These Strawberry Breakfast Pastries are absolutely delicious with a Rosewater Glaze. With only 7 ingredients, these pastries are super easy to make and so much better than store-bought pastries.
Baking is like therapy for me. It ‘s always been that way. In fact, my best girl friends in college gained weight after one particular cruddy period of time. Sorry, not sorry. They never turned it away so I feel like everyone really benefited.
Getting into the kitchen to make the final batch of these is exactly what I needed—and the end result is absolutely amazing. I’m usually more of a savory breakfast person but every once in a while I really have to have something sweet. I also love to make fun surprises like this when I have guests—and these breakfast pastries will surely impress your guests. They will think you are the best pastry chef but you actually only spent 30 minutes in the kitchen with seven ingredients!
I’m guessing you’ve never had rosewater. I certainly hadn’t before running across a few different recipes with rosewater in it. So, I started researching it to figure out how to use it in baking. I used Nielsen-Massey Rosewater extract, which is a “steam distillate made from the purest rose petals.” Mix it with vanilla and it is something out of this world. Rosewater is amazing with vanilla, as used here, but also with cream, chocolate and cream cheese.
It actually doesn’t take much of the rosewater extract to deliver the delicate floral note of the rosewater. When paired with the strawberry jam, the rosewater glaze is absolutely delicious.
One last note, if you can make your own strawberry jam you totally should. It tastes so much better than what you can get at the store but if canning isn’t your thing, check out jam at the farmer’s market but even the store bought stuff will work in a pinch.
If you need more than 6 pastries, this recipe is easily doubled. Just don’t sit around in your house with these breakfast pastries, you may end up eating a few!
- 1 sheet of puff pastry
- 1 cup strawberry jam
- 1 large egg
- 1/2 cup powdered sugar
- 3 tbsp whole milk
- 1/4 tsp vanilla extract
- 1/2 tsp rosewater extract
- Pre-heat the oven to 425 degrees. Place a silpat on a cookie sheet and set aside.
- On a baking mat or cutting board, unfold the puff pastry sheet. Using the creases in the pastry, cut three long rectangles. Then cut each of those in half. Place these on the silpat about an inch apart.
- Score a square with a knife, leaving about a half inch wide border. Do not cut all of the way through. Using a fork, punch holes in the inside of the square so that the pastry has air to breath and not over inflate, dumping out the filling.
- Spoon the jam onto the puff pastry inside the square that was scored earlier.
- Then, using a pastry brush, brush on egg wash around the edges of each pastry. Place into the oven and bake for 15 minutes or until browned.
- While the pastries are baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract and rosewater.
- When the pastries are done and still hot, drizzle over the rosewater glaze.
- Let the pastries cool for 15-30 minutes so that the filling will solidify. Enjoy!