Funfetti® Strawberry Pastries Recipe
2 Tbsp. melted butter
4-6 Tbsp. flour
Optional: 1 egg yolk
Rectangular cookie cutter
PREHEAT oven to 350°F.
ADD cake mix, 2 eggs and melted butter and stir until combined until a soft dough forms. Add 4-5 Tbsp. additional of flour until dough is no longer sticky. Lightly dust a clean work surface with flour and place dough on top. Dust the top of the dough with flour to avoid sticking as well. Roll out dough until very thin. Using a rectangular cookie cutter, cut out an even number of pastries.
HEAT up strawberry jam in a small microwave safe bowl for 30-40 seconds until easily stirred.
PLACE the bottom of a pastry onto a baking sheet lined with parchment paper.
ADD jelly to the center of the pastry with a spoon or with a piping bag. Be sure not to add jelly too close to the edges. Top with a second pastry rectangle and gently press until the edges are lightly sealed. Crimp the edges with a fork. Add 2-3 fork holes for venting to each pastry. Repeat until completed and re-roll dough as necessary.
IF desired, beat an egg yolk and add 1 tbsp of water and stir. Brush the top of each pastry with a light egg wash.
BAKE at 350°F for 12-14 minutes or until lightly golden. Remove from oven and allow to cool completely.
USING an offset spatula or butter knife, frost each pastry and top with sprinkles from frosting lid.
Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.