Pizza can be for breakfast with these Mini Fruit Breakfast Pizzas. Flaky puff pastry with a creamy filling and topped with fresh fruit!
It's the 12th of the month and that means our #12 blogger group has been hard at work creating some new recipes with our brunch theme. I'm bringing to the party these mini fruit pizzas.
Not only are they fun and easy to make, but oh man they taste so good! Berries are my favorite fruit, I never care if they aren't in season and I have to pay a higher price for them. I need my berries! It's like having summer all year long.
These are little pillows of delicate puffed pastry with a creamy orange cheese cheese filling, topped with some cooked berries and topped off with fresh ones.
You'll notice too that I made some cute puffed pastry cut-outs to decorate the tops. If you get to the brunch table first, you'll want to make sure you grab one of these right away! I made these for Easter morning and they quickly disappeared.
Be sure to check out all my puff pastry recipes.
- One package of puff pastry sheets (2 sheets)
- 1 beaten egg
- 1 tablespoon sugar
- ¼ cup sugar
- 4 teaspoons corn starch
- dash salt
- ½ cup water
- 2 1 /2 cups mixed berries – blueberries, raspberries and/or blackberries
- 1 teaspoon butter
- 8 ozs. ⅓ fat reduced cream cheese
- 4 tablespoons orange marmalade
- Preheat oven to 375 and line two cookie sheets with parchment paper
- On a lightly floured surface roll each sheet into a 10 x 10 inch square
- Cut (8) 4 ½ ” (approx) circles and place on lined cookie sheets (4 per sheet)
- With a small sharp knife, lightly score about ½″ from edge in a circle shape being careful not to cut through pastry
- Brush the ½″ edge with the beaten egg and sprinkle with some sugar
- Bake until golden brown (18-20 minutes)
- Remove from oven and using small knife again rescore the edge and push the centers of the pastries down to make a well
- Cool completely
- In a small bowl beat the cream cheese and marmalade and set aside
- In a medium saucepan, combine the ¼ cup of sugar, cornstarch and salt. Stir in the water and ¼ cup of the berries
- Cook over medium heat until thickened then add one more cup of berries and the butter. Stir until butter is melted.
- To assemble, divide the cream cheese mixture between the 8 puffs then divide the cooked berry mixture over the cream cheese.
- Top each with remaining berries – adding more berries if desired.
For mine I used small cookie cutters to make added decorations for the pizzas from the leftover pastry. These can bake in the oven at the same time but will be done much faster – check and remove them when golden brown.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 52mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 2g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
Be sure to check out these other brunch recipes from the gals!
Grapefruit Scones - Around My Family Table
Fresh Strawberry Cinnamon Rolls with Champagne Cream Cheese Frosting - Betsy Life
Berry Chia Seed Yogurt Parfait - See Vanessa Craft
Mango Libre for a Crowd - Bread Booze Bacon
Strawberry & Lemon Cream Crepes - Love Bakes Good Cakes
Baked Egg Pizza Subs - Big Bears Wife
Coconut Popovers with Orange Flavored Butter - Home Cooking Memories
Cream Cheese Blackberry Pastries - Pink Cake Plate
Homemade Blueberry Muffins - A Night Owl Blog
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