Jam Filled Toaster Pastry Like Items Recipes

GINORMOUS TOASTER PASTRY

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Unroll one tube of dough onto one of the prepared baking sheets into a rectangle. Repeat with the other dough and other baking sheet. Refrigerate both while you make the filling.
• Combine the butter, brown sugar and cinnamon in a small bowl. Mix together with your hands or a rubber spatula until completely combined.
• Spread the filling on one of the dough rectangles, leaving a 1-inch border. Pick up the other dough rectangle, keeping it on the parchment (it will stick to the parchment, making it easier to transfer). Arrange it parchment-side up on top of the other dough piece to sandwich them together, lining them up as evenly as possible. Peel away the top piece of parchment. Brush the dough with the beaten egg and use a fork to crimp the edges.
• Bake until golden brown and crispy, 15 to 20 minutes. Let cool for 5 minutes before icing.
• Put the confectioners' sugar in a bowl. Stir the milk and vanilla together in a separate bowl, then slowly whisk the milk mixture into the sugar until thick but pourable.
• Drizzle the icing over the top of the pastry in a zigzag pattern. Cut into squares and serve warm.

GRAHAM-FLOUR AND JAM PASTRY SQUARES

Steps:

• Pulse flours and salt in a food processor to combine. Add butter and cream cheese and pulse until small pieces remain. Add ice water and pulse until dough just starts to clump together.
• Turn out dough (it will be crumbly) onto a clean work surface and divide in half. Wrap each in a piece of plastic wrap and press to form a flat rectangle. Refrigerate dough until firm, at least 20 minutes and up to 1 day.
• Preheat oven to 375 degrees. Roll out each rectangle on a lightly floured piece of parchment to a 10-by-14 1/2-inch rectangle. Transfer one rectangle (with parchment) to a baking sheet. Spread jam on top, leaving a 1-inch border all around. Roll up remaining rectangle on rolling pin, then unroll on top of first rectangle. Press edges together, then use a crimped pastry wheel to trim all around. Brush beaten egg over top, then use a paring knife to cut a few vents in top crust. Refrigerate 30 minutes.
• Bake until golden and jam is bubbling up through vents, about 35 minutes. Let cool completely on baking sheet on a wire rack. Pastry can be stored, covered in plastic, up to 1 day before glazing and cutting.
• Whisk together confectioners' sugar and 1 tablespoon milk in a small bowl; if mixture is too thick to pour, add more milk, a drop at a time. Drizzle icing over top of pastry, then let set at least 10 minutes before cutting into 12 squares, 3 across short side, 4 down long side.

TOASTER PASTRY

Steps:

• Make the dough:.
• whisk together flour sugar and salt.
• work in butter until there are pea sized lumps.
• whisk the egg and milk together then add it to the dry ingredients.
• Combine all ingredients until they just come together add more milk if needed.
• Divide the dough into 4 equal parts, wrap in plastic and let chill in the refrigerator. You can roll it out right away but it will be easier to work with if you let it sit for 30 minute.While dough is resting make fillings.
• Jam filling:.
• Mix jam and cornstarch in a small pot.
• heat over medium heat until bubbly.
• let cool.
• Cinnamon filling:.
• mix flour, sugar, cinnamon together.
• Assemble pastry:.
• On a well floured surface, roll out one ball in 1/8 inch think in a rectangular shape. Use a pizza cutter to trim the edges then divide into 8 rectangles about 3x4inches.
• Brush beaten egg onto 4 rectangles.
• place 1 tablespoon onto egg brushed side.
• Cover with another rectangle and finger press together.
• using a fork crimp edges and poke hole in top to allow steam to escape.
• Repeat with all of your dough.
• Chill pastry while your over preheats to 350.
• Bake 20-25 minutes.
• let cool on rack.
• you can use your trimmings for more nuggets of goodness if you coat them in cinnamon sugar and bake them with your pastries.