Breakfast Pastries

Instructions

1. While the Puff Pastry is defrosting, bring the jam and cornstarch to a boil over medium in a small saucepan. Then reduce the heat to a simmer and cook for 4 minutes, stirring regularly. Set the jam aside to cool.
2. Once the pastry dough has thawed, lay 1 sheet of pastry on a lightly floured surface and roll out slightly with a rolling pin. Cut the dough vertically into 3 equal strips and then horizontally in the middle of the dough sheet forming 6 proportionate rectangles. Place a heaping tablespoon of cooled jam in the middle of the three bottom rectangles of dough. Spread the jam evenly over the surface to about 1/4-inch from each edge. Wet the edges lightly with water to seal the dough then place the top sheet of dough over the bottom sheet of dough and line up the edges. Seal the edges by crimping with the tines of a fork. Brush the pastry tops with some milk to encourage browning. Arrange the pastries on a parchment or Silpat lined baking sheet. Repeat these steps with the second pastry sheet. Bake until golden about 8 to 10 minutes. Remove the pastries from oven and allow them to cool slightly
3. In a small bowl, add the powdered sugar and whisk in, 1/2 tablespoon of lemon juice, to make a thick icing consistency. Place icing in a zip-top bag and snip a small triangle off one corner to create a piping bag. Drizzle the icing over the pastries. Serve warm.