Congratulations to Comment #4 generated via random.org: Jennifer C. “I follow you on Facebook and was so excited to see this recipe pop up this morning!”
Zulka contacted me in January to offer a sample of their Morena Pure Cane Sugar. I loved their product and made Green Tea Creme Brulee with it. A representative from Zulka contacted me again in August to try out their new produces, Brown Pure Cane Sugar and Powdered Pure Cane Sugar. These products did not disappoint. First thing I noticed- the packaging. I love that the sugars come in resealable bags. Zulka Brown Pure Cane Sugar is made by blending fresh molasses with pure cane sugar crystals. Zulka Powdered Pure Cane Sugar is created by pulverizing the pure cane sugar and combining it with cornstarch. These products are also non-GMO Project Verified. Click here to find a store that stocks Zulka products near you.
I wanted to make a recipe that showcases both of the sugars. When I was a child, I loved Toaster Strudel. I was super picky and hated all fruit, so I always went for the cinnamon roll flavor (I may or may not have also taken extra packets of the frosting- but then would always be upset when I got to the last couple of pastries and had no frosting for the top). I stopped eating these when I cut out a lot of artificial ingredients, but still crave them every once and a while. I finally decided to make my own using the Zulka sugars! I used a puff pastry as the exterior to create the flaky layers, filled the pastry with a cinnamon brown sugar filling, and topped them with a cream cheese powdered sugar frosting. The Zulka Pure Cane Brown Sugar and Powdered Pure Cane Sugar worked perfectly. I am glad I got a chance to try their products and would definitely use them again.
After cooling, the extra pastries can be frozen. I reheated them in a 350 degree oven until warm (do not pipe on icing until after reheating). They can also be reheated in a toaster.
For the giveaway: Zulka is currently unable to giveaway their Brown and Powdered Sugar, but they are offering a 4 pound bag of their Zulka Morena Pure Cane Sugar!
Giveaway Entry Rules: Enter the giveaway below to win a free 4 pound bag of Zulka Morena Pure Cane Sugar. No purchase necessary. You must be 18 years or older and reside in the continental United States. The giveaway will open on Monday, September 29, 2014 and close on Sunday, October 5, 2014 at 11:59 pm EST. One winner will be randomly chosen from the comments via Random.org and contacted via the email (so please give your email in the email section of the comment form- only I will see it) given and on this post. The number of eligible entries received determine the odds of winning. You will have 24 hours to respond via email or another comment will be randomly chosen. Void where prohibited by law.
Mandatory Entry: Leave one comment on this post answering the following question- What is your favorite pastry or pie filling?
Bonus Entries: Leave a comment for each of the additional entries. If you already follow me, leave a comment to let me know you already follow me on each of the following:
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4. Retweet this giveaway- include @TaraMCTable
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Disclaimer and Disclosure: All opinions stated here are my own. I was given 1 pound bags of Zulka Brown Sugar and Zulka Powdered Sugar to sample and gave my honest and unbiased review. Giveaway prize sponsored by Zulka.
1/2 cup light or dark brown sugar
2 teaspoons ground cinnamon
1 tablespoon all purpose flour
1 large egg
2 teaspoons milk
14-17 ounces puff pastry, defrosted
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon cream cheese
2 tablespoons heavy cream or milk
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment or lightly grease.
In a medium bowl, whisk together brown sugar, cinnamon, and flour.
In a small bowl, beat together egg and milk to make egg wash.
On a large floured work surface, roll out puff pastry. If package comes with only 1 sheet, roll it into a 15×12 inch rectangle. Cut into 3×4 inch rectangles and transfer the pieces to the prepared baking sheets.
Brush the tops of each rectangle with the egg wash. Place about 1 tablespoon of the cinnamon brown sugar filling in the center of half the rectangle, spreading it to 1/4 inch around the edges. Cover the filling with the other half of the rectangles, egg was side down. Press down around the edges to seal the filling inside. Use a fork to crimp and seal the edges further.
Use the fork or toothpick to poke a few holes in the top of each pastry. Brush the tops of the pastries with the remaining egg wash. Bake in preheated oven until puffed and golden, about 10 minutes. If baking both sheets at once, turn and rotate the sheets after about 5 minutes.
While the pastries are baking, mix together powdered sugar, vanilla, softened cream cheese, and heavy cream. If too thick, add a little more cream. Spread or pipe the frosting over baked toaster pastries.