Jam Filled Toaster Pastry Like Items 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 PASTRIES

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.

VERY EASY DANISH (JAM FILLED PUFF PASTRY)

Steps:

• Grease an oven tray and preheat oven to 200 degrees Celsius (400 Fahrenheit).
• Cut 8 squares of equal size from the puff pastry sheets (or circles if you prefer).
• Place two teaspoons of jam (jelly) on 4 of the pastry squares. On the other 4 pieces, cut criss-crosses for ventilation and for prettiness.
• Press the criss-crossed pastry pieces on top of the jam covered pieces, and press together all around the edge using a little oil.
• Bake in oven for 20 minutes until puffed and golden.
• Allow to cool and enjoy.

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.