Are you a fan of turnovers? Well, if you’ve never had one, it’s time to start today. These Strawberry Puff Pastry Turnovers come together quickly using frozen puff pastry and a homemade strawberry filling. Then finished off with an easy sugar glaze for extra sweetness. They are baked to golden perfection and you’ll love them straight out of the oven. They are a great breakfast option like my Strawberry Almond Muffins.

Why You’ll Love These Turnovers

• Difficulty – These are easy to make using store bought puff pastry, a home made strawberry compote and a simple sugar glaze.
• Taste – A delicious flaky pastry with a sweet strawberry filling and a sweetened sugar glaze.
• Serving – This recipe makes 9 turnovers, although there are only 8 pictured here. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Strawberry compote – I made a homemade strawberry compote using fresh strawberries, sugar and lemon juice.
• Sugar glaze – I topped the turnovers with a sugar glaze using powdered sugar and milk.
• Puff pastry – I used ready to roll puff pastry from the suparmarket.
• Egg – A whisked egg is used to brush the tops of the turnovers before baking. This gives them a golden touch.

REMEMBER, The full recipe and instructions is located at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C and line a large baking tray with parchment paper.
2. Make compote – In a medium saucepan set over a medium heat, add the strawberries, sugar and lemon juice. Stir well and leave to cook until strawberries are soft, about 15 minutes. Remove from heat and strain off excess liquid. Leave the compote to cool.
3. Make glaze – In a small bowl combine the powdered sugar and milk. Whisk to combine and set aside.
4. Cut and fill pastry – Cut the pastry into 9 equal squares. Place the squares on top of the baking tray. Place a tablespoon of the strawberry compote in the centre of each pastry square. Be careful not to overfill too much.
5. Fold pastry – Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
6. Bake – Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork. Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
7. Add glaze and serve – Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

Recipe Notes

• Use cold puff pastry – Important. If your kitchen is warm, place the pastry squares on the baking tray back in the fridge for about 10 minutes before filling. Warm puff pastry is really difficult to work with and will quickly lose it’s shape when filling and folding.
• Don’t overfill the pastry – Don’t because they will be very hard to close and most likely will burst open when baking. I put a heaping teaspoon into the centre of each pastry square.
• Making the glaze – I like to make a thicker glaze so it holds it’s shape like you see here. I like to add a little milk at a time when making glaze until I reach the desired consistency.
• Use a bag to drizzle glaze – I used a small sandwich bag with a tiny hole cut in the corner to drizzle the glaze. It makes perfect lines.
• Make ahead – these can be prepared ahead of time and place on a baking tray, covered and kept in the fridge until baking time. You can do this up to one day before you bake them.

Substitutions

• Puff pastry – this kind of freezer pastry honestly works fantastic for this recipe. But you can use crescent roll dough, premade shortcrust pastry or even make your own if you feel up to it.
• Strawberry compote – You can use frozen strawberries. As well you can change the flavour by using blueberries or raspberries.
• Sugar glaze – Alternatively, you can leave them plain or use toppings like cream cheese glaze, chocolate glaze or any other topping that you like.

Serving and Storage

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them, but it’s best to freeze them ungl azed. Place them in freezer proof bag or container. Seal properly and store up to about two months.

Frequently Asked Questions

Lemon Cream Cheese Turnovers

Make these deliciously flaky and sweet Lemon Cream Cheese Turnovers for your next Brunch! These use a Homemade Lemon Curd, a simple cream cheese filling and store bought puff pastry. A sweet treat that will have you going back for seconds!

Check out this recipe

Strawberry Cream Cheese Pastries

Make these Strawberry Cream Cheese Pastries this Valentine's Day. A simple puff pastry base, topped with cream cheese and fresh strawberries.

Check out this recipe

Strawberry Cake Squares

These Strawberry Cake Squares are light and fluffy and topped with a cream cheese layer and fresh strawberries. And easy to make dessert that can be served just as they are or with vanilla ice cream!

Check out this recipe

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Strawberry Puff Pastry Turnovers

These Strawberry Puff Pastry Turnovers are great to make ahead, freeze and enjoy for when the craving hits. Light and flaky puff pastry filled with a homemade strawberry compote and topped with a sugar glaze. A real easy and delicious treat that you can even have for breakfast.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Keyword: pie, strawberries

Servings: 8 turnovers

Calories: 264kcal

Author: Julia Pinney

Ingredients

For the strawberry compote

• 3 cups strawberries stems removed and roughly chopped
• 3 tablespoons sugar
• 1 tablspoon lemon juice

For the sugar glaze

• 1/3 cup powdered sugar
• 2 tablespoons milk

Other

• 1 sheet puff pastry
• 1 egg beaten

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C and line a large baking tray with parchment paper.
• In a medium saucepan set over a medium heat, add the strawberries, sugar and lemon juice. Stir well and leave to cook until strawberries are soft, about 15 minutes. Remove from heat and strain off excess liquid. Leave the compote to cool.
• In a small bowl combine the powdered sugar and milk. Whisk to combine and set aside.
• Cut the pastry into 9 equal squares. Place the squares on top of the baking tray. Place a tablespoon of the strawberry compote in the centre of each pastry square. Be careful not to overfill too much.
• Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
• Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork. Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
• Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Strawberry Puff Pastry Turnovers

Amount Per Serving (1 turnover)

Calories 264 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Sodium 110mg5%

Potassium 94mg3%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 8g9%

Protein 4g8%

Vitamin C 24mg29%

Calcium 10mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Strawberry Puff Pastry Turnovers appeared first on Julia's Cuisine.

Coming at you today, these light and airy scones topped with fresh whipped cream and strawberries. For this recipe I used my basic Light and Fluffy Scones recipe and just filled them with whipped cream and strawberries. They are truly delightful!

What Are These Scones Like

• Difficulty – These are pretty easy to make. But you do have to pay close attention to the recipe to make sure you get them right. They only take about 30 minutes from start to finish.
• Taste – These scones are light with a crusted top. They are not sweet which makes the whipped cream and strawberry filling even better.
• Serving – This recipe will make between 8 – 10 scones. In the recipe card you can easily adjust the serving size to scale the recipe up or down.

Ingredients

• All purpose flour – This is the most common type of flour used in baked good and is sometimes referred to as plain flour. You can buy it in all supermarkets.
• Sugar – Granulated white sugar is added to the scone dough to add a little bit of sweetness.
• Baking powder – Quite a lot of baking powder is added to these scones to give them a really good rise.
• Salt – I used regular table salt. Salt helps enhance the taste of the scone.
• Butter – Cold butter is cut into the scones. This helps give them a light and airy texture.
• Milk – I used full fat milk in these scones. It adds to the light an fluffy texture.
• Egg – I used one whisked egg to brush the tops of the scones before baking.
• Whipping cream – I whipped fresh cream to fill the scones.
• Fresh strawberries – Try to get really good fresh strawberries for these scones for optimal taste and texture.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat your oven to 425F. Grease a large baking tray and set aside.
2. Combine dry ingredients – In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.
3. Finish dough – Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly. Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
4. Knead the dough – Place the dough on a lightly floured surface and lightly dust the top of the dough with flour. Lightly knead the dough about 2 to 3 times. Gently press or roll the dough out to 1inch thick.
5. Cut and bake scones – Using a floured 2 inch cookie cutter, cut the dough into 10 circles. Place the dough circles on your baking tray. Whisk the egg and brush the top of the unbaked scones. Bake between 15 – 18 minutes or until golden and risen. Remove from oven and allow to cool.
6. Mix whipping cream – In a medium mixing bowl, add the whipping cream and whip until stiff peaks form.
7. Assemble scones – Using a sharp knife, slice open the scones, Add whipped cream and top with strawberries. Top with the other half of the scone. Serve when they have been assembled.

