Ingredients
Equipment
Method
Step-by-Step Instructions
- In a small bowl, combine active dry yeast with warm water heated to 110° to 115°F. Allow to sit for about 5 minutes until foamy.
- In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter until it resembles coarse crumbs.
- Stir in milk, egg yolks, and the yeast mixture to form a soft, sticky dough. Cover with plastic wrap.
- Refrigerate the dough for 8 to 24 hours to enhance flavor and texture.
- Punch down the dough and divide into four equal pieces on a floured surface.
- Roll each piece into a rectangle approximately 9×4 inches, sprinkling cinnamon over the surface.
- Cut each rectangle into four strips measuring about 9×1 inch.
- Twist each strip gently and coil them loosely, tucking the ends beneath.
- In a bowl, beat together cream cheese, additional sugar, and separated egg yolk until smooth.
- Create a small indent in each pastry and spoon in the cream cheese filling.
- Cover pastries with a kitchen towel and let rise until doubled in size, about 45 minutes.
- Preheat the oven to 350°F while the pastries are rising.
- Beat the egg white with water to create an egg wash and brush over pastries.
- Bake for 15-20 minutes until golden brown and fragrant.
- Brush warm pastries with maple syrup for a glossy finish.
Nutrition
Notes
Allowing the pastries to rise properly is crucial for achieving that perfect flaky texture. Customize the filling with your favorite flavors!