Small Batch Toaster Pastries

Course Breakfast

Cuisine American

Keyword homemade pop tarts, jam filled pastries, pie crust pastries, toaster pastries

Prep Time 30

Cook Time 20

Total Time 50

Servings 6 pastries

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

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 9x12-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 9x12-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

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.