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Associa Family Cookbook Volume III | 55 1. Make the strawberry preserves by heating the strawberries, lemon juice, lemon zest, and sugar in a medium saucepan over medium-high heat. 2. Stir, mash with a large fork, and bring to a boil. Boil for 2-3 minutes until sugar is dissolved. 3. Reduce heat to medium-low, continuing to simmer for 10-15 minutes until thickened. Add vanilla extract, set aside, and let cool to room temperature. 4. Meanwhile, make the pie crust by combining the flour, salt, and sugar in a bowl. Add cubed butter and cut into the dry ingredients with a pastry cutter, fork, or your fingers. Continue until the mixture resembles coarse sand and the butter is the size of small peas. 5. Add the cold water 1 tablespoon at a time, mixing until the dough comes together into a ball. 6. Divide dough into 2 parts and form each into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. 7. Preheat oven to 375°F and transfer 1 dough disk to a lightly floured surface. Roll out into a large rectangle about ⅛-inch thick. Cut into 8, 5×3-inch rectangles. Repeat with the second disk. 8. Spoon 1½ tablespoons of the cooled preserves onto 8 of the pastry squares, and cover with the remaining pastry squares. Press edges together with your fingers to seal, then use a fork to double seal. Arrange on a parchment paper-lined sheet pan 1 inch apart and use a toothpick to poke holes in the tops of the pastries. Brush tops with whisked egg. 9. Bake until golden, about 25-30 minutes. Cool completely on a wire rack. 10. While pastries are cooling, make the frosting by whisking the powdered sugar and heavy cream or milk to make a thick but pourable consistency. Add a spoonful of remaining strawberry preserves. 11. Spread the frosting over cooled pastries, top with rainbow sprinkles, and enjoy. directions BREAKFAST Strawberry Toaster Pastries M A K E S 8 P A S T R I E S

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