How long does it take to make Filled Yeast Pastry?

Arrange the closed pastries on a baking sheet lined with parchment paper, cover and let rise again half an hour to an hour, and brush with beaten egg before baking.

2 hr 12 minTotal

24 minActive time

1 hr 48 minSetting

Step by Step

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	Preheat the oven to 180°C (355°F)	12 min
5	Roll out the dough 5 mm thick and cut out rounds 8 cm across	—
6	Put a teaspoon of filling in the center of each round, close the dough over it and press the edges together well	—
7	Arrange the pastries spaced apart on a baking sheet lined with parchment paper	1 min
8	Cover with a towel and Let rise for 30 minutes	30 min
9	Bake 15–20 minutes	18 min

How to Tell It's Done

until the dough is smooth, pliable and doesn't stick to your hands
until the dough doubles in size
until the pastries puff slightly
until the pastries are golden

Tips

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
A teaspoon of filling per round, no more: the dough rises in the oven, and an overfilled pastry splits at the seam and the filling leaks out.

Common Mistakes

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

More Ways

Roll out about half a centimeter thick and cut rounds about 8 cm across; a teaspoon of filling in the center of each round, then close and press the edges well.
Bake at 180–190°C (355–375°F) until golden, about a quarter of an hour; let sweet pastries cool and dust with powdered sugar.

The full recipe: Filled Yeast Pastry →