Homemade Toaster Pastries Food

GINORMOUS TOASTER PASTRY

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.

FRUIT FILLED MINI TOASTER PASTRIES

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

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.

TOASTER PASTRY

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.