Continental Breakfast Pastry
Sarah East gives you the run down of European breakfast pastries on this lesson of Grocery School.
European breakfast is the sign of leisure. Its time for your grand tour of continental breakfast pastries.
Do you ever want to try pastries in your breakfast? If your answer is yes, and you are confused about the pastry variety, I am here to help you.
• Try a Danish pastry. Danish is topped with fruits, nuts, and chocolates. A Danish may also be stuffed with a jam or sweet baker’s cheese. It is high in calories.
• Turnover is another related variety of pastry. This puffed pastry is wrapped around fruits, nuts, jam or cheese. Half of the calories of this pastry comes from fat.
• Cross on or flaky pastry is perhaps named due to its crescent shape. It can be used for sandwiches. This pastry is not very sweet and can go well with coffee.
• Also try scones. This English pastry can either be round or triangular in shape. The scone is traditionally made either plain or with raisins. Nuts, cranberries, blueberries, etc are some of the varieties of scones.
When you are looking for more sophistication in your breakfast, check the label of your breakfast pastry. Calories of pastries can vary depending on the recipes and bakery. Whenever you buy a pastry, it is best to eat it within a few hours of its baking, especially if it is multilayer puffed pastry.
If you are reheating left over pastry, loosely wrap it in a foil and place in the oven at 250 degrees for a few minutes.