Superfruit Toaster Pastries
Healthy toaster pastries? Well, sort of! These aren’t necessarily “healthy”, but this homemade version of this kid-friendly staple is definitely cleaner than the store-bought kinds. Ditch the processed, packaged junk while dodging all those artificial colors, flavors and preservatives when you make your own at home! And with Uncle Matt’s Organic Superfruit Punch used in the filling, it doesn’t get much tastier than that!
Makes: 6
Ingredients:
Dough:
- 2 cups organic all-purpose flour
- 2 tablespoons organic granulated sugar
- 1/2 teaspoon salt
- 1 cup vegan butter, cold and cubed
Filling:
- ½ cup organic blueberries
- ½ cup organic sweet cherries, pitted and quartered
- 2 tablespoons Uncle Matt’s Organic Superfruit Punch
- 2 tablespoons organic granulated sugar
- 2 1/4 teaspoons cornstarch
Glaze:
1/2 cup organic powdered sugar
1 tablespoon Uncle Matt’s Organic Superfruit Punch
Optional: finely crushed freeze dried fruit (blueberries, cherries, etc)
Directions:
- Cube the butter and place in the freezer for 15 minutes.
- To make the filling, whisk together Uncle Matt’s Superfruit Punch with the cornstarch in a small bowl until no lumps remain. Add blueberries, cherries, the juice mixture, and sugar to a small pan. Stir well and bring mixture to a boil over medium high heat.
- Gently mash the fruit, then reduce heat to low and simmer for 10-15 minutes until the mixture reduces by about half and the mixture has thickened. Remove from heat and let cool for 30 minutes.
- In a large mixing bowl, stir together the flour, sugar, and salt.
- Cut the butter into the dough using a pastry cutter. Work the dough until it comes together – it may be easiest to use your hands. Be careful not to overwork it.
- Divide the dough into 2 equal balls and flatten each into a disk. Wrap each in plastic wrap and refrigerate for 30-45 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- On a well floured surface, roll the dough into a ⅛” thick rectangle about 10”x8”. Cut into 6 rectangles. Repeat with remaining portion of dough.
- Place 6 rectangles on the prepared baking sheet. Put about 1 ½ tbsp of filling inside each rectangle. Place another rectangle on top, then use a fork to seal the edges tightly. (Tip: dip the fork in flour if it starts sticking to the dough too much.)
- Poke a few holes in the top of each pastry. Bake for 20-25 minutes, or until golden brown. Let cool.
- Whisk together the powdered sugar and juice until glaze reaches desired consistency. Drizzle over cooled pastries. Optional: top with crushed freeze dried fruit or sprinkles.
