This recipe is a game-changer for anyone who loves the vibrant flavor of matcha and the satisfying texture of flaky pastries, but dreads the prospect of laborious kneading. This method produces incredibly layered and tender pastries without the usual effort – perfect for a weekend baking project or a delightful treat any day of the week.

The secret lies in a simple technique: using store-bought puff pastry. We'll be building upon this fantastic base, enriching it with a delicate matcha cream filling. The dough's inherent layers, when properly handled, will create a beautiful and airy pastry, while the matcha cream adds a subtle sweetness and that gorgeous, earthy green hue.

Here's what you'll need:

• Store-bought Puff Pastry: One sheet, thawed according to package directions. Don't rush this step – properly thawed pastry is key to achieving those beautiful layers.
• Matcha Powder: High-quality, culinary grade matcha is preferable for the best flavor and color.
• Heavy Cream: This forms the base of our creamy matcha filling.
• Powdered Sugar: To sweeten the cream to your liking.
• Vanilla Extract: A touch of vanilla enhances the matcha flavor.
• Egg Wash: One egg beaten with a tablespoon of water – this will give the pastries a golden-brown, glossy finish.

Instructions:

1. Prepare the Matcha Cream: In a medium bowl, whisk together the heavy cream, matcha powder (start with 2 tablespoons and adjust to taste), powdered sugar (begin with 1/4 cup and add more as needed), and vanilla extract. Whip until soft peaks form. Be careful not to overwhip.
2. Assemble the Pastries: Gently unfold the thawed puff pastry sheet on a lightly floured surface.
3. Spread the Filling: Spread the matcha cream evenly over the puff pastry, leaving a small border around the edges.
4. Roll and Cut: Carefully roll the pastry sheet into a tight log. Using a sharp knife or pastry cutter, slice the log into 1-inch thick rounds.
5. Arrange and Bake: Place the pastry rounds on a baking sheet lined with parchment paper, leaving some space between each one. Brush the tops with the egg wash.
6. Bake: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and puffed.
7. Cool and Enjoy: Let the pastries cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Dust with a little extra matcha powder, if desired, for an added pop of color.

These no-knead matcha pastries are surprisingly simple to make and deliver a truly impressive result. The flaky, layered pastry combined with the delicate matcha cream is a match made in dessert heaven. Enjoy!