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These mixed berry breakfast pastries (a.k.a. fancy homemade pop tarts) are the perfect way to use up an excess of fresh summer fruit.
While most homemade pop tart recipes call for a shortcrust pastry or pre-made pie crust, I decided to switch things up and use puff pastry instead. The puff pastry results in a flaky, buttery finished product, which pairs perfectly with the sweet jam in the center!
Mixed Berry Jam
These pastries feature a homemade mixed berry jam (I included blueberries, blackberries, strawberries, and raspberries in my mixture, but feel free to use whatever combination you happen to have on hand) and are topped with a spoonful of vanilla bean glaze.
Not only are these little hand pies delicious, but they’re pretty to look at, too. They’d be a great addition to a breakfast or brunch table, or even an afternoon tea.
Berry Pastry Tips & Tricks
I would highly recommend using fresh berries rather than frozen to prevent a watery finished product. If you don’t have enough berries, try mixing in another chopped fresh fruit such as peaches, pears, apples or cherries.
If you have time, feel free to make these using homemade puff pastry. However, I opted for sheets of pre-made puff pastry, allowing me to complete the recipe from start to finish in less than an hour!
These pastries freeze quite well, and can easily be thawed and warmed in the toaster oven. If planning to freeze your pastries, do so without the vanilla bean glaze. You can serve without the glaze, or make and add it after warming and just prior to serving the pastries.
Additional pastry recipes you might enjoy:
Peach and Ginger Hand Pies
Peach, Walnut, and Blueberry Hand Pies
Strawberry Puff Pastry Hearts
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Mixed Berry Breakfast Pastries
- Total Time: 1 hour
- Yield: 9 pastries 1x
Description
Flaky puff pastry filled with homemade mixed berry jam and topped with a vanilla bean glaze. Perfect for a summer breakfast or brunch!
Ingredients
Mixed Berry Jam:
250 grams mixed berries (such as raspberries, blueberries, strawberries, and blackberries)
150 grams granulated sugar
Juice of 1/2 lemon
Pastries:
2 sheets pre-made puff pastry, thawed according to package directions if frozen
1 egg, lightly beaten
Vanilla Bean Glaze:
100 grams confectioner’s sugar
20 grams whole milk
2 grams vanilla bean paste
Gel food coloring (optional)
Purple sanding sugar (optional)
Instructions
Mixed Berry Jam:
Hull strawberries (if using) and chop all berries into bite-size pieces.
In a small saucepan, combine chopped berries and sugar. Heat on the stovetop over medium heat, stirring occasionally, until berries have dissolved and mixture has thickened.
Do a test to make sure the jam mixture has reached thread stage. You can test using a candy thermometer (mixture should be approximately 105 degrees Celsius / 220 degrees Fahrenheit) or by spooning a small amount of mixture onto a plate, allowing it to cool slightly, then stretching the mixture between your thumb and forefinger. If a strand forms, thread stage has been achieved.
Once thread stage has been reached, pour the jam mixture onto a tray or silicone baking mat and allow to cool for a few minutes.
Once cool, transfer jam mixture to a small bowl. Stir in lemon juice, and set aside.
Pastries:
Preheat oven to 200° C / 400° F.
Line a baking sheet with parchment and set aside.
Unroll both sheets of puff pastry and slice each sheet into nine equal-size squares (or rectangles, depending on the shape of your puff pastry sheets). You should have eighteen squares total.
Place nine squares on the prepared parchment-lined sheet, allowing some space between each square.
Using a pastry brush, brush a small amount of egg wash around the border of each puff pastry square.
Place a spoonful of mixed berry jam into the center of each square. Be careful not to overfill the pastries, or to put the jam mixture too close to the edges of the square. This will prevent the jam from leaking during the baking process.
Place a second square of puff pastry over each jam-filled piece, and use your fingertips to gently seal the edges.
Egg wash the top of each pastry, then use a fork dipped in egg wash to crimp all edges.
Bake pastries for 18-20 minutes, or until golden brown. Allow to cool slightly before frosting.
Vanilla Bean Glaze:
In a small bowl, whisk together confectioner’s sugar, milk, vanilla bean paste, and food coloring (if using).
Spoon a small amount of vanilla bean glaze over the top of each pastry, and finish with sprinkles or colored sugar, if desired. Serve pastries warm or at room temperature.
Pastries are best enjoyed on the day they are made. Store leftovers in an airtight container at room temperature for up to one day.
Notes
I would highly recommend using fresh berries rather than frozen to prevent a watery finished product. If you don’t have enough berries, try mixing in another chopped fresh fruit such as peaches, pears, apples or cherries.
If you have time, feel free to make these using homemade puff pastry. However, I opted for sheets of pre-made puff pastry, allowing me to complete the recipe from start to finish in less than an hour!
These pastries freeze quite well, and can easily be thawed and warmed in the toaster oven. If planning to freeze your pastries, do so without the vanilla bean glaze. You can serve without the glaze, or make and add it after warming and just prior to serving the pastries.
I do not recommend using vanilla extract in this recipe. High-quality vanilla bean paste, or vanilla pod scrapings, will make all the difference here.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Turnovers and Hand Pies
- Method: Stovetop + Oven
- Cuisine: Breakfast
