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Thursday, March 21, 2019

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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.

The real beauty of these bite size snacks is that they’re completely compatible 365 days a year with a wide range of fruit toppings. Opt for plump pomegranate seeds in the winter, hearty rhubarb in the spring, juicy berries in the summer, or crisp apples and pears in the fall. Best of all, they’ll be on your breakfast table in 30 minutes or less.

In need of more quick but impressive morning meals? Don’t miss Raspberry Pinwheel Pastries, Overnight Egg Casserole with Breakfast Sausage or Strawberry Cheesecake Stuffed French Toast.



Fruit and Cream Cheese Breakfast Pastries

 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 (See Kelly’s Note)
1 large egg
Sanding sugar (optional)

INSTRUCTIONS

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





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