GINORMOUS TOASTER PASTRY
Love store-bought toaster pastries? You'll love this fun, giant version even more. The flaky, doughy breakfast treat takes only a few minutes to put together -- the oven does the rest. It's perfect for making brunch guests smile.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
JAM-FILLED TOASTER PASTRY-LIKE ITEMS
Steps:
- To make the crust and filling: With a hand or stand mixer, cream the butter and sugar until smooth. Add the yolks, salt, and vanilla and mix well. Gradually mix in the flour. While the mixer in going, add the cream and mix until the dough is smooth.
- Wrap the dough in plastic wrap and refrigerate it for an 1 hour.
- Preheat the oven to 350 degrees F, line a baking sheet with parchment paper, and spray it with cooking spray.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a ruler to make uniform rectangles, or to be totally exact, trace a 3-by-5-inch card (that's how big the store brand is). Reroll the scraps, getting as many rectangles as you can until you're out of dough. Place half the rectangles on the prepared baking sheet.
- Spoon about 2 tablespoons of filling into the center of half the rectangles, leaving a 1/2-inch edge uncovered. Don't overfill them! Try to make these look legit.
- Using a finger or pastry brush, spread water around the 1/2-inch border of the filled rectangles.
- Fit a top rectangle on each filled rectangle, pressing with the tines of a fork around the border to seal the top and bottom crusts together.
- Brush each tart with a bit of egg wash and poke a few tiny holes in each so the steam can escape. Bake for 10 to 12 minutes, or until the edges start to turn golden. Let the tarts cool completely on a wire rack.
- To make the topping: In a medium bowl, whisk together the powdered sugar and milk (and cinnamon, if using) to make the icing.
- When the tarts are completely cool, ice them if desired, and add some sprinkles if you like. But seriously, add those sprinkles.
- Let the icing set up for about 10 minutes and enjoy!
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