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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 Box Pepperidge Farm Puff Pastry Sheets ( 6 servings) 2 Tbl Butter 1 c Ore Ida Potatoes O’Brien (frozen) 1 c black forest ham, diced 11 eggs 2 Tbl minced fresh chives 4 oz Cream Cheese 2 Tbl Orange Juice (room temp) Egg Wash: 1 egg 1 Tbl water 2 Tbl freshly grated Grated Parmesan Cheese Instructions: Do Ahead: Night Before put frozen dough in the refrigerator in the box. Mix the filling : Melt the butter in a large frying pan Add potatoes and sauté 5 minutes. Stir in ham and sauté 3 minutes. Whisk eggs and chives. Scramble until soft and still a little moist. Season with salt and pepper to taste. Refrigerate Take off the heat and stir in the cream cheese and orange juice until cheese has blended. Refrigerate overnight. In the Morning: Take one sheet of pastry and lay it on a pastry board which has been lightly floured. Roll out to 12x10 inch rectangle. Put filling down the center lengthwise. Cut the sides and braid. Move to a baking sheet lined with parchment paper. (3 pastries will fit on a sheet) Repeat until all sheets are filled. Combine the egg and water. Brush the pastries. Sprinkle the parmesan over. Bake at 400 preheated oven about 30 minutes- until pastry is golden and puffed. Do not open oven often. Cool 5 minutes before slicing. ENJOY |
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