Homemade Toaster Pastries
- Mix the all-purpose flour and salt together in a mixing bowl. Work the butter cubes into the flour with your hands until the mixture starts to become sandy and the butter pieces are between the size of a lentil and half a walnut. Make sure that you don’t allow the butter to become too warm. Begin adding water a couple of tablespoons at a time and mixing gently with your hands or a spatula. Take care to not completely mix the butter into the dough; you want to leave small pieces intact. When the dough starts to come together, squeeze a piece in your palm. If it sticks together, the dough is hydrated enough; if it crumbles, continue adding a little bit of water at a time until you can form a ball. Pat the dough into a rectangle, wrap in plastic, and refrigerate for at least one hour.
- Remove the dough from the refrigerator and allow to warm at room temperature until pliable, 10 to 15 minutes. Prepare a flat work surface with flour. Line a baking sheet with parchment paper.
- Divide dough into equal halves. Roll each dough portion on the prepared surface into a 12-inch square. Trim along the edges as needed to make it square. Cut dough into 5½ x 2½-inch rectangles.
- Brush egg along the edges of a rectangle. Drop a heaping teaspoon of jam onto one half of the rectangle and fold the other half of the triangle over the jam. Crimp along the edges of the dough to crimp and seal all the way around. Place finished pastries onto prepared baking sheet. Repeat process with remaining dough and jam. Chill pastries in freezer while oven preheats.
- Preheat oven to 425°F (220°C).
- When oven reaches temperature, remove pastries from the freezer. Brush remaining egg onto the pastries.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Transfer pastries to a wire rack to cool completely.
- Beat confectioners sugar and milk together with a whisk until no dry sugar remains; add a teaspoon of jam and beat until thick.
- When the pop tarts are completely cooled, use a piping bag to pipe the icing onto the pastries.
- Optional: Pair with a Very Berry Smoothie for a great morning!
You obviously can try a variety of jam flavors in this recipe. When you are ready to go beyond jam, try chocolate-hazelnut spread or cookie butter. Colorful sprinkles make a great addition to the icing, if you have some on hand.
What others are saying
Katie Hason says:
These pot-tarts were fun and easy to make. Instead of using jam I made my own strawberry compote, but otherwise followed all of the recipe steps the same. I really liked the icing and plan to make these again for Christmas breakfast.
Laura Griffin says:
These toaster patties were a little labor intensive, but they turned out great and better than store bought. I used a mixed berry jam and it was really delicious. If I could skip making my own dough, I would definitely make these again.
Gary Myers says:
I made a double batch of these, they are really good. I used two different kinds of jam: raspberry and strawberry, both of which came out really well. I popped my extras in the freezer and they heat up in about 20 seconds, awesome!