breakfast pastry

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.

This flaky Lemon Cream Cheese Danish is an easy breakfast or brunch recipe made with puff pastry and filled with a creamy, sweet and tart filling.

Lemon Cream Cheese Danish

Frozen puff pastry (, thawed)

oz Cream cheese (, softened)

¼ c Confectioner’s sugar

tsp Vanilla extract

Lemon zest ((whole lemon))

Lemon

Water

½ c Confectioner’s sugar

Milk

Vanilla

Preheat oven to 400F.

Mix cream cheese, confectioner’s sugar, vanilla extract, and lemon zest together until thoroughly combined.

Unfold thawed puff pastry sheet and roll it out into a rectangle that is ¼ inch thick.

Cut 1 inch strips down the left and right thirds of the puff pastry, leaving the middle section untouched.

Add cream cheese mixture to the middle of the puff pastry and then spread the lemon curd over it. Fold the end of the puff pastry up and over, then fold the top strip from the left in towards the middle. Fold a strip from the right inwards to overlap the left strip. Continue alternating left and right down the length of the puff pastry.

Make a simple egg wash by mixing the egg and water and brush the egg wash over the puff pastry.

Place in a 400 F oven to bake for for 20 minutes or until golden brown.

While the pastry bakes make the glaze by mixing the confectioner’s sugar, milk, vanilla, and lemon zest together in a bowl.

Once the pastry is cooked and has cooled to room temperature drizzle the glaze over and enjoy!

https://content.jwplatform.com/videos/7oxTFRao.mp4

How to make croissants gives you a foolproof method so you can confidently mix, fold, roll, and assemble flakey, buttery croissants at home that taste exactly like the best croissants from a French bakery in Paris. Swear.

Flaky Croissants

(1 packed tablespoon plus 1 1/2 packed teaspoons) compressed yeast

bread flour (plus more for rolling out)

pastry flour

fine sea salt

(8 oz) unsalted butter

bread flour (plus more for the work surface)

Unbleached all-purpose flour (for rolling)

egg (well beaten)

Whisk

If using compressed yeast, finely crumble it into the bowl of a heavy-duty standing mixer. Add the sugar and let it rest until the yeast gives off some moisture, about 3 minutes. Whisk well to dissolve the yeast, then stir in the milk.    If using active dry yeast, sprinkle the yeast over 1/4 cup of the milk that you&#39;ve warmed to 105° F to 115° F (40°C to 46°C). Let it rest until the yeast softens and begins to foam, about 5 minutes. Whisk well to dissolve. Pour into the bowl of a heavy-duty stand mixer and then stir in the sugar. Add the remaining 1 cup cold milk.

Mix the bread and pastry flours together. Add 2 cups of the flour mixture and the salt to the yeast mixture in the bowl. Attach the bowl to the mixer and fit it with the paddle attachment. Mix on low speed, adding enough of the remaining flour mixture as it takes to make a soft, sticky dough. Do not overmix, as the dough will be worked and absorb more flour during the rolling and folding processes.

Knead

Move the dough to a floured work surface and knead a few times to smooth the surface. Shape the dough into a ball. The ball will hold its shape but will spread slightly as it stands.

Dust

Dust a half-sheet pan with flour. Place the dough on the flour and use a small, sharp knife to cut an X about 1-inch (25-mm) deep in the top, marking it into quadrants. Sprinkle the top with a little flour and refrigerate.

Make the detrempe (a fancy word for dough)

Beat

Clean the mixer bowl and paddle attachment. Add the butter to the bowl and beat with the paddle attachment on medium speed until the butter is almost smooth, about 30 seconds. Add the flour and continue beating until the mixture is smooth, cool, and malleable, about 30 seconds more. This is your beurrage (beurre = butter in French).

Chill

Transfer the beurrage to a lightly floured work surface and press any remaining lumps of butter out with the heel of your hand. Shape the beurrage into a 4-inch (10-cm) square, place it on the half-sheet pan with the detrempe, and refrigerate for about 15 minutes. The detrempe and the beurrage should be the same consistency and temperature after this slight chilling.

