• 1 (15oz) package refrigerated organic pie crusts, softened
  • egg wash: 1 large egg mixed with 2 teaspoons water



  • 3/4 cup powdered sugar, sifted
  • 1 tablespoon almond milk, plus more as needed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon vanilla

Cooking Instructions

  • Preheat the oven to 425°F. Line a cookie sheet with parchment paper.
  • To make the filling, combine Cinnamon Almond Butter and brown sugar in a bowl. Mix until fully incorporated.
  • Unroll both pie crusts and lightly roll with a rolling pin until it is 1cm thick. Cut each crust into four rectangles. Place 1 tablespoon of the almond butter mixture in the center of a rectangle and top with another piece of crust. Crimp edges to seal, and use a fork or toothpick to poke 5-6 holes in the top crust. Combine dough scraps and roll them out, again to form more rectangles. Repeat until all of the pie crust is used.
  • Whisk together egg and water to make egg wash. Lightly brush pastries with egg wash.
  • Bake 8-10 minutes, or until golden brown.
  • Allow the pastries to cool for 5 minutes. Meanwhile, make the glaze by whisking together powdered sugar, milk, cinnamon and vanilla. Add more milk as necessary to reach desired consistency. Pour glaze over the pastries.
  • Store leftover pastries in an airtight container. To serve warm, heat in the microwave, or flat in a toaster oven.