Recipe Tips

• Always use cold butter – This help create air pockets as the butter melts as the scones bake. This helps create a lighter texture associated with scones.
• Don’t over mix the batter – Over mixing may result in dry and crumbly scones.
• Whipping cream – Always use a cold bowl and cold beaters. For sweetened cream, add a tablespoon of sugar and allow it to dissolve for 5 minutes before whipping.
• Serving – For optimal freshness, don’t assemble until you are about to serve these scones.

Substitutions

• Scones – I don’t recommend any changes to these scones to achieve the same results. This recipe has been tried and tested for a long time and it’s great as is…lol.
• Whipping cream – You could fill them with creme fraiche, vanilla Greek yogurt or even cool whip.
• Fresh strawberries – You could opt for any berries like raspberries, blueberries or blackberries.

Serving and Storage

• Serving – These would be great at an Easter brunch, for Mother’s day or to have as an afternoon treat.
• Storage – These scones will keep for about two days in an airtight container at room temperature. You can freeze them in a freezer safe container for up to two months.

Frequently Asked Questions

Light & Fluffy Scones

Make these Light & Fluffy Scones for your next afternoon treat. Using minimal ingredients with easy prep and baking time! Great served with butter and jam.

Check out this recipe

Lemon Curd Filled Scones

What better way to head into May than with these Lemon Curd Filled Scones. Light and airy scones with a sweet lemon filling.

Check out this recipe

Blueberry Drop Scones

These Blueberry Drop Scones use seasonal blueberries, there is no shaping required and they are absolutely delicious. Make a batch soon for an upcoming brunch or afternoon tea!

Check out this recipe

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Strawberry Cream Scones

Spring calls for these light and fluffy Strawberry Cream Scones. A perfect scone with fresh whipped cream and topped with fresh seasonal strawberries. Great or brunches, snacks, picnics and afternoon tea at home.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Bread, Breakfast, Brunch

Cuisine: British, North American

Keyword: scones, strawberries

Servings: 10 scones

Calories: 324kcal

Author: Julia Pinney

Ingredients

• 2 cups all purpose flour
• 3 tablespoons granulated white sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1/3 cup butter cold
• 2/3 cup full fat milk
• 1 Egg lightly whisked for brushing
• 1 cup whipping cream
• 1 pint strawberries roughly chopped

US Customary – Metric

Instructions

• Preheat your oven to 425F. Grease a large baking tray and set aside.
• In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.
• Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly.
• Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
• Place the dough on a lightly floured surface and lightly dust the top of the dough with flour.
• Lightly knead the dough about 2 to 3 times. Gently press or roll the dough out to 1inch thick.
• Using a floured 2 inch cookie cutter, cut the dough into 10 circles.
• Place the dough circles on your baking tray.
• Whisk the egg and brush the top of the unbaked scones.
• Bake between 15 – 18 minutes or until golden and risen.
• Remove from oven and allow to cool.
• In a medium mixing bowl, add the whipping cream and whip until stiff peaks form.
• Using a sharp knife, slice open the scones, Add whipped cream and top with strawberries. Top with the other half of the scone. Serve when they have been assembled.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Strawberry Cream Scones

Amount Per Serving (1 scone with whipped cream and strawberries)

Calories 324 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 84mg28%

Sodium 454mg20%

Potassium 183mg5%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 4g4%

Protein 6g12%

Vitamin A 743IU15%

Vitamin C 35mg42%

Calcium 179mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Traditional Bacon and Onion Quiche makes for a wonderful Breakfast or Brunch idea. But it is time consuming (and delicious!), and we don’t always have all that time to make a from scratch quiche. And that’s where this take on a quiche is a great idea. It uses freezer puff pastry, minimal ingredients and there is no waiting time for it to set!

What Is This Breakfast Pastry Like

• Difficulty – I’ll rate this really easy. It uses minimal easy to find ingredients and can be on the table in about 40 minutes.
• Taste – If you love the taste of quiche, it is a breakfast for you. It honestly taste like a thin quiche and the bacon really shines through.
• Serving – This makes one sheet pan sized quiche. I cut mine into 12 equal parts. You could always make yours a smaller serving size if you prefer.

Ingredients

• Eggs – Eggs are the main component in quiche. They are what give it that texture and egg taste.
• Cream – I used heavy cream to mix with the eggs for the quiche filling.
• Seasonings – I simply used salt and black pepper to keep the seasonings simple.
• Pastry – Ready to roll freezer puff pastry. You should be able to find this in the freezer or chiller section of your supermarket.
• Cheese – I used a sharp cheddar cheese for this breakfast quiche. It worked really well.
• Bacon – I cooked and crumbled bacon for this recipe which worked great for texture and flavour.
• Fresh chives – Chives are part of the onion family and add such a wonderful flavour to the quiche.

NOTE, The full recipe and ingredients can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C. Line a rimmed baking tray with parchment paper. Set aside.
2. Whisk eggs and cream – In a medium bowl, whisk together the eggs, cream, salt and black pepper. Whisk really well until completely combined.
3. Roll pastry – Roll out the puff pastry onto the baking sheet. Press the puff pastry to the edges of the baking sheet. Push up the sides a little to create a rim.
4. Add toppings – Evenly spread the cheese and bacon over the puff pastry. Sprinkle over the chives. Then evenly pour over the egg mixture.
5. Bake – Place in the oven and bake for about 25 minutes or until it’s golden, puffed up and cooked through.
6. Serve – Remove from oven and allow to cool for about 5 minutes before cutting into serving sized pieces.

Recipe Tips

• Using Puff Pastry – Puff pastry is easier to work with when it’s cold from the fridge. So, keep it refrigerated until you are ready to roll it out and use it.
• Cooking bacon – I like to cook bacon in the oven on a baking tray. It’s even every single time and easy clean up! Just cook in a preheated 375 degree F/190 degree C oven on a lined baking tray for about 15 minutes.
• Pressing the pastry – It’s important to press your puff pastry right up to the rims of the baking tray. Otherwise, the egg mixture will over spill.

Substitutions

• Heavy cream – Alternatively, you could use half and half, light cream or milk. Keep in mind the filling will be a little less rich if you don’t sue the heavy cream.
• Cheddar cheese – Switch up of the flavour by using Gouda, Harvarti, Mozzarella, Parmesan or any other cheese that you like.
• Bacon – Feel free to use cubed ham, turkey bacon or other meat alternatives. If you prefer to leave it Vegetarian, you can leave it out all together.
• Chives – You could use finely diced onion, finely sliced leeks, spring onions or scallions.

Serving & Storage

• Serving – This is great served alongside the Citrus Salad with a Honey Lime Dressing or the Summer Berry Salad. It would a great Breakfast to keep in mind for Easter or Mother’s Day.
• Storage and reheating – Although this is best served fresh, you can make it the day before. Just store it in an airtight container and keep it in the fridge. To reheat, preheat oven to 350 degrees F/180 degrees C. Place the quiche pieces on a baking tray and warm for about 10 minutes.

Frequently Asked Questions

Leek & Bacon Mini Quiche

These Leek & Bacon Mini Quiche make the perfect make ahead brunch or breakfast idea. These are loaded with smoky bacon, sharp cheddar and sauteed leeks on top of a flaky homemade pastry crust. They are great for keeping on hand in the fridge and warming up for a quick on the go breakfast for busy mornings.

Check out this recipe

Bell Pepper & Egg Breakfast Muffins

These Bell Pepper & Egg Breakfast Muffins are perfect for any time of the year. And with the new back to school season quickly approaching, these are great to keep in the fridge and reheat on those busy mornings. A cute little breakfast muffin made with a potato base and a creamy egg, bell pepper & Gouda cheese filling. A great way to start any busy day. Pour the coffee and you're all set.

Check out this recipe

Bacon & Egg Breakfast Muffins

With the busy months ahead, why not get your freezer stocked and ready! These Bacon and Egg Breakfast Muffins are delicious fresh out of the oven but freezer friendly as well. A great make ahead breakfast that fills you up on the go!

Check out this recipe

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Puff Pastry Breakfast Quiche

This Puff Pastry Breakfast Quiche is an easy take on a traditional quiche. Using puff pastry rolled onto a baking tray and topped with cheese, bacon and an egg mixture for a fantastic quiche taste!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Breakfast

Cuisine: North American

Keyword: egg recipes, quiche, sheet pan breakfast

Servings: 12 servings

Calories: 293kcal

Author: Julia Pinney

Ingredients

• 5 large eggs
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 sheet puff pastry
• 8 oz cheddar cheese
• 8 slices bacon cooked and crumbled
• 1/4 cup fresh chives

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C. Line a rimmed baking tray with parchment paper. Set aside.
• In a medium bowl, whisk together the eggs, cream, salt and black pepper. Whisk really well until completely combined.
• Roll out the puff pastry onto the baking sheet. Press the puff pastry to the edges of the baking sheet. Push up the sides a little to create a rim.
• Evenly spread the cheese and bacon over the puff pastry. Sprinkle over the chives. Then evenly pour over the egg mixture.
• Place in the oven and bake for about 25 minutes or until it's golden, puffed up and cooked through.
• Remove from oven and allow to cool for about 5 minutes before cutting into serving sized pieces.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Puff Pastry Breakfast Quiche

Amount Per Serving (1 serving)

Calories 293 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 11g69%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 119mg40%

Sodium 404mg18%

Potassium 78mg2%

Carbohydrates 10g3%

Fiber 0.3g1%

Sugar 1g1%

Protein 9g18%

Vitamin A 630IU13%

Vitamin C 1mg1%

Calcium 162mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are a French Toast fan, you’ll want to make this one soon! As much as I love my regular French Toast recipe, this one is elevated to delicious new heights. The richness of the Brioche bread soaked in the heavy cream is absolutely delicious!

What Is This French Toast Recipe Like

• Difficulty – This is a very easy recipe and any beginner cook can take it on! It’s also quick and can be on your table in 15 minutes!
• Taste – If you’ve any any kind of French Toast, you will love this recipe. Brioche bread is just a little richer and sweeter than normal bread.
• Serving – I made 6 good sized pieces of brioche French toast with this recipe. I could have probably stretched it even further as I had a little batter left over. You can easily adjust serving size in the recipe card at the end of the post.

Ingredients

• Brioche bread – Brioche is an enriched bread, and it works fantastic for French toast
• Cream – Heavy whipping cream creates a very rich and decadent French toast batter.
• Eggs – To get a rich French toast batter, you need to use eggs. For this recipe, I used 4 large eggs.
• Sugar – A small amount of sugar is added to the batter for a little sweetness.
• Vanilla extract – Enhances the flavour in the French toast batter.
• Ground cinnamon – Adds a great flavour to this Brioche French Toast.
• Toppings – I topped my French toast with butter, maple syrup and fresh strawberries. Feel free to use your own favourite toppings.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card!

Instructions

1. Combine ingredients for batter – In a large shallow bowl, combine the cream, eggs, sugar, vanilla extract and cinnamon. Whisk to combine and set aside.
2. Heat skillet and soak the bread – Heat a large skillet over medium heat and add butter to the skillet. While the skillet is heating up, dip the brioche bread in the batter. Place the slices in the bowl and soak each side for just about 5 seconds and then flip to coat the other side.
3. Cook french toast – Add the soaked bread to the hot skillet and cook for about 2 – 3 minutes until golden and a little crisp. Then flip and cook the other side for 2 – 3 minutes. Remove from the skillet and place on a baking tray or plate to keep warm while you cook the rest.
4. Serve – Serve hot with butter and maple syrup.

Recipe Tips

• Prep in advance – You can make the batter in advance and keep it stored in the fridge covered for two days.
• Watch soaking time – Don’t soak the bread too long, or you may end up with soggy French toast. I soaked mine for just a about 5 seconds per side.
• Cook over moderate heat – Avoid having the heat too high, or you risk burning the toast while it’s cooking through.

Substitutions

• Brioche bread – If you don’t have brioche bread, you can use any kind of white sandwich loaf bread or challah bread.
• Heavy cream – I used heavy cream which is the same as whipping cream. You can use half and half, whole milk, or even semi skimmed or skimmed milk. Keep in mind results will vary a little if you use lighter milk.

Serving

Serving – You can serve this at Breakfast/Brunch  any day of the week or for a special event. Serve it up with maple syrup, butter, fresh berries, whipped cream, Homemade Caramel Sauce or Lemon Curd.

Frequently Asked Questions

French Toast with Brown Butter Apples

Melt in your mouth French Toast with Brown Butter Apples. Make this soon! Perfectly cooked french toast topped with brown butter apples, bacon and even a few pecans!

Check out this recipe

Blueberry Brioche Bread Pudding

Make this Blueberry Brioche Bread Pudding for a weekend brunch soon! Diced up brioche bread coated in a milk and egg mixture with a generous addition of fresh blueberries. Fantastic served warm from the oven with a dusting of powdered sugar.

Check out this recipe

Simple French Crepe Recipe

You can’t go wrong with this Simple French Crepe Recipe . Easy to make and a great addition to a weekend breakfast or brunch. Served here with lemon and sugar for a classic touch.

Check out this recipe

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Brioche French Toast

Treat yourself to this decadent Brioche French Toast soon. Fluffy brioche bread soaked in a heavy cream and egg batter with a hint of sugar and cinnamon. Fry these until golden and serve with your favourite toppings.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Breakfast

Cuisine: North American

Keyword: brioche bread, quick breakfast, sweet breakfast

Servings: 6 slices of French toast

Calories: 228kcal

Author: Julia Pinney

Ingredients

• 3/4 cup heavy cream
• 4 large eggs
• 2 tablespoons granulated white sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 6 sliced brioche bread
• butter for cooking
• toppings of your choice to serve

US Customary – Metric

Instructions

• In a large shallow bowl, combine the cream, eggs, sugar, vanilla extract and cinnamon. Whisk to combine and set aside.
• Heat a large skillet over medium heat and add butter to the skillet. While the skillet is heating up, dip the brioche bread in the batter. Place the slices in the bowl and soak each side for just about 5 seconds and then flip to coat the other side.
• Add the soaked bread to the hot skillet and cook for about 2 – 3 minutes until golden and a little crisp. Then flip and cook the other side for 2 – 3 minutes. Remove from the skillet and place on a baking tray or plate to keep warm while you cook the rest.
• Serve hot with butter and maple syrup.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Brioche French Toast

Amount Per Serving (1 slice)

Calories 228 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 158mg53%

Sodium 55mg2%

Potassium 76mg2%

Carbohydrates 5g2%

Fiber 0.1g0%

Sugar 5g6%

Protein 5g10%

Vitamin A 618IU12%

Vitamin C 0.2mg0%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Brioche French Toast appeared first on Julia's Cuisine.

This bread pudding is absolutely decadent and delicious! It’s made by soaking cubed brioche bread with a combination of eggs, cream, sugar, milk, and cinnamon. The mixture makes a sweet custard and bakes into the bread which makes a delicious dessert!

What is This Dessert Like

• Difficulty – This is such an easy dessert! The prep time is under 10 minutes, and you can prepare it up to the night before baking!
• Taste – If you love the texture of French Toast, you will love this dessert. It has a creamy decadent texture with pops of fresh blueberries.
• Serving – This dessert will easily make six servings. You can adjust the serving size in the recipe card at the end of the post.

Ingredients

• Bread – I used store bought sliced brioche bread. I used about 10 slices diced up into about 1-inch pieces.
• Milk – I used whole milk for this bread pudding dessert.
• Heavy cream – A small amount of heavy cream or whipping cream added to the mixture gives it a more decadent and rich flavour.
• Eggs – Use large eggs for this recipe. Eggs are added to the mixture to create a french toast style batter.
• Sugar – A combination of brown sugar and white sugar is added to the mixture to add a little sweetness.
• Vanilla extract – Vanilla extract adds additional flavour to the dessert.
• Ground cinnamon – A small amount of ground cinnamon adds a great flavour to this bread pudding.
• Powdered sugar (optional) – Powdered sugar is optional for dusting the baked dessert.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make egg and milk mixture – In a medium sized mixing bowl, combine the milk, heavy cream, eggs, brown sugar, white sugar, vanilla extract and ground cinnamon. Whisk to combine and set aside.
2. Put together the dessert – Grease a deep sided 8 x 8 inch (or equivalent size), casserole dish. Add the diced bread cubes and blueberries. Stir to combine and evenly distribute the blueberries. Evenly pour over the mixture. Cover and refrigerate for 30 minutes up to overnight.
3. Bake and serve – Preheat oven to 350 degrees F/180 degrees C. Bake the dessert for about 45 minutes. Remove from oven and dust with powdered sugar if desired. Serve warm on it’s own or with some of your favourite toppings.

Recipe Tips

• Soaking time – It’s really important to allow the pudding to soak for about 30 minutes before baking. This gives it time to absorb the egg mixture so that it’s not dry when it’s baked.
• Cover if browning too quickly – Check the bread pudding at about the half way mark, if it’s browning too quickly, cover with foil to finish baking.

Substitutions and Flavour Changes

• Brioche bread – If you don’t have brioche bread, you can use any kind of white sandwich loaf bread. It can be stale and that’s totally find for bread pudding.
• Fresh blueberries – You can use frozen blueberries or any other fresh berries like raspberries, strawberries or blackberries for this dessert.

Serving & Storage

• Serving – You can serve this at Breakfast/Brunch or for Dessert. Serve it with fresh whipped cream, maple syrup, Homemade Caramel Sauce or Lemon Curd.
• Storage – Keep this in the fridge covered up to three days. Reheat in a preheated 350 degrees F/180 degrees C oven for about 10 minutes.

Frequently Asked Questions

Blueberry Cream Cheese Cake Squares

Make these Blueberry Cream Cheese Cake Squares the next time you have fresh blueberries on hand. A light cake square filled with fresh blueberries and and a moist cream cheese layer. Perfect with a cup of coffee or tea!

Check out this recipe

Lemon Blueberry Loaf Cake

This Lemon Blueberry Loaf Cake is the perfect snacking cake for Spring. An easy to make loaf using frozen blueberries and lemon zest for a great flavour. The loaf is topped off with a sweet glaze for a great finishing touch.

Check out this recipe

Blueberry Drop Scones

These Blueberry Drop Scones use seasonal blueberries, there is no shaping required and they are absolutely delicious. Make a batch soon for an upcoming brunch or afternoon tea!

Check out this recipe

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Blueberry Brioche Bread Pudding

Make this Blueberry Brioche Bread Pudding for a weekend brunch soon! Diced up brioche bread coated in a milk and egg mixture with a generous addition of fresh blueberries. Fantastic served warm from the oven with a dusting of powdered sugar.

Prep Time10 minutes mins

Cook Time45 minutes mins

Chill time30 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: North American

Keyword: baked desserts, blueberries, pudding

Servings: 6 servings

Calories: 293kcal

Author: Julia Pinney

Ingredients

• 1 cup milk
• 1/4 cup heavy cream
• 4 large eggs
• 1/4 cup brown sugar
• 3 tablespoons white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 10 slices brioche bread cut into cubes
• 1 cup blueberries
• Powdered sugar optional for dusting

US Customary – Metric

Instructions

• In a medium sized mixing bowl, combine the milk, heavy cream, eggs, brown sugar, white sugar, vanilla extract and ground cinnamon. Whisk to combine and set aside.
• Grease a deep sided 8 x 8 inch (or equivalent size), casserole dish. Add the diced bread cubes and blueberries. Stir to combine and evenly distribute the blueberries. Evenly pour over the mixture. Cover and refrigerate for 30 minutes up to overnight.
• Preheat oven to 350 degrees F/180 degrees C. Bake the dessert for about 45 minutes. Remove from oven and dust with powdered sugar if desired. Serve warm on it's own or with some of your favourite toppings.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Blueberry Brioche Bread Pudding

Amount Per Serving (1 serving)

Calories 293 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 140mg47%

Sodium 267mg12%

Potassium 199mg6%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 22g24%

Protein 10g20%

Vitamin A 406IU8%

Vitamin C 2mg2%

Calcium 176mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Blueberry Brioche Bread Pudding appeared first on Julia's Cuisine.

We are well into the holiday season and it’s time to make all of your favourite festive recipes! Honestly, it doesn’t get a whole lot easier than this Fruit and Cheese Christmas Tree. This took almost no planning and I had it done in 20 minutes. Take a look and see how easy it comes together.

