Nothing says Christmas holiday season quite like an epic breakfast that you wouldn't normally have at any other time of the year.
This fun recipe is a homemade take on a popular store-bought American breakfast snack but with less sugar and fewer additives yet still packed with all the flavour and fun.
If you're feeling snowed under with festive madness and errands to run, this is a great one for little ones to help older siblings with – just a simple cut of pastry sheets, a splodge of filling and spices and a quick bake, leaving only the messy fun of icing and seasonal coloured sprinkles to add. Magical!
Christmas Day sweet tarts
Serves 6
Ingredients
- 100 g light brown sugar
- 2 tsp ground cinnamon
- 1 tbsp plain flour
- 1 large egg
- 1 tbsp milk
- 500 g puff pastry sheets
- 250 g icing sugar, sifted
- 50 ml milk
- 1 tsp vanilla extract
- Sprinkles
1. Preheat the oven to 190˚C/170˚C fan/gas mark 5, and line 2 baking sheets with greaseproof paper.
2. In a small bowl, combine the brown sugar, cinnamon and flour and set aside. In a separate bowl, whisk together the egg and the
milk and set aside.
3. Roll out one of the puff pastry sheets into a rectangle about 30 x 20cm. Cut into 6 squares, each approx 10 x 10cm.
4. Brush 3 of the squares with the egg and milk mixture, then spoon 2 tbsp of the sugar and cinnamon mixture into the centre of the squares. Ensure the mixture is distributed across the square, leaving a 2cm border clear around the edge.
5. Place an egg-wash-free square of pastry on top. Press the edges together with a fork to seal. Egg wash the top of the pastry tart. Repeat with the remaining squares, then repeat with the second sheet of puff pastry.
6. Place in the oven for 25-30 minutes or until puffed and golden brown.
7. While the tarts cool, make the icing. Whisk together the icing sugar, milk and vanilla extract until smooth.
8. Drizzle the icing over the cooled tarts and top with sprinkles.
For more Christmassy recipes, go to jollyfestive.com/food
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