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.
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...
Baked Berry Breakfast Pastries with Whipped Crème Fraîche
- 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.
(Images: Nealey Dozier)