Rise and Shine: 7 Breathtaking Breakfasts Using Puff Pastry
Buttery, crisp, and fantastically flaky, puff pastry is unbelievably versatile. Its light, luscious, and delicate layers pair well with both sweet and savory flavors, allowing you to create a wide assortment of delicious dishes. One of the best ways to put your puff pastry to good use is by including it in your morning meals. Whether you’re craving a delectable danish, toothsome tart, or gratifyingly gooey cinnamon roll, you can easily make them all using the ever-so-palatable puff pastry. Here are seven must-try recipes to make for breakfast.
Buttery, Flaky Frangipane Puff Pastry Waffles
Serious Eats’ recipe via Yummly is breakfast at its finest. A puff pastry is filled with a rich almond paste and then cooked on a waffle iron until it’s crisp and flaky. It yields 4 to 6 servings.
- 9 tablespoons (about 3 ounces) almond meal
- 4½ tablespoons (about 3 ounces) granulated sugar
- 1 tablespoon all-purpose flour, plus more for dusting
- Large pinch kosher salt
- 6 tablespoons (about 3 ounces) unsalted butter, softened
- 1 large egg
- 1 (½-pound) sheet frozen puff pastry, thawed
- Powdered sugar, for dusting
Directions: Preheat a Belgian waffle iron according to manufacturer directions. In a stand mixer, combine almond meal, granulated sugar, flour, and salt and mix at low speed until blended. Add butter and egg and mix until frangipane is light and fluffy. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16-inch square. Spread frangipane on puff pastry, leaving a 1-inch border on all edges.
Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200 degrees Fahrenheit, about 12 minutes. Transfer to a cutting board, cut into wedges, dust with powdered sugar, and serve immediately.
Easy Pumpkin Praline Danish
Puff pastry creates a breakfast dish that is bursting with buttery flavors that melt in your mouth. Layers of Happiness’ recipe via Feastie celebrates the very best of fall by using warm spices and a sticky pumpkin drizzle to create this divine danish. While you are at it, why not pair your pastry with No Gojis No Glory’s Apple-Spiced Breakfast Drink? It’ll create an absolutely magnificent meal.
- 8 ounces cream cheese, at room temperature
- ⅓ cup sugar
- 2 extra-large egg yolks, at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ½ tablespoon grated lemon zest (1 lemon)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
- ½ cup confectioners’ sugar
- ½ tablespoon milk
- ½ tablespoon brown sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon pumpkin puree
- Pinch of cinnamon
- Topping: chopped pecans
Directions: Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. To make the danish, place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined.
Unfold one sheet of puff pastry onto a lightly floured board and cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the four squares. Pinch the four corners together and brush the top of the pastries with beaten egg white. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.
Bake the pastries for about 20 minutes, until golden brown. To make the glaze, combine confectioners’ sugar, milk, brown sugar, vanilla, pumpkin, cinnamon and butter. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed. Zigzag the drizzle on the danishes and top with chopped pecans. Serve immediately.
Breakfast in Bread
Food Network’s Breakfast in Bread is the perfect way to start your day. To prepare this recipe, you’ll pile eggs, bacon, cheese, and seasonings on top of your puff pastry, creating a hearty and delicious morning dish. It yields 4 individual tarts.
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry (half of a 17- to 18-ounce package), thawed
- 2 strips bacon
- 1½ cups shredded havarti cheese
- 3 tablespoons shredded Parmesan cheese
- 4 large eggs
- Kosher salt and freshly ground pepper
- Chopped fresh chives, for topping
Directions: Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into four equal squares. Slightly fold and pinch the edges of each square to form four round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes.
Transfer to paper towels to drain, then crumble. Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and Parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.
Puff Pastry Cinnamon Rolls
You won’t believe how easy it is to prepare Lauren’s Latest’s perfect-tasting Puff Pasty Cinnamon Rolls. Using minimal ingredients, you’ll create an effortless breakfast treat that tastes almost like a toaster strudel. The recipe yields 16 rolls.
- 2 sheets puff pastry, thawed
- Flour for dusting
- ½ cup packed brown sugar, divided
- Ground cinnamon
- ¾ cup powdered sugar
- ½ teaspoon vanilla
- 1 tablespoon half-and-half
Directions: Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper or silicone baking mat and set aside. Unfold one sheet of puff pastry onto clean work surface sprinkled with flour. Spread ¼ cup of brown sugar in a thin even layer over pastry. Press down lightly. Sprinkle with cinnamon. Roll up and cut into 8 even pieces. Place onto prepared baking sheet. Repeat with remaining sheet of puff pastry.
Bake for 15 to 20 minutes or until puffed and golden brown. For the icing, mix all ingredients together until runny yet slightly thick; when you drizzle the icing back into the bowl, it should hold its shape briefly before falling back into the rest of it. If the icing is runny, add more powdered sugar. If it’s too thick, add in more half-and-half. Drizzle icing over warm rolls and serve immediately.
Breakfast Sausage Puffs
Martha Stewart’s recipe is superbly simple and manages to include both sweet and savory flavors. If you’d like to add an additional homemade element to this dish, prepare your own maple syrup using Cooks.com’s recipe.
