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/

Garden Tour & Cream of the Crop

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thank you slateplate for this beautiful serving tray

Good morning dear followers. Not exactly sure what the weather is like in your neck of the woods, but the mid-Atlantic feels like spring this winter. Bulbs are pushing their bright green shoots through the dirt already with temperatures climbing into the 70’s. Warm and loud thunderstorms are replacing snow. Will it stay this way? Doubtful, but hopeful.

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speckled trout lettuce in a cold frame

The fear of winter’s return hasn’t stopped me from getting into the garden and finishing  some clean-up. The north wind has a nasty habit of burying the landscape in leaves and riddling the yard with sticks. Being in the garden is as much therapy as cooking, so I don’t mind the dirty work. It’s the best distraction thinking March winds and April showers are just around the corner.

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hoping for some fresh asparagus in a month or two

Good Grief Cook thought throughout the gardening/growing season it might be interesting to take you on a good, the bad and the ugly of the garden. It’s February. All looks dark and dead right now, or maybe it’s just asleep. Anyway, this will be your first glance of the winter garden. Should be fun to watch it transform month to month. Let the tour begin.

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protecting the fig trees-unveiling come May

Hope you have enjoyed these few photos today. In addition to the garden I am working on improving my photography and food styling. Isn’t that black slate tray beneath the creme brûlée a natural beauty? It’s made in the USA. You will be seeing a lot of it. Thank you, Garmon for this gift.

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sleeping raised bed

Let’s make some creme brûlée. It seems to be the cream of the dessert crop. I posted this photo on instagram and was surprised to learn how many people consider creme brûlée their favorite dessert. A simple, but rich and creamy vanilla custard topped with crispy caramelized sugar….okay I get why people love it so much. Plus it involves fire.This recipe is adapted from Christopher Kimball’s Dessert Bible.

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Crème Brûlée

1 cup heavy cream

1 cup light cream

3 eggs

½ cup sugar, divided

1/8 teaspoon fine salt

1 ½ teaspoons vanilla

Heat oven 300F. Place a cloth napkin over the bottom of a roasting pan. Place 4 (5-inch) brulee dishes or 6 ( 6 oz) ramekins in the roasting pan leaving space between each dish. Boil water in a tea kettle or a pan with a spout. In a saucepan, bring the heavy cream and light cream just to a simmer. (you should see whisps of steam). In a medium bowl, whisk eggs, ¼ cup sugar, salt and vanilla. While gently whisking, very slowly pour hot cream mixture into the egg mixture until combined. Strain mixture into a large measuring up or bowl with a spout. Divide mixture evenly among brulee dishes or ramekins. Pour hot water into roasting pan until it comes up half way the sides of the dishes. Bake 25 to 35 minutes or until custards are set but still quiver in center. Remove from water bath and cool. Chill in the refrigerator for at least 2 hours. Can be made 2 or 3 days in advance at this point. Just before serving sprinkle tops evenly with remaining sugar. Using a kitchen torch melt the sugar. Serves 4 to 6

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my little jelly bean dressed for some garden work