Take store-bought pie crusts to a new level with the help of McCormick® Vanilla Cake Finishing Sugar in these irresistibly sweet DIY breakfast pastries. Buttery pie crust bakes to crispy perfection and surrounds a smooth, rich cream cheese mixture, and is topped with a decadent yet simple vanilla cake flavored glaze.
Take store-bought pie crusts to a new level with the help of McCormick® Vanilla Cake Finishing Sugar in these irresistibly sweet DIY breakfast pastries. Buttery pie crust bakes to crispy perfection and surrounds a smooth, rich cream cheese mixture, and is topped with a decadent yet simple vanilla cake flavored glaze.
Key products
Instructions
Instructions
- Preheat oven to 400°F. Line large baking sheet with parchment paper. Set aside. Beat cream cheese, Finishing Sugar and vanilla in large bowl on medium speed until smooth and creamy, scraping down sides of bowl as needed. Cover. Refrigerate until ready to use.
- Roll out pie crushes into 14-inch circles on a lightly floured surface. Trim 1-inch from top, bottom, and both sides to create a 12-inch square. Cut each crust into 9 (3-inch) squares.
- Place 9 of the pastry squares on prepared baking sheet. Divide cream cheese mixture evenly onto center of each square (about 1 to 2 tablespoons each), spreading slightly. Brush edges of each filled crust lightly with egg. Top with a second dough square, crimping edges with a fork to seal.
- Bake 15 to 18 minutes or until crust is light golden brown. Transfer tarts to wire rack. Cool completely.
- Meanwhile, for the Glaze, whisk confectioners’ sugar, milk and vanilla. Spoon glaze evenly over top of each pastry and sprinkle with Finishing Sugar. Let stand until glaze is set.