What is This Fruit Platter Like

• Difficulty – Honestly this is a super easy and fun holiday recipe . You can get creative and use whatever kind of fruit or cheese you like and there is zero cooking!
• Taste – Basic and simple cheese and grapes which go so well together. I’ve added some pomegranate seeds for a pop of tart flavour.
• Serving – Served at a brunch table along side other dishes, this tree will serve about 6 people. Remember you can easily adjust the serving size and make your tree bigger to serve a bigger crowd.

Ingredients

• Cheese – I used a mix of Gouda and Cheddar cheese cubes. For best taste and flavour, it’s best to buy blocks of cheese and cut up your own cubes.
• Grapes – I opted for a mix of green and red grapes for the Christmas tree.
• Pomegranate seeds – Pomegranates are in season in the winter months and are available at most big supermarkets. At times, you can even find small packages of pomegranate seeds in the produce section of your supermarket.
• Pecans – Pecans are a great look for the tree trunk.
• Arugula – I added a few simple arugula leaves to the tree for decoration.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Prepare ingredients – First cut the cheese into bite sized pieces and set aside. Wash the grapes and give them a good shake to remove excess water.
2. Make layers for the tree – Lay out a tray or any kind of flat surface that you are planning to make your tree on. I used a 12 x 10 inch (32 x 25 cm) tray. Start at the bottom and work your way up alternating cheese and grape layers. I made two layers of grapes and three layers of the cheese.
3. Finish shape of tree – You may have to play with the the shape a little to get the desired shape of you tree. Once you have the shape you like, you can decorate and finish the tree.
4. Decorate – Scatter the pomegranates around the tree and tuck in the arugula leaves. Make a trunk using the pecans. I used a cookie cutter to make a star shape out of sliced cheese.
5. Serve or store – This can be served immediately or covered in the fridge up to 24 hours before serving.

Recipe Tips

• Use hard or semi hard cheese – Cheese that’s easy to pick up and not watery is the best type to use for this tree. Avoid cheese like mozzarella, blue cheese or goats cheese. They are simply too soft for this platter.
• Prep ahead of time – If you are are serving this at an event, you can prep and store it in the fridge up to one day before. I would avoid decorating it until just before serving though. So before you serve it, add the nuts, pomegranate seeds and arugula leaves.
• Amounts are approximate – Keep in mind the measurements are approximate for this tree. You may want to use more or less of any of the ingredients stated to get your desired shape and size of tree.

Substitutions

• Grapes – Grapes work well because they are firm and they don’t leak. As well they are generally available at Christmas time. Alternatively you could use mandarin slices.
• Cheese – I used Cheddar and Gouda. Feel free to use any semi hard cheese you prefer like Havarti, Colby Jack, Pepper Jack or Edam cheese.
• Pomegranate seeds – You can use raspberries or blackberries for the tree decorations.
• Pecans – Any nuts like walnuts, peanuts or cashews would work as well.
• Arugula leaves – I used this because it’s what I had. Feel free to use rosemary sprigs, fresh mint or any other greenery you like.

Serving

This would be a great addition to a Christmas brunch or Appetizer party. I’ve made it for our family several times and it’s always a hit.

• Serve crackers – On the side in a festive dish, add small crackers, trail mix, nuts or pretzels.
• Toothpicks – Toothpicks are a great idea so your guests don’t have to use your fingers. Keep it festive by getting some inexpensive festive toothpicks. They will look really pretty next to the platter.
• As part of a bigger buffet – You could go all out and serve a few other dishes like the Christmas Tree Charcuterie Board and the Antipasto Christmas Wreath for a great holiday table spread!

Frequently Asked Questions

Christmas Tree Charcuterie Board

Add an easy touch of Christmas to a buffet table this year by making a Christmas Tree Charcuterie Board. This board uses a few very basic ingredients to put together a fun and festive snacking platter.

Check out this recipe

Cinnamon Roll Christmas Tree

Looking for a festive addition for a Christmas brunch, make this! It's doesn't get much cuter than this Cinnamon Roll Christmas Tree and it's delicious to boot! Take a look!

Check out this recipe

Cheesy Pull Apart Christmas Bread

Make this delicious and fun Cheesy Pull Apart Christmas Bread this holiday season. By using premade pizza dough, mozzarella pearls and garlic butter, this makes for a beautiful addition to a Christmas party buffet table or a dinner side dish.

Check out this recipe

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Fruit and Cheese Christmas Tree

This fun and festive Fruit and Cheese Christmas Tree is such a fun way to celebrate the holiday season. I kept this simple using just a few different ingredients yet it makes a beautiful table centrepiece.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Brunch

Cuisine: North American

Keyword: charcuterie boards, christmas recipes, fresh fruit, fruit platter

Servings: 6 servings

Calories: 214kcal

Author: Julia Pinney

Ingredients

• 4 ounces cheddar cheese
• 4 ounces gouda cheese
• 2 cups red grapes
• 2 cups green grapes
• 1/2 pomegranate seeds
• 1/4 pecans
• arugula leaves

US Customary – Metric

Instructions

• First cut the cheese into bite sized pieces and set aside. Wash the grapes and give them a good shake to remove excess water.
• Lay out a tray or any kind of flat surface that you are planning to make your tree on. I used a 12 x 10 inch (32 x 25 cm) tray. Start at the bottom and work your way up alternating cheese and grape layers. I made two layers of grapes and three layers of the cheese.
• You may have to play with the the shape a little to get the desired shape of you tree. Once you have the shape you like, you can decorate and finish the tree.
• Scatter the pomegranates around the tree and tuck in the arugula leaves. Make a trunk using the pecans. I used a cookie cutter to make a star shape out of sliced cheese.
• This can be served immediately or covered in the fridge up to 24 hours before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Fruit and Cheese Christmas Tree

Amount Per Serving

Calories 214 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 3g

Cholesterol 40mg13%

Sodium 280mg12%

Potassium 230mg7%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 16g18%

Protein 10g20%

Vitamin A 362IU7%

Vitamin C 3mg4%

Calcium 276mg28%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Fruit and Cheese Christmas Tree appeared first on Julia's Cuisine.

We have officially finished with Halloween content and are sticking with seasonal fall recipes until Christmas is upon us! Which, by the way, is only 56 days away. I already have a lot of new holiday content planned and can’t wait to share with you all in just a few short weeks. I’ll probably sharing Christmas and other holiday recipes by the third week of November. And if you are already starting to get things organised there are so many great Christmas recipes already here on the website.

For now, we¡re going to take a look at these sweet little muffins. Muffins are great because they are easy to make and I declare them a Breakfast food!

Check out 20 Breakfast Muffin Recipes!

What Are These Muffins Like

• Difficulty – These muffins are really easy to make and don’t use any unusual ingredients or baking methods. From start to finish they take just over half an hour.
• Taste – Incredibly moist and bursting with apples and cranberries. They have a light crumb and are a great size.
• Serving – This recipe makes 12 medium sized muffins. In the recipe card at the end of the post you can easily adjust serving size.

