International Breakfast Pastries, kinda…

Unless I’m completely hung over or have just finished running 4 miles, I rarely enjoy a big breakfast.  I think breakfast is perfect when it’s nothing more than fruit, a protein (like yogurt, string cheese, nuts or an egg), and a bit of starch – like a piece of toast or a granola bar.  The rare exceptions to this rule are scones, palmiers and something I swear my mom invented called “fried tortillas”.

I make killer scones (like the cheddar chive version I make for Christmas), but those who know me well know that patience is a virtue I was born without and thus far in my life have yet to acquire.  When I want a scone, I usually want it now.  A few years ago I found some great scone mixes at World MarketSticky Fingers scones are a “just add water” mix, but they taste almost exactly like I would have made them had I taken the time to sift flour, chop butter and whisk eggs.  Their standard flavors include tart cherry, wild blueberry, plain (which I love with fresh lemon curd), raspberry, apricot, lemon ginger, cranberry, cinnamon raisin and more.  During the holidays they have a pumpkin spice and eggnog flavors.

The reason I love these mixes so much (other than the fact that they are yummy) is because it literally takes me 5 minutes to make them.  So when I wake up with a hankering for scones (like I did last Sunday) I know I can grab a mix out of the pantry and while the oven is warming to temperature, I can blend the water and mix, line a baking sheet with parchment paper and voila!  Fresh scones in 20 minutes.  (I’ll admit though, Joel was a little confused as to why we had scones on a random Sunday morning with nary a child or houseguest in sight.  But that’s what I like about scones- – they’re not plain ‘ol muffins or storebought bagels so they seem a little bit more special.  Kind of like a nice little Sunday morning treat for yourself.)

Palmiers, also known as Elephant Ears to the non-French, are almost as easy to make as long as you remember to defrost the puff pastry the night before you want to make them.  (Which makes them a little less spontaneous, but none less the tastier.)  I roll the defrosted pastry dough flat, about ¼” thick and sprinkle it with a ton of sugar.  Then I fold each side into the middle and fold it in half lengthwise, then fold it in half again lengthwise until I’m left with a long piece of pastry eight layers thick.  I slice it into pieces about an inch thick and place it on a baking sheet.

However, there are two things that makes baking palmiers a little tough, 1) the sugar gets hella-hot and it burns easily (think molten lava dripping off the pastry – I’ve got the burn marks to prove it); and 2) the pastries must be flipped halfway through the baking time which becomes a problem because (see reason 1 above).  But I’ve found that if I have a little extra patience (and want to spare it) I’ll make them.  Madison and Joel love them and we rarely have any leftover after 24 hours.

The third breakfast “pastry” I love is something we call “fried tortillas”.  I’m not exactly sure where the “recipe” came from but these things were a Saturday morning staple in our house when I was a kid.  Basically, a medium-sized flour tortilla is dropped into a pan of heated vegetable oil and fried for about 20-30 seconds on each side.  Then I blot the grease from the tortilla; butter it (I know, right?  Wasn’t this just fried in oil?) sprinkle it with a little powdered sugar and cinnamon and breakfast is ready.  I like mine a little chewier so that I can fold it in half.  It tastes a lot like a sopaipilla or Navajo Taco (for those of you lucky enough to have ever had a Navajo Taco.)  I made these about a week ago for Madison and gobbled down three of them. “This is the best breakfast EVER Naunta!”  Ahhh, it was nice to hear those words again…..

3 comments on “International Breakfast Pastries, kinda…

  1. Susan Weisberger
    March 30, 2011 at 9:40 am #

    I got the flour tortllia recipe from grandma Eloise..Another fantastic cook. Did I mention we come from a long line of great cooks, great grandma Hilda was a caterer along with my aunt Dorothy. I can’t remember when we didn’t have good smells coming from the kitchen. No wonder we grew up with the idea “Food is Love,” lol


  2. Recipe Chefs
    March 30, 2011 at 10:49 am #

    Great post thanks for sharing. I really enjoy reading your blog. Feel free to check out our delicious recipes

  3. cousin courtney
    March 31, 2011 at 8:38 am #

    i feel like this post was aimed towards me 🙂 i am making scones this weekend for sure! i was lucky enough to have tried the pumpkin sticky fingers once and they were pretty darn good – a lady jeff works for gave him a box of fishers fair scones for us to try and his other buddy just gave us more farm-fresh eggs! .. if madison likes the fried tortillas, i bet my munchkins will like em too, i’ll give it a shot – flour tortillas, oil, butter, sugar, *gulp*

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