Canadian Christmas Food: 12 Holiday Classics Most Americans Have Never Tasted, From Nanaimo Bars to Tourtiere

Canadian Christmas food is cozy, maple-sweet and surprisingly hard to find south of the border. Just across the line, holiday trays fill with layered Nanaimo bars and gooey butter tarts, Quebec families sit down to tourtiere at the late Christmas Eve feast, and kids roll hot maple syrup into taffy on fresh snow. Prairie kitchens fold perogies and bake saskatoon berry pies, while Montreal brunches start with sweet sesame bagels. This collection, built on the classics of Canadian cuisine, gathers the Canadian Christmas food traditions most Americans never get to taste, with real recipes that work in any home kitchen. You will find no-bake bars, savory pies, thrifty bake-sale squares and a showstopping Yule log. Most need only pantry staples plus a good bottle of pure maple syrup. Pick one for this year’s tin and bring a little of the North home..

Nanaimo Bars, the Star of Canadian Christmas Food

Nanaimo bars are named for a city on Vancouver Island, and every Canadian holiday tray seems to have them. Three layers make the magic: a chewy chocolate, coconut and graham crumb base, a sweet, buttery custard filling, and a smooth chocolate top that snaps when you cut it. Of all Canadian Christmas food, this is the bar Americans fall for first. Warm the knife in hot water and wipe it between cuts for neat squares. Stack them beside Christmas bar cookies..

You will need: Base: 1/2 cup butter, 1/4 cup sugar, 1/3 cup cocoa powder, 1 large egg beaten, 1 3/4 cups graham cracker crumbs, 1 cup sweetened shredded coconut, 1/2 cup finely chopped walnuts. Filling: 1/4 cup butter softened, 3 tablespoons milk, 2 tablespoons vanilla custard powder or instant vanilla pudding mix, 2 cups powdered sugar. Top: 4 ounces semisweet chocolate, 2 tablespoons butter.

How to make it: 1. Melt butter, sugar and cocoa in a bowl over simmering water, then whisk in the egg and cook 2 minutes until thick. 2. Stir in crumbs, coconut and walnuts, press into a lined 8-inch pan and chill 20 minutes. 3. Beat filling ingredients until smooth, spread over the base and chill 20 minutes. 4. Melt chocolate and butter, spread on top and chill 1 hour. 5. Cut into squares with a warm knife.

Butter Tarts, Canadian Christmas Food in Every Bakery Case

Butter tarts are Canada’s proudest little pastry, and the debate over raisins or no raisins is a national pastime. Flaky tart shells hold a gooey filling of butter, brown sugar, syrup and egg that bakes into a soft, runny center with a crackly top. Families bake dozens of this Canadian Christmas food for the holidays and freeze them for drop-in visitors. Pull them when the edges are set and the centers still wobble. Would your crowd vote raisins, pecans or plain? Set them out with a mini pie bar.

You will need: 12 unbaked tart shells, 1/2 cup packed brown sugar, 1/2 cup corn syrup or maple syrup, 1/4 cup butter melted, 1 large egg, 1 teaspoon vanilla, 1 teaspoon white vinegar, pinch of salt, 1/2 cup raisins or chopped pecans (optional).

How to make it: 1. Heat oven to 400 degrees F and set tart shells in a muffin tin. 2. Whisk brown sugar, syrup, butter, egg, vanilla, vinegar and salt until smooth. 3. Drop a few raisins or pecans into each shell if using. 4. Fill shells two-thirds full. 5. Bake 15 to 18 minutes until the filling bubbles and the pastry is golden, then cool in the tin.

Maple Shortbread

Maple shortbread brings Canada’s favorite flavor to a classic cookie tin. Buttery, tender shortbread gets a touch of maple syrup and brown sugar, then a thin maple glaze on top, and many bakers cut them into maple leaf shapes for the holidays. They keep for weeks and travel well in the mail. Chill the cut cookies before baking so the leaf points stay sharp. Pack them into a tin next to icebox Christmas cookies.

You will need: 1 cup butter softened, 1/3 cup packed brown sugar, 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla, 2 1/4 cups flour, 1/4 teaspoon salt. Glaze: 1 cup powdered sugar, 3 tablespoons maple syrup.

How to make it: 1. Beat butter, brown sugar, maple syrup and vanilla until creamy. 2. Stir in flour and salt until a soft dough forms. 3. Roll 1/4 inch thick, cut into maple leaves and chill 15 minutes. 4. Bake at 325 degrees F for 14 to 16 minutes until pale golden. 5. Whisk the glaze and drizzle over cooled cookies.

Quebec Tourtiere, the Christmas Eve Canadian Christmas Food

In Quebec, families gather for the reveillon feast late on Christmas Eve, and the tourtiere is the heart of the table. This double crust pie is filled with ground pork, a little beef, onion and potato, seasoned with warm spices like cinnamon, cloves and allspice. Ask anyone about Canadian Christmas food and tourtiere comes up fast. Make it a day ahead; it reheats beautifully. Cook the meat filling through before it goes into the crust. Find more savory holiday pies in our Christmas meat pies.

