Plan on making these again and again because they don't last long.Crust
2 cups flour
1 TBSP sugar
1 tsp salt
2 sticks Earth Balance (or butter), cold and cut into pieces
Egg substitution for 1 egg (or egg)
2 TBSP almond milk (or milk)
3/4 cup pureed pumpkin
1/3 cup sugar
Egg substitution for 1 egg and 1 egg yolk (or egg)
1 tsp cornstarch
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp salt
2 cups powdered sugar
1/4 tsp cinnamon
dash of salt
1/4 cup apple cider (or more or less, depending on desired thickness)
To make the crust, combine all dry ingredients. Incorporate butter, until it is a crumbly mixture. Add milk and egg until just mixed. Lightly knead the dough on a floured surface, until the dough starts coming together. Divide the dough into two pieces, cover and refrigerate for at least 30 minutes.
To make the mixture. Combine all ingredients and store in the fridge until you are ready to use it.
On a floured surface, roll one of the pieces of dough to 1/8 inch thick rectangle. Cut into thirds, creating 9 rectangles. Put four of the rectangles on a cookie sheet, lightly brush with water and spoon a tablespoon of the filling in the center. Before you cover it with another piece of dough, brush the edges of the top piece with water; this will act as glue. Cover the filling and crimp the edges with a fork. Put into the fridge for at least 30 minutes. Repeat.
Preheat oven to 350. Use a knife to vent the pastries and bake until golden brown, approximately 20-25 minutes. While they cool, make the glaze.
To make the glaze, combine all ingredients and stir until smooth. Drizzle on the pastries and enjoy.