Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/4 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) cold water
  • 1 cup (250g) granulated sugar (for filling)
  • Zest of 2 large oranges
  • 1/2 cup (120ml) fresh orange juice
  • 2 tablespoons (30g) unsalted butter, melted (for filling)
  • 2 tablespoons (30g) cornstarch (for filling)
  • 1/2 cup (60g) powdered sugar (for glaze)
  • 1-2 tablespoons (15-30ml) fresh orange juice (for glaze)

Instructions:

  1. In a large bowl, combine flour, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
  2. In a bowl, mix the sugar, orange zest, orange juice, melted butter, and cornstarch until well combined. Set aside to thicken while the dough chills.
  3. On a floured surface, roll out the chilled dough into a rectangle, about 1/4 inch thick. Fold the dough into thirds (like a letter). Repeat rolling and folding twice more for a flaky texture.
  4. Cut the rolled dough into equal squares. Place a small tablespoon of the orange filling in the center of each square. Fold corners to the center to form a butterfly shape, pressing to seal.
  5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment. Place filled pastries on the baking sheet and bake for 15-20 minutes or until golden brown.
  6. Combine powdered sugar and orange juice until smooth. Brush the glaze over the warm pastries once baked.