I have a rampant sweet tooth, and love a little treat with my morning coffee. Inspired by a Danish Kringle I had recently, this walnut breakfast pastry is sweet, crisp, indulgent, and actually filling because of the walnuts. It’s something easy to whip up at the beginning of the week so you have a little something to look forward to in the morning.
Ingredients:
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1 ½ cup walnuts
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½ stick of salted butter
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1/3 cup honey
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½ tsp vanilla extract
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1roll of store bought frozen puff pastry, thawed.
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1 beaten egg (for brushing)
To start, make sure you thaw out your puff pastry. The easiest way to do this is to put it in the fridge overnight, but if you don’t have enough time you can just leave it on the counter for a bit.
Now you’ll want to make your filling. Pulse walnuts in a food processor until they break down into small pieces but still have some texture. How fine or course you want them is up to you. Then transfer to a bowl and mix in butter, honey, and vanilla.
Next open up the dough and lay out the rectangle on a baking pan lined with oiled parchment paper. Then make the cuts as shown below. There is no measurement, just leave a space in the middle for the filling.
Place the filling in the middle, fold over the ends, and then fold each strip of dough which you’ve cut towards the middle, overlapping to create a braided look. To finish, brush some beaten egg over the top and bake for 15 minutes at 425 degrees, or until golden brown. Let cool for 15 minutes, then enjoy! Wrap in foil for easy storage.
