Quick Breakfast Pastries

This recipe makes 3 large round pastries.  You can double the recipe to make more, and/or make them smaller.
 
This should only take you about 20 minutes from start to finish.
 
Pastry Biscuit
1/2 C. White Whole Wheat Flour (King Arthur - this is light wheat, not a white flour)
1/2 C. Unbleached/unbromated all purpose flour
2 tsp. baking powder
3/8 tsp. salt
2 heaping Tbsp. Sugar (I use Coconut Sugar)
2 Tbsp. Coconut Oil
1/2 C. Milk (I used Almond Milk)
*Extra flour for dusting surface/rolling
 
Filling
2 Tbsp. soft cream cheese
Fresh berries (I sliced fresh strawberries)
6 tsp. naturally sweetened jam of your choice (I used Polaner seedless Raspberry)
*Optional - sprinkling of turbinado sugar
 
Preheat oven (and baking stone if using) to 450. 
 
In a bowl, mix flour, baking powder, salt and sugar with whisk.  Using fingers, work in coconut oil until crumbly.  Stir in Almond milk just to incorporate and sprinkle in a little more flour (only if needed) to keep dough from being super sticky.  Turn pastry biscuit dough onto work surface sprinkled with a little flour.  Roll out to about 1/4 inch thickness (it will be elastic and fight you a little).  Cut 3 large circles (about 4 inch diameter) - NOTE:  you will probably cut 2, then re-roll scraps to cut the third one.  Place circles on a piece of parchment paper, set aside.  Save scraps for edging pastry.
 
Stir up cream cheese to make smooth.  Divide evenly into centers of pastry circles and spread to about 1/4 in. from edges.  Layer berries over cream cheese.  Place 2 tsp. jam in center.
 
Dip your finger in water and dampen top edges of pastry circles.  Using scraps, make little ropes (not pretty ones) and make a "lip" around the edge.  Sprinkle very lightly with turbinado sugar (if desired).
 
Bake for 11 minutes.  Enjoy with a cup of coffee!!!  Oh yum!
 
 
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