Breakfast and Brunch

3 Puff Pastry Brunch Recipes

#entertainingwithbeth #AD #PuffPastryRecipes
Special Thanks to Wewalka for Sponsoring and Collaborating with me on this video. #AD To find out where you can buy their puff pastry near you visit http://wewalka.us/

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EASY STICKY BUNS
Makes 6 large buns in a jumbo muffin tin
Or Makes 8 buns in a standard size muffin tin

INGREDIENTS:
1 package of Wewalka Puff Pastry

For filling:
2 tbsp (25g) white sugar
2 tbsp (23g) brown sugar
½ tsp (2.5ml) ground cinnamon
2 tsp (10ml) orange zest
4 tbsp (60ml) butter, melted and cooled
¾ cup (110g) raisins
¾ cup (110g) pecans

For extra sticky sauce:
4 tbsp (60g) butter
2 tbsp (25g) white sugar
2 tbsp (23g) brown sugar
½ tsp (2.5ml) cinnamon
2 tbsp (30ml) freshly squeezed orange juice

METHOD:
Preheat oven to 425F (218C)

Melt the butter and place it in the refrigerator for 10 minutes or until cooled.

Meanwhile, in a small bowl mix together the filling. Combine the sugars, cinnamon, and orange zest. Set aside.

In another small bowl combine the raisins and the pecans, stir to combine and set aside.

Unroll the puff pastry. Spoon the cooled melted butter all over the pastry so that it is completely covered. Then sprinkle the filling over the top, spreading it out over the pastry so that the entire surface is covered.

Sprinkle the raisins and pecans on top of the filling, distributing them across the pastry.

Then starting at the short end of the pastry begin to roll the pastry up into a log, away from you, peeling back the parchment paper as you go. Continue to roll until the end and your log is positioned seam side down.

For jumbo buns, cut the log in half and then cut each half into 3 equal sized slices. For mini sticky buns cut the log in half, and then slice each half into 4 equal slices.

Place each slice of dough, cut side up, in a muffin tin that has been sprayed with baking spray.

Bake at 425F for 25 minutes.

For the extra sticky sauce. In a small saucepan melt the butter, add the sugars and cinnamon and whisk to combine. Heat on medium-high heat until the sugars begins to dissolve and thicken. Then whisk in the orange juice.

Allow the buns to cool slightly and then remove them from the tin and place them on a plate upside down to expose the sticky side of the bun. Spoon the extra sticky sauce over the buns if desired.

MINI HAM & CHEESE CROISSANTS
Makes 16 croissants

INGREDIENTS:
1 package of Wewalka Puff Pastry
8 slices baby Swiss Cheese slices
8 slices Black Forest Ham
1 egg, beaten

METHOD:
Preheat oven to 425F (218C).

Slice the Swiss cheese squares on the diagonal to create triangles and set them aside. Cut the ham slices in half and set aside.

Unroll the puff pastry. Be sure to orient it towards you in the landscape position, with the short sides at the ends. Then cut the pastry sheet in half. Then cut each half in half. You will now have 4 vertical strips.

Then cut each strip in half, horizontally, to create 8 squares. Then cut each square down the diagonal to create 16 triangles. Transfer the parchment paper with the triangles on top of a baking sheet.

Orient the triangles so the pointy end is facing away from you and the straight edge is closest to you. Place the cheese triangle on top of the pastry triangle so they fit together. Then bunch the ham up into a little log, at the straight edge, and roll away from you creating a crescent roll.

Brush each crescent with the egg wash and bake at 425F (218C) for 25-30 minutes until the pastry is golden brown and the croissants are nicely puffed up.

FRENCH APPLE BREAKFAST PASTRIES
Makes 9 pastries

INGREDIENTS:
1 package of Wewalka Puff Pastry
½ (120ml) cup of unsweetened apple sauce
5 small Gala apples
1 egg, beaten
¼ cup (60ml) of apple jelly
powdered sugar for dusting

METHOD:
Preheat oven to 425F (218C).

Peel apples and slice off the 4 sides with a sharp knife, leaving a square core and 4 “apple cheeks”.

Place each apple “cheek” cut side down and slice it very thinly keeping it intact on your board.

Unroll the puff pastry. Be sure to orient the pastry in the landscape position with the short sides at the ends. Cut the pastry in 3 vertical strips.

Cut each vertical strip into thirds, creating 9 equal-sized squares. Transfer the parchment paper with the squares to a baking sheet.

Brush egg wash around the perimeter of each square of pastry. Place 1 ½ tablespoons of apple sauce in the center of each pastry square. Place an apple cheek on top of the apple sauce. Fold the corners of the pastry up to meet the apple. Then brush with more egg wash to adhere.

Bake at 425F for 25 minutes. Corners will come loose from the apple during baking and create a pretty flat pastry with turned up edges.

Meanwhile, warm apple jelly in a small saucepan until liquefied.

Once pastries are done, brush each one with the apple jelly. Then allow to cool for 10 minutes and dust with powdered sugar.

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