Homemade Toaster Pastries, with 10 Minute Jam
These fresh-milled toaster pastries are everything you want in a cozy homemade treat – flaky, buttery, and endlessly nostalgic. Fill them with a quick 10-minute homemade jam (or your favorite store-bought jar – no judgement here). They bake up beautifully, freeze well, and turn even ordinary weekday mornings into something warm and special.
As a bonus, the same dough recipe can be used for pot pies, tarts, or tunovers.
Homemade Toaster Pastries
Course: Breakfast, SnacksCuisine: American6-8
servings1
hour30
minutes15
minutesIngredients – For the Pastry
300g fresh-milled soft white wheat flour (or blend of hard and soft white)
1 cup cold unsalted butter, cut into small cubes
Plus 1/2 cup unsalted butter, softened but still cold
2/3 cup ice water, plus 1-2 tbsp more as needed
1 tsp apple cider vinegar (for tenderness)
1 tsp fine sea salt
- Ingredients – For the Jam (if using – feel free to use store-bought!)
2 cups fresh or frozen fruit
2 tablespoons chia seeds
1 tbsp lemon juice
1-2 tablespoons honey or maple syrup, if needed
- Vanilla Pastry Glaze
1 cup powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
1 tablespoon melted butter
Optional: food coloring, freeze-dried berry powder, or sprinkles
Directions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut in with a pastry blender or fork.
- Use your fingers or a pastry blender to press and flatten the butter pieces into the flour. You want visible flakes of butter throughout – about the size of walnut halves. This creates the flakiness in the crust.
- Drizzle in the ice water and vinegar. Toss gently with a fork until the dough just comes together. It should look shaggy, not smooth. If it feels dry, add a touch more water.
- To roll and fold: Turn the dough onto a lightly floured surface and shape into a rectangle, about 8×16 inches. Spread a layer of softened butter, using about 1/2 of the stick.
Fold the top third down and the bottom third up, like a letter.
Rotate 90 degrees, roll out again, and fold once more. - Wrap in parchment and chill for 30 minutes.
- Meanwhile, add your fruit to a small saucepan and heat to medium. Heat until the fruit begins to break down and bubble, stirring occasionally. About 5-10 minutes depending on if you are using fresh or frozen fruit.
- Stir in the chia seeds and lemon juice until combined. Then taste and add sweetener if needed.
- Remove from heat and cool. Stir thoroughly and set aside.
- Repeat the roll and fold: Remove dough from the refrigerate, and repeat the rolling and folding process twice more for a total of three turns. Chill again at least 30 minutes before using.
- Preheat oven to 400 degrees.
- To assemble toaster pastries, roll the dough to approximately 1/4″ thick. Using a pizza cutter, bench scraper, or sharp knife, cut the dough into rectangles approximately 3×4 inches.
- Half of the rectangles will be topped with jam. The other half will be placed on top.
- Add approximately 1 tbsp of jam to the center of half the dough rectangles. Spread evenly, leaving a border of about 1/2 inch to seal the dough.
- Top each rectangle with another rectangle of dough, lightly pressing the edges with your fingers. Then, crimp the edges with a fork.
- Transfer each pastry to a parchment lined baking sheet and bake until golden brown, approximately 12-16 minutes.
- Remove from oven, and allow to cool for 5 minutes on baking sheet and then transfer to cooling rack.
- Once pastries are cool, combine all ingredients for the glaze until smooth. Drizzle over pastries and top with sprinkles, if desired.
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