Christmas Breakfast Pastries

Fill these festive Christmas Breakfast Pastries with chocolate spread, jelly, or pie filling then surprise your kids on Christmas morning with a smiling Santa Claus, a merry little elf, Rudolph the Red Nose Reindeer, a sweet teddy bear, or a frosty Snowman.

Your kids are going to be so excited to wake up to find these on their breakfast plate and you will be thrilled to know just how easy they are to make.

Not that Christmas morning isn't exciting enough. Am I right?

With all the wrapping paper flying they might not be at all interested in eating breakfast, but I'm sure they'll take a break for these cute little treats.

To make these cute homemade Pop-Tart® style pastries, you'll need a Wilton Christmas Make-a-Face Cookie Cutter Set which has five cookie cutters and stamps that allow you to add the most expressive faces to your cutouts.

You can use the cutters and stamps to make cookies and then decorate them with icing, but for this food craft, all you have to do is cut, fill, and stamp.

If you can't find the cookie cutter set, you can use any Christmas cookie cutters and stamps or Christmas plunger cutters. 

CHRISTMAS BREAKFAST PASTRIES

Ingredients

1 box (2 rolls) refrigerated pie dough or your favorite pie dough recipe
3-5 tablespoons chocolate spread, jelly, or pie filling
egg wash (mix one egg with 1 teaspoon water)
optional, sugar for dusting

Supplies

Wilton Christmas Make a Face Cookie Cutter Set
pastry brush
parchment paper lined baking sheet
disposable pastry bag or a zip top bag

Find these supplies at amazon.com (commission earned for affiliate sales)

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Instructions

Unroll one roll of pie dough. Cut using an assortment of cookie cutters. Set on a parchment-lined baking sheet.

Spoon the filling of your choice into a disposable pastry bag or zip-top bag. Snip off the tip and pipe onto the pie dough shapes leaving at least ¼ inch border around the edge.

Unroll the second dough. Cut the same shapes you cut before. Press the appropriate face stamp onto each pie dough shape.

Brush egg wash over the backside of these shapes and set over the filling on the matching shapes. Press the seams together.

Refrigerate for 30 minutes.

Preheat oven to 400 degrees Fahrenheit.

Remove the pastries from the refrigerator, then brush the tops with egg wash and sprinkle with sugar, if using.

Bake for 7-10 minutes until lightly golden brown.

Allow to cool slightly, then serve.

Related Recipes

Here are some other fun Christmas Breakfast recipes.

Snowflake Doughnuts

Winter Wonderland Pancakes

Grinch Pancakes

Recipe

Print

Christmas Breakfast Pastries

Prep Time

20 mins

Cook Time

10 mins

Chill Time

30 mins

 

Cut Christmas shapes out of pie dough using cookie cutters and then stamp on a design like a Snowman, Santa Claus, or Reindeer. Fill the pastries with chocolate spread, jam, or pie filling, and bake until golden brown.

Course: Breakfast

Cuisine: American

Keyword: breakfast, breakfast pastries, Christmas breakfast, pie dough

Servings: 8

Author: Beth Klosterboer

Ingredients

• 1 box (2 rolls) refrigerated pie dough or your favorite pie dough recipe
• 3-5 tablespoons chocolate spread, jelly, or pie filling
• egg wash (mix one egg with 1 teaspoon water)
• optional, sugar for dusting

Instructions

1. Unroll one roll of pie dough.
2. Cut the pie dough using an assortment of cookie cutters.
3. Set the Christmas cut-outs on a parchment-lined baking sheet.
4. Spoon the filling of your choice into a disposable pastry bag or zip-top bag.
5. Snip off the tip and pipe onto the pie dough shapes leaving at least ¼ inch border around the edge.
6. Unroll the second dough.
7. Cut the same shapes you cut before.
8. Press the appropriate face stamp onto each pie dough shape.
9. Brush egg wash over the backside of these shapes and set over the filling on the matching shapes.
10. Press the seams together.
11. Refrigerate the pastries for 30 minutes.
12. Meanwhile, preheat your oven to 400 degrees Fahrenheit.
13. Remove the pastries from the refrigerator, then brush the tops with egg wash and sprinkle with sugar, if using.
14. Bake for 7-10 minutes until lightly golden brown.
15. Allow to cool slightly, then serve.

Recipe Notes

These pastries are best consumed the day they are made. Store leftovers in the refrigerator for up to 3 days. Reheat in a toaster oven or oven until warmed through or eat cold. 

• Author
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Beth Klosterboer

Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

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