Double Chocolate And Fruit Breakfast Pastry Recipe By Tasty

DOUBLE CHOCOLATE AND FRUIT BREAKFAST PASTRY RECIPE BY TASTY

Steps:

• Roll out the sheet of puff pastry. Using a sharp knife, cut in half diagonally and then again horizontally to make 4 squares. Then cut each square diagonally to make 8 triangles.
• Layer the triangles on a lined baking tray to make a star shape. In each triangle, spread on the chocolate spread (about ½ tablespoon per triangle will be enough).
• Then, in the middle, scatter on the grated chocolate, banana, strawberries, and flaked almonds in a circle shape.
• Fold over the triangles to meet in the middle. Glaze with some egg wash.
• Bake in the oven at 180°C (350°F) for 25 minutes.
• Cut out each triangle to make a serving.
• Drizzle on some dark melted chocolate, icing sugar or with leftover strawberries and banana. Enjoy!

FRUIT AND CREAM CHEESE BREAKFAST PASTRIES RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper.
• In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
• Lightly flour the surface and roll out puff pastry on top to flatten.
• Cut each sheet of puff pastry into 9 equal squares.
• On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
• NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
• Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
• Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
• Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
• Bake for 15-20 minutes or until pastry is golden brown and puffed.
• Enjoy!

FRUIT AND CREAM CHEESE BREAKFAST PASTRY

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!