Strawberry Toaster Pastries

Directions

• 1.

  To make the filling: Place all ingredients, in the order listed, in a small saucepan over medium heat and bring to a simmer. Stir and cook for 1 minute. Remove from heat and set aside to cool.

• 2.

  Line a 8x8 baking pan with cling wrap and pour filling into it.

• 3.

  Place in the refrigerator to firm up filling. Roughly 30 minutes.

• 4.

  In the meantime, place flour, butter, Truvía® Sweet Complete® All-Purpose Sweetener from Monk Fruit, and salt into a bowl.

• 5.

  Work the dough by mixing by hand. Continue to work the butter into the flour until only small pea size pieces are visible.

• 6.

  Add egg and mix again with hands until a smooth dough comes together.

• 7.

  Form dough into a ball. Flatten, and wrap in cling film.

• 8.

  Refrigerate dough for about 30 minutes.

• 9.

  Preheat the oven to 350 degrees.

• 10.

  After the dough has chilled, lightly cover a work surface with flour.

• 11.

  Remove cling wrap and roll out the dough to about an 1⁄8” thickness, similar to a pie crust thickness. Try to keep the dough in a rectangle shape, which will make cutting easier.

• 12.

  Cut the dough into 3x2 inch pieces, using a ruler and a pizza cutter to get the right size. You will need to make 16 pieces. Re-work the scrap dough to get the 16 pieces you need.

• 13.

  Next, remove filling from pan, remove cling wrap and cut into ½ x 1 ½ inch pieces, using a ruler and a pizza cutter to get the right size.

• 14.

  Place one rectangle of dough on a flat surface, top with a rectangle of filling, making sure to leave an edge of dough visible on all 4 sides.

• 15.

  Using the water, dip your finger in and wet the dough around the filling. Then wet the edges of a second dough rectangle, and place the wet sides together to adhere.

• 16.

  Pinch the edges to seal dough. For decoration, use a fork to make marks along the edges

• 17.

  Use the fork to make three rows of air holes in the top. Move the fork around to make sure the holes are completely open.

• 18.

  Place completed pastries on a parchment-lined baking sheet and bake for 11 minutes, or just until edges start to brown.

• 19.

  Remove from oven and transfer to a cooling rack. Set aside for 30 minutes.

• 20.

  Drizzle/pipe with baking chocolate (white, milk or dark). Melt slowly in microwave for 30 seconds at a time and stir to achieve a drizzle consistency.

• 21.

  Sprinkle with crushed freezed-dried strawberries.

• 22.

  Store in an air tight container.