here? I only used half of the dough and my husband was all excited because he thought he was getting pie...hehe...no pie today! I made mini toaster pastries instead. They're super easy, really delicious, and highly customizable. As a bonus, they freeze well so they're easy to make ahead then pop in the oven in the morning. I made strawberry jam filled toaster pastries topped with confectioners' sugar glaze and freshly ground
cinnamon. I've eaten three, but they're tiny so it's okay :). There are so great because you can fill them with all different fillings. I bet you could make a ganache like this if you wanted to then fill them with chocolate, yum! I'm going to be working on a delicious pumpkin filling soon for these because I think it would be delicious. You could also sprinkle them with actual sprinkles or sanding sugar like this. Most of my measurements say "about" because you should make it the consistency you like it :)
Mini Toaster Pastries
- 1/2 recipe of pie dough
- about 4-6 tablespoons of jelly, jam, or filling
- about 1/2 cup of confectioners' sugar
- about 1 tablespoon of water
- 1/2 teaspoon vanilla
- cinnamon shaker or grinder (if desired)
1. Preheat oven to 375F. Roll out the pie dough to around 1/8" so it's super thin. Cut dough into desired shapes. (I used a pizza cutter and cut the dough into 1 1/2" x 2" rectangles)
2. Brush water around the edges of half of the dough shapes (dough sticks to water, but dough doesn't stick to dough)
3. Spoon about 1/2 teaspoon of filling onto the shaped you just brushed with water. Top with other pieces of dough that you didn't brush with water, press lightly around edges to seal.
4. Press the tips of a fork along the edges to crimp them so they are completely sealed. Do not press hard enough to go all the way through the dough.
5. Arrange pastries on a baking sheet. Bake for 10-12 minutes or until lightly browned.
6. While pastries are baking prepare the glaze. Mix together the confectioners' sugar, water, and vanilla until the desired consistency is reached. The glaze should be thick but spreadable.
7. Once pastries are out of the oven let them cool completely on a cooling rack.
8. Spread each pastry with about 1/2 teaspoon of glaze. Grind or sprinkle cinnamon on top (if desired).