Sprouted Wheat Toaster Pastries

Preheat oven to 350 degrees.

In a food processor combine flour, sea salt, sucanat, butter and pulse until it resemble coarse crumbs.

Add water one tablespoon at a time until dough forms a ball.

Cover the dough and place in refrigerator for 30 minutes.

Roll dough to 1/4 in. thick.

Using cutters cut out desired shapes.

Place 1 T of filling at the center of 1/2 of dough.

Dampen edges with water, and place other 1/2 dough on top of the filled shapes.

Crimp edges and place on a baking sheet.

Bake for 20-25 minutes or until golden. Cool completely.

For the glaze:

Whisk together powdered sucanat and milk.

Spread over the top of each pastry.

Author: Dea

Wife and Mom of four children. Studied Baking and Pastry at Le Cordon Bleu, graduating in 2010. I enjoy experimenting in my kitchen. View all posts by Dea

2 thoughts on “Sprouted Wheat Toaster Pastries”

What a cute idea! Do you actually toast these in the bread toaster then when ready to serve?

I bake them first, then place them in the freezer. When I warm them, I place them in the toaster on a low setting.

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Author: Dea

2 thoughts on “Sprouted Wheat Toaster Pastries”

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