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.
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.
Easter Breakfast Pastries https://hungryhappenings.com/easter-egg-pastries/