Ingredients

The following ingredients have 4 Servings
  • 438 grams (3 cups) all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 tablespoon sugar
  • 260 grams (18 tablespoons) unsalted butter (cold, cut into cubes)
  • 3 to 6 tablespoons ice water
  • About 12 tablespoons Welch's Naturals Strawberry Spread
  • Egg wash: 1 large egg mixed with 1 tablespoon water
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon Welch's Naturals Strawberry Spread
  • 1 to 3 teaspoons water
  • Optional: Sprinkles (for decorating)

Instruction

  • Make the dough: In a large bowl, combine the all-purpose flour, sugar and salt. Scatter the cold butter cubes and, using your fingers (or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal. You can also do this in a food processor.
  • Start drizzling cold water, one tablespoon at a time, while mixing and pressing the mixture with a rubber spatula, until a dough forms. Then, shape the dough into a large ball and divide in two. Press each half into a disc, cover tightly with plastic wrap or foil, and refrigerate for 1 hour (or up to 2 days).
  • On a lightly floured surface, roll each disc into a 8" by 12" rectangle, about 1/8-inch thick. Trim the rectangle, getting rid of the excess dough or saving to roll and cut more pastries later. Cut each rectangle across the long side into 4 rectangles. Repeat with the second disc.
  • Assemble the toaster pastries: Place a heaping tablespoon of Welch's Naturals Strawberry Spread in the middle of the bottom part of each rectangle, leaving a ½-inch border around it. Brush egg wash around it, then carefully fold over the top part, using your fingers to press the edges to seal tightly. Using a fork, press a pattern on all the sides of the pastry.
  • Transfer the toaster pastries to a parchment paper lined baking sheet and transfer to the freezer for 10 minutes (or in the fridge for 1 hour) so they can firm up.
  • Preheat the oven to 375ºF.
  • Remove the pastries from the freezer and brush them with the egg wash.
  • Bake: Bake the pastries for 20-30 minutes, or until golden. Let them cool for 5 minutes, then transfer to a cooling rack so they can cool completely before frosting.
  • Make the icing: Combine the powdered sugar, vanilla extract and one tablespoon of strawberry spread. Drizzle one teaspoon at a time, mixing well, until you reach the desired consistency. The icing shouldn't be too thin, or it won't stay on top of the pastries.
  • Spoon or drizzle the icing on the toaster pastries. Decorate with sprinkles while the icing is still wet. Then, let the icing set before serving.