Why You’ll Love This Recipe

Made from scratch with simple ingredients
Choose your favorite fillings or mix and match
Flaky, buttery pastry with a golden finish
Sweet glaze adds the perfect finishing touch
Perfect for breakfast, brunch, or anytime treats

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pastry Dough:

2 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup cold unsalted butter, cubed
1/4 to 1/3 cup ice water

For the Filling (choose one or mix and match):

1/2 cup fruit jam or preserves (strawberry, raspberry, blueberry, etc.)
1 tablespoon cornstarch mixed with 1 tablespoon cold water (to thicken jam if needed)
Chocolate spread (like Nutella)
Lemon curd or apple butter

For the Glaze:

1 cup powdered sugar
2–3 tablespoons milk or plant-based milk
1/2 teaspoon vanilla extract
Optional: food coloring, sprinkles, or crushed freeze-dried fruit for topping

Directions

Make the Pastry Dough:
In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut into the flour with a pastry cutter, forks, or fingers until the mixture resembles coarse crumbs. Gradually add ice water (starting with 1/4 cup) and mix gently until dough comes together but is not sticky. Divide dough in half, form into discs, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare the Filling:
If using jam or preserves, mix with cornstarch slurry to thicken and prevent leaking. If using chocolate spread or lemon curd, have it ready.
Roll and Cut Dough:
On a floured surface, roll one disc into a rectangle about 1/8 inch thick. Trim edges and cut into rectangles about 3×4 inches. Repeat with second disc. You’ll have 16 rectangles total for 8 pastries.
Assemble Pastries:
Place 8 rectangles on parchment-lined baking sheets. Spoon 1 to 1.5 tablespoons of filling onto center, leaving a 1/2-inch border. Top with remaining rectangles, seal edges with a fork, and poke holes for steam release.
Bake:
Chill assembled pastries for 10–15 minutes while preheating oven to 375°F (190°C). Bake 20–22 minutes until golden brown. Cool completely before glazing.
Glaze and Decorate:
Whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed. Add food coloring if desired. Drizzle glaze over pastries and top with sprinkles or crushed freeze-dried fruit. Let set for 10 minutes before serving.

Servings and Timing

Servings: 8 pastries
Preparation Time: 40 minutes (including chilling)
Bake Time: 20-22 minutes
Total Time: About 1 hour 20 minutes

Variations

Use different jams or preserves for variety.
Try cream cheese or peanut butter fillings.
Add cinnamon or nutmeg to the dough for extra flavor.
Use gluten-free flour blends to make gluten-free pastries.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days.
Reheat briefly in the oven or toaster oven for a warm, flaky treat.

FAQs

Can I prepare the dough ahead?

Yes, dough can be refrigerated for up to 24 hours before rolling and assembling.

How do I prevent filling leakage?

Thicken jam with cornstarch slurry and seal edges well with a fork.

Can I freeze assembled pastries?

Freeze before baking, then bake from frozen adding a few extra minutes to baking time.

What fillings work best?

Jams, chocolate spread, lemon curd, and apple butter are classic favorites.

Can I make smaller pastries?

Yes, simply cut the dough into smaller rectangles for bite-sized treats.

How long do pastries keep?

Best eaten within 3 days for freshness.

Is the dough similar to pie crust?

Yes, it’s a flaky pastry dough but slightly sweeter.

Can I use margarine instead of butter?

Butter is recommended for flavor, but margarine can be used.

Are these suitable for kids?

Absolutely, they make a fun and tasty snack for kids and adults alike.

Can I add toppings before baking?

It’s best to add glaze and toppings after baking to keep texture perfect.

Conclusion

Homemade Toaster Pastries are a fun and delicious way to enjoy a classic treat made fresh at home. Customize fillings to your liking and top with a sweet glaze for an irresistible snack or breakfast. Perfect for sharing or indulging any time of day.

Homemade Toaster Pastries: An Incredible Ultimate Recipe

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Homemade Toaster Pastries recreate the nostalgic convenience of store-bought treats with flaky, buttery pastry and customizable fillings like jams, chocolate spread, or lemon curd. Finished with a sweet glaze, they are perfect for breakfast or snacks.

Author: Amy
Prep Time: 40 minutes (including chilling)
Cook Time: 20-22 minutes
Total Time: 1 hour 20 minutes
Yield: 8 pastries
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, whisk flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough forms. Divide into two discs, wrap, and refrigerate at least 30 minutes.
If using jam, mix with cornstarch slurry to thicken. Have other fillings ready.
Roll one dough disc on floured surface into 1/8 inch thick rectangle. Trim and cut into 3×4 inch rectangles. Repeat with second disc for 16 rectangles total.
Place 8 rectangles on parchment-lined baking sheets. Spoon 1 to 1.5 tablespoons filling onto center, leaving a 1/2-inch border.
Top with remaining rectangles, seal edges with a fork, and poke holes for steam release.
Chill pastries 10–15 minutes. Preheat oven to 375°F (190°C). Bake 20–22 minutes until golden.
Cool completely before glazing.
Whisk powdered sugar, milk, and vanilla until smooth. Add coloring if desired.
Drizzle glaze over pastries, add sprinkles or crushed fruit, and let set 10 minutes before serving.

Notes

Mix and match fillings as desired.
Thicken jam with cornstarch slurry to avoid leakage.
Add cinnamon or nutmeg to dough for extra flavor.
Use gluten-free flour for a gluten-free option.
Keep glaze and toppings for after baking to maintain texture.

Nutrition

Serving Size: 1 pastry
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg