Make these flaky, buttery Gingerbread Toaster Pastries filled with warm spices and sweet molasses. A festive homemade pop-tart perfect for holiday breakfasts, Christmas baking, or cozy winter mornings.
If you’re looking for the ultimate holiday baking project, these Gingerbread Toaster Pastries are everything you love about Christmas wrapped up in a warm, buttery, perfectly spiced hand pie. Made with flaky homemade pie dough, a rich gingerbread filling, and a sweet spiced icing, these toaster pastries taste just like gingerbread cookies, only better.
Whether you’re making these for Christmas morning breakfast, holiday gifting, or a cozy baking weekend, this festive pastry recipe delivers bakery-quality results with classic gingerbread flavor in every bite.
Why You’ll Love These Gingerbread Toaster Pastries
- Warm gingerbread flavor from molasses, cinnamon, nutmeg, and ginger
- Flaky, buttery crust made with Plugrá® Premium European Butter
- A holiday-inspired homemade pop tart that is fun and nostalgic
- Easy to customize with different fillings or festive sprinkles
- Perfect for holiday mornings or make-ahead breakfasts
These Christmas toaster pastries are a crowd favorite and make the house smell incredible as they bake.
Ingredients You’ll Need
Pie Dough
A homemade dough that bakes into soft, flaky layers.
- All-purpose flour for structure
- Warm spices like cinnamon, nutmeg, and ginger
- Salt to balance the sweetness
- Cold Butter for maximum flakiness, I love a European Butter for my doughs.
- Molasses to add gingerbread flavor directly into the dough
- Cold water to bring everything together without overworking the dough
Gingerbread Filling
A sweet, spiced filling that melts inside the pastry.
- Brown sugar for deep caramel sweetness
- Warm spices to create classic gingerbread flavor
- Melted butter to bind and enrich the filling
- Molasses for that signature gingerbread taste
- Vanilla extract to round out the flavors
Egg Wash
Helps seal the edges and creates a perfectly golden crust.
Spiced Vanilla Frosting
A thick, creamy icing that sets beautifully.
- Powdered sugar for smooth sweetness
- Vanilla extract for warm flavor
- Cinnamon, nutmeg, and ginger to carry the gingerbread theme
- Milk to thin to the perfect spreading consistency
How to Make Gingerbread Toaster Pastries
1. Make the Pie Dough
Whisk together the flour, spices, and salt. Cut in cold butter until you have pea- to quarter-sized pieces. Add molasses and cold water, mixing just until the dough comes together. Shape, fold, and refrigerate for at least 30 minutes.
2. Prepare the Gingerbread Filling
Mix brown sugar, spices, butter, molasses, flour, and vanilla until fully combined.
3. Roll and Fill the Pastries
Roll the chilled dough into rectangles and cut into long strips. Add filling to the bottom half, brush with egg wash, fold, and crimp edges with a fork.
4. Chill and Bake
Refrigerate for 30 minutes, brush with egg wash, and bake at 425°F until golden and crisp.
5. Frost the Pastries
Whisk together frosting ingredients until smooth and spread a thin layer over cooled pastries. Let them sit uncovered to allow the frosting to set.
Tips for Perfect Homemade Pop-Tarts
- Keep the butter cold for maximum flakiness.
- Chill before baking to help the pastries hold their shape.
- Don’t overfill or they may leak during baking.
- Allow the icing to set for that classic Pop-Tart look.
- Add festive sprinkles for a fun holiday touch.
Serving Suggestions
These Gingerbread Toaster Pastries pair beautifully with:
- A warm mug of peppermint mocha
- Homemade hot chocolate
- Christmas morning brunch
- A holiday cookie tray
- Winter-themed breakfast boards
They also make adorable edible gifts wrapped in parchment and twine.
Storage Tips
Store pastries in an airtight container for up to 3 days, or freeze before icing for up to 2 months.
Gingerbread Toaster Pastry
Ingredients
Pie Dough
- 2 ¾ cup all purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 2 tsp salt
- 1 cup Unsalted Butter cut into ½-inch cubes
- ⅓ cup cold water
- 2 tbsp molasses
Gingerbread Filling
- ¾ cup brown sugar
- 1 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 2 tbsp Unsalted Butter melted
- 1 teaspoon vanilla extract
- 1 tbsp molasses
Egg Wash
- 1 egg
- 1 tbsp water
Frosting
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 1-3 tbsp milk
Instructions
- In a large bowl, whisk together flour, cinnamon, nutmeg, ginger and salt. Add cold butter and work into flour mixture with your hands until butter pieces are quarter-sized.
- Add molasses and ⅓ cup cold water. Mix until dough is hydrated. Add more water 1 tbsp at a time as needed. You want the dough to come together when pressed.
- Turn dough out on to a lightly floured surface. Roll into a 12” square, fold dough in half, and then in half again. Wrap in plastic wrap and refrigerator for at least 30 minutes.
- In a small bowl add gingerbread filling ingredients and mix to combine. Set aside for later.
- Cut dough in half and roll each half into an 8”x12” rectangle. Cut rolled dough into 4 long pieces approximately 3” wide by 8” long.
- Create egg wash mixture by combining egg and water, mix to combine.
- Place a 2 tbsp gingerbread filling in the middle of the bottom part of each rectangle, leaving a ½-inch border around it. Brush egg wash around it, then carefully fold over the top part, using a fork to press the edges to seal tightly.
- Transfer the toaster pastries to a parchment paper lined baking sheet and transfer to the refrigerator for 30 minutes so they can firm up.
- Preheat the oven to 425ºF.
- Remove the pastries from the refrigerator and brush them with the egg wash.
- Bake the pastries for 12-15 minutes, or until golden. Let them cool for 5 minutes, then transfer to a cooling rack so they can cool completely before frosting.
- While the pastries cool make the frosting. In a medium bowl, whisk together the powdered sugar, spices, vanilla, and 2 tbsp milk until smooth. If your frosting is too thick, thin with 1-2 tablespoons additional milk.
- Spoon a thin layer of the frosting on top of the cooled pop-tarts. Place on a baking sheet and allow the pop tarts to harden, uncovered for about 2 hours. Store in an airtight container for up to 3 days.
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