apple pie breakfast pastry
Apple Pie Breakfast Pastry
This apple pie breakfast pastry is the perfect way to start your day. With a flaky crust made from puff pastry, it offers a bakery-quality experience at home, filled with a warm, spiced apple filling that captures the essence of classic apple pie. To achieve the flakiest, most tender crust, make sure to keep the puff pastry cold while you work.
Ingredients:
- 1 medium granny smith apple, peeled, cored and finely chopped (about 1 cup)
- 3 tablespoons water, divided
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon cornstarch
- ½ teaspoon apple pie spice
- ¼ teaspoon salt, divided
- 1 (8.4-ounce) sheet frozen puff pastry, thawed
- all-purpose flour, for work surface
- 4 ounces reduced-fat cream cheese, softened
- ¼ cup confectioners' sugar plus 1 tablespoon, divided
- 1 large egg
- 2 teaspoons whole milk
Directions:
- Line a large rimmed baking sheet with parchment paper. Combine apple, 2 tablespoons water, 1 teaspoon each lemon zest and lemon juice, ½ teaspoon each cornstarch and apple pie spice and ⅛ teaspoon salt in a small saucepan; bring to a boil over medium-high heat. Cook, stirring frequently, until the apple is slightly softened and caramelized, about 5 minutes. Remove from heat; set aside, uncovered, at room temperature to cool slightly, about 15 minutes.
- Meanwhile, unfold puff pastry and roll out on a lightly floured work surface into a 13-by-10-inch rectangle. Cut the rectangle in half lengthwise; place the halves 1 inch apart on the prepared baking sheet. Freeze, uncovered, until ready to use.
- Stir 4 ounces cream cheese, ¼ cup confectioners’ sugar and the remaining ⅛ teaspoon salt in a small bowl until smooth. Set aside 2 tablespoons of the cream cheese mixture in a separate small bowl for icing. Beat 1 egg and the remaining 1 tablespoon water together in a small bowl.
- Remove the puff pastry halves from the freezer; spread the remaining cream cheese mixture in a 2-inch-wide strip lengthwise down the middle of 1 of the pastry halves, leaving a ¾-inch border along the edges. Spoon the apple filling evenly over the cream cheese layer. Brush the pastry border with egg wash; place the remaining pastry piece over the apple filling, pressing the edges to seal. Brush the pastry with egg wash; discard any remaining egg mixture. Freeze, uncovered, until firm, about 20 minutes.
- Meanwhile, preheat oven to 350°F. Using a very sharp knife, cut 8 small (about ½-inch) evenly spaced slits in the top of the pastry. Bake, rotating the baking sheet front to back halfway through, until golden brown and evenly puffed, 40 to 45 minutes. Let cool on the baking sheet on a wire rack for 10 minutes.
- Add 2 teaspoons milk and the remaining 1 tablespoon confectioners’ sugar to the reserved cream cheese mixture; whisk until smooth. Drizzle over the warm pastry. Slice into 6 (2-by-5-inch) pieces; serve warm.
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