Stretch

Flour the work surface again. Place the detrempe on the work surface with the ends of the X at approximately 2, 4, 7, and 10 o&#039;clock positions. You will notice 4 quadrants of dough between the crosses of the X at the north, south, east, and west positions. Dust the top with flour. Using the heel of your hand, flatten and stretch each quadrant out about 2 1/2 inches (7 cm) to make a cloverleaf shape with an area in the center that is thicker than the &quot;leaves.&quot;

Roll

Use a rolling pin to roll each &quot;cloverleaf&quot; into a flap about 6-inches (15-cm) long and 5-inches (13-cm) wide, leaving a raised square in the center. Using the side of the rolling pin, press the sides of the raised area to mark the square.

Place the butter square in the center of the cloverleaf. Gently stretch and pull the north-facing flap of dough down to cover the top and sides of the butter square, brushing away any excess flour. (This dough is very extendable and will stretch easily but you do need to be a little careful not to tear it. If you do, simply try to pat it back together again.)

Fold

Now stretch and pull the south-facing flap up to cover the top and sides of the butter square. Turn the packet so the open ends of the square face north and south. Repeat folding and stretching the north- and south-facing flaps (originally the east and west flaps) to completely cover the butter square, making a butter-filled packet of dough about 6-inches square.

Turn

Dust the work surface with flour. Turn the packet over so the 4 folded flaps face down with the open seam facing you. Dust the top with flour. Using a large, heavy rolling pin held at a slight angle, lightly pound the top to widen it slightly and help distribute the butter inside. Roll the dough into a 17-by-9-inch (43-by-23-cm) rectangle. Fold the dough into thirds, like a business letter, brushing away any excess flour. This is called a single turn. Roll the rectangle lightly to barely compress the layers. Transfer to a half-sheet pan and refrigerate for about 20 minutes.

Lightly flour the work surface. Place the dough on the work surface with the long open seam facing you. Dust the top with flour. Roll out the dough into a 17-by-9-inch rectangle. Fold the right side of the dough over 2 inches (5 cm) to the left. Fold the left side of the dough over to meet the right side. Fold the dough in half vertically from left to right. This is a double turn (also known as a book turn). Roll the rectangle lightly to barely compress the layers. Return to the half-sheet pan and refrigerate for another 20 minutes.

Wrap

Repeat the last rolling and folding into a final single turn. With the long seam facing you, cut the dough in half vertically. Wrap each piece tightly in plastic wrap, then wrap again. Freeze for at least 24 hours or up to 4 days. The night before using the dough, place it in the refrigerator and let thaw overnight, about 8 hours. Once defrosted the dough will begin to rise, so make sure to roll it out immediately.

Make the beurrage (an equally fancy word for butter)

Line 2 half-sheet pans with parchment paper. Dust your work surface with flour. Place the dough on the work surface with the open seam facing you. Dust the top with flour. Using a large, heavy rolling pin, roll out the dough into a 16-by-12-inch (40-by-30-cm) rectangle. Don&#039;t press too hard; let the weight of the pin do much of the work. If you change the position of the dough while rolling it, keep track of which side contains the seam.

Turn the packet so the seam faces you. (If you&#039;ve lost track, look carefully at the sides of the dough, and you should be able to discern it, even though it&#039;s faint.) Using a pizza wheel and a yardstick or rule, neatly trim the rough edges so you have a neat rectangle. Cut in half lengthwise to make two 16-by-6-inch (40-by-15-cm) rectangles. Fold each rectangle into thirds, place on a half-sheet pan, and refrigerate, uncovered, for about 15 minutes.

