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Cranberry Breakfast Pastries

Photo: Stephen Devries; Styling: Claire Spollen

Active time 20 mins
Total time 1 hr

Serves 12


  • 2 (14.1-oz.) pkg. refrigerated piecrusts
  • 3/4 cup leftover cranberry sauce
  • 1 large egg
  • 1 tablespoon whole milk
  • 1 cup powdered sugar
  • 1/2 teaspoon orange zest plus 1 to 2 Tbsp. fresh juice (from 1 orange)

How to Make It

  1. Preheat oven to 350°F. Place 1 piecrust on a lightly floured surface, and roll into a 12-inch circle. Using a 3- x 2 1/2-inch rectangular cutter, cut piecrust into 12 rectangles. Repeat process with remaining 3 piecrusts to make 48 rectangles.

  2. Place 24 dough rectangles 2 inches apart on 2 parchment paper-lined baking sheets. Top each rectangle with 1/2 tablespoon cranberry sauce, leaving a 1/2-inch border. Working 1 at a time, moisten dough edges with water, and top with remaining dough rectangles, pressing edges with a fork to seal.

  3. Whisk together egg and milk in a small bowl; brush over tops of pastries. Cut 1 to 2 small X's in top of each pastry to allow steam to escape while baking.

  4. Bake pastries in preheated oven until golden, 25 to 30 minutes. Transfer pastries to a wire rack; cool 15 minutes.

  5. Stir together powdered sugar, zest, and 1 tablespoon of the orange juice in a small bowl. Stir in orange juice, 1 teaspoon at a time, up to 1 tablespoon, until mixture reaches desired consistency and is smooth. Drizzle on pastries.