Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Strawberry Toaster Pastries
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- Level: Easy
- Total: 2 hr 30 min (includes chilling, cooling and setting times)
- Active: 25 min
- Yield: about 11 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 260
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 17 mg
- Sodium
- 188 mg
This recipe turns a nostalgic childhood favorite into a fun, foolproof kitchen project that’s perfect for little bakers. By using store-bought pie dough, you skip the heavy lifting of pastry work and jump straight to the creative part: assembling your own "pop-tarts." The secret to this vibrant filling is a quick microwave jam made from fresh strawberries and preserves, thickened with cornstarch for a sturdy, mess-free center. Brightened with a splash of lemon juice and finished with a classic sugar glaze and a shower of sprinkles, these homemade toaster pastries are an excellent weekend activity yielding treats far superior to anything from a box.
- Level: Easy
- Total: 2 hr 30 min (includes chilling, cooling and setting times)
- Active: 25 min
- Yield: about 11 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 260
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 17 mg
- Sodium
- 188 mg
Ingredients
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Directions
Special equipment:
a pizza cutter; a potato masher.- Begin by making the jam. Place the strawberries, preserves, lemon juice and a pinch of salt in a microwave-safe bowl. Using a potato masher or the back of a fork, mash the berries thoroughly. Cover with plastic wrap and microwave until the mixture is liquidy and bubbly, about 1 minute and 30 seconds. If there are still large pieces of strawberry, mash again.
- Mix the cornstarch with 1 tablespoon cold water in a small bowl until combined, then stir into the strawberry mixture. Cover the bowl again and microwave until thickened and bubbly, about 1 minute. Stir in 1/4 teaspoon of the vanilla extract. Let cool completely.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- Meanwhile, prepare the dough. Line 2 baking sheets with parchment. Dust a flat surface lightly with flour. Using a rolling pin, roll the first crust into about a 13-by-9 1/2-inch rectangle, dusting with flour as needed. Using a ruler, cut the dough into a 12-by-9-inch rectangle, then cut that rectangle into 9 rectangles, each measuring 4 inches by 3 inches (3 rows of 3 rectangles). Gather the remaining dough scraps. Repeat the measuring and cutting with the second crust. Bring all the dough scraps together and knead into a smooth ball. Cut 4 more rectangles to make 22 total. Place on the prepared baking sheets and refrigerate until chilled and slightly firm, about 30 minutes.
- Whisk the egg and 1 tablespoon of the milk in a small bowl to make an egg wash. Using a pastry brush, brush the surface of 11 of the rectangles. These will be the pastry bottoms. Add 1 tablespoon of the strawberry jam to the middle of each rectangle, spreading it a bit while leaving about a 1/2-inch border. Place the remaining 11 rectangles on top of the filled rectangles, pressing lightly around the edges to adhere the layers. Seal the edges by pressing a fork along all sides of the rectangles. Space the pastries evenly among the 2 prepared baking sheets.
- Using a toothpick, prick the top of each pastry about 8 times to allow steam to escape while baking. Brush the tops completely with the egg wash, taking care to make sure the seams are coated as well.
- Bake, rotating the baking sheets halfway through, until golden brown, about 18 minutes. Allow the pastries to cool 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
- Meanwhile, make the icing. Mix the confectioners’ sugar, 1 tablespoon milk and remaining 1/2 teaspoon vanilla in a medium bowl until combined. Add more milk, 1 teaspoon at a time, until you form a nice thick glaze that can hold its shape when poured on the pastry.
- Use a spoon to coat the middle of each pastry with the icing, spreading with the back of the spoon. Top immediately with sprinkles and allow to set completely before serving, about 1 hour.
Cook’s Note
To make cutting easier and safer for kids, try using a pizza cutter; they even make some out of plastic. Or try using a plastic knife. Kids can smash the strawberries with the potato masher and parents can handle the microwaving and handling of the jam once it’s hot.
