• In a food processor, pulse together the flour, sugar, yeast and baking powder briefly.
  180 g (1 ½ cups) plain white flour (all-purpose flour), 1 tbsp granulated sugar, 1 1/4 tsp instant dry yeast (i.e. easy-bake yeast), 1/4 tsp baking powder
• Add the cubed butter & cream cheese and pulse so the butter is slightly broken down but still visible in chickpea-sized chunks.
  80 g (6 tbsp) salted butter, 2 tbsp full-fat cream cheese
• Add the lemon juice and milk, pulse briefly until you get a sticky dough.
  a small squeeze of lemon juice, 120 ml (½ cup) milk
• Transfer dough to a lightly oiled bowl and cover with oiled cling film. Refrigerate overnight.

In the morning:

• Lightly flour your counter top and sprinkle about 2 tbsp of granulated sugar evenly over the flour. Tip the dough out onto the prepared surface and sprinkle it with flour and some sugar too.
  more plain flour and granulated sugar for rolling
• Roll the dough out into a rectangle, sprinkle on 1 tbsp of sugar and press it in with a rolling pin. Fold dough into thirds like a business letter (this is called a 'turn'). Repeat the rolling and folding twice more.

Use the dough:

• Roll dough out and cut into shapes, fill, roll, whatever you're doing with it. Leave shaped/filled dough to rise on a lined cookie sheet for 30 minutes.
• Preheat oven to 180°C (350°F). Brush risen pastries with an egg beaten with some milk. Bake for 20-40 minutes depending on size of pastry.