This breakfast pastry is a perfect blend of a ready to bake dessert that still feels like its made “from scratch.” I made these over the weekend and Ted loved them! If you have guests or just want to make something special for the weekend try these out.

Pastry Ingredients 

Cream

• 2 egg yolks
• 1/4 cup of sugar
• 2 tablespoons of cornstarch
• Dash of salt
• 1 cup of milk
• 1 teaspoon of lemon juice
• 1/2 teaspoon of lemon zest

Pastry

• Berries of choice – I used blackberries and blueberries
• Pepperidge Farm Puff Pastry Sheets
• Egg wash

Berry Breakfast Pastry Directions

1. Pre-heat your oven to 375 F and butter a baking sheet.

2. To make the cream for this filling follow the directions listed on the White On Rice Couple website (they have so many good recipes and were my inspiration for this one!). The only difference between my version and their’s is I chose to add some lemon juice and zest instead of vanilla to my cream. It made things a bit fresher and complimented the berries well!

3. Open up yourPepperidge Farm pastry sheet and cut into four squares. From there cut the sides into fringes that you will later fold over. I love this pre-made pastry puff because its super easy requires minimal work. You just open the package and you’re ready to go.

4. Add a line of cream down the center of the square. Layer your berries on top.

5. Fold the fringe over the cream and berries. Be sure to squeeze your dough together so your pastry doesn’t open in the oven. Rinse the pastry with an egg wash. Bake for 30 minutes.

6. Let the pastry cool and add powdered sugar if desired.

7. Enjoy !