The jury is still out on whether these famed breakfast pastries are more dessert than breakfast food, but we’re happy to enjoy them any time of day. In this homemade remake, crumbly, slightly flaky pastry is filled with strawberry fruit spread and then topped with a simply sweet white icing and sprinkled with a rainbow of sparkling sugars.
Strawberry Toaster Pastries
Makes 9 toaster pastries
- 2½ cups (313 grams) all-purpose flour
- 1½ tablespoons (18 grams) granulated sugar
- 1 teaspoon (2.25 grams) kosher salt, divided
- 1 cup (227 grams) cold unsalted butter, cubed
- 2 tablespoons (30 grams) ice water
- 1 cup (320 grams) strawberry fruit spread*
- 1 tablespoon (8 grams) cornstarch
- 4½ tablespoons (67.5 grams) water, divided
- 1 large egg (50 grams), room temperature
- 2 cups (240 grams) confectioners’ sugar
- Garnish: assorted sparkling sugars
- In the work bowl of a food processor, place flour, granulated sugar, and ¾ teaspoon (2.25 grams) salt; pulse until combined. Add cold butter; pulse until mixture is crumbly and butter is pea-size. With processor running, add 2 tablespoons (30 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly, but it should be moist and hold together when pinched.)
- Turn out dough, and divide in half (about 287 grams each). Shape each half into a 5-inch square. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes.
- In a small bowl, stir together cornstarch and 1 tablespoon (15 grams) water until well combined.
- In a small saucepan, bring fruit spread to a boil over medium heat. Add cornstarch mixture, and cook until mixture is boiling and has thickened and reduced slightly, 10 to 12 minutes. Transfer to a heatproof bowl; cover and refrigerate for at least 30 minutes.
- Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll half of dough into a 14×10-inch rectangle (about 1⁄16 inch thick). Using a bench knife or a sharp thin-bladed knife, trim edges to make a 13½×9¾-inch rectangle. Cut dough into 9 (4½×3¼-inch) rectangles. Using a small offset spatula, gently place rectangles on prepared pans. Spoon a heaping 1 tablespoon (31 grams) chilled fruit spread mixture onto rectangles, spreading into a thin layer with a small offset spatula and leaving a ¾-inch border around edges. Refrigerate until firm, about 10 minutes.
- On a lightly floured surface, roll remaining dough into a 14×10-inch rectangle (about 1/16 inch thick). Using a bench knife or a sharp thin-bladed knife, trim edges to make a 13½×9¾-inch rectangle. Cut dough into 9 (4½×3¼-inch) rectangles. Using a fork, dock rectangles in ¼-inch intervals all over.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto all edges of chilled dough rectangles. Top with docked dough, pressing edges together firmly to seal. Using a bench knife or a sharp thin-bladed knife, trim ¼ inch off all edges, creating a tight seal. Refrigerate until firm, about 1 hour, or freeze for 15 minutes.
- Preheat oven to 300°F (150°C).
- Bake until slightly puffed, tops are dry, and bottoms are golden brown, 30 to 35 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- In a medium bowl, whisk together confectioners’ sugar and remaining 2½ tablespoons (37.5 grams) water until smooth and ribbons drizzled on icing surface take 10 seconds to settle back down. Spoon icing into into a small pastry bag fitted with a small round piping tip (Ateco #801). Pipe a rectangle around edges of tarts, leaving a ¼-inch border around edges. Fill in center. Using a wooden pick, remove any air bubbles and make sure there are no gaps in icing. Garnish with sparkling sugar, if desired.
*We used Bonne Maman Intense Strawberry Fruit Spread.