Breakfast pastries
I made these this morning out of dough left over from a catering job, for which I made cinnamon whorl Danish pastries (sustenance for the adults attending a children's birthday party). Most people, even pastry chefs, will look at you funny when you admit to making your own breakfast pastries. And I don't mean the Pillsbury ones you buy in a cardboard tube, or construct from ready-rolled puff pastry (not the same thing at all). This is the real deal: sweet yeasted dough, rolled and folded to incorporate the (don't look now) tons of butter, rested, rolled and folded and then left to rest yet again. I won't lie to you, it's not a quick short-order meal ... but if you're in the kitchen anyway (I usually am) doing other things, then you won't notice the workload and the result is definitely worth the effort. It's really not difficult, or labour-intensive. With sweet yeasted pastry dough the options are endless: basic straightforward croissants or the posher...