It's all about the pastries - Delicious, Flaky & gigantic

I have been making and experimenting lately with a variety of pastries.   From cutting them out into the shape of pop-tarts, to making gigantic turnovers.   These pastries were so good, I made three huge batches in one week at the office.   I think we all probably gained 3-5 pounds last week.

The nice thing about turn-overs or pop-tarts, you can make them in a ton of varieties.   I made a batch of apple and peach.  However, our favorite ones were the fig pastries I made using the Follian Fig Preserves.   It was like tasting a bite of Heaven.

The base of the pastry is quite simple.    You use the Pillsbury Pie Crust rolls.   Roll one out on a flat service and spread Egg Wash on it gently.   What is egg wash?   Crack one egg in a bowl and beat it until it is really liquid.   Then using a brush or a spoon and lightly spread it on the bottom of your pastry.  You also will spread it on the top of the pastry as well.   By using the egg wash, your end result will in a flaky delicious crust!

On top of my egg wash pastry, I sprinkle a generous amount of cinnamon.  Top the cinnamon with sugar.   Next, add what ever filling you like (peach, apple fig, cherry) and add a tad more cinnamon and sugar.   Then simply roll the dough over on top until the edges meet.   Then fold in your edges so your filling want fall out.   I use a fork to give it some design and it looks like a pop-tart.  That is optional!    Put your egg wash on top, more cinnamon & sugar and pop in oven.

Bake at 400 degrees for about 12-15 minutes until golden brown and you are done.    Then slice them up and serve.   We topped with some delicious Arkansas' own Yarnell's Ice-Cream.

Simple Ingredients

1 Pillsbury Pie Crust Roll
Follian Fig, Apple, Peach or Cherry pie filling (or whatever you like)
Cinnamon
Sugar
1 egg (beaten until liquid for egg wash)