#45 Toaster Pastries

I have never purchased store bought toaster pastries in all of the 13 years that I have been a mom. So I was pretty excited to make these for the kids. I had some left-over pie crust from the quiche I made, so I thought it was high time I tried the cover photo recipe from "The Homemade Pantry."

Toaster Pastries
Makes 6 pasteries

One recipe pie crust
Flour for work area
1 large egg, beaten with 1 Tbsp. water
6 Tbsp filling of choice
Optional: powdered sugar for dusting

1. Prepare the pie crust described in my last post....it's here.

2. Preheat the oven to 375 degrees. Line baking sheet with parchment paper.

3. Roll the first disc of pie crust on a lightly floured surface into a 9 x 12 inch rectangle, cutting any errant edges with a sharp knife.

4. Cut the rectangle into six smaller rectangles. Gently separate the rectangles from the work surface and lay them on the prepared baking sheet with at least 2 inches between them.

Since I was using left over pie crust, my rectangles were all different shapes and sizes, which suit my family.

I made 7!

 

5. With a pastry brush, paint each rectangle with the egg wash. You will have some egg mixture left, set that aside.

 

 

 



6. Scoop 1 tablespoon of filling onto each rectangle with filling in a thin line down the center.

I used my yummy strawberry freezer jam for filling. But feel free to use whatever you want....for example, any jam flavor, Nutella, or cinnamon and sugar. You can even make them savory with pesto, ricotta, tomato sauce and cheese....you get the idea.

7. Roll out the other disk of pie crust and repeat steps 3 and 4. Lay the new batch of rectangles over the filling and seal them together by pressing a fork around the perimeter.

 

Using a pastry brush, paint the tops with remaining egg wash and poke several holes on the top with a fork.

8. Bake for 20-25 minutes, or until golden. Cool on a wire rack for at least 20 mniutes before dusting with powdered sugar or glazing with powdered sugar frosting.

 

 

You can store baked pastries in the refrigerate for up to 3 days- then reheat in a toaster or 375 degree oven for 5 minutes. Freeze unbaked pastries in a single layer on parchment-lined baking sheet and transfer to freezer-safe container with layers of parchment- bake when ready to serve.

They were very good and worth the extra effort....especially for something special. We all loved them and my oldest daughter already requested them for a special treat for her birthday breakfast. They are not something we would have all the time, but that's what makes them a treat:)