Step 1

Dry ingredients - In the bowl of a stand mixer with the hook attachment combine flour and salt. Set aside. You can also use a food processor to make this dough. Pro tip - Salt slows fermentation so we add it to the flour rather than directly into the wet mixture.

Step 2

Yeast mixture - In a measuring cup or bowl, combine milk, sugar, yeast, egg, and vanilla. Pro tip - you don't need to activate the instant variety but, I like to ensure my yeast is good. So, I leave the mixture aside for 3 to 5 minutes, if it foams it's good to go.

Step 3

Then, add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.Pro tip - the dough will be soft and sticky but do not add any more flour just yet.

Step 4

Then, gradually add the room temperature butter, one tablespoon at a time. Then, knead for 3 minutes on medium Alternatively, you can knead by hand for 5 to 7 minutes.

Step 5

The dough will be soft and slightly sticky. Remove from the mixer, shape into a ball. Place in an oil bowl and chill for 15 minutes.Pro tip - Unless the dough is too soft and sticky you do not need to add any more flour. Also, if necessary add a few tablespoons only.

Step 6

Use parchment paper to create a template 12 x 6-inches (see video) - set aside.

Step 7

In the same stand mixer bowl (no need to wash), using a paddle attachment cream the butter and flour just until combined.Pro tip - the flour absorbs any moisture and prevents it from oozing out of the dough.

Step 8

Transfer to the prepared parchment paper template. Spread evenly with a spatula. Use a rolling pin to guide it inside of the template towards the corners (see video).

Step 9

Use a ruler to mark them at 6 inches. So, now this will give you two 6 x 6-inch blocks (see video). Pro tip - we need 2 sheets of butter 6 x 6 inches each. You can use a 6-inches square baking pan to make two such blocks. This 12 x 6 method ensures the blocks are even.

Step 10

Chill in the fridge for 15 minutes.Pro tip - We want the fat to be cold but still be flexible so that when we roll it will spread between the folds. If you chill too long it will break rather than spread.

Step 11

Time to laminate the dough - Transfer the dough to a lightly floured surface. Roll to a long rectangle 7 x 18-inches.

Step 12

Open the butter block and divide it into 2 at the mark you created. Now you should have two - 6 x 6-inch blocks.

Step 13

Place one block over the center. Fold one side over. Then, place the second block on top and fold the other side over. Pro tip - Now you should have layers of dough, butter, dough, butter, dough - makes sense?

Step 14

Wrap the dough, place it on a baking sheet, and into the refrigerator - chill for 15 minutes.Pro tip - if the dough and butter are still cold when you wrap you can continue with the first fold. Also, in warm places, you may need more cooling time.

Step 15

Turn the dough - Roll the chilled pastry dough into a rectangle - with the short side facing you. Roll to a rectangle approximately 6 x 12-inches.

Step 16

First fold - Fold the dough lengthways into thirds like a business letter (see video). Wrap in plastic on a baking sheet and place into the fridge to chill for 30 minutes.

Step 17

Second fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. Fold the dough into thirds again like a business letter (see video). Place in the fridge for 30 minutes if necessary.

Step 18

Third fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. Fold the dough into thirds again like a business letter (see video).

Step 19

After the third fold, chill in the fridge for at least two hours or until well chilled. This can be chilled for up to 48 hours.Pro tip- it is very important that the dough be well cold before using; otherwise, the folds will blend ruining all your effort.

Step 20

Roll the dough into a 6 x 12-inches rectangle. Divide into Place one in the fridge while you work on the second one.Pro tip - you want to work in batches so the dough stays cold at all times. Also, it means you won't roll too thick.

Step 21

Roll the dough to about 12 x 12-inch square. Trim edges so you have straight sharp edges.Pro tip - I roll to about 13 x 13 so I can trim the edges on all sides and get a 12 x 12-inches square. Trimming will open the layers and give a better rise.

Step 22

You can use the sheet as a whole or cut it into 3 x 3-inch squares, (about 16). Mark at 3-inch from either side as shown in the video. Pro tip - Place the squares in the fridge to keep cold. Work with a few at a time especially if you like in hot and humid conditions.

Step 23

Cut the corners of the square three-quarters of the way towards the center. Fold every other point towards the center.

Step 24

Press to seal in the center. Pipe a generous dollop of filling in the center. Pro tip - these tend to open from the center so make sure to press firmly in the center.

