Mini Toaster Pastries
My homemade version of Mini Toaster Pastries are tender, tasty, and addictive! With delicious raspberry jam sandwiched inside a flaky, buttery crust, these snack-size pastry bites are sure to satisfy every craving.
How to make Mini Toaster Pastries
Simply make the pastry crust according to the directions below. After resting the dough, roll it out and cut into rectangles (or whatever shape you like!). Just make sure you have two pieces the same shape and size to fit together.
Then, add a teaspoon of jam into the middle of one shape, and top with the second shape to make a “sandwich”.
Bake, glaze, and decorate. That’s it!
After cooling, store in an air-tight container in the refrigerator for up to a week, or freeze for up to three months.
Mini Toaster Pastry variations
Would you like some variations? Of course you would! Fill ’em with Nutella! How about peanut butter? Change up the jam to something unique, like fig jam.
Leave the sugar out of the pastry, leave the tarts unglazed and fill with a savory filling such as mozzarella and basil leaves with a drop of olive oil, or a mushroom duxelle or scrambled eggs and bacon! Make your own creation and see what happens.
Let’s talk substitutions
Pastry – Short on time? Use prepared puff pastry and follow package directions for baking.
Jam – As noted above, you can use whatever jam makes you happy. Or switch it up and use a savory filling, like cheese, meat, eggs, etc. Use your imagination!
Glaze – This is a simple glaze made from icing sugar and milk. Try a flavoured glaze by substituting lemon juice for the milk, for example. Or adding an extract you like. Think about what would go well with the jam you’re using! For example, if you’re using blackberry jam, then a vanilla flavoured glaze would be delicious!
Sprinkles – I love the sprinkles because they make the pastries look like the store bought version! Leave them off if you don’t like them. Optional sprinkles could be something like chocolate jimmies, sparkle sugar, nuts, etc.
Mini Toaster Pastries
Ingredients
Pastry Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 3/4 cup shortening well-chilled, cut into 1" cubes
- 4 to 8 tablespoons ice water
Filling
- 1/2 cup raspberry jam
Glaze
- 1 cup icing sugar aka confectioner's sugar
- 1 tablespoon milk
- food colouring optional
- sprinkles optional
For assembly
- 1 egg beaten
- 1 teaspoon milk
Instructions
- Mix flour, salt and sugar together in a large bowl. Using a pastry blender, blend ice-cold shortening into flour until the blobs of shortening are pea-sized. Add half the amount of ice water. Mix until dough forms a loose ball. Press some dough between your fingers, if it is still crumbly, add more water 1 tablespoon at a time, mixing between additions. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Sprinkle some flour on your counter or board, and roll out dough 1/8" thick. Make a template out of aluminum foil or paper, 3.5" x 2.5". Use this template as a guide and cut 20 rectangles out of dough.
- Spread a teaspoon of jam on one rectangle, Wet the edges of the pastry around the jam with the egg wash. Lay the second rectangle on top, pressing edges with finger. Crimp edges with a fork. Brush tops with egg wash. Repeat with other tarts.
- Bake in a 400° F oven for 10-12 minutes or until pastry is lightly browned on edges.
- Cool for 15 minutes on a wire rack.
- Prepare glaze by whisking icing sugar with milk and food colouring. Use a spoon and apply glaze to tops of tarts. Sprinkle with decorate sprinkles, if using.
- Makes 10 tarts.
Notes
