) dark brown sugar

2g (0.07oz) cinnamon

1g (0.035oz) allspice

1g (0.035oz) nutmeg

1g (0.035oz) cardamom

45g (1.6oz) flour

25g (0.9oz) butter

200g (7oz) chunky diced apple

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the spiced sugar. Combine the sugar, cinnamon, allspice, nutmeg, and cardamom. Mix well. Remove 20g (0.7oz) and leave on the side for later.
2. Make the topping. Combine the flour with the spiced sugar and mix them together. Add the butter and crumble it into the mix. Leave on the side for later.
3. Make the dough. In a large bowl combine the water, yeast, salt, and olive oil. Mix well to dissolve the salt and yeast. Add the bread flour and mix to a dough. My dough turned out a little cool, so it took me longer to ferment it. Reduce the fermentation times if your dough is warmer.
4. Cover the dough and ferment for 20 – 30 minutes.
5. Fold #1.
6. Ferment for 20 – 30 minutes.
7. Fold #2.
8. Ferment for 20 – 30 minutes.
9. Pour some oil into the baking tray. Fold the dough one more time and place it in the tray. Cover and leave to proof for 1 hour.
10. Dice the apple and mix it with the spiced sugar.
11. Stretch out the dough and top it with the apple pieces. Press them in firmly. Sprinkle the crumble topping all over the surface.
12. Bake the loaf at 170C (340F) fan on or 190C (375F) fan off for 30 minutes.

Leave to cool down and enjoy!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

I recently published a recipe for flaky cheesy pinwheels. As soon as I tasted them, I knew I had to create another treat using that pastry. The pastry I used in that recipe is identical to the one you’re looking at right now.

This time we’re making custard and dark chocolate filled twists. If you’re into flaky pastries, then you should check out my pain aux raisin and pain au chocolat videos. They’re also made in a similar way. Once you’ve learned the basic method, you’ll be able to experiment and create your own delicious treats using this pastry.

This recipe makes 16 twists.

Watch the video down below for detailed instructions.

Ingredients

For the pastry –

250g (8.8oz) white bread flour

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

4g (0.14oz) salt

20g (0.7oz) soft butter

150g (5.3oz) water

For the layers –

2 x 100g (3.5oz) frozen butter sticks

1 egg for glazing

For the filling –

150g (5.3oz) milk

50g (1.75oz) sugar

25g (0.9oz) cornstarch

6g (0.21oz) vanilla paste

2 egg yolks

60g (2.1oz) dark chocolate chips

For the sugar syrup –

30g (1oz) sugar

20g (0.7oz) water

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the dough. Combine the water, yeast, salt, and butter. Mix well to dissolve the salt and yeast. Add the flour and mix to a dough. Desired dough temperature around 24C (75F).
2. Cover and ferment for 20 minutes.
3. Fold #1.
4. Ferment for 20 minutes.
5. Fold #2.
6. Ferment for 20 minutes.
7. Roll the dough out to a large rectangle. Grate one of the butter pieces evenly over 2/3 of the surface. Fold the dough into three layers.
8. Cover and refrigerate for 30 minutes.
9. Roll the dough out to a large rectangle once again. Grate the second piece of butter and repeat the same fold as previously. Repeat the rolling and folding two more times.
10. Cover and refrigerate for at least 1 hour. I left mine in the fridge overnight.
11. Shape the twists. Roll the dough out to a large rectangle, this time twice as big as previously. Spread the filling over half of the dough. Brush the edge of the dough with water and fold over the loose side and seal it.
12. Slice into 16 equal strips. Twist and place on a non-stick paper lined baking tray. Cover.
13. Final proof 1.5 hours.
14. Brush the twists with egg. Bake at 180C (355F) fan on or 200C (390F) fan off for 25 minutes.

Leave to cool down and enjoy!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

We have used this type of pastry in the past for making pain aux raisins and pain au chocolate. Both of those are super delicious flaky and sweet. This time I wanted to try this dough in a savoury application. Cheese is always a great option when it comes to making pastries. But I wanted to create something even tastier, so I added smoked ham, mustard, and dill. All the elements of this pastry work together in creating a super delicious little savoury treat.

You can customize it to your liking. Use any cheese that you prefer, swap the ham for something else, use different herbs for the filling, and different seeds for topping. This pastry makes a great vessel for your favourite flavours.

This recipe makes 8 pastries.

Watch the video down below for detailed instructions.

Ingredients

For the pastry –

250g (8.8oz) white bread flour

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

4g (0.14oz) salt

20g (0.7oz) soft butter

150g (5.3oz) water

For the layers –

2 x 100g (3.5oz) frozen butter sticks

For the filling –

100g (3.5oz) grated gouda

100g (3.5oz) chopped smoked ham

15g (0.5oz) dill

30g (1oz) grated parmesan

Mild mustard for spreading

To top –

1 egg for glazing

Caraway seeds to sprinkle

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the dough. Combine the water, yeast, salt, and butter. Mix well to dissolve the salt and yeast. Add the flour and mix to a dough. Desired dough temperature around 24C (75F).
2. Cover and ferment for 20 minutes.
3. Fold #1.
4. Ferment for 20 minutes.
5. Fold #2.
6. Ferment for 20 minutes.
7. Roll the dough out to a large rectangle. Grate one of the butter pieces evenly over 2/3 of the surface. Fold the dough into three layers.
8. Cover and refrigerate for 30 minutes.
9. Roll the dough out to a large rectangle once again. Grate the second piece of butter and repeat the same fold as previously. Repeat the rolling and folding two more times.
10. Cover and refrigerate for at least 1 hour. I left mine in the fridge overnight.
11. Shape the pinwheels. Roll the dough out to a large rectangle once again. Place it vertically in front of you.
12. Spread the mustard in an even layer. Sprinkle with parmesan, ham, dill, and grated gouda. Roll up and seal.
13. Slice the log into 8 equal pieces. Place on a non-stick paper lined baking tray with plenty of space in between.
14. Cover and proof for 1.5 hours.
15. Brush with egg and sprinkle with caraway seeds.
16. Bake at 180C (355F) fan on or 200C (390F) fan off for 25 minutes.

Leave to cool down and tuck in!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.