Aimee’s Pretty Palate: All Puffed Up
I love puff pastry. The bits of butter nestled inside layers of flaky dough elevate any dish from savory to sweet and everything in between. You can use a sheet of puff pastry for personal pizzas, breakfast pastries, seasonal fruit tarts, savory pot pies, dessert turnovers, handheld appetizers, cheese twists and straws, pinwheels and so much more. I could go on and on, but I think you get the idea. The options for including puff pastry into recipes are truly endless.
As a result of my devotion to puff pastry, I once researched how to make it from scratch, telling myself, as I often do, “How hard can it be?” While it is quite easy, it is also a bit time-consuming, with multiple rolling requirements and a two-step refrigeration process. I’m not sure about you, but I seldom have three hours to devote to puff pastry-making endeavors and instead find myself reaching for store-bought despite my best intentions.
Using ready-made puff pastry will allow both the Eggs & Bacon Breakfast Tart and Strawberries & Cream Puff Pastry Braid to be ready to serve in less than 30 minutes. The breakfast tart is the perfect brunch accompaniment and can even be divided into four individual tarts to accommodate dietary restrictions or preferences. Do you want regular bacon on yours? Sure thing. Meatless? You got it!
The Strawberries & Cream Puff Pastry Braid is one of those dishes that looks fancier and more time-consuming than it really is—my specialty! It is incredibly easy, yet impressive enough to include in breakfast, brunch or midafternoon dessert plans. I’ve topped mine with a simple glaze, but it’s entirely optional, and a mere sprinkling of turbinado sugar would also suffice.
Eggs & Bacon Breakfast Tart
1 sheet frozen puff pastry, thawed
5 eggs, divided
1 tsp. water
3-4 slices Canadian bacon, or bacon strips
¼ cup Gruyere
¼ cup shredded cheddar cheese
1 Tbsp. Everything Bagel seasoning (or salt, pepper, garlic powder, onion powder)
1 Tbsp. minced chives
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper and unroll puff pastry. Using a sharp knife, score a 1-in. border around edge of pastry and prick it with a fork.
In a small bowl, whisk one egg and water; brush over edges of pastry border.
Spread cheese, seasoning and arrange Canadian bacon slices or other meat of choice. Bake until pastry is golden brown, about 10-12 minutes.
Remove from oven and carefully crack 4 remaining eggs into each corner. Place tart back into oven to bake until eggs are set, about 8-10 minutes. Sprinkle with chives and a pinch of additional seasoning. Cut into 4 pieces. Serve warm.
Makes 4 servings.
Strawberries & Cream Puff Pastry Braid
1 sheet frozen puff pastry, thawed
4 oz. cream cheese, divided
¼ cup sugar, divided
2 cups strawberries, sliced
1 Tbsp. cornstarch
1 egg
1 tsp. water
For Glaze:
2 Tbsp. cream cheese
1 cup powdered sugar
1-2 Tbsp. milk
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper and unroll puff pastry.
In a small bowl, cream together cream cheese (reserving 2 Tbsp. if making glaze) and granulated sugar (reserving 2 Tbsp. for strawberries). Spread into center of pastry, leaving about 4 in. on each side. Using kitchen shears or sharp knife, cut diagonal 1-in. strips along sides of pastry.
Rinse and slice strawberries. In a small bowl, combine remaining granulated sugar and cornstarch. Add strawberries and mix to coat. Pour berries over top of cream cheese.
Gently fold over each end of dough, covering berries in a braid pattern. Continue with all strips of pastry until all strawberries are encased.
In a small bowl, whisk one egg and water; brush over top of pastry.
Bake at 375 degrees for 15-18 minutes or until dough is golden brown.
Make glaze:
Cream together reserved cream cheese, powdered sugar and milk. Mix until smooth.
Once out of oven, allow braid to rest briefly then drizzle the glaze while still warm. Slice and serve.
*Optional: Skip glaze, and top with 2 Tbsp. turbinado sugar following egg wash and prior to baking.
Makes 6-8 servings.
