Your kids will be so excited to wake up on Easter morning to find these cute Easter Breakfast Pastries on the table. Each egg-shaped homemade Pop-Tart can be filled with your favorite fillings like Nutella, lemon curd, jelly, and more. They are fun and easy to decorate with pie dough and colored sugar.
When I was dreaming up recipes for Easter, I imagined what I would have wanted to eat for Easter breakfast as a kid and Pop-Tarts came to mind.
My mom did not stock the pantry with Pop-Tarts as a general rule, and I had only had them a few times as a kid, but have eaten my fair share of them as an adult and have to admit I really like them.
I've been seeing so many recipes for homemade versions of these breakfast pastries and I thought it would be fun to give them an Easter twist. This recipe is very simple and I wanted to keep the ingredients simple, so you can devote your time to the decorating process.
So, I used Pillsbury Pie Crusts to create my Easter egg pastries and filled them with a variety of store-bought fillings: lemon curd, chocolate hazelnut spread, jam, and caramelized banana pie filling. There are so many fillings to choose from, that I'm sure you will find something to your liking.
I used the scraps of pie dough to cut out small decorations that I sprinkled with a rainbow of colorful sanding sugars then attached to the eggs before popping them in the oven.
These pastries aren't only great for breakfast, they would also make a festive dessert for your Easter dinner.
1 Pillsbury Pie Crust, thawed according to package instructions
1 egg, whisked with 1 teaspoon of water for egg wash
4 tablespoons of filling (ex: lemon curd, chocolate hazelnut spread, jam, banana pie filling)
colored sanding sugars
4" x 3" egg-shaped cookie cutter
small pastry brush or food only paint brush
small cookie cutters, pizza cutters, ravioli cutters, knife
non-stick foil-lined baking sheet or a non-stick baking sheet
Unroll pie dough onto a work surface (I used a pie mat.) The dough will measure 11". Use a rolling pin to roll the circle out to about 12". This will thin out the dough enough that when you sandwich two layers of dough together and add decorative pieces of dough, your pastry will not be too thick.
Cut out 8 eggs using a 4" x 3" egg-shaped cookie cutter. Reserve dough scraps to make your decorations.
I would recommend that you place four of the pie dough eggs onto a non-stick foil-lined baking sheet or a non-stick baking sheet (I put them on a cutting board and then had to move them once decorated.) Spoon about a tablespoon of your preferred filling in the center of each egg.
Spread the filling out leaving a ½"-¾" border. I used lemon curd (so good), Nutella (yum), raspberry jam (tasted good, but a lot oozed out during the baking process), and caramelized banana fruit-tart filling (my absolute favorite) to fill my eggs.
Use what you and your kids will like. Of course, if you are like most families, everyone will have their own favorite filling, so a variety is nice.
Use a small pastry brush (or food-only paintbrush) to brush egg wash onto the pie dough all around the filling. Lay another egg on top of each of the filled eggs.
Press down all around the edges of the dough to seal the two egg-shaped doughs together.
You'll want to make sure you have a good seal all around the egg. If you want, you can crimp the edges using a fork (I chose not to.)
Use mini flower and round cookie cutters, mini Easter cookie cutters, a pastry wheel/pizza cutter, alphabet cookie cutters, or a knife to cut out shapes from the dough scraps. I cut out some flowers, some polka dots, and even my name. If you want to put names on your eggs, using small alphabet cookie cutters they need to be short enough to fit.
Four to five letters will fit across the width of an egg and six to seven will fit lengthwise.
There are so many mini-sized cookie cutters on the market right now, that you will have so many choices in decorating your eggs. I also made some striped eggs.
To get just the right size stripes for my eggs, I cut out an egg using the 4" x 3" egg-shaped cookie cutter, then use the crimped edge of the pastry wheel to cut out my stripes.
Brush some egg wash on the top side of a pie dough decoration. Sprinkle some colored sanding sugar over the pie dough, completely covering the piece.
Set it aside to dry for about 10 minutes.
Sprinkle sanding sugar over all of your decorations. Lay them out next to their respective eggs.
Brush egg wash over the top surface of an egg. Attach the decorations by laying them over the egg and gently pressing down the edges.
Place your little eggs in the freezer for 30 minutes or refrigerate overnight.
Preheat oven to 450 degrees. Bake Easter egg pastries for 5-7 minutes, rotating the pan 180 degrees halfway through the baking cycle (to ensure even browning.)
Bake until golden brown.
Allow to them cool for a few minutes before serving. Serve hot or cold. You can even bake them ahead of time and heat them up in the toaster before serving.
Homemade Easter Egg Pop-Tart filled with Nutella.
Homemade Easter Egg Breakfast Pastry filled with lemon curd.
Here are more fun Easter Recipes.
Fill egg-shaped pie dough with your favorite fillings like Nutella, jelly, or lemon curd, and then decorate them with colorful sugar and bake until golden brown. These homemade Easter Breakfast Pastries are fun for the whole family to make.
- 1 box Pillsbury Pie Dough
- 1 egg mixed with 1 teaspoon of water
- ¼ cup chocolate hazelnut spread, lemon curd, jelly, or pie filling
- ¼ cup colored sugar (in a variety of colors)
Roll out one of the rounds of pie dough to 12 inches in diameter.
Cut out 8 eggs from that pie dough using a 4-inch by 3-inch egg-shaped cookie cutter.
Spread 1 tablespoon of chocolate hazelnut spread, jelly (jam or preserves), lemon curd, or pie filling in the center of half of the pie dough eggs leaving room around the edge to seal the pie dough.
Brush egg wash over the edge of one of the eggs, and then set another egg-shaped pie dough over top. Press the edges together to seal the pie dough together. Repeat.
Roll out the other pie dough round to 12 inches in diameter.
Cut our decorations like flowers, stripes, polka dots, and names using small cutters, a knife, or a pastry wheel.
Brush egg wash over the cut-out decorations and immediately sprinkle colored sugar over the top. Let the pieces dry for at least 10 minutes.
Brush one of the filled egg-shaped pastries with egg wash and press on some of the sugar-coated pie dough decoration. Repeat, decorating all of your eggs.
Chill the eggs in the refrigerator for 30 minutes.
Meanwhile, preheat the oven to 450 degrees Fahrenheit.
Bake for 5-7 minutes until lightly golden brown.
Allow the Easter breakfast pastries to cool slightly before serving.
These breakfast pastries are best served the day they are made but leftovers can be stored in the refrigerator for up to 3 days. Reheat in a warm oven until warm.
The calorie count is approximate and is based on one egg-shaped pastry filled with raspberry jelly. The calories will vary based on the fillings you use.