Similar to the Toaster Strudels you can buy in the frozen food section of your grocery store, these Breakfast Pastries taste nothing like what you get from the boxed variety. Ready in just 10-15 minutes in the oven.
Fresh and warm from the oven these Breakfast Pastries are a real treat, and we treat them in just that fashion. Reserved in my house for special occasions and Holidays, my family loves these fresh from the oven pastries.
This version starts with a frozen puff pastry dough, if you fancy making your puff pastry from scratch, here is a great tutorial. It’s quite time-consuming and tedious, so I skip it and head for the already made variety.
I do, however, make and preserve my jams over the summer when fruit is at its peak. Today I am using some raspberry preserves I made this summer and canned. You may use any jam you prefer, homemade or store-bought it’s entirely up to you.
There is a trick chefs can use to keep puff pastry from rising. Simply add another baking sheet on top of your puff pastry dough, and it will stay flat. Keeping the puffy pastry from getting – errrrr- puffy is not important to me. I like the Breakfast Pastries to puff up nice and high with all the light, crispy layers for that fresh from the bakery feel. Yum!
- ¾ cup strawberry, apple or raspberry jam
- 1 tablespoon cornstarch
- 2 sheets puff pastry, thawed
- 1 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
- While the Puff Pastry is defrosting, bring the jam and cornstarch to a boil over medium in a small saucepan. Then reduce the heat to a simmer and cook for 4 minutes, stirring regularly. Set the jam aside to cool.
- Once the pastry dough has thawed, lay 1 sheet of pastry on a lightly floured surface and roll out slightly with a rolling pin. Cut the dough vertically into 3 equal strips and then horizontally in the middle of the dough sheet forming 6 proportionate rectangles. Place a heaping tablespoon of cooled jam in the middle of the three bottom rectangles of dough. Spread the jam evenly over the surface to about ¼-inch from each edge. Wet the edges lightly with water to seal the dough then place the top sheet of dough over the bottom sheet of dough and line up the edges. Seal the edges by crimping with the tines of a fork. Brush the pastry tops with some milk to encourage browning. Arrange the pastries on a parchment or Silpat lined baking sheet. Repeat these steps with the second pastry sheet. Bake until golden about 8 to 10 minutes. Remove the pastries from oven and allow them to cool slightly
- In a small bowl, add the powdered sugar and whisk in, ½ tablespoon of lemon juice, to make a thick icing consistency. Place icing in a zip-top bag and snip a small triangle off one corner to create a piping bag. Drizzle the icing over the pastries. Serve warm.
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