Saturday, April 6, 2013

Homemade Toaster Pastries

Emma Mae has been bugging me to make some homemade pop tarts. So I brought out my Homemade Pantry cookbook again and we made these together yesterday. They turned out really good. Jake and I loved them. Unfortunately, Emma decided she was not a fan. Here is the recipe. We filled ours with strawberry and blueberry jam.

Makes 6 pastries

  • One recipe Basic Pie Crust
  • Flour for the counter
  • 1 large egg, beaten with 1 Tbsp. water
  • 6 Tbsp. jam or Nutella for filling


Preheat the oven to 375°. Line a baking sheet with parchment paper. Roll the first disc of pie pastry on a lightly floured surface into a 9” x 12” rectangle, cutting away any errant edges with a sharp knife.

Cut the rectangle into six smaller rectangles. Gently separate the rectangles from the counter and lay them on the prepared baking sheet with at least 2 inches between them. With a pastry brush, paint each rectangle with the beaten egg. You will have some egg mixture left—set it aside.

Scoop 1 Tbsp. of filling onto each rectangle in a thin line down the center. Roll out the second disc of pie pastry, repeating the steps to create six rectangles.

Lay the new batch of rectangles over the rectangles with filling and seal by pressing a fork around the perimeter of each rectangle. Using the pastry brush, paint the tops of each pastry with egg wash and poke several times with a fork.

Bake for 20 to 25 minutes, or until golden. Cool on a wire rack for at least 20 minutes before dusting with powdered sugar or spreading with frosting.

From The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making by Alana Chernila (Clarkson Potter).

Makes two 9-inch pie crusts


  • 1 cup (2 sticks) cold, unsalted butter
  • 2¼ cups all-purpose flour, plus additional to flour the counter
  • 2 tsp. apple cider vinegar
  • ½ tsp. salt


Cut the butter into half-inch squares and combine with the flour in the bowl of a stand mixer. Using your hands, toss the mixture to coat the butter in the flour. Put the bowl in the freezer. In a measure cup, combine one-third cup water, the vinegar, and salt. Stir until the salt dissolves and put the measuring cup in the freezer. Freeze both mixtures for 10 minutes.

Take the mixing bowl out of the freezer and blend the mixture on low speed with the paddle attachment until it starts to become the texture of crumbly meal. Take the measuring cup out of the freezer and, with the mixer still running on low speed, slowly pour the wet mix into the bowl. The dough will be crumbly at first, then after 10 or 20 seconds, it will come together in a ball. Stop the mixer.

Turn the dough out onto the counter and press it together into a large disc. Cut the dough into two equal parts, wrap each piece in waxed paper, and press each into a disc. Refrigerate for at least two hours, and up to three days.

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