Summer Recipe: Baked Berry Breakfast Pastries with Whipped Crème Fraîche

Recipes from The Kitchn

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Since we are talking all about baking with fruit this week, I wanted to come up with a fun breakfast recipe that involved ripe summer fruit. Everyone loves a combo of buttery pastry and jammy filling, so I decided to create an easy baked breakfast pastry that can almost qualify as dessert for breakfast. 

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I originally had the intention of baking up a strawberry galette — which really would be eating dessert for breakfast — but after a little brainstorming I decided I wanted something a little more compact. I was still craving a crispy, flaky pie crust folded around a tart yet sweet center. The result of my experiments (as I described them to my fiancé) is part egg roll, part pop tart, part hand pie. No matter what you call it, it's good. 

I made a number of batches in order to get these just right. Homemade pastry dough is definitely the tastiest here but didn't look quite as "pretty" as the ones with store bought. If you have a batch of from-scratch dough in the freezer, then by all means use that, although don't feel bad if you need to buy some in a pinch. I also tested with wonton wrappers, which I was really hoping would work. (They would have made these oh-so-easy!) Unfortunately they tasted a little like plastic to me — never a good thing. I bet puff pastry would work, like in this recipe, but I have yet to try it. 

The whipped crème fraîche is just a little extra early-morning flair. The tanginess helps offset the richness of the pastries just a bit, which was how I validated eating these for breakfast. (As if I really needed an excuse.) It also covers up any berry goodness that may have decided to ooze out the sides. Hey, not every recipe can be picture perfect, just so long as it's good...

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Baked Berry Breakfast Pastries with Whipped Crème Fraîche

Makes 8 pastries

For the pastry wraps:
1 pound strawberries (or any mix of berries), hulled and chopped
6 tablespoons sugar, divided
1 tablespoon tapioca starch, cornstarch, or clearjel
1/4 teaspoon lemon zest (or a splash or orange juice)
Pinch of fine sea salt
2 disks pie dough (homemade or store bought)
1 large egg, lightly beaten
Turbinado or demerara sugar, for sprinkling

For the whipped crème fraîche:
1/4 cup crème fraîche or sour cream
2 teaspoons powdered sugar
1/4 teaspoon vanilla bean paste or vanilla extract

Combine the berries in a mixing bowl with 2 tablespoons sugar and set aside for one hour (or overnight), stirring occasionally. 

Preheat oven to 375°F. Line a baking sheet with parchment paper and lightly coat with cooking spray. 

Drain the berries, discarding excess liquid (or reserving for another use). Add remaining 4 tablespoons sugar, starch, zest, and salt, and stir to combine.

Lightly dust a work surface with flour. Roll out a disk of dough into a 10 x 12-inch rectangle, about 1/8 inch thick. Using a pizza cutter or pastry wheel, cut out four (5-inch x 6-inch) rectangles.  

Brush the sides of each rectangle with egg wash. Add approximately 1 heaping tablespoon (too much filling will cause the rolls to bust) on the shorter (5-inch) side of the dough, leaving a 1/2-inch border around the three sides. Fold in the two longer sides and tightly roll up the dough. Transfer to the refrigerator and repeat with remaining disk of dough. 

Brush the top of the rolls with egg wash and sprinkle with sugar. Prick a few small holes on the sides of the rolls to vent steam. Bake the rolls until crisp and golden brown, about 40 to 50 minutes. Allow to cool for 10 minutes before serving or serve at room temperature.  

For the whipped crème fraîche, whisk the crème fraîche, powdered sugar, and vanilla until combined. Serve a dollop atop warm berry wraps.

Recipe Notes

  • To make in advance, the dough can be filled, rolled, and refrigerated the night before cooking. Baked rolls can be reheated in a 350° oven.

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(Images: Nealey Dozier)

Per serving, based on 8 servings. (% daily value)
Calories
83
Fat
2.2 g (3.4%)
Saturated
1 g (5.1%)
Trans
0 g
Carbs
15.5 g (5.2%)
Fiber
1.1 g (4.6%)
Sugars
13.1 g
Protein
1.3 g (2.6%)
Cholesterol
27 mg (9%)
Sodium
15.3 mg (0.6%)

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