Fruit And Cream Cheese Breakfast Pastry Recipes

Steps:

• Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they're golden and puffed. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely. Kelly's Note: Any type of fruit will work for these breakfast pastries. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples or pears.

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them 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. Don't whip!
• Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. 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, rotating the pan once during baking, until puffed and brown. Serve warm.

Steps:

• Open crescent roll dough and spread 1 can and a 1/2 onto a non stick 9x13 cookie sheet.
• Reserve 1/2 a can for lattice (the topping).
• Mix cream cheese, sugar, and vanilla until smooth.
• Spread cream cheese mixture over the crescent dough.
• Next spread, on top of the cheese, the pie filling.
• Using the 1/2 can of leftover dough, cut it into strips and stretch across the pastry in a lattice design from one corner to the other over lapping like the top of a pie.
• Melt butter and brush over the lattice dough and edges of the pastry.
• Bake in a 350° preheated oven for 20- 25 minutes, or until crescent dough is golden brown.
• Let stand for 5 minutes and slice.
• I tried using peach pie filling once, but I ended up having to use 2 cans to have enough peaches to cover the top. It cost a little more but it was Delicious!
• Great with Coffee or a large glass of Milk!
• Enjoy!