Cranberry Crème Brûlée Breakfast Pastry

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bursting with cranberry goodness

Some days I wake up with crazy mash-up recipes in my head. For instance, what if my favorite dessert, crème brûlée, and my favorite pastry, a fruit-filled turnover, had a baby? I imagine buttery flaky layers filled with a well-balanced tart jam surrounded by a bit of sweet indulgent cream. And it must have my favorite part of the crème brûlée, that slightly burnt, crispy crunchy top. It’s not your average cranberry recipe, so let’s get started with THE CAPE COD SELECT BLOGGER RECIPE CHALLENGE CONTEST Cran-You-Believe It Category.

simply delicious ingredients

First, this cranberry jam filling with a touch of vanilla. So good you will be eating it with a spoon, but please restrain yourself as you will need every bit of this super-fruit goodness to fill the pastry. Super simple to make, so if you can’t stop eating it just make a second batch. I won’t tell anyone.

The cranberry jam adds such a beautiful tart balance to this dish. Just a mix of cranberries, brown sugar, butter and vanilla simmered until the cranberries burst and the mixture thickens up. It must be chilled and can be made a day or two in advance.

And to make this totally easy let’s use ready made puff pastry. Gently rolled and trimmed to a 12-inch square I find a pizza cutter perfect for cutting the pastry into nine 4-inch squares. Top each square with a generous spoonful of cranberry jam and then pinch up those points to seal.

Now place those cute little berry packages, seam-side down in the prepared pan and partially bake them. Remove from the oven and shower each pastry with the crème brûlée mixture. Top with the almonds and back into the oven to finish.

oh that crispy, crunchy top

Serve warm or at room temperature as individual squares with a dusting of powdered sugar or show off that delicious jam inside by slicing into triangles. Either way you are sure to WOW your family and friends with this creative treat.

Cranberry Crème Brûlée Breakfast Pastry

  • Servings: 9
  • Difficulty: easy
  • Print

2 cups Cape Cod Select premium frozen cranberries

1/2 cup light brown sugar, packed

2 tablespoons butter

1 1/2 teaspoons vanilla, divided

1 sheet of puff pastry from (17.3 oz), thawed

1/2 cup heavy cream

1 egg

1/4 cup sugar

1/4 cup slivered or sliced almonds

powdered sugar, optional

In a small saucepan, over medium heat, combine cranberries, brown sugar and butter, stirring, until mixture comes to a boil. Reduce heat and simmer mixture for 5 to 7 minutes or until thickened. Stir in 1 teaspoon vanilla. Transfer mixture to a bowl (you will have ¾ cup of cranberry filling). Chill filling in the refrigerator. Can be made 1-2 days in advance. When ready to bake, heat oven to 400F. Lightly spray a 9-inch square baking pan with non-stick spray. Lightly flour a work surface. Roll puff pastry sheet into a 12-inch square. Using a sharp knife or pizza wheel, slice pastry into nine 4-inch squares. Divide chilled cranberry mixture into 9 portions. Working with 1 square at a time, place a portion of cranberry filling in center of square. With tip of your finger, lightly brush pastry edge with some water. Bring pastry points up and over the filling pinching edges to seal. Repeat with remaining ingredients forming a total of 9 pastries. Arrange pastries in a single layer, seam-side-down in pan. With the tip of a sharp knife make a slit to vent steam in the top of each pastry. Bake 15 minutes or until just golden brown. Meanwhile, in bowl, whisk cream, egg, sugar and remaining 1/2 teaspoon vanilla until blended. Remove partially baked pastries from oven. Pour the cream mixture evenly over the top of each pastry. Sprinkle evenly with the almonds. Bake for 15 minutes more or until a deep “brûlée” golden brown. Serve warm or at room temperature dusted with powdered sugar, if desired.

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Enjoy the health benefits of premium farm fresh cranberries all year long. Available in the frozen section of your grocery store cranberries are not just for Thanksgiving anymore.

