Steps
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Make the pastry dough: pulse the oat flour, whole wheat pastry flour, cold cubed butter, and sea salt in a food processor until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Add the egg and pulse a few times, then add cold water one tablespoon at a time, pulsing until the dough just holds together when pressed. Turn the dough out onto a floured surface, press it into a flat rectangle, wrap in parchment paper, and refrigerate for at least 30 minutes.
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll the chilled dough out to about 1/8-inch thickness. Cut into rectangles approximately 3x4 inches — you should get 16 rectangles (8 tops and 8 bottoms).
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Place 8 rectangles on the prepared baking sheet. Spoon about 1 tablespoon of fruit jam into the center of each, leaving a 1/2-inch border on all sides. Brush the edges with egg wash, then place the remaining rectangles on top. Press the edges firmly with a fork to seal. Poke the tops 3-4 times with the fork to create steam vents. Brush the tops with egg wash. Bake for 18-22 minutes until golden brown. Let them cool on a wire rack.
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Make the glaze by whisking together the raw honey, vanilla extract, and coconut cream until smooth. Drizzle or spread the glaze over the warm pastries. Let the glaze set for a few minutes before serving.
Why It Works
The pastry dough combines oat flour and whole wheat pastry flour to create a flaky, tender crust with whole-grain nutrition and fiber — a far cry from the bleached enriched flour in commercial toaster pastries. Keeping the butter cold and in visible pieces is the key to flakiness; as the pastries bake, the butter melts and creates steam, puffing up the layers. Real fruit jam with no added sugar provides all the sweetness the filling needs, plus actual fruit fiber and vitamins. The honey glaze on top replaces the frosting that on commercial versions is essentially just sugar, artificial colors, and corn syrup. Raw honey contributes natural enzymes and antioxidants along with its sweetness. Butter throughout the recipe replaces the palm oil and soybean oil found in store-bought versions, delivering cleaner fat and far better flavor. Sea salt in the dough enhances every flavor while providing essential trace minerals.
Tips
- Keep everything cold. Cold butter and cold water are the secrets to a flaky pastry. If the dough gets warm and sticky while rolling, slide it onto a baking sheet and refrigerate for 10 minutes before continuing.
- Make a cinnamon-date filling. For a brown sugar cinnamon version, blend 6 pitted Medjool dates with 1 tablespoon of coconut sugar, 1 teaspoon of cinnamon, and 1 tablespoon of warm water until a thick paste forms. Use it exactly like the jam filling.
- Freeze for busy mornings. Bake the pastries without the glaze, cool completely, and freeze in a single layer. Reheat from frozen in a 350°F oven for 8-10 minutes or in a toaster on a low setting. Drizzle with glaze after reheating.
