Ingredients
Pastries:
- 1 (15oz) package refrigerated organic pie crusts, softened
- egg wash: 1 large egg mixed with 2 teaspoons water
Filling:
- 1/3 cup Justin's Cinnamon Almond Butter
- 1/4 cup brown sugar (or coconut sugar)
Glaze:
- 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.
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Bake 8-10 minutes, or until golden brown.
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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.
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Store leftover pastries in an airtight container. To serve warm, heat in the microwave, or flat in a toaster oven.