They say breakfast is the most important meal of the day, but between rushing to get the kids to school and running around to get ready for work, there’s never enough time to prepare a satisfactory morning meal.
Thankfully, chef Vanessa Cantave has come up with a recipe for a delicious breakfast that doesn’t eat up any time in the morning, and she is teaching us how to make it on this week’s installment of The Hostess Next Door.
To save time in the morning, Vanessa likes to whip up fruity toaster pastries over the weekend, filled with frozen berries and Smucker’s® Fruit and Honey™ Blueberry Lemon Fruit Spread. Not only does the Smucker’s® spread save prep time, it also adds a sweet kick to Vanessa’s homemade toaster pastries!
These toaster pastries can be frozen for up to three months, so don’t be afraid to make a huge batch all at once and keep them on hand for breakfasts to come!
Check out Vanessa’s toaster pastries recipe below, and make sure to SHARE this recipe with fellow busy parents!
1⁄2cup Smucker’s® Fruit and Honey™ Blueberry Lemon Fruit Spread
1⁄2cup frozen berries
- 1 tbsp. cornstarch
- 2 sheets frozen puff pastry, thawed
- 1 cup powdered sugar
- 2 tbsps. fresh lemon juice
- Preheat the oven to 425°F.
- In a medium bowl, combine the Smucker's® spread, frozen berries, and cornstarch and stir until fully incorporated.
- Lay one sheet of puff pastry on a board and place 8 equal amounts of berry filling on the dough, in two rows of four. Place the second sheet of puff pastry on top, and use a sharp knife or pastry cutter to cut it into 8 equal pastries.
- Seal the edges of the pastries by crimping with a fork and some water. Place the pastries on a baking sheet, 1" apart, and bake for 8 to 10 minutes, until golden brown.
- Remove the pastries from the oven and allow them to cool on a wire rack.
- To make icing, whisk the powdered sugar and lemon juice in a small bowl. Brush or drizzle the icing over the pastries and allow them to cool.
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