Puff Pastry breakfast!
Hey everybody! Thanks for clicking the link and checking in. I hope everyone is having a great week with some sunshine and warmer temperatures. We hare finally seeing the sun today so that helps tremendously with everyone's mood around the farm. . . . Humans and non-humans alike.
So this past weekend I needed something fast and easy for breakfast and, quite frankly, I'm tired of pancakes and waffles. We eat eggs everyday and on the weekends I like to add a fun little treat in for breakfast, especially on these dreary, rainy days. So what to make?
Y'all know I'm big on using what I have in the pantry and freezer. So I looked and found a lone pastry sheet wrapped up and ready to use. Frozen puff pastry is super easy to use defrosts in no time - usually about 20 minutes - so I pulled it out while I made coffee and by the time I had my first cup it was ready to go (side note - I encourage everyone to have a puff pastry on hand - they're great with about anything. I've used them for pizza crusts, appetizers galore and dessert). I played around with the pastry and did a few savory pastries and sweet treats which I'll tell you about here.
Puff Pastry Breakfast
makes 4 pastries
1 puff pastry sheet, defrosted
flour for dusting
1 ramekin per pastry
For savory puffs:
1 Bales Farms egg per pastry
1/4 cup cheese per pastry
salt and pepper to taste
For sweet puffs:
1/3 cup fresh or frozen fruit, cut into bite-sized pieces per pastry
1/2 cup powdered sugar
1/2 teaspoon milk
Okay, here's how you do it: defrost the pastry sheet and roll into a 10x10 inch square on a lightly floured surface (it's approximately that size anyway so it won't take much). Cut into 4 5x5inch squares and place on a baking sheet with a ramekin in the center of each square (I put water in the ramekin for extra weight but don't think you need it after all). Bake these in a preheated, 400 degree oven for 6 minutes. Take out of the oven and remove the ramekin, which will leave you with a little well in each square. Now fill with your preferred toppings. For the savory pastries sprinkle half the cheese in the well and crack the egg over the cheese and bake.
For the sweet pastries place the fruit in the pastry.
Bake both at 400 degrees for 12 minutes or until golden brown and beautifully puffy (the savory pastry will have a set egg).
For the savory pastries, sprinkle remaining cheese on the egg and season with salt and pepper to your liking.
For the sweet pastries, mix the powdered sugar, milk and vanilla while baking and drizzle over each pastry.
I've made these pastries a lot over the years. They're so easy and versatile, which y'all know I love. I usually use apples or blueberries as my fruit but had some mangoes that needed to be eaten so I used those and some frozen raspberries this time. I've also used chocolate chips and powdered sugar instead of the glaze which obviously was amazing. You can use any fruit you have on hand, just don't overfill the pastry because the fruit will have some liquid in it once it's baked and you want it to hold together.
For the savory pastries I've tried spinach and other veggies because, let's face it, we're probably not getting the recommended daily amounts of veggies. But I've found that tends to overfill the wells and the eggs run out and make a mess in the pan, plus the puff pastry becomes stodgy instead of fluffy and magical.
The key is just a little filling in each pastry and you'll have an amazing breakfast everyone will love. I promise!
Have an awesome week!