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.
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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.
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!
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.