Cinnamon Hazelnut Breakfast Pastries
These pastries are way better than anything from a box! Hazelnut frangipane filling is spiked with cinnamon and sweetened with brown sugar, encased in a flaky, butter-y pie crust and iced with a cinnamon yogurt glaze. This is a breakfast well worth waking up for!
Ok I am on a breakfast kick for sure. There’s no denying it at this point. Over the last month, I’ve posted waffles, muffins, coffee cake, and now these little hand pie/breakfast pastry/pop tart lovelies.
Something about September and back to school. It’s a hard transition for the little ones, so I suppose I’m trying to make it easier by giving them something delicious to make those early mornings a little sweeter.
You may remember me mentioning about my younger son being an unbelievably picky eater. The truth is, he doesn’t try most of the things I bake. He has a few favorites and he sticks with those, and those only.
However, the other day we were talking and I casually mentioned something about baking up some cinnamon brown sugar breakfast pastries. His exact words were, “that sounds kinda good.” That sounds kinda good!!! I almost fell on the freaking floor. He has never said anything like that before. Could this be a chink in his armor?
Well, he didn’t end up trying them but he did admit to liking the smell. I think we are moving in the right direction 😉
The older one, on the other hand… and his dad… and ok me! We loved them. The recipe made a dozen and they were gone in a few days flat.
It all starts with my favorite pie crust recipe. I make a big batch and keep it in the fridge or freezer for whenever the pie baking (or breakfast pastry making) urge strikes. It comes together with just a few pantry staples and it is unbelievably flaky, with a rich, butter-y taste that just can’t be beat. Roll it out to about 1/8-inch thickness, then cut into squares. I really like this big square cookie cutter, but you could also use a knife or a pizza cutter.
Then just spoon on a few tablespoons of this cinnamon hazelnut frangipane. It sounds fancy but it’s just ground hazelnuts (aka hazelnut meal), brown sugar, cinnamon, and egg stirred together, with a little vanilla and salt for good measure. Top with another square of dough, pinch together, and bake!
While they’re getting puffy and golden in the oven, you can whip up a little sweet cinnamon glaze. Just a few tablespoons of Greek yogurt stirred into powdered sugar, and spiked with warm cinnamon.
One of these, with a glass of milk (or hot cup of coffee!) and your day will be off to a great start!
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Cinnamon Hazelnut Breakfast Pastries
Ingredients
For the Pastries
- 2 batches Simply Perfect Pie Crust dough
- 1 1/2 cups (168 g) hazelnut meal
- 2/3 cup (146.67 g) dark brown sugar,, lightly packed
- 2 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla
- 1/8 teaspoon (0.13 teaspoon) kosher salt
For the Icing
- 2 cups (240 g) powdered sugar
- 1/4 cup (50 g) Greek Yogurt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon (0.13 teaspoon) kosher salt
Instructions
To Make the Pastries:
- Preheat the oven to 425 degrees F and line baking sheets with parchment paper sheets.
- Place the hazelnut meal, brown sugar, eggs, cinnamon, vanilla, and salt in a small bowl and stir to combine. Set aside.
- Lightly dust the work surface with flour, and roll the pie dough out to a thickness of 1/8-inch. Cut 24 squares. Discard the scraps.
- Top 12 of the squares with 2-3 tablespoons of filling, leaving a margin around the edge.
- Moisten the edge with water, then top with another square of dough. Pinch to seal.
- Bake for 18 minutes or until golden brown and puffy. Cool slightly, then top with Icing.
To Make the Icing:
- Place the powdered sugar, Greek yogurt, cinnamon, and salt in a bowl and stir together until combined.
I love the cinnamon and hazelnut combination- perfect breakfast flavors!
Where do you buy ground hazelnut meal? I imagine it could be made from grinding the hazelnuts but most grocery stores around me only sell very small packages of hazelnuts.
Hey Brenda! I’ve actually linked to an online resource a few times within the post. The brand I used is by Bob’s Red Mill. Good luck!
Cinnamon Pop Tarts have always been my favorite – but these, these!!! Allie, you’ve transformed them into something elegant and I imagine worlds better. I’ll be trying this recipe pronto. xoxo
They were always my favorite too! Great minds 😉 Thank you so much Marissa and I hope you had a fabulous time in Paris! xoxo
When I was a kid, I was OB.SESSED with cinnamon pop tarts. I still have a soft spot for them, but these put the boxed ones to shame!
That was always my favorite flavor too Nora! Thank you so much for the awesome feedback!
These pastries look delicious and are a unique flavor combination. Now this is breakfast!
Yes! We really enjoyed the heck outta them. Thank you so much sweetie!