Goldenstars

Ingredients

• No ingredients listed.

Instructions

1. On a generously floured work surface, roll out one of the dough discs into a roughly 12-inch circle no more ¼ inch thick. Using a 4-inch round cookie or biscuit cutter, cut out four or five rounds. Gather the dough scraps into a mass, return to the bowl or plate, and cover.
2. If necessary, use a bench scraper to gently loosen the dough rounds from the work surface. Place about 1½ tablespoons of the filling in the center of each round. Lightly brush the edges of each round with the egg wash. Working with one at a time, form a triangle by folding three "sides" up and over the filling, leaving about 1 inch of filling uncovered. Pinch the edges together well (so they won't come apart as they bake). Place on a prepared baking sheet, about 2 inches apart.
3. Clean the work surface, if necessary, flour it generously, and repeat the process with the second dough disc, rolling the dough, cutting, filling, shaping, and sealing the rounds. Add the collected scraps to those from the first disc.
4. Clean the work surface, if necessary. Knead the collected dough scraps into a cohesive mass, pat it into a roughly 6-inch disc, cover, and let rest for about 15 minutes. Flour the work surface generously, and roll out, cut, fill, shape, and seal about five to seven final rounds. Transfer the pastries to the prepared baking sheets. Brush the three sides of the pastries (but not the exposed filling) with egg wash.
5. Bake the goldenstars until light golden and the filling is bubbling, about 25 minutes, swapping and rotating the baking sheets halfway through. Let the pastries cool on the baking sheets for about 5 minutes, then transfer them to wire racks and let cool until barely warm or room temperature before serving.