Move over toaster strudel, there is a better way to have breakfast. Cranberry Apple Breakfast Pastries have been served! The filling is made with apples, cranberries & raw honey so there are no artificial sweeteners here – on its own it’s a tart & tangy filling but when you cover it with soft & flaky puff pastry & top it with icing…. oh my goodness. So good. The seasonal flavors could easily be served all fall & winter long. Serve this for house guests on Thanksgiving on Christmas morning.
You cannot go work with the combination of cranberries & apples. The best part is if you are short on time or want to prep the night before, you can make the filling ahead of time.
A pastry filled with tart cranberry apple filling & topped with sweet icing.
- 1 box of puff pastry, thawed (1 box contains two sheets)
- 1 1/2 cups of whole cranberries
- 1 1/2 cups apples, peeled & diced. Use any variety of apple you would like except for Granny Smith. Nothing against Granny but you want to stay away from less sweet varieties since the cranberries are already tart.
- 1 tablespoon water
- 2 heaping tablespoons raw honey (you may substitute for regular honey)
- 1 teaspoon corn starch
- 1 egg for the wash
- 1 tablespoon milk
- 1/2 cup powdered sugar
- Before you start, make sure you puff pastry is thawed. The box has directions & I've found that sticking it in the fridge the night before works just fine.
- Pre heat your oven to 400 degrees
- Add apples, cranberries & water to a small pot.
- Cook over a low heat until the apples & berries begin to get tender.
- Add honey & corn starch, stir well.
- Cook for another 5 minutes, stirring occasionally to allow the mixture to thicken.
- Remove from heat.
- Unfold your puff pastry & cut it into 6 equal sized rectangle pieces, each sheet yields 6 pieces & you will have 12 pieces total from both sheets.
- Place 6 of the rectangle pieces on a baking sheet.
- Drop a large spoonful of filling in the middle of the pastry pieces, I had the perfect amount.
- Cover with a pastry piece & use a fork to seal down the edges.
- Beat the egg & brush the tops of each pastry with the wash.
- Poke holes in each pastry.
- Bake for 18-20 minutes until the pastries are fully risen & golden brown on the outside.
- Add milk & powdered sugar to a small bowl & stir well to make your icing.
- Allow the pastries to cool for about 5 minutes before handling or frosting them.
- Serve & enjoy warm!