Another treat from our at home coffee shop spread, these brown sugar toaster pastries are a homemade take on a classic breakfast favorite, with a little Jackson Morgan Southern Cream mixed right in.
Ingredients:
Pre-made Refrigerated Pie Crust
½ Cup Light Brown Sugar
2 Teaspoons Ground Cinnamon
1 Tablespoon Flour
1 Egg
2 Teaspoons Jackson Morgan Southern Cream, Brown Sugar and Cinnamon
Glaze:
¾ Cup Confectioners’ sugar
1 Tablespoon Jackson Morgan Southern Cream, Brown Sugar and Cinnamon
½ Tablespoon Heavy Whipping Cream
½ Teaspoon Cinnamon
½ Teaspoon Vanilla Extract
Directions:
Preheat the oven to 350 degrees.
Let the pie crust sit at room temperature for 20 to 30 minutes, then roll it out and use a pizza cutter (and ruler, if needed) to cut even rectangles, about the size of a small hand pie. Arrange on a parchment lined baking sheet.
Mix the brown sugar, cinnamon, and flour for the filling. In a separate bowl, whisk the egg and Jackson Morgan for the egg wash. Brush the crusts with egg wash, add 1 to 2 tablespoons of filling to half of the rectangles, then top each with another rectangle. Crimp the edges with a fork, brush the tops with egg wash, and cut two small slits in each.
Bake 22 to 28 minutes, until golden, then cool on a wire rack.
Whisk together the confectioners’ sugar, Jackson Morgan, whipping cream, cinnamon, and vanilla until you reach a glaze consistency, adding more sugar or Jackson Morgan as needed. Once the pastries are fully cooled, spread the glaze on top with an offset spatula. Cheers!
