Since then I have always had a soft spot in my heart for pop tarts. I ate them when I was pregnant with my daughter too! It seems my babies are pop-tart loving fools. With my third pregnancy I craved pop-tarts as well! Pop-tarts and my digestive system just go well together. The only problem is that they are not the healthiest thing for ya, which is why I rarely buy them. My children see them at the store and show me their puppy dog faces and I almost always turn them down...sometimes their puppy dog frowns are pretty convincing.
Recently, I purchased a new cook book called The Homemade Pantry. One of the first recipes I found in there was one for homemade toaster pastries. I was so excited! I now could resist those puppy dog faces and make those sweet rectangles at home! It has took me a few months to get around to making them, but finally I made those little breakfast treats! I couldn't believe how simple it was to make them. For some reason I had built it up in my head as being this very taxing activity, but it wasn't. I used a refrigerated pie crust (I have not gotten pie crust making down yet) and I used homemade berry jam.
I can't wait for you guys to try this recipe out too!
Homemade Toaster Pastries
2 refrigerated pie crusts (or go homemade)
1 large egg, beaten with 1 tbl of water
6 tbl of filling of your choice*
powdered sugar for sprinkling on top
Prepare your crust according to package directions. Preheat oven to 375'. Line a baking sheet with parchment paper. Roll your first pie crust out and using a pizza cutter, cut it into a rectangle. Cut the rectangle into 6 smaller rectangles. Gently separate the rectangles from the counter and lay them on the prepared baking sheet (about 2 inches apart). With a pastry brush, paint each rectangle with the beaten egg. You will have some egg mixture left over. Set it aside for later. Next, scoop 1 tablespoon of filling on each rectangle in a thin line down the center. Roll out the second pie crust and repeat the steps to create six rectangles. Lay the new batch of rectangles over the rectangles with filling and seal by pressing a fork around the perimeter of the rectangle. Using the pastry brush, paint the tops of each pastry with egg wash and poke several times with a fork. Bake for 20-25 minutes or until golden. Cool on a wire rack for at least 20 minutes before dusting with powdered sugar. This recipe makes 6 pastries.
Store in a covered container in the fridge for up to 3 days.
To freeze: freeze unbaked in single layers on parchment paper-lined baking sheet and transfer to a freezer-safe container with layers of parchment (bake when ready to serve)
Sweet Filling Ideas: Jam, Nuetella, cinnamon and sugar
Savory Filling Ideas: Pesto and ricotta- tomato sauce, pepperoni and cheese
What have you guys been baking lately?