breakfast pastries

Have a special breakfast treat without the extra fuss! &nbsp;Make these easy breakfast pastries ahead of time and keep them in the freezer until needed. &nbsp;

Easy Breakfast Pastries

puff pastry (2 sheets)

jam (about 2-3 tablespoons per pastry)

sugar

milk

vanilla extract

Thaw puff pastry as directed on package.  Once...

Thaw puff pastry as directed on package.  Once pliable, unfold each sheet and cut vertically along the fold lines, creating three columns.  Then cut the entire sheet in half horizontally to get 6 individual rectangles from each sheet (12 in total).

Working with one pastry section at a time,...

Working with one pastry section at a time, spread with 2-3 tablespoons jam, leaving a 1/2-inch margin at each edge.

Prepare egg wash by mixing 1 egg with...

Prepare egg wash by mixing 1 egg with 1 tablespoon water in small bowl.  Gently brush exposed edges of the pastry section with egg wash.

Take a second pastry rectangle and gently place...

Take a second pastry rectangle and gently place on top of the first, pressing down on the edges to seal.  Crimp edges with the tines of a fork, and then prick the top of the pastry with the fork to create vent holes.

Brush top of pastry with egg wash, and...

Brush top of pastry with egg wash, and carefully transfer completed pastry to a baking sheet lined with a silicone mat or parchment paper.

Repeat steps with remaining sections of puff pastry.

Once all pastries are completed, place baking sheet...

Once all pastries are completed, place baking sheet directly into freezer and allow pastries to freeze until solid (about four hours).

Once pastries are frozen, remove from freezer, wrap...

Once pastries are frozen, remove from freezer, wrap loosely with wax paper or parchment paper, and place in labeled gallon-size freezer bag(s).  Seal bag and return to freezer.

Remove pastries from freezer and place on baking...

Remove pastries from freezer and place on baking sheet lined with silicone mat or parchment paper.

Bake at 375 degrees Fahrenheit for 25-30 minutes,...

Bake at 375 degrees Fahrenheit for 25-30 minutes, until pastries are fully puffed and tops are golden brown.

While pastries are baking, combine powdered sugar, milk...

While pastries are baking, combine powdered sugar, milk and vanilla extract in small bowl to make icing glaze.

When pastries are done, remove from oven and...

When pastries are done, remove from oven and drizzle with prepared icing.  Add sprinkles or course sugar if desired.

A good sticky bun (and we're not talking about the mall variety) can be a transcendent experience, just ask our own Ed Levine who had his mind blown by a roadside bun at Knaus Berry Farm in Homestead, Florida.  It's pretty much impossible to read Ed's tale of this incredible sticky bun in the Serious Eats book without needing to try one out for yourself.

Kenji's Sticky Buns From 'Serious Eats' Recipe

For the dough:

unsalted butter

full-fat yogurt, room temperature

eggs, room temperature

(1/4 ounce) fast-rise yeast

Kosher salt

(1 1/4 ounces) granulated sugar

(15 ounces) all-purpose flour, plus more for working

For the filling:

(about 4 ounces) brown sugar, packed

cinnamon

unsalted butter, melted

For the caramel sauce:

(about 8 ounces) brown sugar, packed

sweetened condensed milk

rum (optional)

(about 4 ounces) chopped toasted pecans (optional)

For the dough: In a large bowl, heat the butter in the microwave at medium power until it is just melted. Add the yogurt, eggs, yeast, kosher salt, and sugar and whisk until the ingredients are well combined. Add the flour and stir with a wooden spoon until the dough forms a ball. Transfer to the bowl of a standing mixer fitted with a dough hook attachment and knead on low speed for 10 minutes, adding flour as necessary until the dough just barely pulls away from the sides of the bowl. Transfer to a large greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in volume, about 2 hours.

For the filling: Once the dough has risen, combine the brown sugar, cinnamon, and a pinch of salt in a medium bowl. Turn the dough out onto a floured surface. Roll the dough into an even 12 × 8-inch rectangle, with the long side facing you. Brush melted butter evenly over the surface, leaving a narrow border along the top long edge. Spread the cinnamon sugar evenly over the buttered area, using your hands to gently work it to the edges.

Starting at the bottom edge, roll the rectangle away from you into a tight cylinder 12 inches wide. Rest the cylinder seam side down and carefully even out the shape and square off the edges. Using a sharp knife, cut the -cylinder into three even pieces. Cut each piece into three more pieces to create nine buns total. Arrange the cut buns in a well-buttered 8 × 8-inch baking dish. Cover the dish tightly with plastic. (The dough can be refrigerated overnight at this point.) Allow the buns to rise at warm room temperature until they are puffy and pressed tightly against each other, about 2 hours.