Ingredients

• Flour – This recipe uses all purpose flour.
• Spices – I used ground cinnamon in the muffin batter to give it extra fall flavour.
• Baking powder – Baking powder is used as a rising agent for the loaf.
• Salt – Regular table salt helps enhance the flavours.
• Butter – I used unsalted butter at room temperature.
• Sugar – Granulated white sugar is used in the loaf.
• Eggs – 2 large eggs at room temperature.
• Vanilla – Vanilla extract enhances flavours in this cake.
• Milk – I used whole milk for the muffins.
• Apples – I used two medium sized apples. They were peeled, cored and cut into about 1/2 inch pieces. It’s best to use firm apples like Figi, Granny Smith or Macintosh for baking.
• Dried cranberries – I added dried cranberries to this recipe and it works so well with the diced apples. Sometimes dried cranberries are call Craisins.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease or line 12 muffins tins and set aside.
2. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, salt and cinnamon. Set aside.
3. Mix butter, sugar and eggs – In the bowl of your electric mixer, mix the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
4. Finish muffin batter – Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Stir in the diced apples and dried cranberries.
5. Bake – Pour evenly into prepared muffin tins. Bake between 18 – 22 minutes or until a toothpick inserted comes out clean.
6. Cool and serve – Cool on a wire rack. Best served the day they are made but will keep for up to two days in an airtight container.

Recipe Tips

• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
• Baking time – Baking time will vary for these muffins. Check them at about 15 minutes but they may take up to 20 minutes to bake. Muffins will be done when a toothpick inserted into the centre comes out with a few crumbs.
• Muffin size – These are medium sized muffins, not big bakery type muffins. The muffin pans I used were medium.

Substitutions

• Apples – For a slightly different flavour, you could use diced pears, peaches or plums.
• Dried cranberries – Yes, you can use fresh cranberries as well.
• Additions – You can add about 1/2 cup of chopped pecans or walnuts to this cake for an additional flavour and texture boost.

Serving and Storage

• Storage – You can store these at room temperature, in the fridge or the freezer
  • In a container on the counter, this is how I usually keep them and they will keep up to three days
  • Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
  • Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.

Frequently Asked Questions

Apple Cake Squares

These Apple Cake Squares are exactly what you'll want to have with a cup of tea this fall. A moist cake square filled with diced apples and cinnamon sugar. They are great served just like this or dressed up with fresh whipped cream or vanilla ice cream.

Check out this recipe

Cranberry Almond Scones

Light and fluffy Cranberry Almond Scones are the perfect holiday treat. Made using a simple scone batter, filled with sweet dried cranberries and topped with a few slivered almonds. Great served with butter and jam.

Check out this recipe

Mixed Berry Breakfast Muffins

Start the year with a batch of these Mixed Berry Breakfast Muffins. Moist and delicious muffins made using a bag of mixed frozen berries, pantry staples and yogurt for a fantastic result.

Check out this recipe

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Apple Cranberry Muffins

Make these seasonal Apple Cranberry Muffins for a perfect treat this fall. An easy to make muffin batter with a hint of cinnamon and filled with diced apples and dried cranberries.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: North American

Keyword: apple recipes, breakfast muffins, cranberries

Servings: 12 muffins

Calories: 220kcal

Author: Julia Pinney

Ingredients

• 1 1/2 Cups all purpose flour
• 1 Teaspoon baking powder
• 1/4 Teaspoon salt
• 2 Teaspoons cinnamon
• 1/2 Cup butter
• 2/3 Cup sugar
• 2 Eggs
• 1 Teaspoon vanilla
• 3/4 Cups milk
• 2 medium apples peeled cored and cut into 1/2 inch pieces
• 1/2 cup dried cranberries

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease or line 12 muffins tins and set aside.
• In a medium bowl, combine the flour, baking powder, salt and cinnamon. Set aside.
• In the bowl of your electric mixer, mix the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
• Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Stir in the diced apples and dried cranberries.
• Pour evenly into prepared muffin tins. Bake between 18 – 22 minutes or until a toothpick inserted comes out clean.
• Cool on a wire rack. Best served the day they are made but will keep for up to two days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Apple Cranberry Muffins

Amount Per Serving (1 muffin)

Calories 220 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 49mg16%

Sodium 162mg7%

Potassium 89mg3%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 19g21%

Protein 3g6%

Vitamin A 318IU6%

Vitamin C 1mg1%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Apple Cranberry Muffins appeared first on Julia's Cuisine.

It’s September! Who’s ready to start taking a look at Fall treats? It’s my favourite season and I’m ready for desserts like Caramelized Pears or my delicious Pear and Cardamon Cake. Those are two recipes you’ll love to try for fall. Just the other week, I took a peek into fall with the Caramelized Apples and now I’m sharing these wonderful fall inspired Pear Turnovers. Let’s take a look below.

What are These Turnovers Like

• Difficulty – Although these are very easy to make, read over the recipes notes section to make sure you get yours just right.
• Taste – These have decadent and rich caramelized pear filling wrapped in a flaky puff pastry crust.
• Serving – This recipe makes 8 turnovers. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Puff pastry – I used ready to roll puff pastry. This can usually be found in the freezer or chiller section of you local supermarket.
• Pears – You can use any kind of pears for this recipe. I used Bartlett pears as this was what my supermarket had. I used about 1 1/2 pounds of pears for this recipe. That was 6 pears.
• Butter – Unsalted butter is used to cook the pears in on the stovetop.
• Brown sugar – I added brown sugar to the butter to create a caramel like syrup to add the pears. It gives an overall amazing flavour to the pears.
• Cinnamon – A little ground cinnamon brings out the fall flavours in these turnovers.
• Egg – A whisked egg is used to brush the tops of the pastry before baking. This will give them a golden colour.
• White sugar – Granulated white sugar is used to sprinkle on top of the the turnovers just before baking. This gives them a little sweet exterior as well as caramelizing the tops of the turnovers.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C and grease or line with parchment paper a large baking tray. Cut the pastry into 8 squares and arrange them on your baking tray. Keep in the refrigerator until ready to use.
2. Heat butter and brown sugar – In a medium skillet set over medium to high heat, add the butter and brown sugar Stir until it starts to bubble and toss in the diced pears and cinnamon. Stir to coat all the pears.
3. Cook pears – Reduce heat to low-medium, cover and leave to cook for 15-20 minutes, stirring occasionally. Pears should be soft and a nice golden brown colour.
4. Fill turnovers – Remove from heat. Place a tablespoon of the pear mixture in the centre of each pastry square. Fold each pastry square over into a triangle and use your fingers to press the sides together. Brush the pastry with the egg, make slits in the top of the pastry and sprinkle with a little bit of sugar.
5. Bake – Bake for about 15 – 20 minutes or until puffed and golden. Delicious straight out of the oven.

Recipe Tips

• Use cold puff pastry – This is really important, so make sure you use puff pastry that you have either just defrosted or taken out of the fridge. If your kitchen is warm, place the pastry squares on the baking tray back in the fridge for about 10 minutes before filling. Warm puff pastry is really difficult to work with and will quickly lose it’s shape when filling and folding.
• Cool filling – Allow the filling to cool before filling the pastry. The pastry will tear if the filling is too hot
• Don’t overfill the pastry – It’s easy to want to put too much jam in the middle of these. Don’t because they will be very hard to close and most likely will burst open when baking. I put a heaping teaspoon into the centre of each pastry square.
• Make ahead – These can be prepared ahead of time and place on a baking tray, covered and kept in the fridge until baking time. You can do this up to one day before you bake them.

