It’s just so sweet. Not as in sugary sweet, but as in adorable.
This recipe for Bundles of Joy is now a time-honored tradition created by my sister-in-law Nadine Tisdell, combining her joy of baking and her love of this past Christmas season. Here’s Nadine’s story.
“It was a few weeks before Christmas, and I had just finished putting up our holiday decorations. The tree was decorated, the stockings were hung, and I was arranging our nativity. I began to seriously contemplate what I was teaching my children about Christmas. I love tradition. We always set everything up the same way; we always bake the same cookies with the same recipes that have been passed down from generation to generation. What was I passing on? What traditions will my children hold dear? I looked at the nativity and decided that the tradition I wanted to pass on to my children the most was the true meaning of Christmas. A few days later, I was going through some of my recipes and a thought came to me. That thought turned into a simple treat that has become a Christmas morning tradition and just a little reminder of why we are celebrating this holiday.”
Well, the holiday season has come and gone, but my family enjoys Nadine’s Bundles of Joy all year long, especially for breakfast, and I think you will too!
Watch my How To Video for Bundles of Joy here!
- 2 tubes of Pillsbury large croissant dough
- 2 packages (8 ounces each) of cream cheese, slightly softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla
- 1 cup preserves (apricot strawberry, etc.)
- Glaze (powdered sugar mixed with a touch of milk)
- Keep croissant rolls cold until you are ready to use them. Cream together cream cheese, powdered sugar and vanilla. Lay out croissant triangles so that the point is at the top and the long end is to the left. Put approximately 1 heaping teaspoon of cream cheese mixture horizontally down the center of the croissant triangle and smooth into an oval shape (going from about 1/8 of one inch from the top to about 1/4 inch from the bottom.) Make an indentation or a well down the center of the cream cheese. (A piping bag works well for both the cream cheese and preserves) Fill the indentation with approximately ½ teaspoon of apricot preserves just below the top of the cream cheese. Fold the small end over the cream cheese and seal at the bottom. Fold the long end over the top of the short end and wrap around the "baby" and back up over the top. Gently pinch the bottom to seal. (It should resemble a baby bundled in a blanket.) Bake at 350 degrees for about 15 minutes or until golden brown. Drizzle or brush the baby’s blanket with glaze. The Bundles can be made ahead and covered with plastic wrap in the refrigerator and baked in the morning.