Directions

For Pastry Crust

1. In a large bowl add your flour, sugar, salt, & cold cubed butter and using a pastry cutter or fork, combine it together. It will take a bit of mixing before it comes together. You can also use your hands to help break up butter.
2. Once your mixture is combined and crumbly, add your vinegar and then your ice water 2 tbsps at a time mixing in between each one.
3. When your dough comes together, form it into a disk and wrap in plastic wrap to chill for 30 minutes.

For Filling

1. Preheat oven to 375° F and line your baking sheets with parchment paper.
2. In a small bowl, add your butter, brown sugar, and cinnamon and stir until well combined.
3. On a floured surface with a rolling pin, roll out your pie dough until ¼ inch thick. Cut into squares or rectangles.
4. Place one of your dough squares onto a baking sheet lined with parchment paper and fill with a spoonful of your filling.
5. Brush the edges with water and add another dough square on top. Continue with the rest.
6. Using a fork, crimp the edges of each pastry and then poke four holes into the middle of each pastry.
7. Chill your unbaked pastries in freezer for 15 minutes.

For Egg Wash

1. In a small bowl add your egg and Belfonte Heavy whipping cream and whisk together until well combined.
2. Using a pastry brush, brush egg wash over your pastries and place in the oven at 375° F until golden brown. Remove from oven.

For Glaze

1. In a bowl add your powdered sugar, Belfonte heavy whipping cream and cinnamon and whisk until well combined.
2. If glaze is too thick add more cream or a tsp of water. If it’s too thin, add more powdered sugar.
3. Once your pastries have cooled, use a spoon to spread the glaze over your pastries.
4. Share and Enjoy!!

Makes 8-10 patries.