Thursday: What’s Baking?

fruit-cream-cheese-breakfast-pastries-recipeFeast your eyes on this! A wonderful addition to your Sunday brunches, these Fruit and Cream Cheese Breakfast Pastries will be a game changer for your dining table! Puffed pastry with cream cheese filling, topped with fresh fruit of your choice, is a simple but delicious morning treat. Let’s take a look:

 

Fruit and Cream Cheese Breakfast Pastries

Store-bought puff pastry has starred in many a versatile creation around these parts, from baked eggs and sticky buns to tarts and turnovers. But when it comes to puff pastry’s role in the early a.m., it absolutely steals the show when baked into quick and easy breakfast pastries topped with tangy cream cheese filling and piled high with the season’s freshest fruits. [Get the Recipe…]

PREP 10 MINUTES
COOK 18 MINUTES
YIELD 8 PASTRIES

Ingredients

  • 6 ounces cream cheese, at room temp
  • 2 Tablespoons sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
  • 1 1/2 cups fruit 
  • 1 large egg
  • Sanding sugar (optional)

Instructions

  1. Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.

  3. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.

  4. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit.

  5. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed.

  6. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

Note:

  1. Any type of fruit will work for these breakfast pastries. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples or pears.

    *Recipe taken from Justataste.com 

    I will be posting pictures of my pastries on my “At Home” day on Sunday for all of you to see. I’ll give you helpful suggestions about the recipe once I try it so that you can make these pastries fail proof! The weekend is coming up, and I dare you to put a few of our pastry recipes together for a wonderful brunch. Invite friends, neighbours or family to your table to partake in tasty food, and beautiful memories that will last a lifetime. Happy Thursday everyone!

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