Brown Sugar Cinnamon Almond Butter Toaster Pastries stacked on top of each other on a white background

Brown Sugar Cinnamon Almond Butter Toaster Pastries

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Can you even pronounce the ingredients in your toaster pastries? I believe that the food you eat should be real and not filled with additives. This recipe for Brown Sugar Cinnamon Almond Butter Toaster Pastries keep your mornings clean and sweet. Just the way life should be.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

10 minutes

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TOTAL TIME:

30 minutes

INGREDIENTS

Pastries:
1 (15 ounces) package Refrigerated Organic Pie Crusts, softened

Egg Wash: 
1 Large Egg mixed with 2 teaspoons Water

Filling:
⅓ cup JUSTIN’S® Cinnamon Almond Butter
¼ cup Brown Sugar (or Coconut Sugar)

Glaze:
¾ cup Powdered Sugar, sifted
1 tablespoon Almond Milk, plus more as needed
1 teaspoon Cinnamon
¼ teaspoon Vanilla

DIRECTIONS

1. Preheat the oven to 425°F.

2. Line a cookie sheet with parchment paper.

3. To make the filling, combine JUSTIN’S® Cinnamon Almond Butter and brown sugar in a bowl.

4. Mix until fully incorporated.

5. Unroll both the pie crusts and lightly roll with a rolling pin until it is 1 cm thick.

6. Cut each crust into four rectangles.

7. Place 1 tablespoon of the almond butter mixture in the center of a rectangle and top with another piece of crust.

8. Crimp the edges to seal, and use a fork or toothpick to poke 5-6 holes in the top crust.

9. Combine the dough scraps and roll them out again to form more rectangles.

10. Repeat until all of the pie crust is used.

11. Whisk together the egg and water to make egg wash.

12. Lightly brush the pastries with the egg wash.

13. Bake for 8-10 minutes or until golden brown.

14. Allow the pastries to cool for 5 minutes.

15. Meanwhile, make the glaze by whisking together the powdered sugar, milk, cinnamon, and vanilla. Add more milk as necessary to reach the desired consistency.

16. Pour the glaze over the pastries.

17. Store the leftover pastries in an airtight container.

18. To serve warm, heat in the microwave or lay flat in a toaster oven.

INGREDIENTS

Pastries:
1 (15 ounces) package Refrigerated Organic Pie Crusts, softened

Egg Wash: 
1 Large Egg mixed with 2 teaspoons Water

Filling:
⅓ cup JUSTIN’S® Cinnamon Almond Butter
¼ cup Brown Sugar (or Coconut Sugar)

Glaze:
¾ cup Powdered Sugar, sifted
1 tablespoon Almond Milk, plus more as needed
1 teaspoon Cinnamon
¼ teaspoon Vanilla

DIRECTIONS

1. Preheat the oven to 425°F.

2. Line a cookie sheet with parchment paper.

3. To make the filling, combine JUSTIN’S® Cinnamon Almond Butter and brown sugar in a bowl.

4. Mix until fully incorporated.

5. Unroll both the pie crusts and lightly roll with a rolling pin until it is 1 cm thick.

6. Cut each crust into four rectangles.

7. Place 1 tablespoon of the almond butter mixture in the center of a rectangle and top with another piece of crust.

8. Crimp the edges to seal, and use a fork or toothpick to poke 5-6 holes in the top crust.

9. Combine the dough scraps and roll them out again to form more rectangles.

10. Repeat until all of the pie crust is used.

11. Whisk together the egg and water to make egg wash.

12. Lightly brush the pastries with the egg wash.

13. Bake for 8-10 minutes or until golden brown.

14. Allow the pastries to cool for 5 minutes.

15. Meanwhile, make the glaze by whisking together the powdered sugar, milk, cinnamon, and vanilla. Add more milk as necessary to reach the desired consistency.

16. Pour the glaze over the pastries.

17. Store the leftover pastries in an airtight container.

18. To serve warm, heat in the microwave or lay flat in a toaster oven.

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