These breakfast pastries are such a yummy, nostalgic treat & are made with simple ingredients–just like the Califia Farms Organic Almondmilk. The recipe uses Califia Farms Organic Almondmilk for both the dough and the glaze.
1. Add 2 cups of flour and 1⁄4 tsp of salt to a large mixing bowl. Whisk together.
2. Then, chop 2⁄3 cup of cold vegan butter into cubes. Add to the bowl and cut in using a pastry cutter or a fork. You can also use your hands to make sure it’s fully incorporated.
3. Mix in 3 tbsp of Califia Farms Organic Almondmilk until a dough forms. Use your hands to get the dough to come together.
4. Wrap the dough in saran wrap and let it rest in the freezer for 10 minutes.
5. Then, roll out on a clean, floured surface until you have a rectangle that is about 12” by 8”. Cut the dough into 10 smaller rectangles.
6. Place 1 heaping tbsp of blueberry jam on half of the rectangles. Then, place the other rectangles on top of the ones with the jam. Seal the edges shut using a fork.
7. Brush with melted vegan butter and poke a few holes on top of each of them using a fork.
8. Bake on 375F for 20 minutes, or until golden.
9. While they are baking, make the wild blueberry glaze! In a small mixing bowl, whisk together 1 cup of powdered sugar, 2 tbsp of Califia Farms Almondmilk, and 1 tsp of blueberry syrup (or a drop of blueberry food coloring).
10. Let the breakfast pastries cool for 5 minutes before topping with the glaze.
11. Enjoy right away or store in your fridge for up to 5 days.
