Faux ‘Pop Tarts’

Who says Fathers’ Day is just for dads? This recipe is great for kids who want to ‘help’ make a special breakfast—with icing and sprinkles, of course. These will keep in an airtight container for up to three days…if they last that long.

For the pastry:

• 2 cups flour
• 1 tbsp plus ½ tbsp sugar
• ½ tsp salt
• 1 cup unsalted butter, chilled and chopped into tbsp-size portions
• 2 large eggs
• 2 tbsp milk
• 1 tbsp 35% cream
• ¾ cup jam (cinnamon sugar or Nutella work well, too)

For the glaze:

• 1 cup icing sugar, sifted
• 2-3 tbsp 35% cream
• 1 tsp vanilla extract
• Candy sprinkles

1. Combine the flour, sugar and salt in a food processor and pulse.
   Add the butter and continue to pulse. The mixture should have a nice crumbly texture with pea-size lumps of butter.
2. Add 1 egg, milk, and cream. Pulse until the dough comes together into a ball. Remove the ball of dough and knead a few times.
3. Divide the dough in half, shape into two small rectangular forms, and seal in plastic wrap. Refrigerate for 1 hour. Remove from fridge and bring to room temperature (15 minutes).
4. Flour your work surface. Roll out one piece of dough into a rectangular shape, about 1/8-inch thick. Square off the corners by trimming the dough. Cut into 9 even rectangles, and place on a baking sheet lined with parchment paper. Give them a quick egg wash using the remaining egg.
5. Repeat the above process with the second piece of dough, but omit the egg wash.
6. Spoon 1 tbsp of jam (or other filling) onto each of your egg-washed pieces of dough, and cover with the non-egg-washed pastry. Using a fork, seal the edges, and prick the top of each a few times so the steam can vent. Chill pastries in the fridge for 15 minutes.
7. Preheat the oven to 350°F. Remove pastries from the fridge and brush the tops with remaining egg wash. Bake for 20-25 minutes, until pastries are a light golden brown. Let the pastries cool for 10 minutes on the sheet, and then place them on a cooling rack. Cool completely.
8. For the glaze, combine the vanilla, cream, and sifted icing sugar
   (if you prefer a thinner glaze, add more cream). Glaze the cooled pastries, and top with candy sprinkles. Have fun!