Instructions

1. In a large mixing bowl, combine the flour, granulated sugar, and salt, whisking to evenly distribute.
2. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs.
3. In a separate small bowl, dissolve the yeast in warm water. Allow it to sit for about 5 minutes, or until frothy.
4. Pour the yeast mixture into the flour mixture along with the beaten eggs and vanilla extract. Stir until the dough begins to come together.
5. Transfer the dough to a lightly floured surface. Knead the dough for about 5 minutes, or until it is smooth and elastic.
6. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Once the dough has risen, punch it down and divide it into 12 equal portions.
9. Roll out each portion into a thin rectangle, approximately 5x8 inches.
10. Spread your desired filling evenly over the center of each rectangle, leaving a border around the edges.
11. Fold the sides of the rectangle over the filling, overlapping slightly to create a sealed pocket.
12. Place the filled pastries on a baking sheet lined with parchment paper, ensuring they have space to expand.
13. Bake for 15-20 minutes, or until the pastries are golden brown and flaky.
14. Remove from the oven and let the pastries cool on a wire rack.
15. Before serving, dust the pastries with powdered sugar for an elegant finish.