Makes 6 toaster pastries
- 1/2 teaspoon salt
- 1-1/4 teaspoon sugar
- 2-1/2 ounces whole wheat flour
- 2 ounces pastry flour
- 2-3/4 tablespoons ice cold water
- 1/3 cup unsalted butter
- 1 egg
- 1/3 cup strawberry preserves
- 3/4 cup powdered sugar
- 3 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
- 1 pinch salt
Whisk the salt and sugar into the flour and then prepare your pastry dough by cutting butter into the flour mixture until pea size pieces of butter are left. Add ice cold water and mix until dough is formed. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350°F degrees. Roll dough to 1/8 inch and cut into 3” x 6” pieces. Beat eggs and brush entire surface of the dough. Add strawberry preserves to half of the pieces, leaving room around the edges to seal the toaster pastry. Top the filled pastry with a second piece of dough and use a fork to press the edges and seal. Use the palm of your hand to gently press and evenly spread the strawberry filling. Brush the top with the remaining egg. Chill on a baking sheet lined with parchment paper for at least 10 minutes before baking. Once chilled, bake for 25-35 minutes until golden and cooked.
While baking, prepare icing. Mix powdered sugar with salt. In a separate bowl, add vanilla to the cream. In small increments, add vanilla cream to powdered sugar and mix until smooth and spreadable. Cover with plastic wrap until pastries are cooked and cooled. Once pastries are room temperature, spread icing over the top and allow to dry and set.