Best 4 Homemade Toaster Pastry Recipes
Craving a flaky, golden pastry with a sweet and fruity filling? Look no further than these tantalizing Homemade Toaster Pastries! With three delectable recipes featuring a variety of flavors and fillings, these pastries are sure to satisfy any sweet tooth.
The Classic Strawberry Toaster Pastry offers a timeless combination of sweet strawberries and a creamy filling, wrapped in a flaky pastry crust. For a tangy twist, try the tangy Lemon Toaster Pastry, filled with a zingy lemon curd and topped with a sprinkle of powdered sugar. And for a unique and indulgent treat, indulge in the decadent Chocolate Toaster Pastry, filled with rich chocolate ganache and topped with a luscious chocolate glaze.
These Homemade Toaster Pastries are not only delicious, but also incredibly easy to make. With step-by-step instructions and detailed ingredient lists, even novice bakers can create these delectable treats in the comfort of their own kitchens.
So, preheat your toaster oven and get ready to embark on a pastry-making adventure. These Homemade Toaster Pastries are sure to become a new favorite breakfast, brunch, or afternoon snack.
TOASTER PASTRY
I found this online from Smitten Kitchen by way of King Aurthur flour. There were a few changes I made due to the use of whole wheat flour and the layout of the recipe was kinda hard to follow. The finished product is a lovely toaster pastry without all the nasty chemicals in the brand name version! Plus you can make whatever flavor you wish, such as pumpkin, Nutella, grape, where ever your imagination and taste buds take you. The filling recipes are for 9 pastries so increase the amount if you want all one flavor.
Provided by jess820
Categories Breakfast
Time 1h50m
Yield 16 pastries, 16 serving(s)
Number Of Ingredients 13
Steps:
- Make the dough:.
- whisk together flour sugar and salt.
- work in butter until there are pea sized lumps.
- whisk the egg and milk together then add it to the dry ingredients.
- Combine all ingredients until they just come together add more milk if needed.
- Divide the dough into 4 equal parts, wrap in plastic and let chill in the refrigerator. You can roll it out right away but it will be easier to work with if you let it sit for 30 minute.While dough is resting make fillings.
- Jam filling:.
- Mix jam and cornstarch in a small pot.
- heat over medium heat until bubbly.
- let cool.
- Cinnamon filling:.
- mix flour, sugar, cinnamon together.
- Assemble pastry:.
- On a well floured surface, roll out one ball in 1/8 inch think in a rectangular shape. Use a pizza cutter to trim the edges then divide into 8 rectangles about 3x4inches.
- Brush beaten egg onto 4 rectangles.
- place 1 tablespoon onto egg brushed side.
- Cover with another rectangle and finger press together.
- using a fork crimp edges and poke hole in top to allow steam to escape.
- Repeat with all of your dough.
- Chill pastry while your over preheats to 350.
- Bake 20-25 minutes.
- let cool on rack.
- you can use your trimmings for more nuggets of goodness if you coat them in cinnamon sugar and bake them with your pastries.
Nutrition Facts : Calories 455.4, Fat 27.7, SaturatedFat 15.6, Cholesterol 101.1, Sodium 482, Carbohydrate 48.1, Fiber 4.5, Sugar 21.4, Protein 6.3
HOMEMADE TOASTER PASTRY
Provided by Claire Robinson
Time 1h
Yield 4 to 6 servings (8 tarts)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- In a small saucepan, bring the jam and cornstarch mixture to a boil over medium heat. Reduce the heat to a simmer and cook stirring for 3 to 4 minutes. Set aside and let cool to room temperature.
- Lay 1 sheet of pastry on a board and cut it into 4 equal strips. Put a heaping teaspoon of cooled jam in the middle of the upper part of the dough and fold over the bottom part. Seal the edges with a bit of water and crimp with a fork. Arrange the pastries on a parchment lined baking sheet. Repeat with the other pastry sheet. Bake until golden about 8 to 10 minutes. Remove the pastries from oven and allow them to cool completely.
- In a small bowl, add the powdered sugar and whisk in, 1/2 tablespoon of lemon juice at a time, to make a thick icing consistency. Drizzle the icing over the pastries and sprinkle with colored sugar, if desired. Allow the icing to set for about 30 minutes. Enjoy at room temperature.
HOMEMADE TOASTER PASTRIES
I have made a quickie version of this with (super salty and not that sweet) store-bought pie dough as the crust with decent results. That familiar, overly processed dough touches on the nostalgia of this jammy treat. I took a ton of inspiration from Stella Park's recipe in her book "Bravetart" which was edited by my late, great mother, Maria Guarnaschelli. I like shortening and butter in my recipe, but Stella really helped me drop the cake flour and baking soda I originally had in my dough. I have eaten the store-bought versions out of the box standing at my kitchen counter as often as I have patiently waited as they toasted up in the toaster or oven. This pastry is almost invincible, slightly dry and yet buttery. It needs a searing hot cup of coffee and you're all set.
Provided by Alex Guarnaschelli
Time 5h
Yield 12 toaster pastries
Number Of Ingredients 13
Steps:
- For the dough: In a large bowl, combine the flour, sugar and salt. Add the butter and shortening and toss in the flour mixture. Transfer to the bowl of a food processor and pulse until a pebbly mixture forms.
- Add 1/3 cup cold water and pulse until a ball of dough forms, adding more water, 1 tablespoon at a time, as needed. Divide the dough in half and sandwich each half between 2 pieces of parchment paper. Press the dough flat so it spreads between the parchment. Transfer to a baking sheet and refrigerate for at least 1 hour and up to 24 hours.
