Just so you don’t get the wrong idea, we don’t eat breakfasts like this very often. I’m sure my kids wish we did! But I’m too practical to feed my kids dessert for breakfast every morning. It’s really more about self-preservation as a mom, you know? My kids and sugar are not a good combo. So for their health, and for my sanity, these special treats are only brought out for limited engagements. Because mommy can’t deal with kids hyped up on too much sugar, even with all the caffeine in the world…
But I can’t deny that it is nice to have a “treat” for breakfast every once-in-a-while. And who doesn’t love a nice warm, flaky, fruity pastry??
These are really easy to put together, and they freeze great! You can make up a bunch and keep them in the freezer for special treats, weekend brunch, or pull them out for when you have house guests. You can gear them more towards the kids by adding fun sprinkles and colors, or keep them simple and classy for the adults. Or sprinkles for the adults, and simple for the kids. Whatever puffs your pastry… 😉
For these, I usually just use jam as the filling. I always have a couple jars hanging around. Today I’m using strawberry, raspberry and blueberry. You’ll want to prep an egg wash by mixing one egg with one tablespoon of water. You’ll also want a baking sheet lined with a silicone mat or parchment paper, for the freezer.
(If you’re looking for silicone baking mats, you can find them in restaurant supply stores, some warehouse clubs, Bed Bath & Beyond, and online. I do find that I use mine a lot, so I feel they are a good investment. Just not at the higher price points. Here are some highly rated baking mats available on Amazon [affiliate link] that are much cheaper than the big name brand. Or go for the AmazonBasics ones, like you see here in my pictures.)
Thaw your puff pastry according to the package directions. When it is pliable enough to work with, unfold one sheet and cut along the two fold lines, to make three columns. Then cut in half horizontally, making 6 rectangular sections. Repeat with the second sheet, so that you have 12 individual rectangles.
Working one at a time, spread 2-3 tablespoons of jam on one rectangle, making sure to leave about a half inch border on each edge of the pastry dough.
With a pastry brush, wet the exposed edges of the pastry with the egg wash. Carefully lay another dough rectangle over the top and press the edges together tightly. Crimp with the tines of a fork to help seal, then brush the top of the pastry with egg wash. Prick the top with your fork to make a few small holes for venting. Lay your completed pastry flat on your prepared baking sheet.
Repeat steps with the remaining pastry. Once all of your completed pastries are on the baking sheet, put the entire sheet directly in the freezer, and leave for about four hours (or overnight).
Once the pastries are frozen solid, remove them from the tray and wrap loosely with wax or parchment paper, and then store in a labeled gallon-size freezer bag.
When you’re ready to make these, pull your pastries out and lay them on a prepared baking sheet. Bake at 375 degrees Fahrenheit for 25-30 minutes.
While the pastries are baking, make an icing glaze by mixing powdered sugar, milk and vanilla. Drizzle over baked pastries.
You can stop there, or add sprinkles or course sugar for a little extra fun!
Easy Breakfast Pastries
- 1 package puff pastry (2 sheets)
- 1 1/2 cups jam (about 2-3 tablespoons per pastry)
- 1 egg
For the icing:
- 1 cup powdered sugar
- 4-5 tablespoons milk
- 1 teaspoon vanilla extract
- 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, spread with 2-3 tablespoons jam, leaving a 1/2-inch margin at each edge.
- 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 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 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 directly into freezer and allow pastries to freeze until solid (about four hours).
- 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 sheet lined with silicone mat or parchment paper.
- 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 and vanilla extract in small bowl to make icing glaze.
- When pastries are done, remove from oven and drizzle with prepared icing. Add sprinkles or course sugar if desired.