Make Your Own Toaster Pastries

MP never had Pop-Tarts growing up, which may be why she found herself attracted to Alana Chernila’s recipe for homemade Toaster Pastries. This is a great, lazy Sunday morning treat to try, and the whole family can help prepare them.

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Yum!

You’ll need:

• Pie dough for two, 9-inch pies

• Flour for dusting the counter

• One large egg

• One tablespoon of water

• 6 tablespoons filling of your choice (we used Nutella and MP’s favorite red raspberry jam)

• Powdered sugar (optional)

Yields: Up to 8 pastries (if you make use of the leftover dough)

MP made the pie dough the night before doubling this recipe for two discs. If you want to save time, one package of store-bought pie dough will work just as well.

Preheat the oven to 375º. If you have parchment paper available, use that to line a cookie sheet. If you don’t have parchment on hand, use tinfoil instead.

Lightly flour your work surface and then roll out one disc of your dough into a rectangle, roughly the size of an 8.5″ x 11″ sheet of paper. Use a sharp knife to create clean edges.

Once you have your rectangle of dough, slice it into 6 smaller rectangles. Carefully separate the rectangles and using a metal spatula, lay them each about 2-inches apart on your cookie sheet.

Beat an egg in a small bowl with one tablespoon of water—this is your egg wash. Using a pastry brush, gently brush each rectangle with the egg wash. Set aside the rest for later.

Scoop one tablespoon of filling down the center of each rectangle.

Two of our fave fillings, but the sweet (and savory) options are endless.

Two of our favorite fillings.

Roll out your second disc of pie dough, making another rectangle and cutting it into 6 smaller rectangles. Gently lay each rectangle on top of the filled rectangles. Next, create a seal around the pastries using the tines of a fork.

CP#1 helps seal each pastry.

CP#1 helps seal each pastry.

Brush the remaining egg wash on each pastry, and poke the tops several times with a fork.

Bake 25 minutes or until the pastry is golden on top. Cool on a wire rack for 20 minutes. If you choose, use a sifter to dust the tops with powdered sugar.

Powdered with sugar and ready to eat!

Powdered with sugar and ready to eat!

Note: The pastries can be easily reheated in the toaster (if they last until the next day). Or freeze the pre-cooked toaster pastries in a freezer safe bag or container, and bake when ready.

Enjoy!

PS: Like this recipe? Read MP’s review of The Homemade Pantry by Alana Chernila here.

Comments 0

  1. Mmm! I have sheets of puff pastry dough in my freezer… might be a little different looking/ not so much like a toaster pastry, but you’ve inspired me to give it a shot… breakfast tomorrow = puffy toaster pastries!

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