Substitutions

• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
• Pears – Alternatively, you could use apples, plums, peaches or nectarines.
• Topping – These can be left plain, dusted with powdered sugar or you can add an easy Sugar Glaze.

Serving and Storage

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them. Place them in freezer proof bag or container. Seal properly and store up to about two months.

Frequently Asked Questions

Caramelized Pears

Yes for Caramelized Pears! If you have never tired pears this way, you have to give them a try. So delicious that you will be making them all fall long.

Check out this recipe

Pear & Cardamom Cake

Ending September with this impressive, yet simple enough Pear and Cardamom Cake. This flavoursome spice cake with a caramelized pear topping is a great dessert for fall.

Check out this recipe

Easy Apple Cinnamon Turnovers

These Easy Apple and Cinnamon Turnovers are better than the box brand. Using minimal ingredients and put together, why not give them a try.

Check out this recipe

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Pear Turnovers

Let's head into the "Ber" months with these lightly spiced and comforting Pear Turnovers. Caramelized pears wrapped in freezer puff pastry and dusted with powdered sugar for the perfect fall treat!

Prep Time20 minutes mins

Cook Time40 minutes mins

Chill time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: fall baking, fall dessert, pears, puff pastry

Servings: 8 turnovers

Calories: 296kcal

Author: Julia Pinney

Ingredients

• 1 sheet puff pastry
• 6 pears peeled cored and diced small
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1-2 tablespoons granulated white sugar for sprinkling
• 1 egg for brushing the pastry

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C and grease or line with parchment paper a large baking tray. Cut the pastry into 8 squares and arrange them on your baking tray. Keep in the refrigerator until ready to use.
• In a medium skillet set over medium to high heat, add the butter and brown sugar Stir until it starts to bubble and toss in the diced pears and cinnamon. Stir to coat all the pears.
• Reduce heat to low-medium, cover and leave to cook for 15-20 minutes, stirring occasionally. Pears should be soft and a nice golden brown colour.
• Remove from heat. Place a tablespoon of the pear mixture in the centre of each pastry square. Fold each pastry square over into a triangle and use your fingers to press the sides together. Brush the pastry with the egg, make slits in the top of the pastry and sprinkle with a little bit of sugar.
• Bake for about 15 – 20 minutes or until puffed and golden. Delicious straight out of the oven.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Pear Turnovers

Amount Per Serving (1 turnover)

Calories 296 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 28mg9%

Sodium 109mg5%

Potassium 187mg5%

Carbohydrates 39g13%

Fiber 5g21%

Sugar 18g20%

Protein 3g6%

Vitamin A 152IU3%

Vitamin C 6mg7%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon

The post Pear Turnovers appeared first on Julia's Cuisine.

Bringing you another fall inspired recipe today with these decadent Caramelized Apples. I’ve been making varieties of these apples for about 10 years now and they never ever disappoint. My favourite fall breakfast by far is the French Toast with the Browned Butter Apples. And a close runner up would have to be the delicious Apple Cinnamon Oats. So, if you love apples as well, take a look at these decadent apples!

Check out more Delicious Apple Desserts For Fall!

What Are These Apples Like

• Difficulty – This recipe only uses four ingredients and is pretty straight forward to make. The most time consuming part is preparing the apples.
• Taste – These apples have an amazing caramelized flavour. They are soft with a buttery caramel flavour.
• Serving – This is a large batch recipe. I used 2 pounds of apples and this will serve easily eight people. In the recipe card at the end of the post, you can easily scale the recipe up or down to suit your needs.

Ingredients

• Apples – You can use any kind of apples for this recipe. Figi, Granny Smith, Golden Delicious and Pink Lady are all great varieties.
• Butter – Unsalted butter is used to cook the apples in. It delivered the best flavour to the apples and creates a caramel with the brown sugar.
• Brown sugar – Brown sugar combined with the butter, creates a caramel for the apples.
• Cinnamon – I used ground cinnamon to add extra flavour to the caramelized apples.
• Water – A small amount of water may be needed if the apples start to go dry when you start to cook them.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Prepare apples – Peel, core and cut the apples into about 1/4 inch thick slices. Set aside.
2. Melt butter – In a large skillet set over high heat, add the butter and bring it to a sizzle for about one minute.
3. Add apples to skillet – Add the apples to the butter and stir really well to coat all the apples in the melted butter. Reduce heat to medium, cover and leave to cook for about 5 minutes. Check on the apples to make sure they don’t stick. If they go dry, add the water. if they are not dry, don’t add the water.
4. Finish cooking apples – Remove the lid from the skillet. Add the brown sugar and cinnamon. Give a really good stir and leave to cook down and caramelize for about 10 to 15 minutes. The apples will be completely soft and golden in colour.
5. Serve – Remove apples from the heat and serve warm.

Recipe Tips

• Prep ahead – The apples can be prepared up to one day before hand. Just store them in a ziplock bag in the fridge. To prevent them from turning brown, squeeze over about 2 tablespoons of lemon juice and coat the apples.
• Evenly cut the apples – To ensure even cooking, make sure to cut the apples to about the same thickness in the slices. I cut mine to about 1/4 inch thickness.

Substitutions

• Apples – If you choose to use another fruit for this recipe, pears would be the best option. Alternatively, this recipe would work with peaches or plums.
• Spices – I only added cinnamon to this recipe. You could add a little nutmeg and even cloves for a very earthy and rich flavour.

Serving and Storage

• Serving – You can serve these to top Pancakes, Waffles or French Toast. They are also great served with ice cream, yogurt or whipped cream. You can even use them as pie filling or for Mini Apple Cheesecakes.
• Storage – Store these apples in an airtight glass jar in the fridge for up to a week. To reheat, simply add to a small saucepan over low heat for a few minutes.

Frequently Asked Questions

Caramelized Pears

Yes for Caramelized Pears! If you have never tired pears this way, you have to give them a try. So delicious that you will be making them all fall long.

Check out this recipe

How To Make Caramel Sauce

Caramel Sauce is a must make fall treat. Using just a few ingredients you can make it at home in just 15 minutes. See How To Make Caramel Sauce at home and you won't buy the stuff from the store anymore!

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French Toast with Brown Butter Apples

Melt in your mouth French Toast with Brown Butter Apples. Make this soon! Perfectly cooked french toast topped with brown butter apples, bacon and even a few pecans!

