I don’t know about you but growing up, Pop-Tarts were part of my not so nutritious breakfast options. For us though, it was only an option on the weekends because well, let’s face it, they aren’t the best options for getting you through a few hours of the school day or all the way until lunch time.
Yet, here I am as an adult and I STILL want my quick fix for something that brings me back to childhood memories so….I decided to make my own! These aren’t just delicious, I made them into bite sized shapes so I could just have a few nibbles and satisfy that craving.
Now… these are not a substitute for anything nutritious for breakfast by any means! The Nutritionist in me feels compelled to tell you that little tidbit because lets face it, sugary, buttery, melt in your mouth pastries sometimes make us feel like we want more and more. A few bites and these will be sure to keep you coming back (in moderation of course!) The easiest part of this recipe is that after you make the dough, all you need is a jar of your favorite jam or jelly!
Easy Peasy Toaster Pastry Bites (aka Pop Tarts)
Equipment
- baking sheet
- Parchment Paper and Plastic Wrap
- Rolling Pin
- Mixer or Food Processor
- Pastry Brush
- Toothpick
Ingredients
- 3 Cups All Purpose Flour
- 1 Tbsp Sugar
- 1 tsp Salt
- 1/2 Cup (1 Stick) Unsalted Butter (cold) Cut into small pieces
- 1/2 Cup Vegetable Shortening (cold) Cut into small pieces. ** If you want to use more butter than shortening: 2 Sticks of butter + 2 Tbsp Vegetable Shortening (all cold, cut into small pieces)
- 1/2 Cup Cold Water
- Jam or Preserves of your choice
- 1 Egg, mixed well
Instructions
- Combine the Flour, sugar and salt into your mixer or food processor. Mix gently
- Scatter the butter over the flour mixture and mix together for about 1 minute.
- Scrape sides of bowl and scatter the vegetable shortening pieces.
- Mix for another 1-2 minutes or until the mix looks like a short damp meal.
- Pour in half of the water and mix until it starts to create larger clumps. Add in the rest of the water and continue to mix until the cough starts to form. (DO NOT OVERMIX) At this moment it should look like soft clumps of dough.
- Dump your dough onto a LIGHTLY floured surface. Divide dough into 2 balls. Knead each ball 2 times and form into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 30 to 40 minutes. (You can also make this ahead of time and refrigerate overnight)
- After chilling the dough, remove from refrigerator and roll out on a lightly floured surface. Roll to about a 1/2 inch thickness.
- Prepare your baking sheet with parchment paper and preheat oven to 375°
- Here is where you can get creative with shapes! Use a 3" biscuit cutter to cut circles (for half moon hand pies) or do as I did, cut your dough into 4" squares for triangle shapes.
- Brush the edges of your shapes with egg wash, add 1 tsp of jam/jelly, use a fork or the back of a spoon to press the edges together, place on baking sheet, with a toothpick, poke 2 holes in the middle of your pastry. Once all of your pastries are ready, chill the shapes in the refrigerator for 5-10 minutes before baking.
- Remove your baking sheet from the refrigerator and brush the egg wash over your pastries. Place in preheated oven and bake for 10-12 minutes or until lightly golden.
- These can sit out on your counter for a day or two, refrigerate any leftovers.
Notes
**Note, the original pie crust I made does have vegetable shortening (I know…but hear me out!) It is what makes this crust so flaky and so very smooth but, no fear! I have added a note so that you can use WAY more butter than shortening. Remember, these are a quick sweet treat! (Everything in Moderation)