These were delightful little breakfast pastries I whipped up the other morning WHILE I was working out. I know, it’s bad, but that is WHY I work out. Other than the fact that I really like doing it, it allows me to eat what I want to. But that is the beauty of doing HIIT – High Intensity Interval Training – I popped these in the oven and they wanted 20-25 minutes to bake and my workout was 15 minutes long. I even managed to squeeze in a warm up. If the 15 minute workout has you curious check out www.bodyrock.tv, that is the only workout I do. Anyway, back to food.
(makes 9)
Ingredients
1 sheet frozen puff pastry dough, thawed
6oz cream cheese
3 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 egg
2 tablespoons heavy cream
sliced almonds
1/4 cup apricot jam
1/4 cup water
1/4 cup corn syrup
2 tablespoons brandy (yup, in your breakfast! Don’t worry it’ll be fine.)
Preparation Instructions
Roll out the dough a little bit just to flatten it out so it doesn’t poof quite so much when you bake it, plus you get bigger pastries that way. Cut into 9 squares. Stick in the fridge while you make the cheese filling.
In the bowl of a mixer fitted with the paddle attachment cream together the cream cheese and sugar until light and fluffy. Add the cornstarch, lemon zest, vanilla extract and egg.
Get the puff pastry squares back out and spoon a hefty tablespoon of it into the center of each pastry square. With a pastry brush, brush a little cream along two edges of the square, this will help the pastry stick together during the baking process so you don’t loose that yummy filling. Fold the other half of the square over the filling to form a triangle, press the edges together. Brush a little more cream over the top and top with sliced almonds. Repeat with remaining ingredients
Place on a parchment lined baking sheet and bake at 400º for about 20-25 minutes, until the pastry looks golden and flakey and the nuts are toasted.
Remove from the oven and set aside.
In a small sauce pan, combine the apricot jam, water, corn syrup and brandy. Bring to a boil and cook just until the jam is melted, pass through a fine mesh sieve and brush over the top of each of the pastries with a pastry brush.
Allow to sit about 5 minutes so the glaze can set, then serve!
Adapted from: Breakfast and Brunches Cookbook by the Culinary Institute of America
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
