Coffin Breakfast Pastries
Wake the undead with these Strawberry jam filled pastries
Ingredients (Yields approximately 12 pastries):
4 cups all purpose flour
1 Tablespoon granulated sugar
2 teaspoons kosher salt
1 3/4 cups cold, unsalted butter
1 Tablespoon apple cider vinegar
1 large egg
1/2 cup ice water
16 ounces strawberry jam
1 cup confectioners sugar
2 Tablespoons lemon juice
Make the dough. Stir together flour, sugar, and salt in a large mixing bowl. Cut in cold butter until mixture is a coarse crumb texture. Beat the egg in a separate bowl then add apple cider vinegar. Stir wet ingredients into flour mixture until just combined. Wrap tightly in parchment and store in the refrigerator until ready to use or at least one hour. While dough is chilling, cut the coffin template out of paper. Line baking sheets with a silicone mat or parchment paper. Preheat oven to 375F. Remove dough from refrigerator. Lightly flour work area, and roll out to 1/8 inch thickness. Use a knife to cut around the template making coffin shapes out of the dough. Transfer onto the prepared baking sheets. Spoon 1.5 Tablespoons of strawberry jam into the center of a coffin. Brush water along the outside edges of the dough. Place another piece of dough on top and gently press the edges to hold in place. Use the tines of a fork to press down the outer perimeter sealing the pastry. Trim the edges with a pastry cutter for a more clean line if desired. Repeat with remaining dough. Poke holes in top piece of dough to vent or cut out a decorative shape such as a bat. Use a knife to add additional detail like lines resembling woodgrain if desired. Transfer to oven and bake 25-30 minutes until lightly browned. While cooling, make the glaze. Whisk lemon juice into confectioners sugar 1 Tablespoon at a time until a drizzling consistency. Once pastries are cool, drizzle 1 teaspoon of glaze over each. Devour.