While the buns are rising, adjust the oven rack to the lower middle position and preheat the oven to 350°F. Remove the plastic wrap from the dish and bake the buns until they are golden brown and puffy, about 30 minutes. Transfer the baking dish to a wire rack and let the buns cool for at least 10 minutes, while you make the sauce.

For the caramel sauce: Heat the butter and the brown sugar in a medium saucepan over medium heat, stirring occasionally until the mixture is bubbling and puffy, about 3 minutes. Whisk in the condensed milk. Simmer until the mixture is reduced to a thick saucelike consistency (the mixture should coat the back of a spoon easily). Whisk in the rum and pecans (if using). 

Using a thin metal spatula, loosen the buns from the sides and turn them out of the dish (but do not separate them yet). Transfer them to a serving platter and spoon half of the caramel sauce evenly over them. Allow the sauce to soak in for about 10 minutes, then serve, pulling the buns apart with your fingers and serving extra caramel sauce on the side.Note: The buns can be assembled the night before and placed in the refrigerator after arranging in their baking dish and wrapping with plastic. To bake the next day, allow the buns to rise at warm room temperature for 2 hours before baking as directed.

Kringles can be filled with fruit or nuts. Cherry, apple and almond are popular and traditional fillings.

Kringle Recipe

For the Kringle:

sour cream

vanilla

flour

unsalted butter,

sour cherry jam

For the Icing:

In a small bowl mix together sour cream and vanilla. Set aside.

Using a pastry blender or (several pulses with a food processor) cut together flour and butter so butter is reduced to small pea-sized bits. Stir in sour cream mixture. Blend well to form a dough. Divide into two disks. Flatten disks slightly, cover and chill at least 2 hours or overnight. 

Preheat oven to 450°F. In a small bowl whisk together egg and sugar. Set aside. On a floured work surface, roll out each dough disk into a 12 by 6 inch rectangle. Spread filling down center in a thin strip leaving two inches clear on each side and an inch and a half at both ends. Fold sides over center then fold ends up, press lightly to seal. Brush with egg wash.

Bake on a parchment lined cookie sheet for 10 to 15 minutes or until golden brown. Drizzle icing over warm kringle. Cool on wire rack. Store in a covered container. Best within a day.

Treat family and friends to these moreish apple turnovers. With an apple and cinnamon filling encased in puff pastry, they're delicious served with ice cream

Apple turnovers

apples,peeled,

golden caster sugar

butter

Gala

pack puff pastry

tbsp milkto glaze

Put the Bramley apple, sugar and cinnamon in a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.

Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.

Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.

Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.

These homemade breakfast pastries use a variation of classic Danish pastry dough. We're working the butter directly into the dough, which is a different method from laminating it with separate layers of butter. Make sure the butter is very cold before beginning. This recipe yields 2 pounds of dough.

Breakfast Pastries with Shortcut Homemade Dough

cup (60 milliliters) warm water (between 100-110°F, 38-43°C)

2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*

cup (50 grams) granulated sugar

(120 milliliters) whole milk,

1 large egg,

teaspoon salt

Tablespoons (205 grams) unsalted butter, cold

filling (see recipe notes for options & cheese filling)

1 large egg

Tablespoons (30 milliliters) milk

cup (120 grams) confectioners’ sugar

Tablespoons (30 milliliters) milk or heavy cream

teaspoon pure vanilla extract

Preliminary note

To help guarantee success, I recommend reading through the recipe, watching the video tutorial, and reading the explanations below this recipe. (All answer many FAQs.) Do not use an electric mixer for this dough. It&#8217;s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required.

Make the Pastry Dough

Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn&#8217;t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn&#8217;t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.

Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don&#8217;t have one, you can use a pastry cutter to work in the butter.

Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover.

1st Refrigeration

Wrap the dough/cover up tightly and refrigerate for at least 4 hours and up to 48 hours.

Roll &amp; Fold

Take the dough out of the refrigerator to begin the “rolling and folding” process. If the dough sat for more than 4 hours, it may have slightly puffed up and that&#8217;s ok. (It will deflate as you shape it, which is also ok.) Very generously flour a work surface. The dough is very sticky, so make sure you have more flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square. Using a rolling pin, roll out into a 15&#215;8 inch rectangle. When needed, flour the work surface and dough as you are rolling. Fold the dough into thirds as if it were a business letter. (See photos and video tutorial.) Turn it clockwise and roll it out into a 15 inch long rectangle again. Then, fold into thirds again. Turn it clockwise. You’ll repeat rolling and folding 1 more time for a total of 3 times.

2nd Refrigeration

Wrap up/seal tightly and refrigerate for at least 1 hour and up to 24 hours. You can also freeze the dough at this point. See freezing instructions.

