Originally published on The Northern Light.

I’ve been dreaming about summer and berry picking. To satisfy my fresh Alaska berry craving, I pulled out all of my jams and jellies that were made last summer. I wanted to stray away from the classic peanut butter and jelly sandwich, and use the jam and jelly in a more creative way.

Toaster pastries are an easy thing to grab in the morning and I saw a recipe for them on Pinterest, so I thought I would give them a try, and add an Alaskan twist. I used a basic pie crust recipe and royal icing recipe, but you can buy the pie crust and icing if that’s easier for you. These ended up being more similar to a toaster strudel, but it was tasty nonetheless.

poptart

Ingredients

  • Pie crust, store bought or homemade
  • Jelly or jam of your choice, about 1 tablespoon per pastry
  • Royal icing, store bought or homemade
  • Sprinkles, optional

Directions

  1. Preheat the over to 375 degrees.
  2. Roll out your pie dough until it’s about 1/4 inch thick.
  3. Cut the dough into rectangles, about 5 inches-by-3 inches.
  4. Dollop a spoonful of jelly or jam into the middle of one of the cut rectangles.
  5. Place a second rectangle on top and press down on the sides of the pastry to create a pocket. Cut a slit on the top of the pastry.
  6. Continue this until you have used all of the cut rectangles from your dough and place on a cookie sheet lined with parchment paper.
  7. Bake for about 20 minutes, or until the pastry is golden in color.
  8. While the pastries cool, get your royal icing and sprinkles ready. Frost the top of the pastries when they have cooled, enjoy.

 

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