If you’re like me, you don’t really have time for breakfast on weekdays. I know it’s supposed to be the most important meal of the day and all that. But still. Sleep is awesome. And waking up early to make breakfast or to stop by McDonalds just does not sound ideal. On weekends, I occasionally will make a good breakfast, but usually our weekends are so full of errands and chores that it still doesn’t happen. Even growing up, I didn’t make much time for breakfast. When I was young (like elementary school) I’d eat a pop tart in the morning or a bowl of cereal, but eventually I stopped doing even that. But I remember whenever it was spring break, or a holiday where we were off of school, my mom or dad would make us a hearty breakfast like pancakes, bacon, eggs, and biscuits. So with Spring Break coming up for many kids this week or next, I thought I’d share a delicious breakfast pastry recipe for you to make for your family!
Puff Pastry is one of my all time favorite things, and I’ve made lots of recipes with it. It’s just so versatile and enables me to make pastries and other dishes that I normally would not have the time or the know-how to make! The first time I tried it, I fell in love. If you’ve never tried it, then YOU MUST! This recipe is a good place to start :).
These pastries are so delicious! You can use whatever fruit you want! I used blueberries, but strawberries, raspberries, peaches, apples, pears, anything will work! The pastry is delightfully light and crispy, with a sweet and creamy cream cheese topping. I honestly cannot imagine anyone not liking these! They’re that good!
- 3 ounces cream cheese, at room temp
- 1 Tablespoons sugar
- 1 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 (17.3-oz.) package frozen puff pastry (1 sheet), thawed
- 3/4 cup fruit (blueberries, strawberries, raspberries, peaches, apples, you name it!)
- 1 large egg
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Beat together the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.
- Unfold the thawed puff pastry sheet onto a lightly floured work surface. Using a 4-inch round cookie cutter (or glass), cut out four circles. Transfer pastry circles onto prepared baking sheet.
- Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread 1/4 of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit.
- In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash.
- Bake for 15 to 18 minutes or until they’re golden and puffed.
Source: Just a Taste