YIELD: 6 PASTRIES
As a kid, I was obsessed with boxed toaster pastries, but, as I grew older and wiser about food, I became quite unimpressed with their extremely long ingredient lists. These pastries are just as tasty without the unpronounceable ingredients. You’ll also find a brown sugar variation below.
Directions
In a small bowl, combine the ingredients for the filling until smooth. Preheat oven to 350°F.
Prepare the Flakey Classic Pie Crust according to recipe directions and chill for about 15 minutes in the freezer.
Roll out in between two sheets of parchment paper until the dough is about ¼ inch thick.
Use a pizza wheel or large flat knife to cut the dough into twelve even rectangles, about 3 × 4 inches wide; use a metal spatula to help transfer six of the rectangles to a parchment or silicone mat covered cookie sheet.
Place the rectangles about 1 inch apart.
Combine the flaxseed meal and water and let rest until thickened, for about 5 minutes.
Lightly brush the tops of the rectangles on the cookie sheet with the flaxseed gel.
Place about 1½ tablespoons filling into the center of the six rectangles.
Use a spatula to help transfer the remaining six rectangles to cover each mound of filling.
Crimp the sides of the dough to seal using the tines of a fork.
Brush the tops lightly with additional flaxseed gel and poke about seven holes in the tops of each pastry.
Bake for 30 to 35 minutes, or until golden brown on the edges.
Let cool completely and toast in a toaster oven before serving.
Top with Royal Icing or leave plain.
Store in airtight container for up to 2 days.
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Ingredients
FILLING
3 tablespoons strawberry jam
1½ teaspoons cornstarch mixed with
1½ teaspoons water
Dash salt
1 recipe Flaky Classic Piecrust
1 tablespoon flaxseed meal
2½ tablespoons water
