This one's a winner! Make your own flaky puff pastry, then stuff it with an ooey-gooey cinnamony filling. Oh yeah! These pastries are perfect for any special occasion, or a Sunday baking project. You could also substitute your favorite type of jam (or vegan Nutella!) for the cinnamon sugar filling.
Cinnamon Sugar Toaster Pastries [Vegan]
- 1 cup plus 2 tablespoons organic non-hydrogenated vegetable shortening, cold
- 1 1/2 cup organic flour or cake flour
- 1/2 teaspoon sea salt
- 1/2 cup vodka, very cold (or water, very cold)
- 1/2 cup brown sugar or coconut sugar
- 2 teaspoon cinnamon
- 1 tablespoon flour
- 1 tablespoon flax seed, ground
- 3 tablespoons warm water
- 2 teaspoons almond milk, plus more for brushing
- Before you begin, make sure your vodka (or water) is in the freezer and place your measured shortening in the fridge/freezer for 30 minutes. (I put both in the freezer.)
- In a large bowl, combine the flour and salt. Using a pastry cutter, or your fingers, add in the shortening and work it into a meal. Don't eliminate all of the chunks of shortening though. When all of the shortening is worked in, add your cold vodka. Work the dough again – it should resemble a traditional dough now. If it's too soft, you can add a little more flour.
- Between two pieces of parchment paper, roll out your dough. Use a little flour to keep the paper from sticking too much. Roll out the dough into a rectangular shape if you can. When you're ready, fold the dough length-wise into a crepe or burrito shape. After, fold it two more times, into a little square. You should be able to still see some shortening spots. Wrap it in plastic and chill the dough for two hours, at the very least.
- Combine the filling ingredients in a small bowl, until everything is well mixed. It's that easy! Set the bowl aside.
- Preheat the oven to 400°F.
- Take the chilled dough out of the fridge and roll it out, again between two pieces of floured parchment paper. Again, try your best to keep it in a square shape, though it doesn't have to be perfect (as you will see with my dough). Remove the top piece of parchment and cut the dough into six pop tart-sized shapes. (Mine measured about 6 inches long and 5 inches wide.) Take a look at the pictures below. After, you'll make small ladder shapes. It's just a series of simple, symmetrical cuts.
- If you want, you can also make three traditional-looking pop tart pastries by cutting six equal rectangles. It's up to you! I took the excess dough and make mini pastries with it.
- Once all of the pastries are folded and ready to go, place them on a piece of parchment paper. No matter what you do, these beauties will leak. The shortening melts and the filling will ooze a little. If you're worried about your baking pans, I suggest that you line the pan with aluminum foil to seal it and then place the parchment and pastries on top. That way, you have double protection.
- When the pastries are on the tray with parchment paper, brush each one with a little more almond milk. Bake the pastries for 20-25 minutes. They should be golden brown on the top.
- After they're done, use a knife to cut away any excess filling that has come out the sides. It should come away, no problem.
- If you want, you can make a quick cinnamon sugar glaze for the top – I do recommend it! It really enhances the flavor of these pastries. Take 1/2 cup of organic powdered sugar and add a teaspoon of water at a time – stir. You want the glaze to be the consistency of glue. Add in a few shakes of cinnamon.
- Drizzle as much or as little over your pastries as you want!