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Caramelized Apples

Caramelized Apples are the perfect fall treat. Made with apples, butter, brown sugar and cinnamon and cooked in under 30 minutes. They make the perfect topping for pancakes, waffles or to serve all on their own.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: apples, fall dessert, thanksgiving recipes

Servings: 8 servings

Calories: 145kcal

Author: Julia Pinney

Ingredients

• 2 lbs apples
• 1/3 cup butter unsalted
• 3 tablespoons brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons water* if needed (explained in instructions)

US Customary – Metric

Instructions

• Peel, core and cut the apples into about 1/4 inch thick slices. Set aside.
• In a large skillet set over high heat, add the butter and bring it to a sizzle for about one minute.
• Add the apples to the butter and stir really well to coat all the apples in the melted butter. Reduce heat to medium, cover and leave to cook for about 5 minutes. Check on the apples to make sure they don't stick. If they go dry, add the water. if they are not dry, don't add the water.
• Remove the lid from the skillet. Add the brown sugar and cinnamon. Give a really good stir and leave to cook down and caramelize for about 10 to 15 minutes. The apples will be completely soft and golden in colour.
• Remove apples from the heat and serve warm.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Caramelized Apples

Amount Per Serving (1 serving)

Calories 145 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 20mg7%

Sodium 63mg3%

Potassium 131mg4%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 16g18%

Protein 0.4g1%

Vitamin A 298IU6%

Vitamin C 5mg6%

Calcium 15mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Caramelized Apples appeared first on Julia's Cuisine.

If you are new to making danishes, don’t be intimidated. They are no where near as difficult as you might think. It just requires cutting and folding with a filling in the centre. And much like the Nutella Puff Pastry Braid, this one will be a crowd pleaser.

What is this Danish Like

• Difficulty – This is a medium difficulty recipe. Although it’s isn’t difficult to make, you should pay attention when cutting and folding the pastry. There are images below to help you along the way.
• Taste – It has the perfect combination of a tart berries, creamy and sweet cream cheese and a very crisp pastry exterior.
• Serving – This danish makes eight good sized servings.

Ingredients

This recipe ingredient list is broken down into three parts: The berry filling, the cream cheese filling and the pastry layer.

• For the berry filling – For the filling I used mixed frozen berries, granulated white sugar and cornstarch.
• For the cream cheese layer – This filling uses cream cheese and granulated white sugar.
• The pastry layer – I used a sheet of puff pastry which was topped with a brushed egg wash and granulated white sugar.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

• Make the berry compote – Put the berries and the sugar in a small saucepan over medium heat. Bring them to a gentle simmer for about 3 – 4 minutes and start mashing them down with a fork. Continue to cook for about 10 more minutes over a low heat until it reduces. Combine the corn starch with 2 tablespoons of water. Pour this mixture into the berry mixture and stir until it thickens. Remove from heat and leave to cool.
• Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper and set aside.
• Make cream cheese filling – In a medium sized mixing bowl, combine the cream cheese with the sugar. Mix on high speed for about 2 minutes until really smooth. Set aside.
• Cut pastry – Lay the cold pastry out of a sheet of parchment paper. Using a knife, gently score the pastry into thirds. Next, cut around six to eight equal strips on each side. *see images in post to help*
• Fill the pastry – Evenly spread the cream cheese mixture in the centre of the pastry. Then top with the berry filling. Fold the pastry strips over each other. Gently press down the edges so they stay shut.
• Chill the pastry – Place the prepared pastry braid in the fridge for about 20 minutes to chill.
• Finish and bake – Brush the pastry with the egg wash.Sprinkle over a little sugar and bake for around 20 minutes or until golden and puffed.

Recipe Tips

• Prep ahead of time – This can be prepared up to 8 hours before baking. Just cover it and refrigerate it until baking. Don’t brush with the egg wash until just before baking.
• Use cold puff pastry – When putting the braid together, make sure to use cold puff pastry. It’s much easier to work with. Warm puff pastry will be difficult to fold properly.
• Chill the braid before baking – It’s important to place the prepared danish in the fridge for about 20 minutes before baking. This will ensure the pastry puffs properly.

Substitutions and Flavour Changes

• Puff Pastry – I recommend using store bought puff pastry, but if you have your own recipe, you could use it. Alternatively, this recipe would also work with shortcrust pastry, filo pastry or Leftover Pizza Dough.
• Berry filling – You could keep this recipe really simple by using a jam filling or a store bought compote filling. And yes, you can use fresh berries in place of the frozen ones if you prefer.

Serving

This Danish would be great alongside a weekend brunch or a dessert any day of the week. Here’s a few things you could serve it with to make the danish even more delicious.

• Fresh whipped cream
• Ice cream
• Custard
• Homemade Lemon Curd

Frequently Asked Questions

Easy Apple Danish

This is such an Easy Apple Danish to make. Using frozen puff pasty and then a home made apple filling topped off with a sweet glaze. Perfect for weekend brunching!

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Lemon Cream Cheese Danish

This Lemon Cream Cheese Danish is everything you need right now. Using puff pastry with a cream cheese and Lemon Curd filling, it's delicious. Then topped off with a sweet glaze to make it just a little bit extra.

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Puff Pastry Jam Turnovers

These easy Puff Pastry Jam Turnovers use just five ingredients! A flaky pastry filled with a sweet jam of your choice and topped with a sugar glaze. A great brunch, snack or even dessert.

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Berry Cream Cheese Danish

Make this Berry Cream Cheese Danish for a wonderful summer dessert. Made using store bought puff pastry, frozen mixed berries, a tub of cream cheese and a few pantry staples. It's great served as it is or topped with fresh whipped cream or ice cream!

Prep Time20 minutes mins

Cook Time40 minutes mins

Chill time20 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: North American

Keyword: berry desserts, berry recipes, danish

Servings: 8 servings

Calories: 362kcal

Author: Julia Pinney

Ingredients

For the berry filling

• 3 cups mixed berries frozen
• 3 tablespoons granulated white sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

For the cream cheese filling

• 8 oz cream cheese softened
• 1/4 cup granulated white sugar

Other ingredients

• 1 sheet puff pastry
• 1 egg beaten
• 2 tablespoons granulated white sugar

US Customary – Metric

Instructions

• Make the berry compote. Put the berries and the sugar in a small saucepan over medium heat. Bring them to a gentle simmer for about 3 – 4 minutes and start mashing them down with a fork. Continue to cook for about 10 more minutes over a low heat until it reduces. Combine the corn starch with 2 tablespoons of water. Pour this mixture into the berry mixture and stir until it thickens. Remove from heat and leave to cool.
• Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper and set aside.
• In a medium sized mixing bowl, combine the cream cheese with the sugar. Mix on high speed for about 2 minutes until really smooth. Set aside.
• Lay the cold pastry out of a sheet of parchment paper. Using a knife, gently score the pastry into thirds. Next, cut around six to eight equal strips on each side. *see images in post to help*
• Evenly spread the cream cheese mixture in the centre of the pastry. Then top with the berry filling. Fold the pastry strips over each other. Gently press down the edges so they stay shut.
• Place the prepared pastry braid in the fridge for about 20 minutes to chill.
• Brush the pastry with the egg wash.Sprinkle over a little sugar and bake for around 20 minutes or until golden and puffed.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Berry Cream Cheese Danish

Amount Per Serving (1 serving)

Calories 362 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 49mg16%

Sodium 174mg8%

Potassium 95mg3%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 20g22%

Protein 5g10%

Vitamin A 437IU9%

Vitamin C 1mg1%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Berry Cream Cheese Danish appeared first on Julia's Cuisine.