Puff Pastry Breakfast Recipe
How to make easy puff pastry breakfast recipes of all kinds is here! From savory egg dishes, sandwiches with ham, to our sweet Puff Pastry Strudel, monkey bread and more.
Servings: 4
Equipment
- 1 baking sheet
Ingredients
- 1 box puff pastry frozen but thawed
- 1 egg separated
- Cream Cheese Filling
- 8 oz cream cheese softened
- 3 tbsp sugar
- 1 tsp vanilla
- 2 tsp lemon juice
- Powdered Sugar Glaze
- 1 c powdered sugar
- 3 tbsp milk
Instructions
- Lay 2 pieces of thawed puff pastry on a cutting board. Then roll gently with a rolling pin just to get the creases out of each one. Use a pizza cutter or sharp knife to cut the puff pastry sheet into 4 even pieces per sheet = 8 squares.
- Preheat oven to 375 degrees F. To make the cream cheese filling (alternatively could use jarred lemon curd) separate egg and keep egg whites in another bowl to use later.
- Add egg yolk, cream cheese, vanilla, lemon juice into a bowl and mix with a mixer until smooth. Set aside.
- Fold each puff pastry squares edges inward to create more of a circle shape with a center you can fill, and won't leak out. Place on baking sheet lined with parchment paper.
- Whisk the egg white in the bowl and brush over the top of each pastry square. Then spoon in your cream cheese filling, about 2 tbsp for each one. You could add slices of canned fruit on top as well.
- Bake for 15 minutes on the middle rack in your oven. Then take out, rotate the pan around for even browning and bake for another 12-15 minutes or until outsides are golden brown.
- Remove and let rest for 10 minutes, if you want to add glaze make this now and drizzle over the top of each one, serve.
Nutrition
Serving: 2oz | Calories: 1051kcal | Carbohydrates: 98g | Protein: 14g | Fat: 68g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 504mg | Potassium: 186mg | Fiber: 2g | Sugar: 42g | Vitamin A: 840IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg