How to Make Your Own Toaster Pastries
Join Ken Haedrich, dean of The Pie Academy, as he takes you back to the early days of the original Pop-Tarts and makes the case that the only toaster pastries worth eating are the ones you make yourself.
A Hand Pie with a Little History
Back in 1964, the year I turned ten, the Civil Rights Act was signed into law, the Beatles had five hit songs in the top 40, gas was 30 cents a gallon, and a first class stamp was 5 cents.
It was also the year that Pop-Tarts burst onto the American food scene, the first big entry in a food genre that would come to be known as toaster pastries. To say that Pop-Tarts skyrocketed to success would be an understatement. Sales have grown steadily since the very beginning, and today Kellog’s sells in excess of two billion boxes of them a year.
Nothing against Kellogg’s or anyone who likes Pop-Tarts or any other brand; I sure ate my share as a kid. But let me ask you this: when was the last time you ate a really good toaster pastry, something on par with an exceptional slice of fruit pie? And did you even know there was such a thing? Well there is. But you have to make them yourself. I'm here to show you how.
It All Begins with the Pastry
Surf the internet for toaster pastry recipes and 9 times out of 10 someone will tell you to unroll your packaged pie dough. Not here; we don't unroll at The Pie Academy. We make homemade dough. Virtually any good, buttery dough will do, but I'm going to share a special dough with you, made with whole wheat pastry flour and all-purpose flour.
I have a special fondness for whole grain flours. They add interest to baked goods, nutrition, and have a nutty-wholesome personality. (If you'd rather, just use a full 1 1/2 cups all-purpose flour instead of the half and half blend I use.)
In addition to the whole wheat flour, we use lots of unsalted butter and an egg to help tenderize our flaky dough. And we mix it in the food processor because that's just the easiest way to do it.
These are filled with a simple diced apple and preserves mixture that takes 5 minutes to prepare. You'll find the recipe for all of this here and I hope you'll download it and pass along the link. Happy baking, and email me at [email protected] and let me know how these turned out for you.
Ken Haedrich, dean of The Pie Academy
Just Roll...Cut...Fill...and Bake!
Instead of a circle, roll your dough into a 12" by 12" square, then cut that into twelve 4" by 3" rectangles. Fill with our apple and preserves mixture and top with another rectangle. The version on the right was coated with egg wash, then we packed streusel crumbs on top. Yum! (NOTE: DON'T REHEAT THESE IN A TRADITIONAL TOASTER. A TOASTER OVEN IS FINE, BUT FIRST PUT THEM ON THE TOASTER TRAY.)
Download the Recipe
Thanks for stopping by today and reading this special feature on toaster pastries. Good to have you here. If you're not already a member of The Pie Academy, I do hope you'll join us so you don't miss any of the helpful articles, recipes, and videos we post.
GET THE RECIPE
