Saturday, July 18, 2009

Breakfast Fruit Pastry

I found a recipe posted on by Giada De Laurentis for Breakfast Pizza. I adapted it a bit and made it for a brunch this morning. I thought it was delicious!

1 sheet puff pastry
2 T butter, melted
4 T cinnamon sugar, divided
1 cup mascarpone cheese
1 T heavy cream
1 1/2 T lemon juice
1/2 - 1 t lemon zest
2 cups mixed berries

Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Transfer pastry sheet to the lined baking sheet and brush the pastry with the melted butter. Sprinkle with 2 tablespoons cinnamon sugar and bake until golden brown, about 15 minutes. Cool the pastry on a wire rack.

Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.

Spread the cheese mixture over the cooled* crust. Top with mixed berries (I used strawberries, blueberries, and blackberries), sprinkle with the remaining cinnamon sugar, and serve.

* Make sure the pastry is completely cooled so the cheese doesn't melt!

Spinach-Cheese Swirls

I got this recipe off the back of the Pepperidge Farm puff pastry box... these spinach-cheese swirls were a hit at a brunch I went to this morning!

1 sheet of puff pastry
1 egg
1 T water
1/2 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 t garlic powder
1 pkg. (about 10 oz.) frozen chopped spinach, thawed & well drained*

Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Heat oven to 400 degrees. Lightly grease baking sheet or line with parchment paper.

Stir egg and water in small bowl. In medium bowl, stir Monterey Jack cheese, Parmesan cheese, green onion, and garlic powder.

Unfold pastry sheet on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at short side closest to you, roll up like a jelly roll. Cut into 1/2" slices and place on baking sheet. Brush with egg mixture. Bake 15 minutes or until golden brown. Serve warm or at room temperature.

* Somewhere a couple years ago, I saw a cool trick for draining frozen spinach... once it is thawed, wrap the spinach in a lightweight towel and then ring out all the excess water. It works like a charm! Just make sure to use a towel you wouldn't mind turning green :-)

Happy Cooking!