Easy Braided Breakfast Pastry Recipes

EASY BRAIDED BREAKFAST PASTRY

Steps:

• Preheat the oven to 400 and line a baking sheet with parchment paper. Grease it lightly. Cut each puff pastry sheet into 4 squares. Make about 1-inch cuts along two opposite sides of each square, all the way down, about 1/2 inch in thickness. In a small bowl, beat the cream cheese, vanilla, yogurt and sugar with a mixer until light and smooth. Fill the center of the pastry square with cream cheese and then jam over the cream cheese.Braid the edges over the filling, interlocking one strip with it's opposite strip. Go all the way down and fold in the last ones. Repeat with each pastry. Whisk the egg white and water for the egg wash and brush each braided pastry with it. Bake for 15-minutes, until golden.

EASY BRAIDED BREAKFAST PASTRY

Steps:

• Preheat the oven to 400 and line a baking sheet with parchment paper. Grease it lightly.
• Cut each puff pastry sheet into 4 squares. Make about 1-inch cuts along two opposite sides of each square, all the way down, about 1/2 inch in thickness.
• In a small bowl, beat the cream cheese, vanilla, yogurt and sugar with a mixer until light and smooth.
• Fill the center of the pastry square with cream cheese and then jam over the cream cheese.
• Braid the edges over the filling, interlocking one strip with it's opposite strip. Go all the way down and fold in the last ones. Repeat with each pastry.
• Whisk the egg white and water for the egg wash and brush each braided pastry with it.
• Bake for 15-17 minutes, until golden.

PUFF PASTRY BRAID

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
• Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
• Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
• Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
• While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
• Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.

HAM AND EGG BREAKFAST BRAID RECIPE BY TASTY

Steps:

• Preheat oven 375ºF (190ºC)
• Add eggs, heavy cream, salt, pepper, onion powder, and garlic powder to a bowl and whisk to combine.
• Heat a saute pan to medium heat and spray with nonstick spray. Add the egg mixture and scramble until soft and almost fully cooked.
• Flatten out the puff pastry and cut it into thirds, then cut in half.
• Take one sheet of puff pastry and cut 3 strips with a paring knife, leaving about 1 inch (2 ½) on the end to hold it together. Braid the 3 strips gently.
• On the second sheet of puff pastry, place ham, egg and cheese, making sure to leave some place around the edges.
• Place the braid on the top of the cheese and egg mixture, then brush with egg wash.
• Place braids on a lightly oil sprayed baking sheet.
• Bake 25-30 minutes or until pastry is risen and deep golden brown.
• Enjoy!