Fruit Filled Mini Toaster Pastries - cold water

Method

• Mix together the water and vinegar in a measuring cup and keep cold.
• Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine.
• Scatter the cold butter over the top and pulse a few more times until the mixture resembles coarse meal.
• Add the water-vinegar mixture a few tablespoons at a time and pulse until the dough just comes together.
• Transfer the dough to a lightly-floured surface and knead gently until it just comes together.
• Form into a rectangle and cover with plastic wrap.
• Refrigerate for at least 1 hour and up to 48 hours.
• While the dough is chilling, combine the fruit and sugar in a small saucepan.
• Cook over high heat until it comes to a boil, the fruit starts to break down and the juices start to release, about 8 minutes.
• Stir together the lemon juice and cornstarch until combined.
• Add the cornstarch mixture to the pot while it is still boiling and cook until it begins to thicken, about 1 minute.
• Stir in the jam and the lemon zest.
• Transfer to a bowl, and refrigerate until cold.
• Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
• Roll out half of the dough on a lightly-floured work surface into a large 1/8-inch-thick rectangle.
• Trim the sides with a knife so that you have a 9- by 8-inch rectangle with straight edges.
• Along the length, cut the rectangle into thirds so that you have three 3-inch strips.
• Then, cut the strips into fourths so that you have twelve small 3- by 2-inch rectangles in total.
• Carefully transfer these rectangles to one of your prepared baking sheets.
• Repeat this with the other half of dough.
• Gather the scraps of both halves and re-roll to create more rectangles (you will get 6 to 8 more).
• Spoon a heaping teaspoon of strawberry filling in the center of half of the rectangles so that it is slightly heaped (do not spread it out).
• Make sure not to over-fill them and leave an about 1/4-inch border.
• Lay another rectangle over the filling and press gently around the edges to seal slightly.
• Use the tines of a fork to press the two layers of dough together and seal completely.
• Place the baking sheet with the pastries in the fridge until chilled, about 20 minutes.
• Lightly brush the tops of the pastries with milk.
• Use a toothpick to poke 8 holes over the top surface to allow the steam escape during baking.
• Bake until golden around the edges, 15 to 20 minutes.
• Transfer to a wire rack to cool.
• Stir the milk into the confectioners' sugar until smooth (add a drop or 2 of water if you need to loosen it).
• Drizzle over the cooled pastries and serve.