5 Ingredient Strawberry Breakfast Pastries Recipe 445

5-INGREDIENT STRAWBERRY BREAKFAST PASTRIES RECIPE - (4.4/5)

Steps:

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a Silpat. Cut the puff pastry into six rectangles by following the perforations in the dough to first cut the sheet into three long rectangles and then cut each rectangle in half to form two smaller rectangles. Transfer the pastries onto the baking sheet, arranging them at least 1-inch apart. Lightly score the dough by cutting a border 1/2-inch from the edges (do not cut through the pastry). Prick the center of the pastry several times with a fork. In a small bowl, stir together the cream cheese and strawberry jam. Place a dollop of the cream cheese mixture in the centers of each pastry and spread it within the scored area. Top the cream cheese with the sliced strawberries. Whisk together the egg with 1 tablespoon water. Brush the edges of the pastry with the egg-wash then bake the pastries for 15 to 17 minutes until golden and puffed. Remove the pastries from the oven oven, dust with powdered sugar (optional) and serve.

STRAWBERRY PASTRIES

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 5 minutes. Add the milk, shortening, salt, egg, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate for 8 hours or overnight., For filling, combine sugar and tapioca in a small saucepan; add strawberries. Let stand for 5 minutes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the lemon juice. Cool., Punch down dough; divide in half. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut into 2-in. squares. Spoon about 1/2 teaspoon of filling into the center of each square. Bring two opposite corners together over center of filling; pinch to seal. Place 2 in. apart on greased baking sheets. Cover and let rest for 15 minutes., Bake at 425° for 8-10 minutes or until golden brown. Remove to wire racks. Brush with melted butter; cool. For icing, in a small bowl, cream shortening and butter until light and fluffy. Gradually beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over pastries.

STRAWBERRY CREAM CHEESE BREAKFAST PASTRIES

Steps:

• Thaw puff pastry according to directions on package and halfway through thawing preheat oven to 400 degrees.
• While puff pastry is thawing, in a small bowl and using a rubber spatula, mix together cream cheese, jam and food coloring while pressing mixture along bottom and sides of bowl to smooth large lumps.
• Transfer to refrigerator until ready to use (so it's not runny, you can flash chill in freezer if you prepared this near the end of the pastry thawing).
• Cut pastry into heart shapes using a 3-inch heart-shaped cookie cutter (space them as close together as possible so you can get as many as you can out of the sheet).
• Transfer hearts to a baking sheet lined with a silicone liner or parchment paper, spacing 1 1/2-inches apart.
• Using a sharp pairing knife, lightly score a heart inside of each cut-out heart coming about 1/3-inch from the edge, without cutting entirely through bottom of the dough.
• Add 1 tsp of the cream cheese mixture to center of each heart then spread outward without covering the 1/3-inch edge.
• Add strawberries over cream cheese layer, again without covering the edge. Using your fingertip brush the 1/3-inch edge with egg/water mixture.
• Bake in preheated oven 14 - 15 minutes until edges are golden brown. Let cool on a wire rack then dust with powdered sugar. Serve the day they are prepared.