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Cranberry and Orange Pastries Recipe

Cranberry and Orange Pastries Recipe

Learn how to make these homemade cranberry and orange pastries with the perfect balance of sweet and tart flavors. This easy baking recipe features flaky, buttery layers wrapped around a homemade cranberry filling, finished with the best orange glaze for a bright citrus kick that makes these pastries irresistible.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
20 mins
Serves:
12 pastries
An overhead shot of golden-brown pastries arranged artfully on a rustic wooden serving board, their flaky layers visible and glistening with orange glaze. A cross-section view reveals the vibrant ruby-red cranberry filling peeking through delicate pastry folds. In soft natural light, the pastries cast gentle shadows, with scattered fresh cranberries, orange zest curls, and a sprig of fresh mint adding color contrast. A vintage blue ceramic plate holds a single pastry with a bite taken out, revealing the jammy interior. Warm steam rises subtly, suggesting they're freshly baked, while a cup of tea in the background hints at the perfect pairing.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cranberry and Orange Pastries Recipe?

These pastries use all-purpose flour, cold butter, orange zest, fresh or frozen cranberries, sugar, orange juice, vanilla extract, and powdered sugar for the glaze. Additional ingredients include an egg for the wash and demerara sugar for sprinkling.

How to cook Cranberry and Orange Pastries Recipe at home?

Learn how to cook Cranberry and Orange Pastries by first making a tangy cranberry filling, then creating a buttery, layered dough with orange zest. The pastry requires folding techniques to create flaky layers, before filling, sealing, and baking until golden brown. Finish with a bright orange glaze for the perfect sweet-tart balance.

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.

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Tip the mixture onto a clean surface and gently press it together with your hands until it forms a cohesive dough." }, { "@type": "HowToStep", "name": "Chill dough", "text": "Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour, preferably 2 hours." }, { "@type": "HowToStep", "name": "Create pastry layers", "text": "On a lightly floured surface, roll the chilled dough into a large rectangle about 30x40cm and 3mm thick. Fold the dough in thirds like a letter, then give it a quarter turn. Roll out again to the same dimensions and repeat the folding process. Wrap the folded dough and chill for 30 minutes." }, { "@type": "HowToStep", "name": "Prepare for assembly", "text": "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. 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Will definitely make again.", "name": "Perfect First Attempt", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chang", "datePublished": "2023-12-25", "reviewBody": "These have become my Christmas morning tradition now! The steps to create the flaky layers are worth every minute. My family requests these every year now.", "name": "New Holiday Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anders Johansson", "datePublished": "2024-01-05", "reviewBody": "These are genuinely better than the version at my local bakery! The pastry is so flaky and buttery, and the filling has the perfect balance of sweet and tart. I've made these twice in one week!", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-01-10", "reviewBody": "The folding technique is definitely worth the effort! I followed the recipe exactly and was amazed at how professional these looked and tasted. They freeze beautifully too - I made a double batch and froze half for later baking.", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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