Toaster Pastries: Fearless Friday #24

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Heather says:

Does anyone ever notice how Thursday just seems to sneak up on a person? I mind my own business, but it seems to happen every seven days or so. This week I managed to squeeze in a quick Fearless Friday. I decided to try out making a homemade version of PopTarts™. Guess what? They are fabulous, absolutely butt ugly, but fabulous. I think with practice and tweaking the technique I’ll figure out how to make them pretty, but I don’t really care if they ever get there.

fearless-fridays1Fearless Fridays are a chance for cooks of any skill level to push their boundaries in the kitchen. We all have boundaries, whether it’s a food we don’t care for or a skill we’ve never attempted. Anyone is welcome to join in this carnival by sharing a link to their latest attempt at fearlessness (it doesn’t have to be from today, the carnival just runs on Fridays). This series isn’t about perfection, it’s about trying something new and knowing that sometimes we fail. So don’t worry, we want to hear about the flops just as much as the successful attempts. If you don’t have a blog, please share your adventure in the comments.

-Ugly- Toaster Pastries

There's room to grow here
There's room to grow here


  • 2 cups flour + extra for dusting
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 TBSP room temperature coconut oil -I avoid shortening whenever possible, but you can use an equal amount here-
  • 3/4 cup milk
  • Egg wash = 1 egg + a few tsp cold water + beaten
  • Filling = your favorite jam



In a medium sized bowl, whisk together the flour, baking powder, and kosher salt.

Use two forks, your clean hands, or a pastry blender to work the 6 TBSPs of coconut oil into the flour mixture. Keep working it in until thoroughly blended. Add the milk and use a spoon or spatula to mix thoroughly.  The dough will be very soft and a little sticky. That’s normal.

Generously sprinkle your work area with flour and turn the dough out of the bowl.

Knead dough
Have you ever tried taking pictures one handed while kneading? That's an adventure.

Knead the dough 10 – 15 times. To do so:

  1. push the ball of dough with the heel of your hand
  2. grasp the edge of the dough with your fingers
  3. fold the dough over
  4. turn 90 degrees
  5. repeat

Divide the dough in half. Next time I make this, I’m going to wrap it and let it chill in the refrigerator while the oven preheats to 350F and I hunt down my rolling pin. -One would think it would be in the drawer where it’s supposed to be, but no, not ever.-

Roll 1/2 the dough into a narrow strip about 1/8th inch thick. Try to keep the rectangle somewhere between 3 – 4″ on the short side.

I managed to do that with the second half of the dough.

Once you have a rectangle, use a butter knife to cut it into smaller rectangles of approximately the same size. Shoot for an even number.

Line a baking sheet with parchment paper or just grease a baking sheet.

Transfer half the rectangles to the sheet.

dollop of jamGrab your favorite jam, use a clean fork to give it a good stir, this makes it easier to spread. Add a generous dollop of jam to the center of each rectangle already on the baking sheet. (The blackberry was great, the peach was lovely, but the pastry where I mixed the two was divine.) Spread the jam as evenly as possible, but leave about 1/2 inch from the sides to prevent leaking during baking.

Beat the egg with the 2 – 3 tsps of water in a small bowl to create your egg wash. Use a pastry brush or your fingers to line the edges of the jam laden pastries. Carefully transfer the other rectangles from your work area and use a fork to crimp the edges.  Poke each pastry a few times with the fork to create vents.

Bake for 20 minutes at 350F. They will be very pale, but done. Transfer the pastries to a wire rack to cool and store in an airtight container.

Toast just as you would any other toaster pastry. Enjoy the fact that you know every ingredient that created these ugly little marvesl.

In the future, I will be experimenting with the jam to pastry ratio and I will lightly sprinkle the tops with a coarse sugar before baking.

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18 thoughts on “Toaster Pastries: Fearless Friday #24”

    • This should be a very versatile pocket pie dough. It has a nice flavor that suits sweet or savory, so if you wanted to make something along the lines of a pasty (meat pie) or even an empanada style pie, this would work.

  1. Those look lovely! I'm going to (try to) get some cooking and baking done before Thanksgiving – my son is coming home for the holiday, and I'd *love* to send him back to school with some tasty treats! Thanks, Heather.

  2. Yay!! I love toaster pastries but I don't eat them because, well, you know, they're bad for you. But if I made them, at least I would know there are wholesome ingredients. Anyway, I'm really looking forward to making these. Thanks!

  3. Now I don't think these look ugly at all…..they look delicious and not covered in icing (ick!). You've just solved my "What to feed the kids and husband on the morning AFTER the halloween candy gorge?!"

    Thanks…..'cause I was getting tired of Waffles, Waffles, Waffles.

    • I loathe that frosting stuff. I think you'll really like this recipe. If you go ahead and use coconut oil like I suggest, the dough is amazingly soft and has a great flavor. If I didn't have a bazillion other things to bake today (5 pies) and two dressings, I'd be making several batches of the toaster pastries. I haven't tried it, yet, but I think they'd freeze really well if you use wax paper between layers.

  4. This is such a great idea. Now I just need to find some time make a good sized batch of these to have on hand for breakfast and snacking!

    • They would work very well with savory fillings. For an idea of things to try (and I can't believe I'm suggesting this) stroll down the freezer aisle and look at HotPockets. You could do a broccoli, cheese & chicken or a taco flavored beef w/ cheese, perhaps even shredded pork. If you do use a savory filling, refrigerate and heat in the oven. 🙂

  5. I followed your recipe to a "T" and they turned out perfect! Thanks!!! : ) Would have been a breeze if I hadn't had 2 little 'helpers' in the kitchen!

  6. I made these gluten and dairy free and they turned out wonderful. Love the crust. I put a strawberry glaze on the top….yum!
    How many toaster pastries did the recipe yield for you?


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