Homemade Toaster Pastries
Once you try these Homemade Toaster Pastries, you will never go back to the store-bought stuff! Flaky, buttery, tender and filled with sweet strawberry spread. They are perfect as an on-the-go breakfast or as an after school treat!
Ingredients
For the crust:
- 438 grams (3 cups) all-purpose flour
- 1 teaspoon Kosher salt
- 1 tablespoon sugar
- 260 grams (18 tablespoons) unsalted butter, cold, cut into cubes
- 3 to 6 tablespoons ice water
For the filling:
- About 12 tablespoons Welch's Naturals Strawberry Spread
- Egg wash: 1 large egg mixed with 1 tablespoon water
For the icing:
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Welch's Naturals Strawberry Spread
- 1 to 3 teaspoons water
- Optional: Sprinkles, for decorating
Equipment
- Pastry brush
Instructions
- Make the dough: In a large bowl, combine the all-purpose flour, sugar and salt. Scatter the cold butter cubes and, using your fingers (or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal. You can also do this in a food processor.
- Start drizzling cold water, one tablespoon at a time, while mixing and pressing the mixture with a rubber spatula, until a dough forms. Then, shape the dough into a large ball and divide in two. Press each half into a disc, cover tightly with plastic wrap or foil, and refrigerate for 1 hour (or up to 2 days).
- On a lightly floured surface, roll each disc into a 8" by 12" rectangle, about 1/8-inch thick. Trim the rectangle, getting rid of the excess dough or saving to roll and cut more pastries later. Cut each rectangle across the long side into 4 rectangles. Repeat with the second disc.
- Assemble the toaster pastries: Place a heaping tablespoon of Welch's Naturals Strawberry Spread in the middle of the bottom part of each rectangle, leaving a ½-inch border around it. Brush egg wash around it, then carefully fold over the top part, using your fingers to press the edges to seal tightly. Using a fork, press a pattern on all the sides of the pastry.
- Transfer the toaster pastries to a parchment paper lined baking sheet and transfer to the freezer for 10 minutes (or in the fridge for 1 hour) so they can firm up.
- Preheat the oven to 375ºF.
- Remove the pastries from the freezer and brush them with the egg wash.
- Bake: Bake the pastries for 20-30 minutes, or until golden. Let them cool for 5 minutes, then transfer to a cooling rack so they can cool completely before frosting.
- Make the icing: Combine the powdered sugar, vanilla extract and one tablespoon of strawberry spread. Drizzle one teaspoon at a time, mixing well, until you reach the desired consistency. The icing shouldn't be too thin, or it won't stay on top of the pastries.
- Spoon or drizzle the icing on the toaster pastries. Decorate with sprinkles while the icing is still wet. Then, let the icing set before serving.
Notes
Storage
Homemade toaster pastries will keep well at room temperature, if stored in an airtight container, for up to 3 days. You can also keep them in the fridge for up to a week, but they will be a little softer.
Freezing
You can freeze these toaster pastries, unglazed, for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat (if desired) and frost them.
Reheating
If you wish to reheat your pastries, do not do it in the toaster. Reheat them in the oven, at 350ºF, for about 10 minutes.
Nutrition
Serving: 1pastry, Calories: 596kcal, Carbohydrates: 81g, Protein: 7g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 314mg, Potassium: 100mg, Fiber: 2g, Sugar: 32g, Vitamin A: 842IU, Vitamin C: 3mg, Calcium: 26mg, Iron: 3mg