You will need: 2 pie crusts, 1 pound ground pork, 1/2 pound ground beef, 1 onion finely chopped, 2 cloves garlic minced, 1 medium potato peeled and grated, 1 cup beef broth, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon allspice, 1 egg beaten.

How to make it: 1. Brown pork, beef, onion and garlic in a large skillet until no pink remains. 2. Add potato, broth, salt and spices and simmer 20 minutes until thick, then cool. 3. Heat oven to 400 degrees F and fit one crust into a 9-inch pie plate. 4. Fill, top with the second crust, crimp, cut vents and brush with egg. 5. Bake 35 to 40 minutes until golden.

Peppermint Nanaimo Bars

Peppermint Nanaimo bars give the Canadian classic a festive makeover. The same chocolate crumb base and glossy chocolate top hug a creamy filling tinted pale pink or green and flavored with peppermint. A sprinkle of crushed candy canes on top makes them look like Christmas on a plate. Add peppermint extract a few drops at a time, since a little goes a long way. Would these steal the show next to candy cane treats?

You will need: Base: 1/2 cup butter, 1/4 cup sugar, 1/3 cup cocoa powder, 1 large egg beaten, 1 3/4 cups graham cracker crumbs, 1 cup shredded coconut. Filling: 1/4 cup butter softened, 3 tablespoons milk, 1/2 teaspoon peppermint extract, 2 cups powdered sugar, red or green food coloring. Top: 4 ounces semisweet chocolate, 2 tablespoons butter, 1/4 cup crushed candy canes.

How to make it: 1. Melt butter, sugar and cocoa over simmering water, whisk in egg and cook 2 minutes until thick. 2. Stir in crumbs and coconut, press into a lined 8-inch pan and chill. 3. Beat filling ingredients with a drop of coloring, spread over the base and chill 20 minutes. 4. Melt chocolate and butter, spread on top and sprinkle with candy canes. 5. Chill 1 hour and cut.

Saskatoon Berry Pie, a Prairie Canadian Christmas Food

Saskatoon berries grow wild across the Canadian prairies, and families pick and freeze them in summer so they can bake pies all winter, including at Christmas. The small purple berries taste like a cross between blueberries and almonds, sweet and nutty. Frozen saskatoons can be found in some specialty shops, and blueberries make a fine substitute. Canadian Christmas food from the prairies tastes like this pie. Let it cool so the filling sets. Feeding a crowd? Try one of our big slab pies too.

You will need: 2 pie crusts, 5 cups saskatoon berries or blueberries (fresh or frozen), 3/4 cup sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1/4 teaspoon almond extract, 1 tablespoon butter, 1 egg beaten.

How to make it: 1. Heat oven to 400 degrees F and fit one crust into a 9-inch pie plate. 2. Toss berries with sugar, cornstarch, lemon juice and almond extract. 3. Pour into the crust and dot with butter. 4. Add the top crust, cut vents and brush with egg. 5. Bake on a sheet 50 to 60 minutes until bubbling, then cool 3 hours.

Maple Sugar Pie (Tarte au Sucre)

Tarte au sucre is the Quebec sugar pie that every grandma-style cookbook in the province includes. Maple syrup, brown sugar and cream cook into a rich, silky caramel filling that sets inside a flaky crust. It is very sweet, so small slices go a long way, especially with a dollop of plain whipped cream. Canadian Christmas food leans hard on maple, and this pie shows why. Let it cool completely before slicing. Would it share the dessert table with cozy maple desserts?

You will need: 1 unbaked 9-inch pie crust, 1 cup pure maple syrup, 1 cup packed brown sugar, 1 cup heavy cream, 2 large eggs, 2 tablespoons flour, 2 tablespoons butter melted, 1/4 teaspoon salt.

How to make it: 1. Heat oven to 350 degrees F. 2. Simmer maple syrup and brown sugar 5 minutes, then cool slightly. 3. Whisk cream, eggs, flour, butter and salt, then slowly whisk in the syrup. 4. Pour into the crust. 5. Bake 40 to 45 minutes until set with a slight jiggle, then cool completely.

Buche de Noel, the Canadian Christmas Food Showpiece in Quebec

The buche de Noel, or Yule log, is the showstopper dessert at Christmas in Quebec, following French tradition. A light sponge cake rolls around a creamy filling, then gets covered in chocolate frosting and marked with a fork to look like tree bark. Fresh berries, a sprig of greenery or a dusting of powdered sugar snow finish the forest look. Roll the cake while it is still warm so it does not split. Want another version? See our Yule log cakes.

You will need: Cake: 4 large eggs, 2/3 cup sugar, 1 teaspoon vanilla, 1/2 cup flour, 1/4 cup cocoa powder, 1/4 teaspoon salt, powdered sugar. Filling: 1 cup heavy cream, 2 tablespoons sugar. Frosting: 1/2 cup butter softened, 2 cups powdered sugar, 1/2 cup cocoa, 3 tablespoons milk.

