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Cinnamon

Cinnamon Sugar Toaster Pastries [Vegan]

Dairy Free

This one's a winner! Make your own flaky puff pastry, then stuff it with an ooey-gooey cinnamony filling. Oh yeah! These pastries are perfect for any special occasion, or a Sunday baking project. You could also substitute your favorite type of jam (or vegan Nutella!) for the cinnamon sugar filling.

Ingredients You Need for Cinnamon Sugar Toaster Pastries [Vegan]

Puff Pastry:

1 cup plus 2 tablespoons organic non-hydrogenated vegetable shortening, cold
1 1/2 cup organic flour or cake flour
1/2 teaspoon sea salt
1/2 cup vodka, very cold (or water, very cold)

Cinnamon and Sugar Pastry Filling:

1/2 cup brown sugar or coconut sugar
2 teaspoon cinnamon
1 tablespoon flour
1 tablespoon flax seed, ground
3 tablespoons warm water
2 teaspoons almond milk, plus more for brushing

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How to Prepare Cinnamon Sugar Toaster Pastries [Vegan]

To Make the Pastry:

Before you begin, make sure your vodka (or water) is in the freezer and place your measured shortening in the fridge/freezer for 30 minutes. (I put both in the freezer.)
In a large bowl, combine the flour and salt. Using a pastry cutter, or your fingers, add in the shortening and work it into a meal. Don't eliminate all of the chunks of shortening though. When all of the shortening is worked in, add your cold vodka. Work the dough again – it should resemble a traditional dough now. If it's too soft, you can add a little more flour.
Between two pieces of parchment paper, roll out your dough. Use a little flour to keep the paper from sticking too much. Roll out the dough into a rectangular shape if you can. When you're ready, fold the dough length-wise into a crepe or burrito shape. After, fold it two more times, into a little square. You should be able to still see some shortening spots. Wrap it in plastic and chill the dough for two hours, at the very least.

To Make the Filling:

Combine the filling ingredients in a small bowl, until everything is well mixed. It's that easy! Set the bowl aside.

Assembly:

Preheat the oven to 400°F.
Take the chilled dough out of the fridge and roll it out, again between two pieces of floured parchment paper. Again, try your best to keep it in a square shape, though it doesn't have to be perfect (as you will see with my dough). Remove the top piece of parchment and cut the dough into six pop tart-sized shapes. (Mine measured about 6 inches long and 5 inches wide.) Take a look at the pictures below. After, you'll make small ladder shapes. It's just a series of simple, symmetrical cuts.
If you want, you can also make three traditional-looking pop tart pastries by cutting six equal rectangles. It's up to you! I took the excess dough and make mini pastries with it.
Once all of the pastries are folded and ready to go, place them on a piece of parchment paper. No matter what you do, these beauties will leak. The shortening melts and the filling will ooze a little. If you're worried about your baking pans, I suggest that you line the pan with aluminum foil to seal it and then place the parchment and pastries on top. That way, you have double protection.
When the pastries are on the tray with parchment paper, brush each one with a little more almond milk. Bake the pastries for 20-25 minutes. They should be golden brown on the top.
After they're done, use a knife to cut away any excess filling that has come out the sides. It should come away, no problem.
If you want, you can make a quick cinnamon sugar glaze for the top – I do recommend it! It really enhances the flavor of these pastries. Take 1/2 cup of organic powdered sugar and add a teaspoon of water at a time – stir. You want the glaze to be the consistency of glue. Add in a few shakes of cinnamon.
Drizzle as much or as little over your pastries as you want!