Small Batch Toaster Pastries
Be the first to rate it
Six homemade toaster pastries made from refrigerated pie crust, filled with jam or chocolate hazelnut spread, and glazed.
Ingredients
Pastry and filling
- 2 refrigerated pie crusts (one 14-ounce package)
- 1 tablespoon all-purpose flour for dusting
- 1 large egg mixed with 1 tablespoon water for egg wash
- 6 tablespoons jam or Nutella (1 tablespoon per pastry)
Glaze
- 1 cup sifted powdered sugar
- 2 tablespoons heavy cream or whole milk plus optional teaspoons to thin
Equipment
- baking sheet
- rolling pin
- mixing bowl
Directions
- Heat the oven to 375°F and line a large baking sheet with parchment.
- On a lightly floured counter, roll one chilled pie crust into a 9×12-inch rectangle and trim the edges. Cut it into six equal rectangles and set them about 2 inches apart on the baking sheet.
- Brush the dough with the egg wash. Spoon 1 tablespoon jam or Nutella into the middle of each, keeping the edges clear.
- Roll the second crust into a 9×12-inch rectangle and cut six more pieces. Place them over the filled pieces, pinch the edges together and press all around with a fork. Brush with the rest of the egg wash and poke a few holes in each top.
- Bake for about 20 minutes, until golden. Move to a rack and cool completely, about 30 minutes.
- Stir the powdered sugar with the cream or milk until it is thin enough to drizzle, adding 1 teaspoon at a time if needed. Spread or drizzle it over the cooled pastries.
Nutrition
Serving: 106g | Calories: 476kcal | Carbohydrates: 66g | Protein: 3.1g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 278mg | Potassium: 125mg | Fiber: 2.2g | Sugar: 30g | Vitamin A: 0.6IU | Vitamin C: 0mg | Calcium: 27mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 pastries; jam or Nutella (the first choice counted), pie crust counted as refrigerated pie crust, unbaked. Brands and portions vary, so use it only as an approximation.