Saturday, August 9, 2014

Blackberry Toaster Pastries

Blackberry Toaster Pastries
Pecan Crust
1 1/4 cup whole spelt flour
1 cup toasted pecans
1/4 tsp salt
3 tbl solid coconut oil
2 tbl maple syrup
2 tbl cold water

In a food processor, combine the flour, pecans and salt. Pulse until the pecans are finely ground. Add the oil and pulse a few times until the oil is in small pieces. Add the maple syrup and water and pulse until the dough just comes together.
Wrap into a flat disc with seran wrap and chill for 2 hours.

Blackberry Toaster Pastries
6 oz fresh blackberries
3 tbl blackberry preserves, preferably sugar free
5 tbl water, divided
3 tbl cornstarch

Combine the blackberries, preserves and 2 tbl of water. Bring to a boil over medium heat and simmer for 5 minutes. Mash the berries with a fork so they're not whole anymore.
Combine 3 tbl of cold water with 3 tbl of cornstarch and stir until smooth. Pour slowly into the blackberry mixture.
The filling should thicken immediately.
Remove from the heat and chill.

Roll out the chilled dough on a floured surface to 1/8th of an inch thick. Cut out large rectangles. Place on a greased baking sheet and fill the center with 2 tbl of blackberry filling. Top with another rectangle and use a fork to pierce the edges shut. Prick 2 rows of holes in the top to allow steam to vent while cooking.
Brush the top with a small amount of cornstarch mixed with cold water.
Bake for 20-25 minutes until golden brown.

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