These flaky puff pastries are filled with wilted baby spinach, salty feta, onion-y scallions, and chopped hard boiled eggs. They make a great option for people who eat breakfast at the office—just make them the night before and they're ready to go in the morning. Beats bad bagels any day.
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These golden puff pastry pockets are filled with spinach, feta, scallions, and hard boiled eggs. They make a great savory to-go breakfast or a new spin on a classic omelet flavor.
The bakery case at Toby's Estate offers a plethora of pastries from different vendors around town—think caneles from Balthazar, lamingtons from Van Leeuwen, and cookies from Ovenly. My favorite? Sticky buns ($3) from Roberta's.
Is there any better feeling in the morning than opening the door of a bakery, and getting hit with warm butter-scented air rushing out? We're huge fans of breakfast pastries, and while we all dream of having the perfect bakery right in our neighborhood, there are some so amazing that we'd travel distances to get there. A perfect pain au chocolat, morning bun, or almond croissant is a treat worth seeking out. Here are 5 bakeries across the country we'd deem worth a special trip.
Even here in the States there's impressive doughnut variety. I grew up thinking that all stick shaped doughnuts were crullers, but the Serious Eats Doughnut Style Guide introduced me to the "Long John," a yeast-raised, frosted, bar-shaped doughnut that has become a popular vector for breakfast time bacon consumption.
When it comes to prepping the doughnuts, Long Johns are a snap. After the first rise, just roll out the dough into a large rectangle and cut out the bars. Alas, the lack of scraps means no doughnut holes, but for dunkers, the shape of the Long Johns is ideal.
Crisp on the outside, yet soft and yielding on the inside, pączki may look like ordinary jelly doughnuts, but these rich and dense pastries are far from run-of-the-mill.
Imagine dozens of cinnamon roll nuggets piled together and bound by caramel and you have Monkey Bread.
When Danish immigrants settled in Racine, Wisconsin in the late 1800s, they brought with them a tender, buttery, fruit or nut-filled pastry known as the kringle. While kringle is the Danish word for pretzel, these days kringles are typically formed in a large ring or rectangle. Ask a Wisconsinite about kringle and they'll likely have a story or two. When I appealed to my Wisconsin pals to school me in the ways of the kringle, one friend replied with clear directions: "Drive to Racine. Buy Kringle. Scarf down Kringle in car quickly, so as to avoid sharing."
Kringles can be filled with fruit or nuts. Cherry, apple and almond are popular and traditional fillings.
A good sticky bun (and we're not talking about the mall variety) can be a transcendent experience, just ask our own Ed Levine who had his mind blown by a roadside bun at Knaus Berry Farm in Homestead, Florida. It's pretty much impossible to read Ed's tale of this incredible sticky bun in the Serious Eats book without needing to try one out for yourself.
Inspired by Dunkin Donuts' Munchkins, these doughnut bites are actually cake doughnuts instead of the traditional yeast-raised doughnuts. You can squeeze a little jam into the finished doughnut holes. Especially great if you're celebrating a gluten-free Hanukkah!
At a certain point during childhood you discover that you can no longer amble over to the doughnut and juice table after Mass without steely side glances from parents of younger children. Being on the upper end of the growth chart, my exile from munchkins and endless cups of Ecto-Cooler Hi-C was early and abrupt, so each Sunday my dad would take me to Waldbaums to pick my very own big kid treat. For years I remained true to chocolate frosted rainbow sprinkle-bedecked doughnuts, but one day my eyes wandered in the direction of the apple fritters and an obsession was born.
If desired you can dress these fritters up with a simple glaze: just whisk together 1 cup of confectioner's sugar with two tablespoons of milk and a teaspoon of vanilla extract.
Is there a sweeter way to start a day than with cup of really good coffee or tea and a perfect pastry? On a particularly blah morning, this combination can be the gentle nudge you need to get your day going. And with a repertoire of sweet breakfast treats from meticulously constructed croissants to sloppy, ooey-gooey sticky buns, L.A.'s bakeries are fully primed to give you that needed morning lift.
By combining these two twin titans of carbohydrate awesomeness, you've got a decadently delicious and addictive tour de force that just might change the way you look at morning sweets forever.
Many people look to celebrities to validate their own behavior. Personally, I've never tried to get into a taxi while missing certain undergarments, gone on a juice cleanse, or poured myself a drink from a magnum of champagne while relaxing on my mega yacht (OK, that last one is just because I'm poor. It's totally on my bucket list.) But I have had one "oh-my-god-a-famous-person-does-it-so-it-must-be-OK" moment, and that came after reading Garlic and Sapphires by Ruth Reichl.
New England may be doughnut country—and rest assured we'll get to the region's best specimens at a later date—but there are plenty of baked (not fried), equally delicious reasons to get up in the morning, too. Behold, our local tribute to those twisty, knobby, sometimes-sticky, cinnamon-sugar-swirled breakfast beauties known as sticky buns and morning buns.