Alex Guarnaschelli makes her Homemade Toaster Pastries, as seen on Food Network's The Kitchen, Season 31
Recipe courtesy of Alex Guarnaschelli

Homemade Toaster Pastries

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  • Level: Intermediate
  • Total: 5 hr (includes chilling and cooling times)
  • Active: 40 min
  • Yield: 12 toaster pastries
I have made a quickie version of this with (super salty and not that sweet) store-bought pie dough as the crust with decent results. That familiar, overly processed dough touches on the nostalgia of this jammy treat. I took a ton of inspiration from Stella Park’s recipe in her book “Bravetart” which was edited by my late, great mother, Maria Guarnaschelli. I like shortening and butter in my recipe, but Stella really helped me drop the cake flour and baking soda I originally had in my dough. I have eaten the store-bought versions out of the box standing at my kitchen counter as often as I have patiently waited as they toasted up in the toaster or oven. This pastry is almost invincible, slightly dry and yet buttery. It needs a searing hot cup of coffee and you’re all set.

Ingredients

Dough:

Filling:

Icing:

Directions

  1. For the dough: In a large bowl, combine the flour, sugar and salt. Add the butter and shortening and toss in the flour mixture. Transfer to the bowl of a food processor and pulse until a pebbly mixture forms.
  2. Add 1/3 cup cold water and pulse until a ball of dough forms, adding more water, 1 tablespoon at a time, as needed. Divide the dough in half and sandwich each half between 2 pieces of parchment paper. Press the dough flat so it spreads between the parchment. Transfer to a baking sheet and refrigerate for at least 1 hour and up to 24 hours.
  3. For the filling: In a medium bowl, combine the jam, vinegar and molasses. Set aside.
  4. To roll and cut the dough: On a lightly floured surface (or on a sheet of parchment), roll each piece of dough into a 12-inch square. Cut each square into four 3-inch strips. Then, cut each strip into three 4-inch rectangles. Repeat the same with the other piece of dough. You will have a total of 24 rectangular pieces of dough approximately 3 inches by 4 inches.
  5. To assemble: Line 2 baking sheets with parchment paper. Transfer 6 dough rectangles to each of the baking sheets; these will be the bottom pieces of the toaster pastries. Using a fork, dock the remaining 12 dough rectangles all over; these will be the top pieces of the toaster pastries. Brush a 1/2-inch border along the edges of a bottom piece of dough with the beaten egg. Spread a tablespoon of filling in the center of the piece of dough. Place a piece of the docked dough on top. Gently press from the center outward to press out any air bubbles and to seal the edges. Crimp all around the edges gently with the tines of a fork. Repeat with the remaining dough pieces and filling. You should have 12 toaster pastries total. Refrigerate for at least 2 hours and up to 24 hours.
  6. Preheat the oven to 350 degrees F. Bake the pastries, rotating the baking sheets halfway through, until light brown, 25 to 30 minutes. Set the baking sheets on wire racks to let cool.
  7. For the icing: In a small bowl, stir together the confectioners' sugar and milk until smooth. Spread the icing over the pastries when cooled. Top with rainbow sprinkles.