Print

Flaky Breakfast Pastries

flaky breakfast pastries - featured image
Print Recipe

Buttery, flaky breakfast pastries with irresistible layers and customizable fillings, perfect for breakfast or brunch. Easy to make with simple ingredients and a layering technique that creates tender, crisp pockets.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • 1 cup (226 g) unsalted butter, cold and cubed
  • ½ cup (120 ml) cold water, iced
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • ½ cup (115 g) cream cheese, softened
  • ¼ cup (60 ml) strawberry jam or favorite preserves
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • ½ cup (50 g) deli ham, thinly sliced (optional)
  • 2 tablespoons brown sugar (optional)
  • 1 teaspoon cinnamon
  • 1 large egg, beaten
  • 1 tablespoon water

Instructions

  1. In a large bowl, whisk together sifted all-purpose flour, granulated sugar, and salt.
  2. Add cold, cubed unsalted butter and cut into the flour mixture using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter bits.
  3. Slowly pour in iced cold water, stirring gently until dough just comes together; avoid overworking.
  4. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Prepare fillings by mixing cream cheese with cinnamon and brown sugar if using, or shred cheese and slice ham for savory options; have jam ready for fruit fillings.
  6. On a lightly floured surface, roll chilled dough into a 12×16 inch rectangle. Fold into thirds like a letter, then roll out again to the same size. Repeat folding once more for extra layers.
  7. Cut dough into 3×4 inch rectangles. Place a spoonful of chosen filling in the center of each piece, then fold or roll to seal edges. Pinch well to avoid leaks.
  8. Beat egg with water and brush over pastries for a golden finish.
  9. Place pastries on a parchment-lined baking sheet spaced 2 inches apart. Bake at 400°F (200°C) for 18-22 minutes or until puffed and golden brown, rotating pan halfway through baking.
  10. Let pastries cool slightly on a wire rack before serving.

Notes

Keep all ingredients cold to ensure flaky layers. Chill dough between folds and if it warms during rolling, refrigerate for 10 minutes. Use a light touch to avoid overworking dough. Use parchment paper to prevent sticking and ensure even browning. Avoid overfilling to prevent leaks. Preheat oven thoroughly for best puff.

Nutrition

Keywords: flaky breakfast pastries, homemade pastries, breakfast recipe, brunch pastries, layered pastries, easy pastry recipe, buttery pastries

Find it online: https://hungermind.com/flaky-breakfast-pastries-recipe-easy-homemade-irresistible-layers-and-fillings/