breakfast pastries (four recipes in one)

breakfast pastries (four recipes in one)

Pastries have always been my favorite. Any kind of pastry, really. As long as there's a flaky, buttery pastry dough involved. 

Another reason my heart broke when I stopped eating gluten. No pastries?? 

Yes pastries. Yeeeeesss pastries. 

These four recipes right here take a simple pastry dough and stuff it with an assortment of mouthwatering fillings. Choose one or make them all. You can't go wrong. 

BreakfastPastries1.jpg

It's simple.

You just mix up the dough, roll it out, stuff it with whatever filing your heart desires, and bake it up. With a little patience for gluten free dough, you’ll be a pastry pro in no time.

It’s healthy.

How can you justify having pastries for breakfast? Well, they are free of processed sugar and made with very wholesome ingredients, and honestly that’s way way better than anything you’d find on the cereal aisle. 

It’s delicious.

Soft. Buttery. A little crispy on the edges. Bursting with hot jam, gooey cinnamon-y heaven, nutty brownie goodness, or a lovely tomato-bacon combo. These little guys are wow good. 

So let's get baking, shall we?

 

Breakfast Pastries

1 batch pastry dough (recipe here)

Filling variations:

Cinnamon Pecan
1/3 cup chopped pecans
1 tsp cinnamon
1/3 cup coconut palm sugar
2 T melted butter

Hazelnut Brownie
1/4 cup chopped hazelnuts
2 T cocoa powder
1/4 maple syrup
1 tsp cornstarch

Raspberry
1/2 cup raspberry jam

Tomato Bacon
2/3 cup cherry tomatoes, chopped
3-4 strips bacon
1 tsp italian seasoning

First mix up your filling in a small bowl and put it aside for later. 

Mix up a batch of pastry dough. Flour your working surface and coat the ball of dough in flour. Roll it out pretty thinly. Cut out circles either by hand or with a cookie cutter with diameter of about 3.5 inches. 

Place the circles on a parchment-lined cookie sheet and preheat the oven to 425 degrees. Place a tablespoonful of your filling in the center of the dough. Fold the dough over to create a semi-circle and press the edges to seal it shut. If the dough cracks anywhere, just dampen your fingers and press the cracks shut. Don't worry too much about keeping the pastries perfectly sealed--just as long as they hold shape on the cookie sheet. 

With a sharp knife, make little cuts on the tops of the pastries to make sure air can get out. Place them in the oven and bake for 12-14 minutes, or until they are golden. 

Enjoy!

Ali <3