Cranberry and Orange Pastries Recipe
Buttery, flaky pastries bursting with tangy cranberry filling and zesty orange notes, finished with a delicate citrus glaze that creates a perfect balance of sweet and tart flavors.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry dough:</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">225g cold unsalted butter, cubed</li> <li class="ingredients-single-item">120ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp fresh orange zest</li> <li class="ingredients-single-item">For the cranberry filling:</li> <li class="ingredients-single-item">200g fresh or frozen cranberries</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">60ml fresh orange juice</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For the orange glaze:</li> <li class="ingredients-single-item">120g powdered sugar</li> <li class="ingredients-single-item">2-3 tbsp fresh orange juice</li> <li class="ingredients-single-item">1/2 tsp fresh orange zest</li> <li class="ingredients-single-item">For assembly:</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor or pastry cutter</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry brush</li> </ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the cranberry filling. In a medium saucepan, combine cranberries, sugar, and orange juice. Bring to a simmer over medium heat. Cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency. The pectin naturally present in cranberries will help it set as it cools. Remove from heat, stir in the vanilla extract, and allow to cool completely. This filling can be made up to 3 days ahead and refrigerated. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> For the pastry dough, place the flour and salt in a food processor and pulse to combine. Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating flaky layers as they melt during baking and create steam pockets. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Sprinkle the orange zest over the flour mixture, then gradually add the ice-cold water while pulsing until the dough just begins to come together. Be careful not to overmix – the dough should not form a ball in the processor. Tip the mixture onto a clean surface and gently press it together with your hands until it forms a cohesive dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour, preferably 2 hours. Cold dough is essential for maintaining those beautiful layers, as it prevents the butter from melting before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> On a lightly floured surface, roll the chilled dough into a large rectangle about 30x40cm and 3mm thick. For the best results, try to maintain straight edges and even thickness. Fold the dough in thirds like a letter (fold one third over the center, then the other third on top), then give it a quarter turn. Roll out again to the same dimensions and repeat the folding process. This creates additional layers in your pastry. Wrap the folded dough and chill for 30 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 200°C (180°C fan/400°F) and line two baking sheets with parchment paper. Roll the chilled dough out to a rectangle about 30x45cm and 3mm thick. Using a sharp knife or pizza cutter, trim the edges and cut the dough into twelve 10x15cm rectangles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Place about 1-2 tablespoons of the cooled cranberry filling in the center of each rectangle, leaving a 1.5cm border around the edges. Be careful not to overfill – excess filling will bubble out during baking. Brush the borders with beaten egg, which will act as glue when folding. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Fold each rectangle in half over the filling, creating a square or rectangle. Press the edges firmly with a fork to seal, then prick the top of each pastry a few times with the fork to allow steam to escape during baking. Transfer the pastries to the prepared baking sheets, spacing them about 5cm apart. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the tops of the pastries with beaten egg and sprinkle with demerara sugar for a beautiful caramelized finish. Chill the prepared pastries in the refrigerator for 15 minutes before baking – this final chill helps maintain the defined layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake in the preheated oven for 18-22 minutes, until the pastries are puffed and golden brown. The extended baking time allows the multiple layers of dough to cook through completely. Rotate the baking sheets halfway through for even browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> While the pastries are baking, prepare the orange glaze by whisking together the powdered sugar, orange juice, and zest until smooth. The glaze should be thick but pourable – add more juice or sugar to adjust the consistency as needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the pastries to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Drizzle the warm (but not hot) pastries with the orange glaze – applying it while they're still warm allows some of the glaze to soak in, adding more flavor. Let the glazed pastries set for about 15 minutes before serving. These pastries are best enjoyed the day they're baked but will keep in an airtight container for 2-3 days. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I prepare parts of these pastries ahead of time?
Yes, the cranberry filling can be made up to 3 days ahead and refrigerated. The pastry dough can also be prepared and refrigerated for 1-2 days. You can even assemble and freeze the unbaked pastries for up to a month, then bake from frozen (adding a few extra minutes).
What's the secret to achieving really flaky pastry layers?
The key is keeping the butter cold throughout the process. The visible pieces of butter create steam pockets during baking, resulting in flaky layers. The folding technique (similar to rough puff pastry) and chilling between folds also creates additional layers of butter and dough.
How can I adapt this recipe for different seasonal fruits?
You can substitute cranberries with other berries, stone fruits, or apples, adjusting the sugar based on the fruit's sweetness. For less juicy fruits, add 1-2 tablespoons of water when cooking. The orange can be replaced with lemon, lime or even warm spices like cinnamon and nutmeg.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
