Alex Guarnaschelli’s Homemade Toaster Pastries | The Kitchen | Food Network

Alex puts her strawberry jam-filled toaster pastries up versus the store-bought version to prove these treats deserve the do it yourself!
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Homemade Toaster Pastries
Level: Intermediate
Total: 5 hr (consists of chilling and cooling times).
Active: 40 min.
Yield: 12 toaster pastries.

Active ingredients.


2 1/2 cups all-purpose flour, plus additional for cleaning.
1 teaspoon granulated sugar.
1 teaspoon kosher salt.
4 tablespoons (1/2 stick) saltless butter, chilled and cubed.
1/2 cup reducing, chilled and cubed.
1/3 to 1/2 cup ice water.
1 big egg, gently beaten.


3/4 cup seedless strawberry jam.
1 teaspoon apple cider vinegar.
1 teaspoon molasses.


1 cup confectioners' sugar.
2 tablespoons entire milk.
Rainbow sprinkles, for garnish.


For the dough: In a large bowl, integrate the flour, sugar and salt. Add the butter and reducing and toss in the flour mixture. Transfer to the bowl of a food mill and pulse up until a pebbly mixture kinds.

Add 1/3 cup cold water and pulse until a ball of dough types, adding more water, 1 tablespoon at a time, as required. Divide the dough in half and sandwich each half in between 2 pieces of parchment paper. Press the dough flat so it spreads in between the parchment. Transfer to a baking sheet and refrigerate for at least 1 hour and as much as 24 hours.

For the filling: In a medium bowl, combine the jam, vinegar and molasses. Reserve.

To roll and cut the dough: On a gently floured surface area (or on a sheet of parchment), roll each piece of dough into a 12-inch square. Cut each square into four 3-inch strips. Then, cut each strip into 3 4-inch rectangles. Repeat the same with the other piece of dough. You will have an overall of 24 rectangular pieces of dough roughly 3 inches by 4 inches.

To put together: Line 2 baking sheets with parchment paper. Transfer 6 dough rectangles to each of the baking sheets; these will be the bottom pieces of the toaster pastries. Utilizing a fork, dock the staying 12 dough rectangular shapes all over; these will be the top pieces of the toaster pastries. Brush a 1/2-inch border along the edges of a bottom piece of dough with the beaten egg. Spread out a tablespoon of filling in the center of the piece of dough. Location a piece of the docked dough on top. Gently press from the center outside to extract any air bubbles and to seal the edges. Crimp all around the edges gently with the tines of a fork. Repeat with the remaining dough pieces and filling. You need to have 12 toaster pastries total. Cool for a minimum of 2 hours and as much as 24 hr.

Preheat the oven to 350 degrees F. Bake the pastries, turning the baking sheets halfway through, till light brown, 25 to 30 minutes. Set the baking sheets on cake rack to let cool.

For the icing: In a little bowl, stir together the confectioners' sugar and milk up until smooth. Spread the icing over the pastries when cooled. Top with rainbow sprays.

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Alex Guarnaschelli's Homemade Toaster Pastries|The Cooking area|Food Network.

Alex Guarnaschelli's Homemade Toaster Pastries | | Food Network

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About the Author: Yvette Cook


  1. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  2. Shortening makes the best pie crust, but I don’t use it anymore. Awful trans fats. I sub it with coconut oil or lard. Good results. That being said….this looks SO wonderful & Im so thrilled to learn how to make them! Thank you so much…I love watching you cook!!! 💜🙂👏

  3. Nice. Alton Brown did something similar ages ago on the hand pie episode of Good Eats.😁😁😁

  4. ❤Only for fans over 18 year⤵️ Alles sehr schön. Aber zuerst zusammen die Nummern 10 und 1. Eine empru.ONLINE Brünette und eine andere Blondine. Es wäre unfair, wennz ich 4 wählen würde

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