Small Batch Toaster Pastries
This homemade toaster pastry recipe makes 6 small batch pastries from refrigerated pie crust, filled with jam or Nutella and topped with a 2 ingredient frosting. Easy enough for kids to help, with no dough to make and nothing left over.
Servings: 6 pastries
Equipment
Ingredients
- 2 refrigerated pie crusts (from one 14-ounce package)
- 1 tablespoon all purpose flour
- 1 large egg -beaten with 1 tablespoon of water to create the egg wash
- 6 tablespoons jam or Nutella
- 1 cup powdered sugar - sifted
- 2 tablespoons heavy cream or whole milk
Instructions
- Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll one pie crust into a 9x12-inch rectangle and trim the uneven edges with a sharp knife.
- Cut the rectangle into 6 equal rectangles and transfer them to the baking sheet, spaced about 2 inches apart.
- Brush each rectangle with the egg wash, all the way to the edges.
- Spoon 1 tablespoon of filling in a thin line down the center of each rectangle, leaving a border of bare dough on all sides.
- Roll the second pie crust into a 9x12-inch rectangle and cut 6 more rectangles the same size.
- Place one rectangle over each filled bottom and press the edges together with your fingers.
- Crimp all 4 sides of each pastry with the tines of a fork to seal.
- Brush the tops with the remaining egg wash and prick each pastry several times with a fork so steam can escape.
- Bake for 20 minutes, until the tops are golden brown.
- Move the pastries to a wire rack and cool completely, about 30 minutes.
- Whisk the powdered sugar and cream in a small bowl until smooth and thin enough to drizzle, adding more cream 1 teaspoon at a time if needed.
- Drizzle the frosting over the cooled pastries, or skip it and dust with powdered sugar.
Notes
Keep the filling to 1 tablespoon. It looks skimpy when you spoon it in, but more than that pushes past the seal as the pastries bake and leaks onto the pan.
Press hard when you crimp. Go around all 4 sides with the tines of a fork and really press. A loose crimp is the most common reason filling escapes.
Don't skip the fork pricks on top. Steam builds inside as the pastries bake. Without a vent, the tops puff into pillows instead of baking flat and crisp.
Use cold pie crust. Work with the dough straight from the refrigerator. Cold dough rolls cleaner, holds its shape when you cut it, and bakes up flakier.
Cool completely before frosting. Frosting on warm pastries thins out and slides off. Give them 15 minutes on the sheet before you drizzle.
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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