As a kid I loved Pop-Tarts™, it was so easy to have a couple of those on Saturday morning for breakfast as I watched cartoons. As I got older, I realized while I loved them, they weren’t so healthy for me, convenient, but not healthy. Still it didn’t stop me from eating them. But as a diagnosed Celiac these are impossible for me to eat and enjoy without consequences. Then a couple of months ago I was shopping at William Sonoma and found a Toaster Pastry Press and viola – I’m re-living my childhood once again. I used the recipe that was on the back of the template box and changed up a couple of things to my liking. I am happily surprised at how flaky these turned out. I think I might be making these more often as it’s important to have the child within a happy camper.
For pastry dough-
2-1/2 cups GF all purpose flour
1 teaspoon salt
2 tablespoons sugar
16 tablespoons (2 sticks) cold unsalted butter, cut into ½ inch cubes
6-8 tablespoons ice cold water
½ cup fruit preserves or jam
1 egg, beaten with 1 teaspoon water
1-1/2 cups confectioners’ sugar
2 tablespoons milk (I used heavy whipping cream instead)
Decorative sprinkles (if desired)
In a food processor, pulse together the flour, salt and granulated sugar until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 tablespoons of the ice cold water and pulse 2 or 3 times more. The dough should hold together when squeezed with your fingers but should not be sticky. If it’s crumbly, add more water 1 teaspoon at a time, pulsing twice between each addition. Turn the dough out onto a lightly floured work surface, divide in half and shape each half into a disk. Wrap separately in plastic wrap and place in refrigerator for at least 2 hours or overnight.
Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a rectangle about 1/8 inch thick. You will need to flour the dough and the roller often to have it not stick or tear apart. While rolling try to make infrequent long rolls versus a lot of short rolls. This will prevent the dough from becoming tough. Using the outer ring of the mold, cut shapes out of the dough. Replace the inner ring of the mold inside the outer ring. Using a small offset spatula or butter knife, spread 1 tablespoon of preserves onto each of the 4 pieces of dough, leaving a ½ inch boarder. Brush the edges with the egg mixture. Top each with a plain piece of dough, place the mold on top and press the inner ring down to seal the edges. Remove the mold. Transfer the pastries to a prepared baking sheet and refrigerate for 30 minutes. Repeat with the remaining dough disk and preserves.
Preheat oven to 350 degrees F. Bake the pastries until golden, about 20-25 minutes. Let pastries cool on the baking sheets for 10 minutes, then transfer to wire racks and cool completely.
In a bowl, stir together the confectioners’ sugar and milk until well combined. Using a small offset spatula spread the icing evenly on top of the pastries and decorate with sprinkles as desired. Let the icing harden completely before serving. Makes 8 pastries
**adapted and converted from William-Sonoma Kitchen – Toaster Pastry Press**