Homemade Toaster Pastries

Directions

1. For the dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Drizzle in ice water, 1 tablespoon at a time, tossing gently until the dough just comes together. Divide into two equal disks, wrap in plastic, and refrigerate at least 30 minutes.
3. For the filling: If using jam, ensure it’s thick. Simmer briefly to reduce if necessary, then cool. For brown sugar–cinnamon filling, stir together the brown sugar, cinnamon, and flour until evenly combined.
4. On a lightly floured surface, roll one disk of dough into a large rectangle about 1/8 inch thick. Trim the edges square and cut into 8 rectangles, about 3 by 4 inches each. Repeat with the second disk for 16 total pieces.
5. Place 8 rectangles on a parchment-lined baking sheet. Spoon about 1 tablespoon of filling into the center of each, leaving a 1/2-inch border. Brush the edges with beaten egg, then top with the remaining rectangles. Press the edges firmly with the tines of a fork to seal.
6. Chill the assembled pastries for 15 minutes. Prick the tops gently with a fork to allow steam to escape. Brush with egg wash.
7. Bake at 375°F until golden brown, 20 to 25 minutes. Cool on a rack completely before glazing.
8. For the glaze: Whisk the confectioners’ sugar, milk, and vanilla until smooth and thick but pourable. Spread or drizzle over the cooled pastries. Add sprinkles or flavor variations as desired. Allow the glaze to set before serving.
9. Store in an airtight container at room temperature for up to 3 days or freeze up to 1 month.