Toaster Pastries
Indulge in the delightful sweetness and flakiness of homemade strawberry or cherry toaster pastries with this easy-to-follow recipe. The buttery, flaky pastry envelopes a fruity filling, topped with a sweet, creamy icing that perfectly complements each bite. These scrumptious pastries are sure to make your breakfast or snack time extra special.
— Constant Cookbook
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 2 Tbs. granulated sugar
- 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
- 6 to 8 Tbs. ice water
- 1/2 cup strawberry or cherry preserves
- 3/4 cup sliced strawberries or 1/2 cup roughly chopped pitted cherries
- 1 egg, beaten with 1 tsp. water
- 1 1/2 cups confectioners’ sugar
- 2 Tbs. milk
Instructions
- In a food processor, pulse together the flour, salt and granulated sugar until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight. 

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Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a rectangle 1/8 inch thick. Using the outer ring of a toaster pastry press, cut out 8 pastries, rerolling the scraps as needed. Using a small offset spatula or a butter knife, spread 1 Tbs. of the preserves onto each of 4 pieces of dough, leaving a 1/2-inch border, and top each with 3 strawberry slices or 1 Tbs chopped cherries. Brush the edges with the beaten egg mixture. Top each with a plain piece of dough. Place the 2-piece press on top and press the inner ring down to seal the edges. Remove the mold. Transfer the pastries to a prepared baking sheet and refrigerate for 30 minutes. Repeat with the remaining dough disk, preserves and fruit. 

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Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 350°F. 

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Bake the toaster pastries until golden, about 25 minutes, reversing the positions of the baking sheets on the racks and rotating them from front to back halfway through the baking time. Let the pastries cool on the baking sheets for 10 minutes, then transfer the pastries to wire racks and let cool completely. 

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In a bowl, stir together the confectioners’ sugar and milk until well combined. Using a spoon, lightly drizzle the icing onto the toaster pastries. Let the icing harden completely before serving. Makes 8 toaster pastries. 

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Williams-Sonoma Kitchen.
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