For the dough: in a stand mixer fitted with the paddle attachment, mix together 100% creme cake base, 40% bread flour, 30% softened butter, and 15% whole eggs. Mix 1-2 minutes on low speed, scrape bowl and add 7.5% water, mix on low speed for two minutes. Pat dough into a circle, cover with plastic wrap, and chill completely.
For the toaster pastries: Roll chilled dough to ¼-inch thick. Cut into 3x5 squares and chill dough again. Pipe filling on prepared dough squares, mist with water and top with another square of dough. Crimp edges and pierce top to allow for steam. Bake at 350 ͦF until golden brown. Let cool completely. Spread with warmed white flat icing and sprinkle with purple and pink sprinkles. Mix additional flat icing with neon blue food coloring and drizzle on top.
* please reach out to Dawn Sales Representative for item number.
Strawberry, Blueberry, Raspberry, Sprinkles, Pop Tart