Roll the dough

Remove the dough from the refrigerator. Working with one piece of dough at a time, unfold it on the work surface. Using a pizza wheel and a yardstick, start at the top left corner of the dough and make your way downward diagonally to make a half-triangle with a 2-inch base. Measure 3 1/2-inches (9-cm) from the top left corner of the strip and mark this point with a notch from the wheel. Cut down diagonally from the notch to meet the bottom left edge of the dough strip to make another triangle with a 3 1/2-inch base. Continue cutting, alternating directions of your diagonal cuts, to cut out 6 triangles. The last cut will yield a half-triangle with a 2-inch-wide base. Repeat with the second strip of dough to make 6 more large triangles and 2 half-triangles. You should have a total of 12 large triangles and 4 half-triangles.

Cut the croissants

(Because a picture says a thousand words, see the slideshow above.) To shape the croissants, place a single &quot;complete&quot; triangle on the work surface with the base of the triangle facing you. Stretch the bottom slightly so it is about 5-inches (13-cm) wide. Pick up the triangle. With one hand, hold the dough triangle at the bottom and stretch it with your other hand until it is about 7-inches (17-cm) long. Return the triangle to the work surface. Starting at the bottom, roll up the triangle, and finish with the tip underneath the croissants on the pan. Curve the croissants by bringing the 2 ends together and then cross one end over the other, and press together. Repeat rolling the remaining dough triangles, placing them 1 1/2-inches (4-cm) apart on the pan. Overlap 2 of the half-triangles at their long sides, and press the seam together. Roll up as described for the large triangles and add to the pan. Repeat with the remaining half-triangles. [Editor&#039;s Note: Whew! You made it! Congrats!]

Shape the croissants

Proof

Choose a warm place in the kitchen for proofing. Slip each pan into a tall plastic bag. Place a tall glass of very hot water near the center of each pan. Wave the opening of each bag to trap air and inflate it like a balloon to create "head room," being sure that the plastic does not touch the delicate dough. Twist each bag closed. Let stand until the croissants look puffy but not quite doubled in size, 1 1/2 to 2 hours.

Proof the croissants

Bake

Meanwhile, position racks in the center and top third of the oven and preheat to 375°F (190°C). Remove the glasses from the bags, then the pans. Lightly brush the croissants with the beaten egg. Bake for 10 minutes. Reduce the heat to 350°F (176°C) and continue baking until the croissants are crisp and golden brown, about 15 minutes longer. Serve the croissants warm or at room temperature.

Bake the croissants

These buns are (of course) inspired by the famous morning buns created at Tartine. On my only visit to San Francisco, I was able to try one of these perfect buns—orange and cinnamon and sugar and butter all wrapped up in a flaky dough. The orange and cinnamon scents that waft from the oven as they bake will fill your whole home with cheer.

Morning Buns

(12 ounces) unsalted butter

water

active dry yeast

flour

table salt

(1 oz) unsalted butter (melted)

orange zest (preferably organic)

cinnamon

salt

All-purpose flour (for dusting)

Stir

Butter a large bowl. In a small bowl or liquid measuring cup, stir together the water and yeast and let sit until dissolved, about 5 minutes.

In the bowl of a stand mixer fitted with the hook, mix together 4 cups (568 g) of the flour, sugar, and salt. Start the mixer on low speed and add the water yeast mixture, followed by the melted butter.

Continue to mix until all the ingredients are combined, 3 to 4 minutes. The dough will be rough and bumpy but should be in one piece. Move the dough to the large, greased bowl and cover with plastic wrap. Let the dough rise at room temperature until doubled in size, 1 1/2 to 2 hours.

Refrigerate

Gently press down on the dough, releasing as much gas as possible. Place the dough on a large piece of plastic wrap and shape it into a 10-by-12 inch (25-by-30.5 cm) rectangle. Cover the dough with more plastic wrap, place it on a sheet pan, and move it to the refrigerator for at least 2 hours and up to overnight.

In the bowl of a stand mixer fitted with a paddle, beat the 3 sticks of butter and the remaining 1 tablespoon of flour together until creamy and combined, 2 to 3 minutes.

