I’m sure that there are as many different traditions amongst us Zesters, as the actual number of our daily readership (and probably more). The beauty about traditions is that they are always special, and they always give us the warmth of familiarity, memory, and significance. Some traditions may have religious meaning, while other’s have the intentionality of drawing family close together.
We have many traditions….one of them being a Christmas breakfast. After all the stockings have been pilfered, we have made the kids wait for present-opening while we prepare a special breakfast. I love that it redirects the focus on the mad dash for presents, and that it draws us all around the table. Over the years we have done tens of thousands of Swedish pancakes, a few attempts at donuts (a favorite with the kiddos, of course), and this year……
A phyllo dough breakfast danish. Yah see, last night I made an apple pie with phyllo dough (btw if you haven’t tried this…it’s a must). Since I had ample dough and apples left over, I decided to get creative and make up a recipe. It turned out soooo good, that I had to share with you guys (yup, the kids and adults alike told me to write it down).
Stir it all together and set aside.Time to prep the phyllo dough. If you haven’t ever worked with this kind of dough, don’t be intimidated. It is really quite easy and VERY forgiving (since tears hide so well amongst the layers 🙂 ).
The most important step is to have the dough completely thawed before you start (otherwise the sheets stick to each other too much). Package directions say to have it thaw overnight in the fridge, or for 5 hours at room temp. (Of course, Miss Impatient allowed it to thaw gently in it’s packaging right over a simmering pot on the stove).
Once you separate the sheets, place one on a cookie sheet and brush with melted butter and sprinkle with sugar.
At this point, fold over the short side of the pastry and take a sharp knife to slice “fringe” on the longer side. Each “fringe” piece you will twist and then lay completely across. Giving a peek-a-boo into all the yummies that lay beneath.
Phyllo Breakfast Danish
- 1 cup of Greek yogurt
- 2/3 cups of ground hazelnut meal (or almond)
- 1/3 cup of Turbinado sugar (or brown sugar)
- 1 tsp vanilla
- 1 egg
- 6 sheets of phyllo dough
- melted butter (about 1/2 to a 1/2 stick)
- more sugar for sprinkling
- 2 green apples, sliced thinly
- 1/2 cinnamon
Mix the first five ingredients together and set aside. Place your first layer of phyllo sheet on a cookie sheet. Brush some butter and sprinkle with sugar. Lay another sheet on top and repeat until you have used up all the sheets. Now spread the yogurt mix on the phyllo, just off center. Begin layering on the apples and dust with cinnamon. Now, fold over the short side. Using a sharp knife, slice a fringe on the long side with strips that are an inch in width. Fold over and twist these one inch pieces to lay across the apples. Bake at 400* for 30-40 minutes. Dust with powdered sugar and serve…it’s gonna go fast!!
One more thing to share….remember the post about the blanket I made for my dad? Check out the reaction! 🙂