Sweet Breakfast Pastries
Prep Time: 1 Hour
Yields: 16 Pastries
Ingredients:1 17.5oz box frozen puff pastry sheets (2 sheets per box), defrosted but refrigerated
1/2 cup raspberry jam
Betty Crocker Cookie Icing, in various colors
Cake Mate Sugar Decorations, variety of choice
Cake Mate Decorating Gel
Instructions: 1. Preheat oven to 400º.
2. Roll out 1 sheet of puff pastry to a 12x10” sheet on a lightly floured surface. Transfer the sheet to a parchment lined sheet tray. Generously prick the whole surface of the dough with a fork. Using a sharp chef’s knife or pizza wheel, cut 16 - 2 1/2” X 3” squares. Refrigerate while repeating these steps with second sheet of dough.
3. Whisk the egg and 1 tbsp water in a small bowl until well blended. Brush the outside edges of the first sheet of cut dough pieces lightly with the egg wash. Spoon 1 tsp. of raspberry jam onto each piece. Top with squares from the second sheet. Press the edges of each tart with the tines of a fork to seal the top pastry to the bottom. Be sure the pastries are placed 1 “ apart on the sheet tray. If they are not, divide them between 2 sheet trays.
4. Bake for 14 minutes or until golden brown, rotating in the oven after 10 minutes. Cool completely before decorating.
5. Decorate as desired. Helpful hint: If you wish to make these in smaller batches assemble pastries as directed above and then freeze until ready to bake, up to 1 month. To bake, just defrost for 10 minutes, then simply bake as directed.
Variation: For a delicious Chocolate Banana variation, substitute 1 tsp of hazelnut spread per pastry and add a small slice of banana before sealing the pastry back up and baking.