Cherry Christmas Pastry

festive, candy cane shaped cherry christmas pastry
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This cherry Christmas Pastry is the perfect, festive Christmas morning breakfast. Shaped like a candy cane for an added festive touch, this sweet breakfast can be prepared the night before and is sure to be a crowd pleaser.

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The key to making this a quick and easy breakfast is using puff pastry dough. I prefer Pepperidge Farm brand because it is dairy and egg free. It does contain soy lecithin, but that doesn’t trigger my daughter’s soy allergy, so it’s the safest bet for our family. There are other brands- pick the one that fits your family’s needs best.

Start by preparing the filling. Add canned cherries to a medium bowl and add cinnamon, vanilla and almond extract (if using) stirring to combine. Cherry and are a nice complimentary flavor profile, so I would recommend adding almond extract if you can. If, however, there is an almond or nut allergy, simply double the vanilla extract. Set filling aside while you prepare the dough.

Make sure that the dough has defrosted in the fridge. Turn out on a lightly floured surface and roll to ~ 15 x 10 inches. Transfer to a parchment lined baking sheet. Spoon out the cherry filling down the center of the dough, roughly 3 inches wide. Cut strips on either side of the filling 3/4 inch wide, all the way down both sides. Fold over the sides on top of the filling, alternating sides, to create a braided effect. Press down the ends to seal. You can either keep it as is or shape it into a candy cane.

cherry christmas pastry with cherry filling on puff pastry
braiding puff pastry for cherry christmas  pastry
braided puff pastry and shaped like candy cane for cherry christmas pastry

Cover and let rise for 30 minutes. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes before glazing. Or prepare the night before and drizzle with glaze prior to serving.

Yield: 6 large slices or 12 kid-sized slices

Prep time: 45 minutes

Cook time: 30 minutes

Cherry Christmas Pastry Ingredients

  • 1 frozen puff pastry sheet, thawed in refrigerator
  • 1 can cherry pie filling
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract (optional)
  • 1/4 teaspoon vanilla extract (increase to 1/2 teaspoon if omitting almond extract)
  • 1 cup powdered sugar
  • 3 tablespoons vegan butter, melted
  • 3/4 teaspoon vanilla extract
  • 1-2 tablespoons hot water

Cherry Christmas Pastry Instructions

  1. Combine cherry pie filling, cinnamon, vanilla extract and almond extract, if using.
  2. Roll out the puff pastry dough to roughly 1/8 inch thick, or a 15 x 10 inch rectangle. Transfer to a parchment lined baking sheet.
  3. Pour the cherry mixture vertically down the center of the dough, approximately 3 inches wide. cut the dough on either side of the cherry mixture into 3/4 inch wide strips. Fold the strips over the cherry mixture, alternating sides to create a braid pattern. Press the ends down to seal. You can leave as is or shape into a candy cane.
  4. Cover and let rest for 30 minutes. Then bake for 30 minutes at 350 degrees. Cool for 10 minutes.
  5. While pastry cools, prepare the drizzle. Whisk together sugar, melted butter and vanilla extract. Add hot water slowly to reach the correct consistency to drizzle. Drizzle over cooled pastry. You can also bake the pastry the night before and drizzle just before serving.

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