Giant Blueberry Toaster Pastry
Ingredients
- 1 (14.1-oz) pkg refrigerated pie crusts
- ½ cup blueberry preserves
- 1 large egg, lightly beaten
- 2 Tbsp water
- 2 cups powdered sugar
- 3 Tbsp heavy cream
- 1½ tsp vanilla extract
- ⅛ tsp salt
- Blue food coloring (optional)
- Rainbow sprinkles (optional)
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Roll 1 pie crust into a 12- x- 8-inch rectangle. Carefully place rectangle on prepared baking sheet.
- Spread preserves in an even layer on dough, leaving a 1-inch border on all sides. Combine egg and water in a small bowl. Carefully brush egg mixture on border.
- Roll second pie crust into a 12- x- 8-inch rectangle; place over first crust, covering preserves completely.
- Using a fork, gently crimp all edges of pastry, and poke a few holes in top to release air; brush top of pastry with egg mixture. Bake 15 minutes or until golden brown.
- Meanwhile, whisk sugar, cream, vanilla, salt, and, if desired, food coloring in a large bowl. Allow pastry to cool completely; spoon prepared glaze over pastry. Top with sprinkles, if desired.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
318
|
318
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 2 | 2 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 246 | 246 |
Dessert Meal Plan
This recipe selected from the eMeals Dessert Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