Remove the dough from the refrigerator, unwrap it from the plastic, and place it on a lightly floured work surface. Roll the dough into a 12-by-20 inch (30.5-by-50 cm) rectangle. Spread the butter-flour mixture evenly over the entire rectangle, leaving a 1/2 in (12 mm) border around the rectangle.

Make the first turn, or letter fold: Starting with a short side facing you, fold one-third of the dough onto itself, making sure the edges are lined up with each other. Then fold the remaining one-third of the dough on top of the side that has already been folded. Rotate the dough so the seam is facing to the right and one open end is facing you. Gently roll the dough into a 10-by-18 inch (25-by-46 cm) rectangle. (Each time you roll, the rectangle will get a bit smaller.)

Freeze

Repeat the letter fold. Sprinkle flour on a sheet pan or plate, place the dough on it, and freeze the dough for 6 minutes—set a timer so you don’t forget (this helps cool the dough slightly and makes the last turn less messy).

Remove the dough from the freezer and repeat the letter fold again, making sure the seam is facing to the right. Roll the dough again into a rectangle, about 8-by-16 inches (20-by-40.5 cm). Repeat the steps for one letter fold. Gently compress the dough with the rolling pin.

If using the dough immediately, place it in the freezer for 6 minutes to chill, then proceed with the recipe. Otherwise, wrap the dough in plastic wrap, place it in a freezer-safe bag, and freeze for up to 2 weeks. The dough can be removed from the freezer the night before using and placed in the refrigerator to thaw.

Make the croissant dough

Butter

Generously butter the insides and top of a twelve-cup standard muffin pan and coat each muffin cup well with granulated sugar, tapping out any excess.

Combine

In a small bowl, mix together 1/2 cup (100 g) of the sugar, the orange zest, cinnamon, and salt.

Generously flour your work surface and roll out the croissant dough into a 10-by-24 inch (25-by-60 cm) rectangle. Brush the dough with the melted butter, then sprinkle the sugar mixture evenly over the dough, gently pressing it into the butter to adhere.

Starting at a long side, roll up the dough into a tight cylinder and position the dough seam-side down. Cut the dough into twelve equal pieces, each measuring about 2 inches (5 cm) wide.

Place the pieces in the prepared muffin pan and place them cut-side down. Cover the pan loosely with plastic wrap and let the dough rise until doubled in size and puffy (it should act similarly to a marshmallow when pressed), 2 to 2 1/2 hours.

Preheat

Remove the plastic wrap and gently press down on the top of each bun with a lightly greased spatula. Place a sheet pan on a lower oven rack (this will help catch any drips); do not place the sheet pan directly under the muffin pan on the same rack or it will interfere with baking. Bake the buns for 15 minutes, then carefully press down on the tops of the buns again with a spatula. Rotate the pan and continue baking until the buns are golden brown, about 20 minutes more.

Coat

While the buns are baking, fill a pie plate or bowl with the remaining 1/2 cup (100 g) of granulated sugar. Remove the pan from the oven and immediately flip the hot buns onto a sheet pan lined with parchment paper. Using tongs, pick up one bun at a time and evenly coat it in the bowl of sugar. Repeat with the remaining buns, placing them on a wire rack to cool. Morning buns are best eaten the same day they are made.

Make the morning buns

Thank you for the help! When I say these were beyond my expectations and came out so good. I went back and forth between reading the recipe and watching some Tartine videos. 
They had the  crisp golden outside  but yet still soft flaky on the inside .  Loads of texture. The orange zest really elevates the flavor. 
 Most of the buns rose very huge  and spilled over the muffin tin a lot so the shape is not quite even. I am wondering if I did not release enough of the gas. However , it was okay and  it was a hit and I  will most definitely try this again to perfect. It was delicious.

Top 4 breakfast pastry recipes from across the web

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Easy Breakfast Pastries

Lemon Cream Cheese Danish

Flaky Croissants

Morning Buns

Top 4 breakfast pastry recipes from across the web

The most viewed breakfast pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Breakfast Pastries

Lemon Cream Cheese Danish

Flaky Croissants

Morning Buns

The most viewed breakfast pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine