Martha Stewart Breakfast Pastries Recipe

These flaky Martha Stewart Breakfast Pastries are made with buttery puff pastry, tangy cream cheese, a hint of lemon zest, vanilla extract, and a simple fruit jam. The result is a golden, creamy, and wonderfully light pastry that tastes like it came from a professional bakery. They are perfect for a special weekend brunch or a cozy autumn morning, and this recipe makes about 8 individual pastries.

Martha Stewart Breakfast Pastries Ingredients

For the Pastries:

• 1 sheet (about 10 ounces) frozen puff pastry, thawed according to package directions
• 1 large egg, beaten with 1 tablespoon of water (for egg wash)

For the Cream Cheese Filling:

• 4 ounces full-fat block cream cheese, softened
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon zest
• 1/2 teaspoon vanilla extract

For the Topping & Glaze:

• 1/4 cup raspberry or apricot preserves
• 1/2 cup confectioners’ sugar
• 1-2 tablespoons milk or lemon juice

How To Make Martha Stewart Breakfast Pastries

1. Preheat and prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese, granulated sugar, lemon zest, and vanilla extract with an electric mixer until smooth and creamy.
3. Cut the puff pastry: Gently unfold the thawed puff pastry sheet on a lightly floured surface. If it’s not already a square, trim it slightly. Cut the sheet into 4 equal squares.
4. Shape the pastries: Take one square of pastry. Gently score a smaller square about 1/2-inch inside the edges, being careful not to cut all the way through. This creates a border that will puff up around the filling. Repeat with the remaining squares.
5. Add the filling: Spread about one tablespoon of the cream cheese mixture into the center of each scored square. Top each with about a teaspoon of your chosen fruit preserves.
6. Apply the egg wash: Brush the outer 1/2-inch border of each pastry with the prepared egg wash. This will give the pastries a beautiful golden sheen when baked.
7. Bake the pastries: Bake for 15-18 minutes, or until the pastries are puffed up, golden brown, and the filling is set.
8. Cool and glaze: Transfer the baked pastries to a wire rack to cool completely. While they cool, whisk together the confectioners’ sugar and 1 tablespoon of milk or lemon juice to create a glaze. Add more liquid if needed to reach a drizzling consistency. Drizzle the glaze over the cooled pastries before serving.

Recipe Tips

• Keep Your Puff Pastry Cold: The secret to flaky layers is cold butter hitting a hot oven. Work quickly with your puff pastry and if it becomes soft or sticky, place it back in the refrigerator for 10-15 minutes to chill before proceeding.
• Use Full-Fat Block Cream Cheese: For the richest flavor and a filling that holds its shape, use a block of full-fat cream cheese. Whipped or low-fat versions contain more water and can become runny when baked.
• Don’t Skip the Egg Wash: Brushing the exposed pastry with a beaten egg is what creates that beautiful, shiny, professional-looking golden-brown finish. It truly elevates the final look.
• Score, Don’t Cut Through: When creating the border on your pastry squares, press just firmly enough to score the dough. If you cut all the way through, the border won’t puff up correctly.

What To Serve Breakfast Pastries

These elegant cream cheese pastries are a delightful treat that stands well on its own, especially when served fresh and warm from the oven. They are the perfect companion to a strong cup of coffee, a frothy cappuccino, or a pot of black tea. To turn them into a full brunch, serve them alongside a colorful fresh fruit salad to provide a light, refreshing contrast to the rich pastry.

How To Store Breakfast Pastries Leftovers

• Refrigerate: Due to the cream cheese filling, these pastries must be stored in the refrigerator. Place them in a single layer in an airtight container for up to 2 days. Note that the pastry will lose its crispness upon refrigeration. You can refresh them in a 350°F (175°C) oven for a few minutes.
• Freeze: It is best to freeze these pastries unbaked. Assemble them on a parchment-lined baking sheet, but do not apply the egg wash. Freeze until solid, then transfer to a freezer-safe bag for up to one month. Bake directly from frozen, adding 5-7 minutes to the original baking time, and apply the egg wash before they go in the oven.

Martha Stewart Breakfast Pastries Nutrition Facts

• Calories: 285 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 160mg
• Total Carbohydrate: 26g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 4g

Frequently Asked Questions

• My puff pastry didn’t puff up. What did I do wrong? This is often caused by the pastry getting too warm before it goes into the oven, which melts the butter layers prematurely. It can also happen if your oven isn’t fully preheated. Always work with cold dough and a hot oven for the best puff.
• Can I use a different shape for the pastries? Absolutely! You can cut the pastry into circles, rectangles, or triangles. You can also create a classic pinwheel shape by cutting slits from each corner towards the center and folding every other point into the middle.
• Why did my cream cheese filling ooze out? This usually happens from overfilling the pastries. It’s tempting to add a lot of the delicious filling, but a modest amount is all that’s needed to prevent it from spilling over as the pastry puffs and expands during baking.
• Can I make these ahead of time? Yes. You can assemble the pastries (without the egg wash) on the baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, apply the egg wash and bake as directed.

Try More Recipes:

• Martha Stewart Breakfast Bread Recipe
• Martha Stewart Breakfast Burrito Recipe
• Martha Stewart Make Ahead Breakfast Casserole Recipe