Sunday, October 11, 2009

Simple Weekend Brunch

Last weekend all of my children were home for a Sunday morning meal. I wanted to whip up something a bit special without leaving home, and I hadn't planned anything at all. I opened the freezer to a box of puff pastry I'd purchased for I-don't-know-what and my menu was set. Everything else in these recipes are pantry and refrigerator staples in my house.

These recipes are simple and nearly foolproof. I've made them half a dozen times each. With no more than twenty minutes of effort and the addition of a green salad, you have the makings of a home cooked brunch that appeals to everyone.

Ham and Cheese Stromboli
(adapted from Pepperidge Farm website)


1 sheet puff pastry, thawed
1 egg
1 tablespoon water
1/2 pound sliced cooked deli ham
1/2 pound sliced cooked deli turkey breast
1 cup shredded Vermont White Cheddar cheese (about 4 ounces)
1 tsp herbs de provence


Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, layer the ham and turkey on the bottom half of the pastry to within 1 inch of the edge. Sprinkle with the cheese. Season to taste with herbs, salt and pepper. Starting at the short side, roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush with the egg mixture.Bake for 25 minutes or until the stromboli is golden brown. Remove the stromboli from the baking sheet and let cool on a wire rack for 10 minutes.

Apple Pecan Pastries
(adapted from Pepperidge Farm website)


1 sheet puff pastry, thawed
1 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 cups peeled, diced Jonagold apples
1 cup chopped pecans
1 tablespoon cold butter, cut into pieces
Confectioners' sugar


Heat the oven to 375°F. Lightly grease a baking sheet.Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 10-inch rectangle. Brush the pastry sheet with water. With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides. Starting at a long side, roll up like a jelly roll. Tuck ends under to seal. Place seam-side down on baking sheet. Bake for 20 minutes or until golden. Remove from baking sheet and cool on a wire rack for about 10 minutes. Slice into serving portions. Sprinkle with confectioners' sugar.

Tip: You can substitute chopped walnuts for the pecans if you like.

Pictures from Pepperidge Farm website. These were devoured before it occurred to me to snap a photo.


Mayberry Magpie said...

Yum, yum, yum! My kids love it when I cook Sunday breakfast (and I don't often since I'm usually concentrating on Sunday Supper). I'll definitely be making this. How easy and looks so satisfying.

By the way, so glad you made the Black Forest cupcakes. They look like an ordeal, but they sure are delish.

laurie said...


Babaloo said...

Looks yummy!

Pamela said...

devoured before you thought to photo them..
ha ha

laurie said...

i just have to add, though, that the words "phyllo pastry" and "simple" do not belong in the same paragraph.

Kim said...

MM, it was easy, satisfying, and gone in a heartbeat. The cupcakes were divine. I made them Friday and they're all gone this morning.

Thanks, Babaloo.

Pamela, they were gone so fast it made my head spin.

Laurie, it's not like I asked you to make the puff pasty. I mean, really! It comes out of a box!