Line two large baking sheets with parchment paper or silicone baking mats. Rimmed baking sheets are best because butter may leak from the dough as it bakes. If you don&#8217;t have rimmed baking sheets, when it&#8217;s time to preheat the oven, place another baking sheet on the oven rack below to catch any butter that may drip.

Take the dough out of the refrigerator and cut it in half. Wrap 1 half up and keep refrigerated as you work with the first half. (You can freeze half of the dough at this point, use the freezing instructions below.)

Shape into rounds

Cut the first half of dough into 8 even pieces. This will be about 1/4 cup of dough per pastry. Roll each into balls. Flatten each into a 2.5 inch circle. Use your fingers to create a lip around the edges. See photos and video tutorial if needed. Press the center down to flatten the center as much as you can so you can fit the filling inside. (Center puffs up as it bakes.) Arrange pastries 3 inches apart on a lined baking sheet. Repeat with second half of dough.

Spoon 2 teaspoons of fruity filling or 1 Tablespoon of cheese filling inside each.

Egg Wash

Whisk the egg wash ingredients together. Brush on the edges of each shaped pastry.

This step is optional, but I very strongly recommend it. Chill the shaped pastries in the refrigerator, covered or uncovered, for at least 15 minutes and up to 1 hour. See recipe note. You can preheat the oven as they finish up chilling.

Bake for 19-22 minutes or until golden brown around the edges. Some butter may leak from the dough, that&#8217;s completely normal and expected. Feel free to remove the baking sheets from the oven halfway through baking and brush the dough with any of the leaking butter, then place back in the oven to finish baking. (That&#8217;s what I do!)

Remove baked pastries from the oven. Cool for at least 5 minutes before icing/serving.

Make the icing

Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners’ sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle over warm pastries and serve.

Cover leftover iced or un-iced pastries and store at room temperature for 1 day or in the refrigerator for up to 5 days. Or you can freeze them for up to 3 months. Thaw before serving. Before enjoying, feel free to reheat leftover iced or un-iced pastries in the microwave for a few seconds until warmed.

Made this again! So good! Thank  you  so much for another great recipe!!!

I love how amazingly easy this recipe is, and how freezer friendly it is. You can make the dough on a free weekend and have it ready the next time people come for brunch! Once the dough is made the danishes themselves take hardly any time, but they taste amazing and you can be creative with your fillings too.

I made this!  It’s not complicated at all but does take time.  SO WORTH IT!  I froze half the recipe and have since used it.  It freezes beautifully.  This is a must try if you love pastry.

I LOVE This danish! I stopped doing danish years ago because of the process.  These are JUST AS GOOD as the process that used to take me a week to do.   One question. Wondering if the results would be different if doubling the recipe or if I should just suck it up and do individual batches at a time?

First time making anything like this. The recipe along with the pics and video made it easy to follow. This will be a snowy day treat for years to come!

Really great recipe!  Easy to make and very tasty.

I made these last month for a staff meeting at work and OMG!  They were DEVOURED! One coworker said that they were the BEST cheese danishes she's ever had-and that's her fave danish! I did some plain cheese, some plain with jam (apricot or mixed berry) and some with both!

These pastries tasted really good! When I took them out of the oven at 15 min a few them burned a little on the bottom. So I baked the next tray at 14 min and still a few burned. I realized they bake faster because I ended up making the well bigger because I wanted to use up all of the cream cheese filling and not have any leftover. I added 2 tbsp of cream cheese filling instead of 1 tbsp. My pastries were about 3 inches instead of 2.5 inches as stated in the recipe. I always use an over thermometer and I always bake in the upper third of my oven because I don't like my baked goods to brown too much on the bottom. The next time I make these I will bake at 12 min so they don't burn. I prefer them with 2 tbsp of cream cheese filling.

Hi Sally! This dought can be freez up to one month or up to 3 months?
Thank you.

Thank you for the quick  answer. Due to hot weather  do you think I can bake  them in Airfryer?

Worked perfectly! I filled with lemon curd that I made with lemons fresh off the tree in my garden. So delicious - buttery and flaky

Please let me know if this can also be a pie dough?
Thought it might have occurred to you or someone?
Thank you ahead

So good! Tastes like toaster strudel, but homemade and better, obviously. I LOVE the slightly tangy yet sweet berry filling with the flaky, buttery crust. It is absolutely divine on its on, but pour (not drizzle, pour) some sweet vanilla glaze on top? PURE HEAVEN.

hi sally i love your recipes! made this and they were gone within a few hours. however, i expected them to be flakier/crispier (followed the recipe step by step) . im not sure if thats how theyre supposed to be or if the texture is meant to resemble a pie crust. its also quite humid where i live. could this be the reason? thanks for all you do :)

https://www.youtube.com/watch?v=xD7aze6f2_8

Let’s make homemade breakfast pastries using a variation of classic Danish pastry dough. These breakfast pastries are buttery and flaky with sweet fillings and a drizzle of vanilla icing!

