Cinnamon Brown Sugar Pastries

When I was younger I loved Poptarts!! They were so convenient for breakfast or anytime. Instant sugar and energy, ignoring the crash 30 minutes later. LOL. My favorite flavor was always the frosted Cinnamon-Brown sugar. A pack of these and some Combos was my ultimate high school lunch. (Terribly unhealthy I know) Probably why I was seriously overweight as an adolescent. Anyways, now that I am older and more wiser, I know the importance of watching what I eat. I do sometimes get the craving for that old nostalgic taste of the instant pastry. I decided to take a crack at making my own version. I got a little festive with some of pastries as well.  Tis the season and all. This recipe is also great to incorporate kids into cooking!!  Recipe below



2 cups all-purpose flour

2 tbsp granulated sugar

3/4 tsp salt

1 stick (1/2 cup) cold unsalted butter, cut into small pieces

1/4 cup (4 tbsp) of organic vegetable shortening

1 large egg yolk

3 tbsp ice water



1/4 cup (2oz. ) organic coconut oil, melted and cool to room temp

2 cups light brown sugar, tightly packed

2 tbsp of agave nectar

1/2 tbsp of cinnamon

1 egg white, room temp

1 egg white, for brushing onto pastry (optional)



1 cup of confectioners sugar

1 tbsp of milk

1/2 tsp vanilla extract

1/8 tsp of salt




Pulse flour, sugar, and salt in a food processor to combine. Add butter and vegetable shortening.  Pulse until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)

Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes. (You may refrigerate overnight)

While dough is chilling, make your filling. Combine all the ingredients in a medium sized bowl. Stir mixture until everything is combined and it resembles wet sand.

Preheat oven to 350. Take dough out of refrigerator. On a flour surface roll dough into a rectangle. The dough should be 1/8 to 1/4 inches thick. Cut symmetrical rectangles into your dough (you can also use cookie or biscuit cutters). Place bottom side of pastry onto cookie sheet. Place small spoonful of filling in the center of pastry dough. Pat filling down. Make sure to leave approximately a 1/2 inch border around the dough.  Place top side of pastry on filling. Press top and bottom of pastry together. Use a fork to crease the seams together. Repeat process until all your dough is filled. Brush egg white on top of pastry. Use fork and poke holes on top of pastry for steam.  Bake for 20-22 or until golden brown. Allow to cool completely

In a small bowl Whisk together confectioners sugar, milk, cinnamon and salt. Mix until frosting is smooth. Using a knife of off-set spatula, glaze completely cooled pastries. Allow glaze to harden


Devour and enjoy!!

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