And to find a store near you: http://www.capecodselect.com/store-locator/

Bacon Potato Roses

Next time skip the flowers and chocolate and make this delicious and surprisingly easy side dish for the love of your life. Truth be told I am not a huge bacon fan, but husband just adores it. If I am going to eat it, it has to be the meatiest looking package I can find. Choose “center cut” sliced bacon for this recipe. Lay two strips of bacon down slightly overlapping on one end.

Oscar Mayer center cut bacon is perfect

Now the only other thing you need to buy are some good old russet potatoes because I am pretty sure you already have cooking oil and assorted spices in your pantry. Right? Okay let’s do this thing. Thinly slice your peeled potato on a mandoline and toss with just enough oil to coat ( a couple of teaspoons). Season with salt, pepper and whatever floats your boat….garlic powder, smoked paprika, rosemary…it’s all good. Now lay those potatoes on top of the bacon, slightly overlapping each other, and aligning one edge of the potatoes with the edge of bacon.

Let’s roll

Rolling it up really is as easy as it looks. Place each in a muffin cup and bake at 400F for 45 minutes. Cover the top loosely with foil to prevent over-browning and continue to bake another 15 minutes to insure fully cooked bacon on the inside. That’s it.

Certainly if you want to gild the lily (I mean rose) sprinkle with some grated cheese or fresh snipped herbs. For the record 1 good size potato made 5 roses.

stop and smell the roses and love each other

It’s a Win-Win-Win

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Lately, I have had a fun run of good luck in recipe contests. This recipe for SKILLET ROASTED SICILIAN CAULIFLOWER RED LENTIL PENNE took an honorable mention in the Explore Cuisine contest and this recipe, SALTED CHOCOLATE PEAR POUND CAKE, won the dessert category in USA Pears. Finally, my entry into the Coast Packing Company #lardlovers contest took a second place. Here is the recipe.

From Coast Packing: This Strawberry Rhubarb Skillet Cake recipe, submitted by Lisa Keys of Kennett Square, Penn. took second place in our 3rd Annual #LardLovers Recipe Contest. The contest drew homegrown recipes — savory and sweet alike — from around the country. Her winning cake has a nice overall balance of sweet and tart. It is easy to make with readily accessible ingredients. And it can be made with or without a cast iron pan and still achieve great results!

Strawberry Rhubarb Skillet Cake

  • ½ cup lard
  • 1 cup packed light brown sugar
  • 1 ½ tsp cinnamon
  • 5 fresh or frozen large strawberries, stemmed, sliced in half
  • 3 cups diced fresh rhubarb
  • ¾ cup all-purpose flour
  • ½ cup quick-cooking rolled oats
  • ¼ cup sugar
  • ¾ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ cup buttermilk
  • 1 egg, lightly beaten
  • 1 tsp vanilla
  • Sweetened whipped cream

Directions:

Heat oven to 350F. In a 10-inch oven-safe skillet (I use cast iron), over low heat, melt ¼ cup of lard. Add ½ cup of brown sugar and ½ teaspoon of cinnamon; mix and spread evenly over the bottom of the skillet. Remove from heat. Place 5 strawberry halves, cut side up, around the center of the skillet. Place remaining strawberry halves around them toward the edge of the skillet. Sprinkle rhubarb evenly over the skillet. In large bowl, combine all-purpose flour, oats, sugar, baking soda, salt and remaining ½ cup brown sugar and 1 teaspoon of cinnamon; blend well. Melt remaining ¼ cup of lard and add it along with the buttermilk, egg and ½ teaspoon of vanilla to dry ingredients. Combine the wet and dry ingredients with an electric mixture until well mixed. Pour and spread batter evenly over fruit in skillet. Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. If cake is getting too brown then cover loosely with foil during last 5 minutes of baking time. Cool cake for 5 minutes before running a knife around the edge and then inverting onto a serving plate. Serve warm with sweetened whipped cream. Garnish as desired.

I am so very grateful to the sponsors who run a good recipe contest with real food experts testing and mulling over the results. I just love being in the mix. I always feel quite lucky and proud to make the top 3.