How to make it: 1. Heat oven to 375 degrees F and line a 10×15-inch pan. 2. Beat eggs and sugar until thick, add vanilla and fold in flour, cocoa and salt. 3. Spread in the pan and bake 10 to 12 minutes, then roll warm in a towel dusted with powdered sugar and cool. 4. Whip cream with sugar, unroll the cake, fill and reroll. 5. Beat frosting, spread over the log, mark bark lines with a fork and dust with powdered sugar.

Butter Tart Squares

Butter tart squares give you all the gooey goodness of Canada’s favorite tart with none of the fussy pastry work. A buttery shortbread base bakes first, then a brown sugar and egg filling with raisins or pecans goes on top and bakes into a chewy, caramel layer. They cut neatly into squares for a holiday cookie tray. Let them cool fully so the filling sets before slicing. Would they make your cookie tray next to showstopper Christmas cookies?

You will need: Base: 1 cup flour, 1/4 cup packed brown sugar, 1/2 cup cold butter. Filling: 2 large eggs, 1 cup packed brown sugar, 1/4 cup butter melted, 2 tablespoons flour, 1/2 teaspoon baking powder, 1 teaspoon vanilla, pinch of salt, 3/4 cup raisins or chopped pecans.

How to make it: 1. Heat oven to 350 degrees F and line an 8-inch square pan. 2. Rub flour, brown sugar and butter into crumbs, press into the pan and bake 15 minutes. 3. Whisk eggs, brown sugar, butter, flour, baking powder, vanilla and salt, then stir in raisins or pecans. 4. Pour over the base and bake 25 to 30 minutes until set. 5. Cool and cut into squares.

Montreal-Style Bagels for Christmas Brunch

Montreal bagels are smaller, denser and sweeter than New York ones, boiled in honey water and baked until golden, traditionally in a wood-fired oven. Sesame seeds cover them generously. Montreal families pick up bags of warm bagels for holiday brunch, served with cream cheese and smoked salmon. Boil only a few at a time so the water stays at a rolling boil. Canadian Christmas food mornings often start right here. Would you set them out for a cozy Christmas brunch?

You will need: 1 1/2 cups warm water, 2 1/4 teaspoons instant yeast, 1/4 cup honey, 1 large egg, 2 tablespoons oil, 1 teaspoon salt, 4 cups bread flour. Boiling: 12 cups water, 1/3 cup honey. Topping: 1 cup sesame seeds.

How to make it: 1. Mix water, yeast, honey, egg, oil and salt, then knead in flour 8 minutes until smooth. 2. Let rise 1 hour. 3. Divide into 12 pieces, roll into ropes and pinch into rings. 4. Boil in honey water 1 minute per side, then press into sesame seeds. 5. Bake at 450 degrees F for 15 to 20 minutes until deep golden.

Maple Taffy on Snow, a Fun Canadian Christmas Food

Maple taffy on snow, called tire d’erable in Quebec, is pure winter joy. Hot maple syrup boiled to the soft ball stage is poured in ribbons onto fresh, packed snow, where it firms up into chewy taffy. You roll it onto a wooden stick and eat it right away. It is a sugar shack tradition that many families bring home for the holidays. Use only clean, fresh snow, or pack crushed ice into a tray instead. It is a cousin of the pioneer maple snow candy Laura Ingalls Wilder wrote about.

You will need: 1 cup pure maple syrup, a tray of clean packed snow or finely crushed ice, wooden craft sticks.

How to make it: 1. Pack snow or crushed ice firmly into a baking dish and keep it in the freezer. 2. Boil the maple syrup in a heavy saucepan without stirring until it reaches 235 to 240 degrees F. 3. Pour thin lines of hot syrup onto the snow. 4. Wait 10 to 15 seconds, then press a stick on one end and roll the taffy up. 5. Eat right away.

Prairie Perogies With Fried Onions

Ukrainian families who settled the Canadian prairies brought perogies with them, and on Christmas Eve many still serve them as part of a meatless holiday supper. Soft dough pockets hold a filling of potato and cheddar, then get boiled and pan-fried with plenty of butter and onions. This Canadian Christmas food is cozy, cheap and fun to make as a family. Pinch the edges firmly so they do not open in the water. Serve with sour cream, and find more fillings in our pierogi recipes.

You will need: Dough: 2 1/2 cups flour, 1/2 teaspoon salt, 1 large egg, 1/2 cup sour cream, 1/2 cup water. Filling: 2 cups mashed potatoes, 1 cup shredded cheddar, salt and pepper. To serve: 4 tablespoons butter, 1 onion sliced, sour cream.

How to make it: 1. Mix flour, salt, egg, sour cream and water into a soft dough and rest 20 minutes. 2. Mix potatoes, cheddar, salt and pepper. 3. Roll dough thin, cut 3-inch rounds, fill with a spoonful and pinch closed. 4. Boil in salted water 3 to 4 minutes until they float. 5. Fry onions in butter, add the perogies and brown, then serve with sour cream.