Breakfast Pastry

(Preparation – 15 minutes

Cooking – 20 minutes

Makes about 8 muffin pastries)

6 ounces cream cheese, at room temperature

1 large egg

2 tablespoons sugar

1 teaspoon lemon or orange zest

1 teaspoon vanilla extract

2 sheets frozen puff pastry (thawed)

1 1/2 cups fruit (fresh is always best, but drained canned fruit will work too)

A dash of your favorite spice is nice but not necessary – cinnamon, ginger, nutmeg

2 tablespoons butter

Preheat oven to 400°F. I used normal sized muffin pans, with aluminum cupcake liners (Or you can use a baking sheet). In a bowl beat the cream cheese, egg, sugar, zest and vanilla extract until creamy. Unfold the pastry and cut squares large enough to fit into the muffin pan. Once placed, prick the bottom of the pastry with a fork (If using a baking sheet, place the squares on a sheet of parchment paper, then follow the recipe). Spoon the cream cheese mixture into the muffin pan (divide equally). Top with fruit of choice. Dash of spice, if you like. Partially fold the pasty over the top – do not close. In a small bowl, melt the butter and brush the pastry. Bake for 18 to 20 minutes. Remove the pastries from the oven and allow to cool for a few minutes. Remove from pan and remove liners. Allow to cool completely. Enjoy!

Can be served as a dessert with cream, or ice cream

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For those lazy stay at home days when all chores are done and nothing urgent needs attention, this is an excellent breakfast treat. The cream cheese mix is almost like cheesecake. When topped with fruit it grows in yumminess. I like mine with rich coffee, a Bible, and a notebook to write out what I am learning.

Double the recipe and take along to your next ladies fellowship event at your church.

#breakfast #pastry