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.
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!