Happy Wednesday! As we approach Thanksgiving, I’m feeling particularly grateful for friends and family, and the opportunities we’ve had to be together this year. As I finish up preparations for Thanksgiving, I’m excited to share Mickey’s Cranberry Breakfast Pastries! These light and flaky breakfast pastries are made with puff pastry and are filled with fresh cranberries and topped with sugar icing. They’re perfect for Thanksgiving morning!
These breakfast pastries are super easy to make as they use store-bought puff pastry. The filling has fresh cranberries and orange zest and the topping is a simple sugar icing. If you’re making your own fresh cranberry sauce for Thanksgiving, you might even be able to use the leftovers as the filling.
To start, make the cranberry filling as it will need to chill before the pastries are baked. Combine the cranberries, orange juice, orange zest, vanilla extract, and the sugar in a small saucepan. Bring the mixture to a boil and then reduce to a simmer a cook, stirring occasionally, until the cranberries have softened.
In a small bowl, combine the cornstarch and 1 tablespoon water and then add to the cranberry mixture. Cook and stir the mixture until it thickens and looks glossy, about 30-60 seconds.
Transfer the cranberry mixture to a heat-safe bowl and let cool to room temperature, stirring occasionally. Cover with plastic wrap and chill in the refrigerator until cold, about 1 hour.
After the cranberries have cooled, place a piece of defrosted puff pastry on a lightly floured surface. Roll out to about 1/4 inch and cut into Mickey shapes using a large Mickey shaped cookie cutter. I used a cutter I got at Disney World awhile ago, but there are a variety of options available online. Repeat with the second piece of puff pastry.
Place the cut out puff pastry pieces on two baking sheets lined with parchment paper. Using a sharp knife, lightly score a circle in the center of the Mickey head, this will be where you put the filling. Place a spoonful of cranberry filling into the center of each piece of puff pastry.
Whisk an egg and a tablespoon of water in a small bowl. Use a pastry brush to brush the two ears and the edges of each Mickey dough cut out with egg wash.
Bake the pastries at 400 F for 12-14 minutes or until the puff pastry is puffed and golden brown. Transfer the pastries to a wire rack to cool while you make the icing.
To make the icing, whisk together the powdered sugar and milk in a small bowl until smooth. Transfer the icing to a piping bag and drizzle over the pastries.
Enjoy Mickey’s Cranberry Breakfast Pastries! Have a happy Thanksgiving!
Mickey’s Cranberry Breakfast Pastries
Ingredients
Cranberry Filling
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 8 ounces fresh or frozen cranberries
- ½ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoons cornstarch
Puff Pastry
- 2 sheets puff pastry, defrosted
- 1 large egg
Icing
- ½ cup powdered sugar
- 2 teaspoons milk
Equipment
- large Mickey Mouse cookie cutter
- piping bag
Instructions
Cranberry Filling
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In a small saucepan, combine the cranberries, orange juice, orange zest, vanilla, and sugar. Bring to a boil, stirring until the sugar dissolves. Reduce to a simmer and, stirring occasionally, cook until the cranberries have softened, 6-8 minutes.
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Place the cornstarch into a small bowl and add 1 tablespoon of water. Stir until combined and then add to the cranberry mixture. Cook and stir the mixture until it thickens and looks glossy, about 30-60 seconds.
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Transfer to a heat-safe bowl and let cool to room temperature, stirring occasionally. Cover with plastic wrap and chill in the refrigerator until cold, about 1 hour.
Assembly
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Preheat the oven to 400 F. Line two baking sheets with parchment paper.
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Place one sheet of puff pastry on a lightly floured surface. Roll out to about ¼ inch thickness. Cut out Mickey shapes using a large Mickey cookie cutter. Place cut out shapes onto the prepared baking sheet. Repeat with the second piece of puff pastry.
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Using a sharp knife, lightly score a circle in the center of each Mickey head. This will be where the filling goes and will help the puff pastry puff up around the filling when baking.
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Place a spoonful of cranberry filling into the center of each piece of puff pastry.
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Whisk the egg and a tablespoon of water in a small bowl. Use a pastry brush to brush the two ears and the edges of each Mickey dough cut-out with egg.
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Bake for 12-14 minutes or until the puff pastry is puffed and golden brown.
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Transfer the pastries to a wire rack to cool.
Icing
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In a small bowl, whisk together the powdered sugar and milk until smooth.
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Transfer the icing to a piping bag and cut off a small part of the tip.
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Drizzle icing over each pastry.