These strawberry frosted toaster pastries are a fun and wholesome way to start the day! They’re tasty and so easy to make!
Hello and happy Monday everyone! I never know exactly how much of myself to put into this blog, because I know that ultimately y’all are here for the tasty recipes, and well, I’m down with that because after all – it’s my job and I love it!
But that being said, I’m human and my life isn’t always these perfectly drizzled waffles and beautifully stacked pastries that you see on social media. And sometimes my emotions even bubble over into my blogging life, like lately…for example.
I’ve had some struggles with people who were very close to me and it’s weighed heavily on my heart. Needless to say, I’ve been feeling a bit…disconnected. One way I’ve been able to ‘get my mind right’ is to throw myself into something I’m passionate about and really plug in and focus on it.
So, that’s exactly what I’ve been doing. Blogging, baking, brunching, and writing…a lot. I’m not sure which one helps me the most; it’s probably a combination of all of them actually, but I will say that I’ve created some pretty tasty recipes over the past few months through it all, so I guess in some weird way, you’d have to say that’s a win.
These strawberry frosted toaster pastries are one of those very things that randomly came about. They were actually a byproduct of my experimenting with homemade Pop-Tarts!
I made the original rectangular Pop-Tarts several times and then thought to myself, ‘there has to be a way to do this better.’ Being a baker, my first thought was to use a cutter to speed up the process and make them uniform in size, so I decided to try a round version. *I should add, I’m not the best at eyeballing when I’m cutting and my Pop-Tarts were horribly inconsistent, which bugged me, badly.
Anyway, I already had several sizes of circle hand pie cutters, so I just grabbed the middle one, which was a 5 inch cutter and made them again. The round results were great, beyond great, actually – fabulous! They were picture perfect strawberry frosted toaster pastries!
Just like my homemade Pop-Tarts, these strawberry frosted toaster pastries are buttery, light, and super flaky. I used a thick strawberry jam on the inside, which was was the perfect balance for the crust. And of course, a toaster pastry must have frosting, so I frosted them with a thicker-than-glaze-but-not-quite-buttercream frosting. It’s just enough, and it provides the perfect base if you want to add sprinkles, which of course, I would recommend!
Ingredients you’ll need to make these homemade toaster pastries:
- Sea salt
- Strawberry jam
- Apple cider vinegar
- Powdered sugar
Utensils you’ll need to make these homemade toaster pastries:
- Mixing bowls
- Baking sheet
- Parchment paper
- Pastry blender
- Pastry brush
- 5 inch round pastry cutter
That’s it! You’re only about 45 minutes away from having warm, fresh strawberry frosted toaster pastries of your very own! And let me tell you, once you start making these from scratch, you’ll be hooked. There’s no going back to store-bought pastries! And don’t forget to let me know what you think of them.
- All butter pie crusts (two recipes, see below)
- 1 large egg, beaten with 1 tablespoon water
- 6 tablespoons of strawberry jam
- Simple pastry frosting (one recipe, see below)
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Roll the first disc of pie crust dough out on a silicone baking mat or a lightly floured surface into a large circle, about 1/4 inch in thickness.
- Using 4 or 5 inch circle cutters, cut out 6 circles.
- Gently move the circles to a lined baking sheet.
- Using a pastry brush, gently brush each circle with the egg and water mixture (you will have some leftover, set aside).
- Scoop 1 tablespoons of strawbery jam onto each cirle in the middle of each pastry.
- Repeat 2-5 with the second disc and gently lay them over the top of the filled pieces.
- Using a fork, press gently all the way around the outside of each pastry.
- Brush the tops of each pastry with the remaining egg mixture and puncture several times with a fork.
- Bake pastries for 20-25 minutes or until golden brown.
- Cool pastries on a wire rack for 15 minutes before spreading with frosting.
Nutrition Information:Yield: 6 pastries Serving Size: 1 pastry
Amount Per Serving: Calories: 360 Total Fat: 25g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 77mg Sodium: 332mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 3g
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