Pumpkin Spice Toaster Pastries with Maple Brown Sugar Glaze

Ingredients:

For the Pastry:

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 cup unsalted butter, cold and cubed
• 4-5 tbsp ice water

For the Pumpkin Spice Filling:

• 1/2 cup canned pumpkin puree
• 1/4 cup brown sugar
• 1 tsp pumpkin spice mix (cinnamon, nutmeg, cloves, ginger, allspice)
• 1/2 tsp vanilla extract
• 1 egg (for egg wash)

For the Maple Brown Sugar Glaze:

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp brown sugar
• 1-2 tbsp milk (as needed for consistency)
• 1/2 tsp vanilla extract
• Pinch of salt

For Topping:

• A sprinkle of cinnamon sugar
• Crushed toasted pecans (optional)

Instructions:

1. Prepare the Pastry Dough:
   • In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Pumpkin Spice Filling:
   • In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin spice mix, and vanilla extract until well combined. Set aside.
3. Assemble the Toaster Pastries:
   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut the dough into rectangles, about 3×4 inches each.
   • Place half of the rectangles on the prepared baking sheet. Spoon a tablespoon of the pumpkin spice filling onto the center of each rectangle, leaving a small border around the edges.
   • Brush the edges with the beaten egg, then place another rectangle of dough on top. Use a fork to crimp the edges and seal the pastries. Poke a few small holes on top to allow steam to escape.
   • Brush the tops with the remaining egg wash.
4. Bake:
   • Bake the toaster pastries for 20-25 minutes, or until golden brown. Remove from the oven and let them cool slightly on a wire rack.
5. Prepare the Maple Brown Sugar Glaze:
   • While the pastries are cooling, whisk together the powdered sugar, maple syrup, brown sugar, vanilla extract, and a pinch of salt in a small bowl. Add milk, one tablespoon at a time, until the glaze is smooth and pourable.
6. Glaze and Finish:
   • Once the pastries are cool to the touch, spoon the glaze over the top of each one. Sprinkle with cinnamon sugar and crushed toasted pecans if desired.
7. Serve:
   • Allow the glaze to set for a few minutes before serving. These pastries can be enjoyed warm or at room temperature.