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