Ginormous Toaster Pastry Recipes

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FRUIT FILLED MINI TOASTER PASTRIES



Fruit Filled Mini Toaster Pastries image

Provided by Bobby Flay

Categories     side-dish

Time 2h30m

Yield 16 mini or 8 large pastries

Number Of Ingredients 13

5 tablespoons cold water
1 tablespoon apple cider vinegar
2 cups all-purpose flour, plus more for rolling out the dough
1 tablespoon granulated sugar
1/8 teaspoon fine sea salt
1 1/4 sticks cold unsalted butter, cut into small pieces
2 cups fresh strawberries, quartered or 2 cups raspberriesor 2 cups blackberries
2 to 4 tablespoons sugar (depending on sweetness of fruit)
Grated zest and 1 tablespoon juice from 1 lemon
2 teaspoons cornstarch
2 tablespoons strawberry, raspberry or blackberry jam
1 tablespoon milk, plus more for brushing
1 cup confectioners' sugar

Steps:

  • Mix together the water and vinegar in a measuring cup and keep cold.
  • Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. Scatter the cold butter over the top and pulse a few more times until the mixture resembles coarse meal. Add the water-vinegar mixture a few tablespoons at a time and pulse until the dough just comes together. Transfer the dough to a lightly-floured surface and knead gently until it just comes together. Form into a rectangle and cover with plastic wrap. Refrigerate for at least 1 hour and up to 48 hours.
  • While the dough is chilling, combine the fruit and sugar in a small saucepan. Cook over high heat until it comes to a boil, the fruit starts to break down and the juices start to release, about 8 minutes. Stir together the lemon juice and cornstarch until combined. Add the cornstarch mixture to the pot while it is still boiling and cook until it begins to thicken, about 1 minute. Stir in the jam and the lemon zest. Transfer to a bowl, and refrigerate until cold.
  • Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  • Roll out half of the dough on a lightly-floured work surface into a large 1/8-inch-thick rectangle. Trim the sides with a knife so that you have a 9- by 8-inch rectangle with straight edges. Along the length, cut the rectangle into thirds so that you have three 3-inch strips. Then, cut the strips into fourths so that you have twelve small 3- by 2-inch rectangles in total. Carefully transfer these rectangles to one of your prepared baking sheets. Repeat this with the other half of dough. Gather the scraps of both halves and re-roll to create more rectangles (you will get 6 to 8 more).
  • Spoon a heaping teaspoon of strawberry filling in the center of half of the rectangles so that it is slightly heaped (do not spread it out). Make sure not to over-fill them and leave an about 1/4-inch border. Lay another rectangle over the filling and press gently around the edges to seal slightly. Use the tines of a fork to press the two layers of dough together and seal completely. Place the baking sheet with the pastries in the fridge until chilled, about 20 minutes.
  • Lightly brush the tops of the pastries with milk. Use a toothpick to poke 8 holes over the top surface to allow the steam escape during baking. Bake until golden around the edges, 15 to 20 minutes. Transfer to a wire rack to cool. Stir the milk into the confectioners' sugar until smooth (add a drop or 2 of water if you need to loosen it). Drizzle over the cooled pastries and serve.

HOMEMADE TOASTER PASTRY



Homemade Toaster Pastry image

Provided by Claire Robinson

Time 1h

Yield 4 to 6 servings (8 tarts)

Number Of Ingredients 6

3/4 cup blueberry or strawberry jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2 sheets puff pastry, thawed
1 cup powdered sugar
1 to 2 tablespoons fresh lemon juice
Colored sugar, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • In a small saucepan, bring the jam and cornstarch mixture to a boil over medium heat. Reduce the heat to a simmer and cook stirring for 3 to 4 minutes. Set aside and let cool to room temperature.
  • Lay 1 sheet of pastry on a board and cut it into 4 equal strips. Put a heaping teaspoon of cooled jam in the middle of the upper part of the dough and fold over the bottom part. Seal the edges with a bit of water and crimp with a fork. Arrange the pastries on a parchment lined baking sheet. Repeat with the other pastry sheet. Bake until golden about 8 to 10 minutes. Remove the pastries from oven and allow them to cool completely.
  • In a small bowl, add the powdered sugar and whisk in, 1/2 tablespoon of lemon juice at a time, to make a thick icing consistency. Drizzle the icing over the pastries and sprinkle with colored sugar, if desired. Allow the icing to set for about 30 minutes. Enjoy at room temperature.

HOMEMADE TOASTER PASTRIES



Homemade Toaster Pastries image

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.

Provided by Alex Guarnaschelli

Time 5h

Yield 12 toaster pastries

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus additional for dusting
1 teaspoon granulated sugar
1 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, chilled and cubed
1/2 cup shortening, chilled and cubed
1/3 to 1/2 cup ice water
1 large egg, lightly beaten
3/4 cup seedless strawberry jam
1 teaspoon apple cider vinegar
1 teaspoon molasses
1 cup confectioners' sugar
2 tablespoons whole milk
Rainbow sprinkles, for garnish

Steps:

  • 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.
  • 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.
  • For the filling: In a medium bowl, combine the jam, vinegar and molasses. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.

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