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Looking for a quick and delightful sweet treat? Whip up some homemade Toaster Pastries! Using convenient refrigerated pie crusts and filled with your choice of jam or Nutella, these pastries are incredibly easy to create. This recipe makes six charming pastries, perfect for a cozy breakfast or a playful snack.
Searching for creative small batch breakfast ideas? Try our delicious Cinnamon Rolls made with easy refrigerator dough, delightful Apple Cider Donuts, and scrumptious Strawberry Scones. Each recipe brings unique, tasty flavors to your breakfast table, perfect for a sweet start to the day!
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For
Why You’ll Love This Toaster Pastries Recipe
- Simple: Uses ready-made refrigerated pie crusts.
- Versatile: Can be filled with jam, Nutella, or your favorite spread.
- Quick: Have fresh, warm pastries in no time.
- Small batch: Perfect for treating yourself or sharing with a loved one.
Understanding Toaster Pastries: The Pop-Tart Story
Toaster pastries, popularly known as Pop-Tarts, are a staple in American households. These pre-baked, convenient treats consist of a thin pastry shell filled with sweet ingredients, ranging from fruit preserves to spreads like Nutella. Introduced by Kellogg’s in 1964 as a quick breakfast option, Pop-Tarts are typically toasted and served warm. Over the years, these beloved toaster pastries have evolved, becoming a favorite treat enjoyed in various forms around the world.
Ingredients
If you have any ingredients leftover from this easy toaster pastries recipe, check out our Leftover Ingredients Recipe Finder.
- Refrigerated pie crusts: I use 2 refrigerated pie crusts (most packages come with two inside). This will yield 6 toaster pastries. In the UK, you can substitute with shortcrust pastry, readily available in the refrigerated section of most supermarkets.
- All-purpose flour: For dusting the cutting board so the pie crust dough doesn’t stick to it.
- Egg: 1 egg is used for the egg wash. An egg wash is a mixture of egg and water brushed on pastries to give them a shiny, golden finish.
- Filling: Feel free to get creative! Besides jam and Nutella, try lemon curd or even a savory cheese spread. If you’ve got leftover jam, consider using it to make a small batch of Thumbprint Cookies.
How To Make Homemade Toaster Pastries
These step-by-step photos and instructions are here to help you visualize how to make a small batch of toaster pastries. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare Baking Sheet: Line a baking sheet with parchment paper.
- Roll Out Pastry: On a lightly floured surface, roll the pie pastry into a 9 x 12-inch rectangle. Trim any uneven edges with a sharp knife.
- Cut Pastry: Divide the large rectangle into six smaller rectangles.
- Arrange Pastry: Transfer the rectangles to the prepared baking sheet, spacing them about 2 inches apart.
- Apply Egg Wash: Brush each rectangle with an egg wash (1 large egg beaten with 1 tablespoon of water).
- Add Filling: Place 1 tablespoon of your chosen filling in a thin line down the center of each rectangle.
- Prepare Top Layer: Roll out the second disc of pie pastry and cut six rectangles.
- Cover Pastries: Place these new rectangles over the filled ones.
- Seal Edges: Press the edges together with a fork to seal.
- Top With Egg Wash: Brush the tops of the pastries with more egg wash.
- Vent Pastries: Prick the top of each pastry several times with a fork.
- Bake: Bake in the oven for 20 minutes or until golden brown.
- Cool: Let the pastries cool on a wire rack.
- Finish: Dust with powdered sugar or drizzle with frosting before serving.
RELATED: Single Serving Comfort Food Recipes
Expert Tips
- Roll Evenly: When rolling out your pastry, aim for an even thickness to ensure uniform baking. Uneven pastries can lead to some parts being undercooked or overcooked.
- Seal Thoroughly: Use a fork to crimp and seal the edges of your pastries well to prevent the filling from leaking out during baking. This also gives the pastries a classic, decorative edge.
