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
makes 18-24
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.
These look dry in the picture, but I’m guessing they’re actually not. They look good. Kevin would probably love them.
These are dry when they cool. But when they are warm they are quite soft. They aren’t bready like a cinnamon roll. They are almost more like a cookie when they cool/harden. So you have to serve them warm if you want them soft. They warm nicely.
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
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http://realfoodforager.com/fat-tuesday-february-14-2012/