Get the full recipe: https://sallysbakingaddiction.com/breakfast-pastries/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #pastries

• More of our favorite recipes: https://sallysbakingaddiction.com/

Breakfast Pastries with Homemade Dough  | Sally's Baking Addiction

Ingredients: 250 g butter, at room temperature, 1/2 cup heavy cream, 1 egg, 2 egg yolks, 10 g instant yeast, 3-3,5 cups flour, 1 tbsp sugar, 2 tsps salt. For topping; 1 egg yolk. Preparation: Heat the cream and remove from heat before it starts to boil, Add the yeast into it and stir, In a seperate deep bowl combine together the butter, cream with yeast, sugar, egg and egg yolks, Add flour one handful in each time and start to knead, Add salt together with the flour, Add flour and knead until you reach an elastic dough, Make a ball and cover with a plastic wrap, Set aside for 30-45 mins, until the dough dobles, Knead the dough again and make mandarine sized small balls, Arrange the balls into a baking pan, Set aside for 30 mins. more, Brush with egg yolk, make scratches with the back of a fork, Bake in a 180 C degrees pre-heated oven until golden on top. Bon appetit...

Turkish Bakery Pastries Recipe

250 g butter, at room temperature,

heavy cream,

egg,

egg yolks,

instant yeast,

flour,

tbsp sugar,

tsps salt.

egg yolk.

Best traditional recipes from all around the world. Thousands of cakes, desserts, main dishes, beverages and so on with detailed explanations, videos and images

Turkish Style Cooking

Heat the cream and remove from heat before it starts to boil,

In a seperate deep bowl combine together the butter, cream with yeast, sugar, egg and egg yolks,

Add flour one handful in each time and start to knead,

Add flour and knead until you reach an elastic dough,

Make a ball and cover with a plastic wrap,

Set aside for 30-45 mins, until the dough dobles,

Knead the dough again and make mandarine sized small balls,

Brush with egg yolk, make scratches with the back of a fork,

Bake in a 180 C degrees pre-heated oven until golden on top.

Blueberry Cheesecake Crescent Rolls are stuffed with a sweet cheesecake filling and bursting with fresh blueberries. Add a buttery streusel topping for an extra special breakfast treat!

Blueberry Cheesecake Crescent Rolls

refrigerated crescent rolls

cream cheese

Tablespoons sugar

blueberries

Tablespoons butter

Unroll crescent dough; separate into 8 triangles on...

Unroll crescent dough; separate into 8 triangles on a baking sheet lined with parchment paper.

In a small mixing bowl, combine cream cheese,...

In a small mixing bowl, combine cream cheese, 2 Tablespoons sugar, and 1 teaspoon vanilla. Mix until smooth.

Fold in blueberries.

Fill each crescent triangle with approx. 1/4 cup...

Fill each crescent triangle with approx. 1/4 cup filling.

Roll up, starting with the wider end.

Tuck edges to seal.

In a separate bowl, combine flour, 2 Tablespoons...

In a separate bowl, combine flour, 2 Tablespoons butter, and 2 Tablespoons sugar. Mix until crumbly.

Divide evenly among crescent rolls.

Bake at 375 degrees for 12-15 minutes or...

Bake at 375 degrees for 12-15 minutes or until light golden brown.

Use ready-made puff pastry to quickly and easily make these cinnamon rolls – an all-butter pastry will give the best flavour

Puff pastry cinnamon rolls

tbsp caster sugar

ready-rolled puff pastry

icing sugar

Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.

Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.

Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.

An easy homemade rendition of the classic breakfast toaster pastries made with flaky crust and fruity, warm, cherry filling

Easy Homemade Cherry Pop Tarts

cherries (pitted)

lemon (squeezed for juice)

water

pre-made pie crusts

milk (or water)

cherries

Add cherries, sugar, and lemon juice to a small saucepan over medium heat. Stir until sugar is dissolved and continue cooking until cherries release their juices and mixture is bubbly (about five minutes).

Reduce heat to low. Press and mash cherries with a spoon to break them down. Vigorously whisk in flour and water then allow mixture to simmer until thickened (about five minutes).

Remove saucepan from heat and transfer in refrigerator to chill and thicken further (about 30 minutes). Remove pie crust dough from refrigerator and thaw according to package instructions.

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Top 10 breakfast pastries recipes from across the web

The most viewed breakfast pastries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Breakfast Pastries

Kenji's Sticky Buns From 'Serious E...

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Apple turnovers

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Turkish Bakery Pastries Recipe

Blueberry Cheesecake Crescent Rolls

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The most viewed breakfast pastries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine