In a food processor, combine the flour and salt. Add ¾ cup (170 grams) of the cold, cubed butter and pulse about 10-12 times until blended. Add the remaining butter and pulse just a couple of times to mix. Then, add the cold water and pulse briefly until the dough forms a ball.

Place the dough on a floured surface and gently knead it 10 times. Using a floured rolling pin, roll it out to a rectangle about 12 x 18 inches. Fold it like an envelope, wrap in plastic, and refrigerate for 1-2 hours.

For the ham and cheese roll-ups, roll out half of the chilled dough on a floured surface until it's about 10 x 14 inches. Layer cooked ham and shredded cheese over it. Roll it up tightly, seal with an egg wash, and refrigerate for 20-30 minutes. Slice into ¼-inch thick pieces, brush with egg wash, sprinkle with cheese, and bake at 400°F for 15-20 minutes until golden.

For the pear, walnut, and chocolate crescents, roll out the remaining dough into a large circle and cut into triangles. Place pear slices, walnuts, and chocolate chips on the wide end, roll them up, brush with egg wash, sprinkle with sugar, and bake for about 15 minutes.

To make double cheese twists, mix Parmesan with parsley. Roll dough into an 1/8-inch thick oval, sprinkle cheese on one half, fold over, brush with egg wash, slice, twist, and bake for about 20 minutes.

For the apple cinnamon filling, mix sliced apples, brown sugar, and cinnamon in a bowl. Roll out dough into a large rectangle, cut into squares, fill with apple slices, seal edges, and bake for about 20 minutes after brushing with an egg wash and sprinkling sugar.

Prepare the egg wash by beating the egg with water in a small bowl.