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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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!
- 2 batches Simply Perfect Pie Crust dough
- 1 1/2 cups hazelnut meal
- 2/3 cup dark brown sugar, lightly packed
- 2 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla
- 1/8 teaspoon kosher salt
- 2 cups powdered sugar
- 1/4 cup Greek Yogurt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
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Preheat the oven to 425 degrees F and line baking sheets with parchment paper sheets.
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Place the hazelnut meal, brown sugar, eggs, cinnamon, vanilla, and salt in a small bowl and stir to combine. Set aside.
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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.
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Top 12 of the squares with 2-3 tablespoons of filling, leaving a margin around the edge.
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Moisten the edge with water, then top with another square of dough. Pinch to seal.
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Bake for 18 minutes or until golden brown and puffy. Cool slightly, then top with Icing.
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Place the powdered sugar, Greek yogurt, cinnamon, and salt in a bowl and stir together until combined.