- For the filling: In a medium bowl, combine the jam, vinegar and molasses. Set aside.
- To roll and cut the dough: On a lightly floured surface (or on a sheet of parchment), roll each piece of dough into a 12-inch square. Cut each square into four 3-inch strips. Then, cut each strip into three 4-inch rectangles. Repeat the same with the other piece of dough. You will have a total of 24 rectangular pieces of dough approximately 3 inches by 4 inches.
- To assemble: Line 2 baking sheets with parchment paper. Transfer 6 dough rectangles to each of the baking sheets; these will be the bottom pieces of the toaster pastries. Using a fork, dock the remaining 12 dough rectangles all over; these will be the top pieces of the toaster pastries. Brush a 1/2-inch border along the edges of a bottom piece of dough with the beaten egg. Spread a tablespoon of filling in the center of the piece of dough. Place a piece of the docked dough on top. Gently press from the center outward to press out any air bubbles and to seal the edges. Crimp all around the edges gently with the tines of a fork. Repeat with the remaining dough pieces and filling. You should have 12 toaster pastries total. Refrigerate for at least 2 hours and up to 24 hours.
- Preheat the oven to 350 degrees F. Bake the pastries, rotating the baking sheets halfway through, until light brown, 25 to 30 minutes. Set the baking sheets on wire racks to let cool.
- For the icing: In a small bowl, stir together the confectioners' sugar and milk until smooth. Spread the icing over the pastries when cooled. Top with rainbow sprinkles.
HOMEMADE TOASTER STRUDEL
A toaster strudel is a ready-made, frozen breakfast pastry sold by Pillsbury that was introduced in the 1980s as a rival to the popular toaster treat, Pop Tarts, made by Kelloggs. While the Pop Tart has a firm crust somewhere between a cookie and pie dough in texture, a toaster strudel has a flaky outer layer, more like puff pastry dough or a croissant dough. It toasts up soft, with a gooey, hot filling, and you are supplied with a little packet of icing to drizzle on top of the pastries. With puff pastry already in my freezer, it seemed like it would be easy to put together a similar version of the packaged product that could be made entirely at home. The puff pastry dough should be rolled out fairly thin before beginning, since the toaster strudels are not thick and you don't really want them to puff up too much; the pastries should be softer, rather than crunchier. The trick to having these turn out well was in the filling. I used jam, but jam by itself will run out of the pastry and not leave a pocket of filling. To solve the problem, I added some cornstarch to the jam, which thickened it up and helped to hold it in place. Now, if you have a particularly runny jam, you might want to add a little extra cornstarch than the amount I give below, but otherwise you can use any flavor of jam you like. The pastries should be assembled and baked in advance, then frozen so that they can be reheated on-demand, as snacks or breakfast treats. The packaged toaster strudels come with some kind of "sweet cream" glaze, which tastes a bit like cream cheese. This is probably the one instance where storebought has an advantage, as it is a lot of trouble to make a cream cheese frosting for just one single breakfast pastry. I used a simple vanilla glaze for mine, which was delicious. If I were serving a crowd, I might think about making a thin cream cheese frosting, but then again that's really not what the freezer-to-oven (or toaster oven) pastries are intended for. You'll notice that my baking instructions are for the oven. The pastries will reheat nicely in a toaster oven, as well. While you should be able to put them into a regular toaster, only do so if you are absolutely sure that your pastries haven't leaked any filling during their initial baking. If they have, that filling might still ooze out and burn in the toaster. I decided to stick with the oven instructions for the recipe below because it is an option for all of the pastries, even those that have sprung a little leak during the initial baking, and since not everyone has a toaster oven sitting on the kitchen counter. Top with simple glaze before serving recipe on account
Provided by steven123
Categories Scones
Time 55m
Yield 2 toaster pasteries, 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Roll out puff pastry on a very lightly floured surface until it is thin - maybe 1/3 of its original starting thickness. Use a pizza cutter or a very sharp knife to cut the pastry in half lengthwise, then divide those two pieces into fourths, creating 8 rectangles of dough. (Some puff pastry is packaged in smaller sheets, in this case cut each piece of dough into quarters or sixths.).
- In a small bowl, whisk together jam and cornstarch. Spread 3 tsp of jam in half of each rectangle, making sure to leave about 1/4 inch gap around the edges, then fold it over to create a jam-filled pocket. Seal the pastry by cutting about 1/8-inch of excess pastry with a knife (the "real" toaster strudels have no crimped edges, but you can certainly just press the edges together with a fork if the look doesn't bother you). Place pastries on prepared baking sheet.
- Bake for 20 minutes, until golden brown. Cool completely on a wire rack before freezing. Freeze in a single layer on a baking sheet, then transfer to an airtight bag and store together until ready to heat and serve.
- To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot.
Nutrition Facts : Calories 741.1, Fat 43.2, SaturatedFat 10.9, Sodium 295.3, Carbohydrate 79.9, Fiber 2.1, Sugar 20.2, Protein 8.4
Tips:
- For a flakier pastry, use cold butter and work it into the dough quickly.
- Be sure to chill the dough before rolling it out. This will help to prevent the butter from melting and making the dough sticky.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- To make sure the pastries are cooked evenly, flip them halfway through baking.
- For a sweeter pastry, brush the tops with melted butter and sprinkle with cinnamon sugar before baking.
Conclusion:
Homemade toaster pastries are a delicious and easy-to-make breakfast or snack. With just a few simple ingredients, you can create a pastry that is flaky, buttery, and filled with your favorite flavors. So next time you're craving a toaster pastry, skip the store-bought variety and make your own at home.
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