I’m trying to make more properly prepared grains these days. So this week I tried a Nourishing Traditions recipe for cream cheese breakfast pastries. You use homemade cream cheese to soak the flour. They turned out really well! If Justin approves of a soaked baked good I call it a winner. And they were quite simple to make. They are best served warm. They reheat very well. This makes quite a few pastries too, so now I have a stock in the freezer.
This post is linked to Fat Tuesday at Real Food Forager.
Cream Cheese Breakfast Pastries
1/2 cup butter, softened
1 cup homemade cream cheese, softened
2 cups whole wheat flour
1/2 cup rapadura
1 Tbsp. vanilla
1 tsp. salt
1/4 cup melted butter
2 tsp. cinnamon
1/4 cup crispy pecans, finely chopped
Mix butter, cream cheese and flour using an electric beater. Leave in a warm place 12-24 hours.
Mix in rapadura, vanilla and salt (I used my hand mixer for this).
Roll out dough on floured surface to 1/4″ thickness. Brush with melted butter. Sprinkle with cinnamon and pecans (I also sprinkled a little cane sugar on). Roll up 1 1/2 turns and cut dough lengthwise. Repeat two more times. You should now have three long rolls. Cut the rolls crosswise into 1 or 1 1/2″ lengths. Place individual pastries on a buttered baking sheet. Bake at 300 degrees for 45 minutes. Serve warm.
These store well in the freezer or refrigerator and the flavor improves with time. Reheat before serving.
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