- Keep Fillings Centered: Place the filling right in the center of each rectangle and leave ample border around the edges for sealing. Overfilling can cause the pastries to burst open while baking.
- Vent the Pastries: Prick the top of each pastry several times with a fork to create vents. This allows steam to escape and prevents the pastries from puffing up too much and splitting.
- Glaze After Baking: If using a glaze or frosting, wait until the pastries are completely cooled. This keeps the topping from melting off and ensures a smooth, even coating.
Serving Suggestions
These homemade toaster pastries are delicious as is, straight out of the toaster. For a fancier treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Frequently Asked Questions
Store the toaster pastries in an airtight container at room temperature for 3 days or in the refrigerator for a week. Just pop them into the toaster when you’re ready.
Yes, you can freeze toaster pastries. After baking, let them cool completely, then place them on a baking sheet and freeze until solid. Once frozen, transfer the pastries to a freezer-safe container or bag, arranging them in a single layer. When you’re ready to enjoy one, simply warm it in a toaster oven until heated through. You can frost them after warming if you like.
If you’ve tried these toaster pastries or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Toaster Pastries
Equipment
Ingredients
- 2 refrigerated pie crusts
- 1 tablespoon all purpose flour (for dusting the cutting board)
- 1 large egg -beaten and whisked with 1 tablespoon of water to create an egg wash.
- 6 tablespoons jam or Nutella
For the frosting
- 1 cup powdered sugar
- 2 tablespoons heavy cream or whole milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C; Gas Mark 5)
- Prepare Baking Sheet: Line a baking sheet with parchment paper.
- Roll Out Pastry: On a lightly floured surface, roll the pie pastry into a 9 x 12-inch rectangle. Trim any uneven edges with a sharp knife.
- Cut Pastry: Divide the large rectangle into six smaller rectangles.
- Arrange Pastry: Transfer the rectangles to the prepared baking sheet, spacing them about 2 inches apart.
- Apply Egg Wash: Brush each rectangle with an egg wash (1 large egg beaten with 1 tablespoon of water).
- Add Filling: Place 1 tablespoon of your chosen filling in a thin line down the center of each rectangle.
- Prepare Top Layer: Roll out the second disc of pie pastry and cut six rectangles.
- Cover Pastries: Place these new rectangles over the filled ones.
- Seal Edges: Press the edges together with a fork to seal.
- Top With Egg Wash: Brush the tops of the pastries with more egg wash.
- Vent Pastries: Prick the top of each pastry several times with a fork.
- Bake: Bake in the oven for 20 minutes or until golden brown.
- Cool: Let the pastries cool on a wire rack.
- Make the Frosting: In a small bowl, whisk together the powdered sugar and cream until smooth. The glaze should have enough liquid in it to drizzle onto the pastries. If necessary, add a little more cream until you reach the desired consistency.
- Finish: Dust with powdered sugar or drizzle with frosting before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Wow! These look so incredibly easy to make! 🙂 And I LOVE the addition of Nutella- yum!
Those Pillsbury crusts are sooo much better than all refrigerated / frozen pie crusts! Love them. And these are so fun! Love how quick they are.
What fun! These toaster pastries look delicious and so easy. Love them!
Thanks, Ginny. They’re so easy.
I would have very happy kiddos if they could wake up to these each morning
Thank you, Heather.
I’ll admit it. Poptarts are a HUGE weakness of mine. I can’t keep them in the house. 🙂 Love this homemade version!
Thanks, Julie. We love them too 🙂
These sound delicious! I know the kids would love these!
I bet they would, Marye. Thank you.
These are gorgeous, and so perfect for a special occasion breakfast! I made the strawberry jam-filled and my hubby loved the Nutella! 🙂
Thank you, Faith.
Not only are these so fun to make, but eat!!! Yum!
You’re so right. Thanks, Rebecca!
So quick and simple, love them!
Thanks, Kimberly!
Mmm, *so* much better than store bought – I’d want half fruit and half chocolate or hazelnut too…
They’re so much better, thanks Kristina!