These Tasty Cereal Puffs Will Brighten Up Any Morning Routine

by Tess Duncan

Although cereal isn’t the healthiest of breakfast options, this recipe helps bring some nutrition to the table. (Literally! HA.) I knew I had to have these when I read that this chef was inspired by Momofuku Milk Bar, one of my many bakery obsessions and one that specializes in delectable cereal milk. When crushing up the cereal, I suggest pouring it into a Ziploc bag and just breaking it up with your hands. (Or, as the recipe says, you can try a food processor.) You can use any cereal you like, and you just need a few ingredients and a side of fruit to make it a hearty morning meal.

Yields 6-7 puffs
Time: 20 minutes

You need:

Puff pastry
1 cup crushed cereal, I used fruity Cheerios (If you want them crushed really fine use a food processor)
1 egg

If your puff pastry comes frozen (most do), allow it to thaw before use. I usually put mine in the refrigerator the night before I plan to use it. Use a cookie cutter to cut out cute shapes from the dough. Brush a little whisked egg over the top of the dough. Press the cut-out, egg wash side down, into the crushed cereal and place on a prepared baking sheet. Bake at 350°F for 15-18 minutes until golden brown on the edges.

To serve make a small batch of fresh whipped cream and slice up some fresh fruit. I like to pull the puffs in half (this is easy to do once baked, because they will have puffed up so much) and create a small tower of: bottom half of the puff, fruit, whipped cream, top half of the puff and a little more whipped cream.

Thanks to A Beautiful Mess for this one!

Photos via A Beautiful Mess

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