Small Batch Toaster Pastries
If you love pop-tarts, you'll love these homemade Toaster Pastries! Easily made with refrigerated pie crust, filled with Nutella or your favorite jam and baked in the oven. Just like the toaster pastries you can buy at the grocery, only better!
Servings: 6 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
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.
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 to warm them up when you're ready.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 62g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 244mg | Potassium: 87mg | Fiber: 2g | Sugar: 29g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg
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