Almost like a breakfast Danish, these simple breakfast pastries are easy to put together

and perfect for popping into a lunch box or serving warm with a cup of coffee. If you don’t

want to make the Strawberry Rhubarb Compote and a backyard full of rhubarb, this recipe

can be easily substituted with thinly sliced fresh rhubarb placed on top of the cream

mixture and baked as directed.

Preheat oven to 375°F and line a baking sheet with parchment paper. Unfold a sheet of puff

pastry and, using a rolling pin, gently roll it into a 16-by-16 square. Cut the sheet into 16

even squares; lay them out on the baking sheet.

In a small bowl, beat together cream cheese, icing sugar, milk, and balsamic vinegar until

smooth and creamy.

Dollop the cream cheese mixture into the center of 8 of the puffed pastry squares. Using an

offset spatula, spread it to about ¾ inch from the edge of the pastry sheet. Add a

tablespoon of compote to the center of the cream cheese mixture.

Fill a small bowl with water, wet your index finger, then run it around the edges of the cream

cheese-topped pastry sheets to moisten them. Top with one of the remaining 8 pastry

squares and press the edges together to seal. Repeat with the remaining cream cheese

topped squares and plain squares.

Sprinkle granulated sugar over the top of the pastries and bake for 12-15 minutes until

golden brown. Remove from oven and set squares aside on a baking rack.

Serve warm or allow to cool and set fully. Store in an airtight container at room temperature

for up to 2 days,

(Recipe) Rhubarb and Cream Breakfast Pastry NEW

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