Peach Breakfast Pastry

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I woke up this morning feeling almost normal. After weeks and weeks and weeks of first trimester woes and a whole week of stomach bug aftermath, I felt like throwing a party. Instead, I decided to just cook breakfast.

I found this recipe while searching for a coffee cake last week. It doesn’t really fall under coffee cake to me. I think it’s almost more like a Danish, but the dough isn’t that flaky Danish-quality. So we’re just going to call it Breakfast Pastry, OK? Call it whatever you want. It’s yummy.

In my normal existence, I probably wouldn’t feed my kids something with canned pie filling, but:

  • I’m pregnant, and I’m doing the best I can;
  • I intended for this to be for our dorm boys originally;
  • and the ingredients in the pie filling weren’t TOO bad except for food coloring (blegh).

I cut the sugar back significantly because I didn’t think it needed it with the canned filling and powdered sugar drizzle. The dough is certainly not doughnut-like, but I try not to OD on sugar before 10 a.m. Not usually.

Peach Breakfast Pastry

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 15 servings

Peach Breakfast Pastry

Adapted from Taste of Home.

My dough is brown-looking because I used sucanat. If you use white sugar and flour, it will be much lighter.


  • 1 c. butter, softened
  • 1 c. sugar or sucanat
  • 4 eggs
  • 3 c. unbleached, all-purpose flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 21 oz. peach pie filling (or any other flavor)
  • Drizzle
  • 1 c. powdered sugar
  • 1/2 tsp. almond or vanilla extract
  • 3-4 T milk


Cream butter and sugar with an electric mixer. Add eggs one at a time, mixing well after each addition and scraping bowl as needed.

In another bowl, whisk together flour, salt, and baking powder. Add to wet ingredients all at once. Mix on low speed until well combined.

Spread three-fourths of dough into a greased, rimmed baking sheet. (You want something larger than a 9x13 if possible. If you don't have a pan that size, just adjust the cooking time up some.)

Spread pie filling on top to within an inch of the edge. Add rest of the dough to the top in spoonfuls.

Bake at 350 25 minutes, until a toothpick inserted in the middle comes out clean.


In a small bowl, mix together powdered sugar and extract to get out any lumps. With a fork, whisk in enough milk to make mixture runny. Use a fork to drizzle over the top of cooked pastry.

For Freezing

Cut into squares and flash freeze. Put squares in gallon freezer bag. Defrost at room temperature or microwave for 30-45 seconds.

Having company for the holidays? This would make a great breakfast for a crowd! It’s filling, delicious, and you can make it ahead and freeze it. Just defrost at room temperature, and warm slightly in the oven if you want that just-baked feel!

Do you have a favorite breakfast for company?

Added to Friday Food Frenzy.

2 thoughts on “Peach Breakfast Pastry

  1. Glad you are feeling a bit better! Absolutely nothing wrong with this for breakfast-or any other time, I’d think. I love the recipes you can cut into individual portions and freeze (feeding just one person-especially home made stuff-can be almost as hard as feeding a crowd). A good portion of what I fed dinner guests Sat. was prepared two weeks ago and frozen

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