- 1 sheet puff pastry, thawed
- 2 tablespoons maple syrup, plus more for serving
- 18 cooked breakfast sausages, about 1 pound
- 1 egg
Directions: Preheat oven to 425 degrees Fahrenheit with rack in center position. Roll out puff pastry to 12-inch square. Brush maple syrup over entire surface. Cut dough into thirds in each direction and then cut each square in half diagonally, ending with 18 triangles. Place a breakfast sausage link on the lower third of each triangle and roll up, making sure to place each tip-side down on a parchment-lined baking sheet. Whisk egg and 1 teaspoon water in a small bowl until lightly beaten. Brush each puff with egg wash and bake for 16 to 18 minutes until golden brown.
Potato Ham Omelet Pie Recipe
Puff pastry, eggs, and a ham-and-cheese filling create a beautifully baked breakfast pie your whole family will love. Taste of Home’s hearty recipe yields 8 servings.
- 1 package (17¼ ounces) frozen puff pastry, thawed
- ¼ cup butter, cubed
- 3 cups sliced red potatoes
- 1 cup thinly sliced onion
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 eggs, lightly beaten
- ¼ cup minced fresh parsley
- 2 tablespoons water
- Dash each salt and pepper
- 2 tablespoons butter, divided
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 1½ cups cubed fully cooked ham
- 1 egg, lightly beaten
- 1 tablespoon water
Directions: Preheat oven to 375 degrees Fahrenheit. On a lightly floured surface, roll each puff pastry sheet into a 12-inch square. Place one square in a 10-inch quiche dish; set dish and remaining pastry aside. In a large skillet, melt butter. Add potatoes, onion, salt, and pepper; cover and cook for 10 to 12 minutes or until potatoes are tender and golden brown, stirring occasionally. Set aside. In a large bowl, beat the eggs, parsley, water, salt, and pepper. In a 10-inch skillet, melt 1 tablespoon butter; add half of the egg mixture.
Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet. Sprinkle 1 cup cheese over prepared pastry. Top with one omelet and half of the potato mixture. Layer with ham and the remaining potato mixture, cheese, omelet, and puff pastry. Trim pastry to fit dish; seal and flute edges. In a small bowl, combine egg and water; brush over pastry. Bake for 30 to 35 minutes or until golden brown. Let stand for 10 minutes before serving.
Homemade Strawberry Crossover Puff Pastries
Intoxicating strawberry scents will waft through your kitchen while White On Rice Couple’s breakfast pastry bakes. If you’d like to make homemade puff pastry to use in this dish, follow Serious Eats’ recipe for Blitz Puff Pastry. Your tastebuds will thank you!
- 1 pound puff pastry; if dough is frozen, allow to thaw
- 1 pound fresh berries, cut into ½-inch pieces
- 1 cup pastry cream
- Egg wash (1 egg white mixed with 1 tablespoon water)
- Powdered sugar (optional)
- 1 cup milk
- 2 tablespoons cornstarch
- 4 tablespoons granulated sugar
- Pinch of sea salt
- 1 large egg
- ¼ teaspoon vanilla extract
Directions: Preheat oven to 375 degrees Fahrenheit. Keeping the puff pastry dough lightly dusted with flour, roll out to ⅛-inch thick, a bit over 7 inches wide and however long you have room to roll. Trim the edges of the dough to form straight edges. Cut the dough into approximately 4-inch lengths. Fold a piece of dough around the dowel so that the 4-inch length runs down the dowel and the 7-inch width wraps around it. Make sure top flap of dough tucks in close to the dowel and is laying flat on top of the bottom section of dough. Cut strips ¼- to ½-inch wide along the length of the dough. Wider strips are easier to handle, but the strip width is mostly a visual choice. Be sure to slice all the way through the bottom layer.
Using the dowel, transfer the dough to a baking sheet lined with parchment paper or a silpat. Lay out flat and continue slicing strips for the rest of the pastry sections. Put pastry cream in a pastry bag with a ½-inch plain tip, or put pastry cream in a plastic sandwich bag and cut one corner to pipe out of. Pipe a line of pastry cream down the center, the length of each section of dough. Spread it a little to flatten the pastry cream. Place a hearty layer of berries on top of pastry cream. With the right hand, bring the right strip closest to you across the berries. With the left hand, cross the left-hand strip across the first strip. Continue this alternating left and right, making sure each strip is overlapping the previous opposite side to help lock it in.
Do this down the length of each pastry and for all of the pastries. With the dowel, press down a little, going the length of each pastry to help seal and lock the strips together. Brush with egg wash. Double pan your baking pan, then bake for 35 minutes or until golden. If necessary, a sheet of parchment paper can be draped over the top of the crossovers if the tops are cooking faster than the rest of pastry. Allow to cool, dust with powdered sugar if desired, and enjoy.
To make the pastry cream, put milk in a thick-bottomed saucepan. Bring up to a boil, stirring frequently to keep the milk from burning to the bottom of the pan.
While the milk heats, combine cornstarch, sugar, and salt in a bowl. Whisk together, then add egg and mix until smooth. Add about ⅓ of the hot milk to the egg mix, whisking rapidly, then pour the tempered mix back into the saucepan with the rest of the milk. Return to the stovetop and cook over medium heat, stirring constantly, until the mixture begins to boil and thickens. Stir in vanilla extract. Pour and work the pastry cream through a fine mesh sieve and into a bowl to catch any lumps. Cover with a piece of wax or baking paper to keep a skin from forming. Store in the refrigerator until needed. Can be kept in fridge for 3 to 4 days when used for baking.