GINORMOUS TOASTER PASTRY
Love store-bought toaster pastries? You'll love this fun, giant version even more. The flaky, doughy breakfast treat takes only a few minutes to put together -- the oven does the rest. It's perfect for making brunch guests smile.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Unroll one tube of dough onto one of the prepared baking sheets into a rectangle. Repeat with the other dough and other baking sheet. Refrigerate both while you make the filling.
- Combine the butter, brown sugar and cinnamon in a small bowl. Mix together with your hands or a rubber spatula until completely combined.
- Spread the filling on one of the dough rectangles, leaving a 1-inch border. Pick up the other dough rectangle, keeping it on the parchment (it will stick to the parchment, making it easier to transfer). Arrange it parchment-side up on top of the other dough piece to sandwich them together, lining them up as evenly as possible. Peel away the top piece of parchment. Brush the dough with the beaten egg and use a fork to crimp the edges.
- Bake until golden brown and crispy, 15 to 20 minutes. Let cool for 5 minutes before icing.
- Put the confectioners' sugar in a bowl. Stir the milk and vanilla together in a separate bowl, then slowly whisk the milk mixture into the sugar until thick but pourable.
- Drizzle the icing over the top of the pastry in a zigzag pattern. Cut into squares and serve warm.
HOMEMADE TOASTER PASTRY
Provided by Claire Robinson
Time 1h
Yield 4 to 6 servings (8 tarts)
Number Of Ingredients 6
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
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
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.
POCKET PIES
Provided by Alton Brown
Categories dessert
Time 3h10m
Yield 10 to 15 pies or 8 to 10 toaster pastries
Number Of Ingredients 18
Steps:
- In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
- Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
- To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
- To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
- To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
- To make toaster pastries:
- Preheat oven to 350 degrees F.
- Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
- Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
- Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
- For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
- Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
- For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
TOASTER PASTRY
I found this online from Smitten Kitchen by way of King Aurthur flour. There were a few changes I made due to the use of whole wheat flour and the layout of the recipe was kinda hard to follow. The finished product is a lovely toaster pastry without all the nasty chemicals in the brand name version! Plus you can make whatever flavor you wish, such as pumpkin, Nutella, grape, where ever your imagination and taste buds take you. The filling recipes are for 9 pastries so increase the amount if you want all one flavor.
Provided by jess820
Categories Breakfast
Time 1h50m
Yield 16 pastries, 16 serving(s)
Number Of Ingredients 13
Steps:
- Make the dough:.
- whisk together flour sugar and salt.
- work in butter until there are pea sized lumps.
- whisk the egg and milk together then add it to the dry ingredients.
- Combine all ingredients until they just come together add more milk if needed.
- Divide the dough into 4 equal parts, wrap in plastic and let chill in the refrigerator. You can roll it out right away but it will be easier to work with if you let it sit for 30 minute.While dough is resting make fillings.
- Jam filling:.
- Mix jam and cornstarch in a small pot.
- heat over medium heat until bubbly.
- let cool.
- Cinnamon filling:.
- mix flour, sugar, cinnamon together.
- Assemble pastry:.
- On a well floured surface, roll out one ball in 1/8 inch think in a rectangular shape. Use a pizza cutter to trim the edges then divide into 8 rectangles about 3x4inches.
- Brush beaten egg onto 4 rectangles.
- place 1 tablespoon onto egg brushed side.
- Cover with another rectangle and finger press together.
- using a fork crimp edges and poke hole in top to allow steam to escape.
- Repeat with all of your dough.
- Chill pastry while your over preheats to 350.
- Bake 20-25 minutes.
- let cool on rack.
- you can use your trimmings for more nuggets of goodness if you coat them in cinnamon sugar and bake them with your pastries.
Nutrition Facts : Calories 455.4, Fat 27.7, SaturatedFat 15.6, Cholesterol 101.1, Sodium 482, Carbohydrate 48.1, Fiber 4.5, Sugar 21.4, Protein 6.3
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- Divide the dough in half. Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Wrap in plastic or waxed paper, and refrigerate for 30 minutes; this will relax the gluten and firm up the dough a bit, making it easier to roll.
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- Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and width-wise; you'll see nine 3" x 4" rectangles.
- Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips or a chopstick to press firmly around each pocket of filling, sealing the dough well on all sides.
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- Remove the tarts from the fridge, sprinkle the dough scraps with a bit of cinnamon sugar and bake them for 30 to 35 minutes, until they're a light golden brown.
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