Cranberry toaster strudel (no mixer)
from vanillasugarblog.com
Pate brisee dough recipe from joanne chang

Pâte Brisée
8 pop-tarts or one 9-inch double-crust 

dough:
1 3/4 cups (245 grams) unbleached all-purpose flour
1 TB sugar
1 ts sea salt
1 cup (2 sticks ) cold unsalted butter, cut into ½-inch cubes
2 egg yolks
3 TB cold whole milk

filling:
½ cup of cranberry butter (or any filling you wish)

egg wash for gluing edges AND glazing tops:
1 egg 

glaze:
1 cup confectioners’ sugar
2 TB whole milk 
Rainbow sprinkles for sprinkling

Cook notes:  
You can use whatever filling you wish.  If you use a jam, please mix a little bit of cornstarch with it to thicken it as it bakes (about ¾ ts cornstarch mixed with a little water and then add in ½ cup jam).
I do not have a mixer, and did this all by hand. Don’t run away!  
It was actually quite easy and you might prefer it because you will get a better feel for the dough, and will be less inclined to overmix it.  
The less you work the dough the more flaky the crust. Of course if you have a mixer and feel more comfortable, then please go ahead and use it. 
I made my glaze very thick, as I did not want it to dribble down the edges.  If you prefer a more runny glaze, then just add a bit more milk.
I used the cranberry butter from Trader Joe’s; you can use any type of cranberry butter you like though.
I was horrid at measuring out the squares for the dough; I did not follow my own instructions!  
Bad baker.  If you follow them you should get 7-8 rectangles; I only got 7.  
And remember if dough gets too sticky while your measuring or filling it, just pop it back in the fridge.  

In a large bowl, mix all the dry ingredients (flour, sugar, and salt) until combined. 
In a cup, whisk the egg yolks and milk until blended; set aside.
Get a large sheet of plastic wrap ready, and set aside, near your workstation.  
This is what we will place the dough in once it’s mixed.
Place butter chunks in the flour mixture, and using your hands just crumble everything together until you have a crumbly dough, and dough holds together well when squeezed.  
And making sure there aren’t any giant clumps of butter left; small clumps are fine though!
Don’t worry if there is still flour in bottom of bowl—that’s fine! 
Add in the egg mixture and mix again using your hands until you have a nice sticky mess.  
At this point I’m supposed to dump dough onto a floured work surface and knead a little bit; I did not see the point in this as I wanted to work the dough as little as possible.  
Dump the dough onto plastic wrap, flatten to about 1-inch thick in a circle or square, cover very well, and place in fridge for at least 4 hours or overnight.  
Do not let this sit in fridge more than 48 hours; it starts to turn a little sour and will harden.

When ready to bake, take dough out of fridge and let it sit about 15 minutes; if your kitchen runs hot or the season, then you might not need to let it sit. 
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper, set aside. 

Divide dough in half. Press each half into a rectangle. 
On a lightly floured surface, roll out each half into a 14-by-11-inch rectangle. 
Using a paring knife, lightly score 1 rectangle into eight 3 1/2-by-5 1/2-inch rectangles (about the size of an index card).

Brush the edges of the rectangle with the beaten egg; this will be our glue to stick the rectangles together.  Important step!
Spoon 1 to 1 ½ tablespoons of cranberry jam in a mound in the center of each scored rectangle; don’t let the jam go to the edges! 
Place the second large dough rectangle directly on top of the first. 
Using fingertips, carefully press down all around each jam mound, so the pastry sheets adhere to each other.  
I then used a fork to crimp the edges.  You can also use a fluted roller if you have one. 
Place the rectangles about an inch apart on a parchment lined baking sheet.

Bake for 40 to 45 minutes, or until the tops of the pastries are evenly golden brown. 
Let cool on the baking sheet on a wire rack for about 30 minutes.

For the glaze: 
Whisk the confectioners’ sugar, and milk until you get the right consistency you want.  
I made mine very thick, like a paste. If you want thinner just add more milk or a hint of vanilla extract. 
Sprinkle with sprinkles for a nice decorative touch.  You might have to push the sprinkles down a lot to make them stay put in the frosting. 
You should get 8 rectangles; I only got 7 but that’s because I didn’t measure them right.