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Breakfast Treats

January 11, 2011

We love toaster strudel.  Meeshie can easily go through a box in less than a week and  I don’t like to buy them unless they’re on sale.

Pop tarts, on the other hand, are not something we have on any regular basis.  It’s probably the cardboard-like flavor of them.  If I buy them they can sit in the pantry for quite a while.

Until I made pop tarts and toaster strudel over the weekend.

The toaster strudel I made with the panini press, but it can easily be made in the oven.  The pop tarts were made in the oven, but could easily be made in the panini press.

I made  brown sugar cinnamon and strawberry.  I plan to make raspberry and almond soon.

The brown sugar cinnamon ones are hands down the best I’ve ever eaten.

Pop Tarts

  • Your favorite pie crust, you may need two depending on the size of the dough
  • 1 Egg
  • 1 T Water
  • Jelly Filling:
  • 3/4 C Jam-I used Strawberry
  • Brown Sugar Cinnamon Filling:
  • 1/2 C Brown Sugar
  • 1 1/2 t Cinnamon
  • 4 t Flour

For the brown sugar cinnamon filling, whisk together the brown sugar, cinnamon and flour and set aside until you’re ready to assemble.

Place the dough on a lightly floured surface and roll into a 9×12 rectangle and about 1/8″ thick.  You want to make sure that the crust isn’t too thick or you’ll have a really crusty pop tart.  Cut into thirds and form about 9 3×4 inch rectangles.  Place a heaping tablespoon of filling into the center of each rectangle, keeping about a half inch perimeter.  Brush the perimeter with the egg and water mixture.  Place a second rectangle of dough on top of the first.  Press the tines of a fork all around the edges of the rectangle.  Place the tarts on a baking sheet lined with parchment paper.  Prick the tops of the tarts with a fork.  Refrigerate for about 30 minutes. 

Place in a preheated 350 degrees oven and bake for 25-30 minutes or until golden brown. 

You can keep them in an air tight container or freeze them.  Stick them in the toaster to heat before serving.

Makes 9 regular or 18 mini pop tarts.

Toaster Strudel

  • 2 Sheets of Frozen Pastry, thawed
  • Your favorite filling-see above
  • 1 Egg
  • 1 T Water
  • Glaze:
  • 1 C Powdered Sugar
  • 2-3 T Milk

Unfold the pastry on a lightly floured surface.  Divide the pastry into 6 equal rectangles.  Place a heaping tablespoon of filling into the center of each rectangle, keeping about a half inch perimeter.  Brush the perimeter with the egg and water mixture.   Place a second rectangle of dough on top of the first.  Press the tines of a fork all around the edges of the rectangle.

Place in a parchment paper lined preheated panini press.  Place an additional piece of parchment on top of the pastry.  Lower the lid until it’s hovering just above the tarts, about 1/2 inch away.  Grill for about 10 minutes or until the tarts are puffed and golden.

Remove from press and drizzle with glaze.

These can be kept in an airtight container in the fridge and quickly microwaved before eating.

Makes 6 regular or 12 mini toaster strudel.

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4 comments

  1. OMG Karen!! Only you would make your own pop tarts and toaster strudel! I don’t know how you find the time! They look yummy! Carol


    • Carol-
      Thanks. Remember I don’t sleep.
      Karen


  2. Seriously…these look out of this world! That’s a good question…How do you find the time?


    • Kathy-
      They are so easy and yummy.
      Karen



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