MINI STRAWBERRY-CREAM CHEESE BREAKFAST PASTRIES

Mini Strawberry-Cream Cheese Breakfast Pastries image

Provided by Megan DeKok

Time 1h

Yield 16

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1 cup cold butter
1/4 cup water, if needed
2 oz cream cheese, softened
1 1/2 teaspoons granulated sugar
Dash salt
1 tablespoon egg white
16 teaspoons strawberry jam
1 egg
1 teaspoon water
1 cup powdered sugar
1 teaspoon vanilla
1 to 3 teaspoons milk

Steps:

Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
Place flour in large bowl. Cut in butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Add 1/4 cup water; stir roughly with wooden spoon until dough mostly comes together. Turn out onto clean surface; knead 2 to 3 times until dough comes together. Roll out dough to about 1/8-inch thickness; cut into 2-inch squares. Place half of the squares on cookie sheets; set aside.
In medium bowl, stir together all Filling ingredients except jam. In small bowl, beat Egg Wash ingredients with whisk.
Place 1 teaspoon jam and cream cheese mixture on each dough square. Brush edges of each square with egg wash. Top with another square. Using fork, press edges together. Prick top with fork; brush with egg wash. Continue with remaining dough, re-rolling as necessary.
Bake 12 to 15 minutes or until golden. Remove from cookie sheets to cooling racks to cool.
In medium bowl, beat powdered sugar, vanilla and 2 teaspoons of the milk with whisk until smooth. Add more milk or powdered sugar as needed to get the perfect consistency. Transfer icing to resealable sandwich plastic bag; snip off 1 corner. Pipe swirly shapes onto each pastry. Serve warm or cool.

Nutrition Facts : ServingSize 1 Serving