Rainbow Toaster Pastries

Toaster Pastries: Mix together flour, sugar and salt in food processor. Add butter; pulse until mixture resembles a coarse meal. Drizzle in 1/2 cup (125 mL) ice water; pulse until dough just comes together.

Divide dough into 6 portions and transfer each to a small bowl. Add 1 or 2 drops red food colouring to 1 portion, knead to blend and roll into a ball. Repeat with remaining dough portions and orange, yellow, green, blue and purple gel food colouring, creating 6 coloured dough balls. Flatten each ball into a disk. Stack to resemble the colours of the rainbow. Divide into 2 portions, mold each into a ball and wrap with plastic wrap. Refrigerate for 1 hour and up to 2 days.

Preheat oven to 400°F (200°C).

Dust work surface with flour. Roll 1 ball out to 1/8-inch (3 mm) thickness and shape into 12 x 10-inch (30 x 25 cm) rectangle. Slice into eight 5 x 3-inch (12.5 x 7.5 cm) smaller rectangles. Repeat process with remaining dough ball, making 16 rectangles in total.

Whisk together eggs and 1 tbsp (15 mL) water in small bowl. Brush egg wash over edges of 8 rectangles.

Spread 2 tbsps (30 mL) jam in center of egg-washed pastry rectangles. Sprinkle each with 1 tsp (5 mL) white creme chips. Cap with remaining rectangles.  Press edges firmly with fork to seal. Brush tops of toaster pastries with remaining egg wash. Arrange on 2 parchment paper-lined large baking sheets, spacing evenly.

Bake for 13 to 15 minutes or until pastry is lightly toasted. Flip and bake for 8 to 10 minutes or until crisp. Let cool completely.

White Creme Glaze: Melt white creme chips in heatproof bowl set over saucepan of simmering water for 2 to 3 minutes or until smooth. Transfer to small piping bag with tip cut off.

Drizzle glaze evenly over toaster pastries. Garnish each with 1 tsp (5 mL) rainbow sprinkles.