A cozy, elevated brunch that feels fancy but is secretly simple.

If you’ve ever wanted a brunch that looks bakery-level impressive but comes together with real, wholesome ingredients — this is it.

This savory puff pastry layers:

✨ Flaky homemade pastry
✨ Creamy herb cheese
✨ Buttery sautéed leeks
✨ A perfectly baked egg
✨ Bright cilantro pesto to finish

The result? Comfort food with a fresh, modern twist.

Ingredients

For the Flaky Puff Pastry Crust

2½ cups all-purpose flour
½ teaspoon sea salt
16 tablespoons (2 sticks) cold butter (or dairy-free butter)
½ cup plain yogurt (or dairy-free sour cream)
1 tablespoon white wine vinegar
⅓ cup ice water

For the Filling

8 oz cream cheese, softened
1 teaspoon garlic powder
2 sprigs fresh thyme (or ½ tsp dried)
Salt and pepper to taste
¼ tsp chili flakes (adjust to heat preference)
1 small leek, thinly sliced
Olive oil for sautéing
Eggs (1 per pastry)

For the Cilantro Pesto

1 bunch fresh cilantro
¼ cup olive oil
Juice of ½ lemon
Salt and pepper to taste

Step-by-Step Instructions

Step 1: Make the Puff Pastry Dough

In a stand mixer, combine flour and sea salt.

Add cold butter pieces slowly on low speed until the mixture resembles coarse crumbs.

👉 Why this matters:
Cold butter creates steam pockets in the oven — this is what gives puff pastry its signature flaky layers.

Step 2: Add the Wet Ingredients

In a small bowl, whisk together:

yogurt (or sour cream)
white wine vinegar
ice water

Slowly add to the flour mixture until a cohesive dough forms.

👉 Why we add vinegar:
Vinegar helps relax gluten development, keeping the pastry tender instead of tough.

Step 3: Chill the Dough

Divide dough in half, wrap tightly, and refrigerate 30 minutes to 2 hours.

✅ This step is non-negotiable.

👉 Why chilling is critical:

Firms the butter
Prevents shrinking
Creates flakier layers
Makes rolling easier

Step 4: Preheat Oven

Preheat oven to 350°F (175°C).

Step 5: Roll and Shape the Pastry

On a lightly floured surface:

Roll dough to about ¼ inch thick
Cut into 6 x 4 inch rectangles
Fold edges inward to create a border
Press edges with a fork
Dock (poke) the center with a fork

Optional: add egg wash over the edges of the pastry for that golden shiny look.

Place on a lined baking sheet.

👉 Why we dock the pastry:
This prevents the center from puffing too much so it can hold the filling.

Step 6: Par-Bake the Pastry

Bake for 15 minutes until lightly set.

Remove from oven.

Using the back of a spoon, gently press the center to create a well.

👉 Why we pre-bake:
Prevents soggy bottoms and keeps the pastry crisp under the filling.

Step 7: Prepare the Filling

Mix together:

cream cheese
garlic powder
thyme
salt and pepper
chili flakes

Set aside.

Step 8: Sauté the Leeks

Heat a drizzle of olive oil over medium heat.

Sauté sliced leeks until soft and slightly golden (about 5 minutes).

👉 Why sauté first:
Raw leeks are sharp — cooking makes them sweet, buttery, and mellow.

Step 9: Assemble

Spread cream cheese mixture into the pastry well.

Top with sautéed leeks.

Make a small indentation and carefully crack one egg into the center.

Step 10: Final Bake

Bake 15–20 minutes, depending on how runny you like your egg.

✔ whites set = done
✔ longer bake = firmer yolk

Step 11: Make the Cilantro Pesto

Blend together:

cilantro
olive oil
lemon juice
salt and pepper

until smooth.

Optional: add hot sauce if desired.

Why This Brunch Is Nutrient-Rich

Leeks

High in prebiotic fiber
Supports gut health
Contains antioxidants

Eggs

Complete protein
Rich in choline for brain health
Supports muscle repair

Olive Oil

Heart-healthy monounsaturated fats
Anti-inflammatory compounds
Supports nutrient absorption

Cilantro

Contains detox-supporting antioxidants
May help support heavy metal binding
Bright, fresh flavor without heavy sauces

Yogurt in the dough

Adds tenderness
Provides beneficial cultures
Improves dough structure

FAQ

Can I use store-bought puff pastry?

Yes — but homemade gives a more tender, buttery texture and better ingredient control.

Why did my puff pastry not get flaky?

Most common causes:

butter wasn’t cold
dough wasn’t chilled
overmixed dough
oven not fully preheated

Can I make this ahead of time?

Yes.

Best options:

Make dough up to 2 days ahead
Par-bake shells earlier in the day
Assemble and bake fresh

How do I store leftovers?

Store in fridge up to 2 days.

Reheat in oven at 325°F for best texture.

Avoid microwaving (softens pastry).

Can I make this dairy-free?

Yes:

use dairy-free butter
use dairy-free yogurt
swap cream cheese for dairy-free version