Friday, September 9, 2011

Simple Breakfast treat for any day

I promised Shane at Trade Joe's to post this recipe last weekend. Things got a little crazy and I didn’t get a chance to do this till now.

 Refrigerator crescent rolls in a tube is one of my favorite “stand by” products. It is simple to work with and can easily transform itself into so many different things. As you know I had to deal with a lot of plum here at home, I was a little disappointment one morning when I realized I was out of stock!!!

I stopped at my neighborhood Trader Joe’s to restock. Shane helped me at check out. When she saw there were 2 crescent rolls, she commented how additive those were! I mentioned to her I was planning to make some breakfast pastry with it since I needed to make a dent in the mountain of plums at home. I rambled on with the recipe. She was so excited. To make things simple, I promised to post the recipe so that she didn't have to write it down. 

This is for you Shane!!! See you around! Enjoy!

Breakfast Cream Cheese Pastry cups 
1 refrigerator crescent rolls
1 3-oz cream cheese, softened.
3-4 Tbsp sugar
1 egg, beaten.
8 pieces of fruit, I am using 4 plums, stone removed and cut in quarter
A couple Tbsp brown sugar.  I am using Demerara sugar, I like the courser texture.
Pre-heat oven to 350.
Lightly butter 8 out of the 12 cups muffin pan. Since I am using a crescent roll, butter enhances the taste of the roll. I would not recommend using the spray in this recipe.
To make the filling:  Cut up the cream cheese in small pieces and place in a small bowl or a small processor.
Cream the cream cheese
Add 4 Tbsp of sugar. Cream to combine. I am using a little more sugar in here since the plum is a sour. 
If you are using a sweet fruit filling, I would cut back the sugar to 3 Tbsp.
Add the beaten egg, process till combined
Add Vanilla. Process to combine
Open the crescent roll. Unroll on a cutting board. Pinch the perforated line back together to form 4 rectangles.
Cut the pastry into 8 squares
Line the muffin pan with a square. Lightly stretch the pastry if need and press the pasty into each cup with the 4 corners overhang on the edge to form a cup. 
Place 1 Tbsp of the cream cheese custard in each of the muffin pan and finish up by dividing any balance between the 8 cups
Place the plum in each center
Sprinkle brown sugar on top of the fruit.
Bake for 20 mins till the crescent roll cups is golden brown. The filling with will puffy. When a tooth is inserted in center of one of the pastry comes out clean, the filling is cooked.
Remove from oven; let it sit for 5 min. The filling will flatten some.
Loosen up each pastry by running a knife along the edge of each cup.
Remove and let cool on a rack.
Serve warm

8 small pastries

Quick note about the filling in the center:
You can change the fruit filling to anything you like. Some times I would just drop a defrosted bing cherry in each cup  or a small teaspoon of any fruit preserve.
To go with the Fall theme and if you like apple: 
Peel and dice a small apple. Heat 1 tbsp butter in a fry pan. 
Cook the apple for a couple min. 
Sprinkle with juice of ½ lemon. 
Add 2 Tbsp of brown sugar, 1 tsp cinnamon and ½ tsp nutmeg. 
Toss well and let the filling cook till the apple soften and the liquid thickened. 
Let the filling cool. Divide the filling into 8 portions, drop the filling in the center of each cup, bake as directed above.

Have fun and experiment with different fruit or anything you want!


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