Brown Sugar Cinnamon Toaster Pastries

Ingredients

• 2 recipes Quick and Easy Pie Crust  
• All-purpose flour, for dusting work surface 
• ½ cup packed light brown sugar 
• 1 tablespoon ground cinnamon 
• 1 tablespoon all-purpose flour 
• 1 large egg 
• 1 tablespoon of milk 

Frosting (optional) 

• 1 cup sifted confectioner’s sugar 
• 1 ½ to 2 tablespoons milk 
• ½ teaspoon ground cinnamon 
• ½ teaspoon vanilla extract 

Directions

1. Make 2 pie crusts according to recipe directions. Wrap each recipe in separate portions. 
2. Follow Steps 1-3 for Rolling Crust for each portion of dough. 
3. Using a ruler and a knife, measure and cut each portion to form a 12-inch x 9-inch rectangle. Cut each large rectangle into 3-inch x 4-inch smaller rectangles. 
4. Place small rectangles onto two parchment-lined baking sheets. Refrigerate for 15 minutes. 
5. In a small bowl, combine brown sugar with cinnamon to create filling. Set aside. 
6. In a small bowl, combine egg with milk to create an egg wash. 
7. Remove one baking sheet of rectangles from the refrigerator. Using a pastry brush, brush rectangles with egg wash. 
8. Top with 1 tablespoon of filling, leaving empty about ¼-inch border at edges. 
9. Remove remaining baking sheet of rectangles from refrigerator. Using a pastry brush, brush rectangles with egg wash. Flip these over, covering rectangles with filling, lining up edges. Gently press edges to seal.  
10. Using a fork, gently crimp outer edges of sealed pastries. Return to a parchment lined baking sheet and refrigerate for 30 minutes. 
11. While pastries are in refrigerator, preheat oven to 350°. 
12. Bake pastries for 12 minutes. Rotate baking sheet and continue to bake for 12 additional minutes, or until golden brown. 
13. Remove pastries to a cooling rack. Cool completely before frosting, if desired. 

Frosting

1. Combine all ingredients in a medium bowl, adding enough milk to make a smooth, spreadable frosting. Using a small offset spatula, spread frosting on cooled pastries.  

Serves: 9