We’ve all heard about that delicious, crispy, flaky Danish Dairy-free Dessert Recipes we can get from our favorite bakery in the morning. Now let’s learn how to make breakfast pastries from scratch! Here are eight breakfast pastry recipes you’ll want to try immediately, with variations on classic Danish pastry dough and fillings for sweet and savory tastes. Your friends and family will be begging you to make more!
Begin by combining 2 cups all-purpose flour, 3⁄4 teaspoon salt, and 1⁄2 cup cold unsalted butter. Cut the butter into smaller cubes and then use a pastry blender or two forks to work it into the flour until it resembles a coarse meal.
Add 1/4 cup ice water and stir with a fork until it barely comes together. Gather the dough with your hands and then form it into a disk on wax paper or parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
Turnovers are a great way to use leftover cheese and honey, perfect for Healthy Breakfast Recipes or as an appetizer. These turnovers are made using a variation of classic Danish breakfast pastry recipes dough filled with cream cheese, mascarpone, honey, and thyme.
The dough is rolled out into rounds, cut in half, then folded in half before frying them until golden brown. Top these with fresh thyme leaves before serving them warmly with coffee or tea!
If you’re looking for a breakfast pastry recipes that will give you energy and stay with you all day, look no further than these blueberry turnovers. They are simple to make, satisfying, and delicious. Take a batch of Danish pastry dough and roll it into a rectangle on your countertop. Next, spread butter over the entire surface, then sprinkle the dough with sugar and cinnamon until it is evenly coated.
Finally, cut the rectangle into six even squares. Now place 1-2 tablespoons of fresh or frozen blueberries in the center of each square before folding them up from one corner to the other (creating a triangle shape) and pinching together all three corners, so they are sealed inside.
1. Combine the following ingredients in a bowl: 1/2 pound bacon, cooked and chopped; 2 tablespoons flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg, beaten.
2. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Divide the dough into four sections and roll each section into a ball. Roll out each dough ball on the floured surface into an 8-inch circle about 1/4 inch thick.
The filling is a mixture of peanut butter, honey, and brown sugar. I like to use natural peanut butter because it contains no added oils or sugars. It’s also easy to make your own by processing raw peanuts with a little oil in the food processor!
1) Preheat oven to 375°F.
2) Whisk together flour, salt, and sugar in a large bowl until well combined.
3) Add cubed butter and shortening and work into the dry mixture until it resembles a coarse meal with some pea-sized pieces of fat visible throughout.
4) Drizzle in cold water while stirring until the dough comes together.
Start by cutting the pie crust dough in half, then rolling it out into a large rectangle about an inch thick. Cut into six strips width-wise. Use a pastry brush or your fingers to spread butter over each strip. Place one apple slice on each strip, then sprinkle with brown sugar, cinnamon, and nutmeg. Fold the long side of the dough over so that the edge lines up with the other short side of the dough to make a rectangle again.
For More Details:
3 tbsp olive oil one onion, chopped two garlic cloves, chopped 1 tsp thyme leaves 3 cups fresh spinach, lightly steamed 1 cup feta cheese crumbled salt and pepper to taste one sheet puff pastry (thawed)
Preheat oven to 350°F. Heat the olive oil in a pan over medium heat and add the onion, garlic, and thyme. Saute until onions are translucent. Add the feta cheese, salt, and pepper. Stir until well combined. Set aside while you prepare the dough: Lay out a sheet of thawed puff pastry onto a lightly floured surface and cut it into six equal squares or rectangles.
If you’re a fan of crescent rolls and brown butter, these brown butter crescent tarts will be your new favorite breakfast pastry recipes. The dough is a variation of classic Danish Spinach And Feta Turnovers dough made slightly richer by adding some melted butter. The resulting dough is tender and flaky, with a hint of sweetness from the browned butter. Fill the tart shells with anything you like – fruit preserves, cream cheese, honey, or chocolate ganache for an indulgent treat!