Kick off the Fourth with a patriotic breakfast pastry!
Ring in the red, white, and blue! We want to know your patriotic party plans for the upcoming holiday, so we threw the question out on our social media: How does your neighborhood celebrate the Fourth?
Michele Toone said, “An entire neighborhood parade and picnic in the park.”
Char Olcott chimed in and said they head to the town park for lots of fun activities and yummy food.
Les Spencer commented, “Breakfast at the church,” It’s an age-old tradition for him.
You’ll likely grill up a few burgers and dogs in the afternoon, but many of you kick off the Fourth with breakfast before the big barbecue. Rachael Yerks shared a patriotic breakfast pastry that’s perfect to add to the spread.
It’s simple enough to pull off on a busy Fourth of July morning. You can even make it the night before, for an even easier breakfast.
Find the full recipe on Rachael’s here.
Fourth of July Breakfast Pastry
EQUIPMENT
- Parchment
- Baking Sheet
- Piping bags or zip top bags
INGREDIENTS
- 1 tube of Crescent Seamless Dough Sheet I used Pillsbury
- 1 8 ounce package cream cheese
- 1/3 cup sugar
- 1 tsp vanilla
- 1 cup favorite strawberry jam or fresh strawberries pureed
- 1 cup blueberries
METHOD
- Preheat your oven to 375
- In a medium sized bowl, use a hand mixer to combine the cream cheese, sugar, and vanilla, whipping until smooth and creamy.
- Put cream cheese mixture into a piping bag, or a ziptop bag, and snip 1 corner.
- Spray a cooking sheet with cooking spray or line with parchment and spray that with cooking spray
- Roll the crescent dough out onto it
- Pipe a little cream cheese mixture onto the left hand top corner, to make the “stars” portion of an American flag, and use a spatula to smooth it out. Gently push your blueberries into the cream cheese mixture in the top left corner, (don’t smush them, but embed them in the mixture and dough so they stay put), forming the blue portion of the flag. Note: If you want less of the cream cheese mixture you can just press the blueberries into the dough, and pipe a little cream cheese mixture around the blueberries.
- Next, make some line indentations into the dough to help you evenly space the stripes for your flap. I used the handle of a wooden spoon, and just pressed lightly. You want 7 “red” strips, and 6 white, starting with red at the top.
- Take your jam, and put it in a piping bag, or in a ziplock and snip off a corner, and pipe it in straight lines into those indentations you made.
- Then pipe the cream cheese mixture onto the alternating lines, and around the blueberries, if you didn’t put some down first.
- Bake for 10-13 minutes, until edges are golden brown.
- Let cool, then slice and enjoy
Find more recipes and ideas from Rachael on Instagram, @ezpzmealz, or on her website, ezpeazymealz.com.
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