Cinnamon-Brown Sugar Pastry Pocket

(from Beckshe’s recipe box)

Source: Malorie Cooks!

Serves 12 people

Categories: Filling/Frosting, Pop-Tarts

Ingredients

  • For Pastry:
  • 3 c. flour, plus some for working with dough
  • 1 tsp. salt
  • 1 c. (2 sticks) unsalted butter, room temperature
  • 1/4 c. granulated sugar
  • 1 large egg, lightly beaten PLUS 1 egg yolk, lightly beaten
  • 1/4 c. milk
  • Cinnamon-Brown Sugar Filling and Glaze:
  • 1 1/2 c. powdered sugar
  • 1/4 c. light brown sugar
  • 1 Tbsp. + 1/4 tsp. cinnamon

Directions

  1. In large mixing bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes.

  2. Add 1 whole egg and beat to combine.

  3. Beat in half the flour and 1 tsp salt, then the milk, then the rest of the flour.

  4. Turn dough out onto a lightly floured surface and gently knead to combine. Divide dough in half.

  5. Lightly flour a large piece of parchment paper and roll out one half of the dough into a 9 X 12 inch rectangle. Repeat with remaining dough and another piece of parchment. Place on tray or baking sheet. Refrigerate until firm, 30 min.

  6. For Cinnamon-Brown Sugar Filling: In small bowl, mix 3/4 c. powdered sugar, 1/4 c. brown sugar, 1 Tbsp. cinnamon, and 5 tsp. water.

  7. ve 1 sheet of dough from fridge. With a pizza cutter or sharp knife, cut into twelve 2 × 4.5 inch rectangles.

  8. Spread each with 1 heaping tsp. of cinnamon-brown sugar filling, leaving a 1/2 inch border. Brush edges with egg yolk.

  9. ve second sheet of dough from fridge. Again, cut into twelve 2 × 4.5 inch rectangles. Place 1 on each rectangle spread with the filling. With the tines of a fork, crimp edges firmly.

  10. Chill pastries on two rimmed baking sheets until firm, 30 minutes (or up to one day.)

  11. Preheat oven to 350 degrees with racks in upper and lower thirds. Bake until edges are golden, 20 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.

  12. For cinnamon glaze: In a small bowl, whisk 3/4 c. powdered sugar, 1/4 tsp. cinnamon and 5 tsp. water.

  13. For pink vanilla glaze: In a small bowl, whisk 3/4 c. powdered sugar, 1/8 tsp. vanilla, 1/8 tsp. almond extract, 1 drop red food coloring and 5 tsp. water.

  14. With spoon or small offset spatula, spread each pocket with glaze. Let set 5 minutes.

  15. *Can be stored up to 5 days in an airtight container.

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