A tender, buttery, melt in your mouth pastry meets an incredibly full bodies stone fruit pectin free jam.The great part is they can be put into the freezer and warmed up in your toaster oven so makes lots!
A tender, buttery, melt in your mouth pastry meets an incredibly full bodies stone fruit pectin free jam.The great part is they can be put into the freezer and warmed up in your toaster oven so makes lots!
2 cups (320 g) unbleached all purpose flour (or flour 00)
1 cup (213 g) unsalted butter, cubed, cold
1 Tbsp organic cane sugar (or granulated sugar)
1/4 tsp salt
1/2 cup (121 g) ice cold water
Filling:
Stone fruit jam (or any jam of your liking)
Icing:
1/2 cup icing (powdered) sugar
1 Tbsp half and half cream
1/4 tsp pure vanilla extract
1 tbsp Sprinkles for topping
For the icing:
Store in an airtight container. They keep for 2-3 days. They also freeze well and can be warmed up in a toaster oven.
Want to keep up with new recipes, specials and in-store events? Sign-up to our newsletter.