FRUIT FILLED MINI TOASTER PASTRIES
Provided by Bobby Flay
Categories side-dish
Time 2h30m
Yield 16 mini or 8 large pastries
Number Of Ingredients 13
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.
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.
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
JAM-FILLED TOASTER PASTRY-LIKE ITEMS
Steps:
- To make the crust and filling: With a hand or stand mixer, cream the butter and sugar until smooth. Add the yolks, salt, and vanilla and mix well. Gradually mix in the flour. While the mixer in going, add the cream and mix until the dough is smooth.
- Wrap the dough in plastic wrap and refrigerate it for an 1 hour.
- Preheat the oven to 350 degrees F, line a baking sheet with parchment paper, and spray it with cooking spray.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a ruler to make uniform rectangles, or to be totally exact, trace a 3-by-5-inch card (that's how big the store brand is). Reroll the scraps, getting as many rectangles as you can until you're out of dough. Place half the rectangles on the prepared baking sheet.
- Spoon about 2 tablespoons of filling into the center of half the rectangles, leaving a 1/2-inch edge uncovered. Don't overfill them! Try to make these look legit.
- Using a finger or pastry brush, spread water around the 1/2-inch border of the filled rectangles.
- Fit a top rectangle on each filled rectangle, pressing with the tines of a fork around the border to seal the top and bottom crusts together.
- Brush each tart with a bit of egg wash and poke a few tiny holes in each so the steam can escape. Bake for 10 to 12 minutes, or until the edges start to turn golden. Let the tarts cool completely on a wire rack.
- To make the topping: In a medium bowl, whisk together the powdered sugar and milk (and cinnamon, if using) to make the icing.
- When the tarts are completely cool, ice them if desired, and add some sprinkles if you like. But seriously, add those sprinkles.
- Let the icing set up for about 10 minutes and enjoy!
TRIPLE PASTRY CREAM CROQUEMBOUCHE
Steps:
- For the puffs: Preheat the oven to 425 degrees F.
- In a large saucepan set over medium-high heat, bring 2 cups water, the butter, sugar and salt to a rolling boil, then immediately remove the pan from the heat. Stirring with a wooden spoon, add the flour all at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, to cook off some of the moisture, 30 seconds.
- Scrape the mixture into a bowl. Using a hand mixer set on low to medium speed, add 8 of the eggs, one at a time, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
- Transfer the mixture to a pastry bag fitted with a large plain round tip. Pipe the dough in big dollops onto a parchment-lined baking sheet. Whisk the remaining 1 egg with 1 tablespoon water. Brush the surface of the dough with the egg wash to push down any points. Bake for 15 minutes, then reduce the heat to 375 degrees F, and bake until puffed up and light golden brown, about 20 minutes more. The puffs should have a crust, but also still be soft. Avoid opening the oven door while the puffs bake. Cool the puffs on the baking sheet.
- For the fillings: In a medium saucepan set over medium heat, cook the milk until it just begins to bubble along the edges. In a bowl, whisk the sugar and yolks until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk until incorporated, being careful to avoid scrambling the eggs. Whisk in the remaining hot milk mixture, reserving the empty saucepan for a later use.
- Pour the pastry cream through a fine mesh strainer back into the saucepan and cook over medium-high heat, whisking constantly, until it thickens and comes to a slow boil. Remove from the heat and stir in the butter and vanilla extract. Remove one-third of the pastry cream to a bowl. Then add the chocolate into the larger batch of pastry cream and stir until the chocolate is completely incorporated. Divide the chocolate cream into two bowls, adding the mint to one batch and the orange to the other. Add the melted caramel and cinnamon to the plain pastry cream, stirring to combine. Cover all three creams with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to serve.
- Use a plain pastry tip to poke a hole in the bottom of each puff. Place each of the pastry creams into a piping bag fitted with a small tip. Separate the puffs into three equal piles and fill each pile with one of the pastry creams.
- For the caramel: Place the sugar, corn syrup and 2/3 cup water in a saucepan fitted with a candy thermometer. Bring to a boil and cook until the mixture reaches a deep amber color, the thermometer will read about 350 degrees F. Remove from the heat. Then quickly but carefully, dip the bottom and sides of the puffs in the caramel to start building the tower. Create a large circle of puffs as the base, then a second, slightly smaller circle on top of the first to draw the circle in and create a tower of cream puffs. Repeat for the remaining puffs. Check it from all sides occasionally to make sure it's straight. When the tower is finished, drizzle the remaining caramel all over and then decorate as desired.
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- In a small bowl, whisk to combine 1 large egg and 1 tablespoon water. In a separate small bowl, combine 1/2 cup jam and 2 teaspoons corn starch. Set aside.
- Place and unfold first sheet of puff pastry on a lightly floured surface just until it is slightly flattened. Use a pizza cutter to cut each sheet into 6 even rectangles.
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- To make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
- 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.
- To assemble the tarts: Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12".
- 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.
- Press the tines of a fork (or the chopstick) all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts.
- Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries.
- Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they're a light golden brown. Remove them from the oven, and allow them to cool on the pan.
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- Make your flax egg. Whisk together the ground flaxseeds and water. Let sit for at least five minutes before adding into recipe.
- To a food processor add the almond flour, tapioca flour, arrowroot starch, and salt. Process for a couple seconds until all dry ingredients are evenly distributed. Add the wet ingredients to the food processor (coconut oil, maple syrup, vanilla extract, almond extract and flax egg). Process until all ingredients are well incorporated. Scrape down the sides if needed and process again. A ball of dough should form.
- Place the dough on parchment paper in the refrigerator for an hour or longer if possible. The longer you allow it to chill the easier it will be to work with.
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