Panda Pastries for Dessert or Breakfast

Pillsbury Pie Dough, Nutella, and a CuteZCute panda bear cutter were all I needed to make this quick and simple Valentine’s Day edible craft which would be perfect for breakfast or dessert on February 14th or any day, really.

My gift of supplies from BentoUSA once again inspired me to craft some cute little edible bears using the panda bear cutter from a CuteZCute Animal Friends Deco Cutter Set. You can win your own set of these fun cutters or any $25 worth of bento supplies of your choice if you enter my current giveaway before February 5th, so don’t forget to check it out.

 These pastries are one of the easiest edible crafts I have ever created and I look forward to using my cutters to make all sorts of fun food with the cat, pig and frog cutters too.

Panda Bear Pastries (makes 12)


flour to dust cutting board
1 box Pillsbury Refrigerated Pie Crusts (2 crusts), thawed
3/4 cup Nutella
1 tablespoon milk or egg white


cutting board
Panda Bear Cutter from a CuteZCute Animal Friends Deco Cutter Set
pastry brush
baking sheet covered in parchment paper


Pre-heat oven to 400 degrees Fahrenheit.

Dust cutting board lightly with flour. Unroll thawed pie dough on board. Cut 24 panda bear heads out of the two pie crusts, re-rolling scraps as needed.

Spoon about a tablespoon of Nutella on 12 of the panda bear heads leaving at least 1/4 inch border. Use the facial features cutter to cut eyes, ears, and nose out of the remaining 12 panda bear heads. Brush milk around the edges of the back side of those dough pieces and press on top of a Nutella covered panda head. Press down all around the edges to secure the two pieces of pie dough together.

Set panda pastries on a parchment paper lined baking sheet and bake for 7-10 minutes until golden brown. Serve hot or cold, either way is good.

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Items used to create this project that can be found on 
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Thanks for sharing!


  1. Anonymous says

    You had me with the adorable pandas, one of my daughters favorite bears, But when I saw the nutella, be still my beating heart. Cute and delicious
    you have done it again. You never cease to amaze me. Thanks once again, Trish Butler

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