Step 25

Place on a baking tray and cover with a clean kitchen cloth. Transfer to the refrigerator to keep cold.

Step 26

Pipe a tablespoon of the filling on the square diagonally.

Step 27

Fold two sides over each other diagonally (see video). Place on a baking tray and cover with a clean kitchen cloth. Transfer to the refrigerator to keep cold. Pro tip - Make sure to press firmly to prevent opening.

Step 28

Place filling in the top half of the square. Fold the other side over. Use water to stick if necessary.

Step 29

Cut slits so it looks like a comb and when flared it bakes like a cockscomb. Place on a baking tray and cover with a clean kitchen cloth. Transfer to the refrigerator to keep cold.

Step 30

Fold the square into a triangle. Make two cuts on the outside edge leaving about 1/4 inch from the edge of the triangle. You just created a frame outside an inner square

Step 31

Open the triangle. Take one side of the frame you created and place it on the other side of the inner square. Then take the other side frame and do the same. The two outer frames you created will overlap creating a kite shape (see the video and progress pictures).

Step 32

Pipe a generous amount of filling in the center.

Step 33

Place on a baking tray and cover with a clean kitchen cloth. Transfer to the refrigerator to keep cold.

Step 34

Bring the four corners of the square to meet in the center. Press down to prevent opening.

Step 35

Pipe a generous dollop of filling in the center.

Step 36

Place on a baking tray and cover with a clean kitchen cloth. Transfer to the refrigerator to cold.

Step 37

Fold the square into a triangle and cut an edge about 1/2 inch towards the center. Open the triangle and fold it again on the other side and do the same. So now you have cut edges on all four sides of the square

Step 38

Bring the four corners toward the center. Press down so it won't open. Pipe a generous dollop of filling in the center. I piped cheese and jam - (see video).

Step 39

Place on a baking tray and cover with a clean kitchen cloth. Transfer to the refrigerator to keep cold.

Step 40

Use two 3-squares the same size. Using a 1 1/2-inch cookie cutter, cut a disc from the center out of one of the squares.

Step 41

Place the hollowed center square over the first square using water to stick them together. Pipe a generous dollop of filling in the center.

Step 42

Place on a baking tray and cover with a clean kitchen cloth. Transfer to the refrigerator to keep cold.

Step 43

Using a utility knife or pizza wheel, cut slanting strips along both sides of the pastry. Leaving the center empty.

Step 44

Pipe a generous amount of filling in the center. I used apple filling (see video).

Step 45

Braid the pastry by crossing the strips over the filling overlapping each other (see video).

Step 46

Place on a baking tray and cover with a clean kitchen cloth. Transfer to the refrigerator to keep cold.

Step 47

Once you've created the shapes and filed them with your choice of filling. Let them proof for 45 minutes.

Step 48

Preheat the oven at 375°F/ 190°C / Gas Mark Brush the pastry with a beaten egg.

Step 49

Bake in the hot oven for 15 to 20 minutes until rich golden brown.

Step 50

Cool on the tray for 10 minutes. Then, glaze them with the prepared apricot glaze. (below)

Step 51

These pastries are best enjoyed on the day they are baked. But, they also freeze well.

Step 52

In a saucepan, heat the apricot jam and water on low heat until dissolved. Strain through a sieve - set aside until ready to use. If necessary, warm in the microwave for 10 seconds before using it.

Step 53

Combine all ingredients in a bowl. Keep in the fridge until ready to use.

Step 54

In a heavy bottom saucepan, add the egg yolks, sugar, flour, vanilla. Combine until smooth. Gradually add the milk and cream stirring with a whisk to prevent lumps.

Step 55

Then, place on medium heat - cook stirring continuously until thick and coats the back of a wooden spoon. Strain through a sieve or mesh to remove any curdled eggs.Pro tip - You do want to ensure this pastry cream is thicker than pouring consistency - so it will be spreading consistency when cooled

Step 56

Cover with plastic wrap making sure the plastic touches the surface of the pastry cream to prevent skin from forming. Chill in the fridge for 4 to 6 hours.Pro tip - pastry cream must be made in advance and chilled thoroughly otherwise it will warm the dough.

Step 57

Combine all ingredients in a bowl. Keep in the fridge until ready to use.