Food & Swine

Sunrise Galettes & Puff Pastry Q&A

I love breakfast food.

Early in my marriage I found out my husband likes breakfast food for breakfast, ONLY. No, no, no. There is nothing I can do about this. No pancakes after 10 a.m., nary an egg after noon, nothing. However, I can totally trick him in this situation. Out-of-the-box breakfast foods definitely work. I love using different combinations in breakfast food, created in a simple, approachable way. It tricks him every time.

Thank goodness.
This recipe delivers layers of flaky pastry, cream cheese, rich sausage, peppers, onions and an over-easy egg… in one deliciously easy-to-make package. You can totally make-ahead each component of this dish and assemble the day-of. Before we get to the vid and recipe, I want to share with you some common Puff Pastry Q’s with A’s.

Puff Pastry Q & A:
Q1: Is puff pastry something I should make from scratch? Where do I find it in the grocery store?
A1: Absolutely not. Do not make this from scratch (been there, done that, don’t be a martyr) look up the words “dough lamination” and you’ll see what I mean. Pre-made puff pastry dough is always found in the frozen aisles.

Q2: Why do I have to keep re-freezing the puff pastry?
A2: While preparing this recipe, you need to pop-your-puff back into the freezer so the thin buttery layers are well chilled when you are ready to put it in the oven. If the puff is warm, there won’t be as much “puff”, simply because those thin buttery layers will melt, instead of quickly burst with steam (think cold-hot) when that frozen puff hits the high heat in the oven, giving lift to the layers.

Q3: What do “scoring” and “docking” mean?
A3: “Scoring” means to cut into the puff pastry but not all the way through. In this case, it helps us make a border in this pastry. “Docking”, typically done with a fork, inhibits the puff pastry to adequately rise (in this recipe we don’t want it to because we have to fill it).

Q4: What is the easiest kid friendly no-fail puff pastry recipe?
A4: Cut puff into strips, dip or brush them with egg wash or half and half and sprinkle liberally with cinnamon sugar. Can also “twist” for fun. Bake at 400 for 10 minutes or so, until puffed and golden. (PS: if making with kids, you’ll probably have to re-freeze the puff pastry after working with it *see Q/A #2 so it puffs up nicely!)

Sunrise Galettes The Vid:

Sunrise Galettes
By: Cristen
Makes 8 galettes
1 lb. pork breakfast sausage
1 large red bell pepper cut into half inch strips
1 large orange bell pepper cut into half inch strips
1 red onion cut into half inch strips
2 TBSP vegetable oil
½ tsp seasoned salt or regular salt
¼ tsp ground black pepper
1 – 8 oz block regular cream cheese, at room temperature
1 small bunch green onions, chopped
1 box puff pastry
9 medium eggs, divided
2 TBSP chopped fresh parsley


Preheat oven to 400 degrees F.

In a medium sized skillet over medium heat, crumble sausage and cook until browned. Drain. Set aside.

On a sheet pan, combine bell pepper slices, onion slices, vegetable oil, salt and pepper. Toss to coat vegetables in oil and seasonings. Bake at 400 degrees for 20 minutes or until tender, and vegetables are well browned on edges. Remove and set aside. Raise oven temperature to 425 degrees F.

Meanwhile, combine cream cheese and the chopped green onions. Stir to combine. Set aside.

Remove puff pastry from freezer. Let thaw a few minutes until it is soft enough to be rolled out. Roll to a 12 inch x 12 inch square. Cut into four equal squares. Gently trace a border within the puff pastry pieces one inch from the edge. Dock the inside of the square with a fork. Freeze for 10 minutes.  Repeat with the second sheet of puff pastry.

Remove pastry from freezer, brush each square with well beaten egg. Add 1 TBSP cream cheese mixture to the middle of each square, within the lightly cut border, spread evenly.  Add 2-3 tablespoons of sausage crumbles and an assortment of pepper and onion strips.  Form a “well” in the middle of the sausage, peppers, and onions.  Crack the egg into the well.

Bake 18-20 minutes or until the egg is set. Or extra time for over hard eggs are desired.

Garnish with parsley. Serve warm. Makes 8 large servings.

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