Growing up, I lived in a cul-de-sac at the end of an L-shaped street that branched off from a busy road. Every weekday morning, all the kids on the block would walk to the end of the street to wait for the bus. We had a tight-knit group despite our different ages and walks of life; and when we weren’t all gathered for the bus, we could be found playing flashlight tag on Friday nights or digging out mountain bike courses connecting our backyards, much to our parent’s dismay.
While I ran as precisely as a Swiss-made watch even in middle school, my sister apparently got her time keeping skills from the Italians. We were always the last to arrive at the end of the street, and there were multiple times where we missed the bus altogether. I wish I could say that our tardiness was the effect of sitting down to a healthy breakfast and lingering too long, but most every day we were rushing down the street with wet hair and a slice of half-eaten cinnamon toast in our hands.
Breakfast for most of my life was a grab-and-go affair. Roark was really the one that got me to stop and fuel for my day, first with yogurts and then with homemade smoothies. Recently, I’ve been finding that oatmeal with fruit and nuts seems to keep me full and energized the longest. And while I’d love to eat that every morning, an early call time to my job drags me out of my door like a zombie a few days a week. Those are the mornings I need ‘to-go-food’ like these toaster pastries.
Think of these as homemade Pop-Tarts or Hot Pockets. You can fill them with whatever your heart desires so they are ready for breakfast on the go. The ones you see here are filled with homemade jam I dredged up from the bottom of all my jars as a way to clear out my fridge, but the possibilities are endless.
Fill the centers with Cinnamon and Sugar, Nutella, Potatoes and Kale, Tomato Sauce and Mozzarella, Sausage and Apples, Pesto and Ricotta, or Ham and Cheese. (Just make sure whatever filling you use is already pre-cooked!) Because mine were on the sweet side, I made mini-pastries; however you can make them as large as you want. That’s the fun part of making your own pantry staples: you can make them exactly as you like!
Busy mornings are so much better with a homemade treat in your hand. You might even find the time to sit down and savor it for a few minutes, unless you’re my sister, in which case, you needed to leave the house 10-minutes ago!
- 1 Cup of Butter, cold and cut into ½ inch pieces
- 2¼ Cup of Spelt Flour, plus more for dusting
- ⅓ Cup of Water
- 2 teaspoons Apple Cider Vinegar
- ½ teaspoon of Salt
- 1 Egg
- 1 Tablespoon of Water
- 6 Tablespoons of Pastry Filling – your choice (i.e. Jam, Cinnamon and Sugar, Nutella, Potatoes and Kale, Tomato Sauce and Mozzarella, Sausage and Apples, Pesto and Ricotta, or Ham and Cheese. (Just make sure whatever filling you use is already pre-cooked!)
- Start by making the pastry crust. I love The Homemade Pantry's method, which has been full proof every time! In your stand mixer bowl, mix the Butter and Spelt Flour together until each Butter piece is coated in flour. Place the bowl in the freezer. In a separate small bowl, combine the Water, Apple Cider Vinegar, and Salt, stirring until the Salt has dissolved. Place that bowl in the freezer as well. Take both the bowls out after 10 minutes to make the dough.
- Using the paddle attachment on a stand mixer, on the lowest setting, mix the Butter and Flour together until it’s a crumbly meal with the Butter cut into pieces small than peas. Next, slowly add in the Water mixture. Keep running the mixer until the dough forms a ball around the paddle. Take the dough out of the bowl and kneed it together a few times on the counter. Cut the dough in half and form two balls and place them each between sheets of waxed paper, squishing them into disks. Refrigerate the halves for 1 hour before using.
- Take your dough out of the refrigerator and let it sit at room temperature for 10 minutes before you are ready to roll it out. Meanwhile, preheat your oven to 375F. Prepare your workspace by flouring the surface and gathering your rolling pin, pizza cutter, dough scraper, pastry brush, Tablespoon and measuring cup, and fillings. Also, line a baking sheet with a silicone mat or parchment paper. Finally, beat the Egg and Tablespoon of Water together in a small bowl and set aside.
- Roll out the first disk into a 9-inch by 12-inch rectangle with your rolling pin. Using your pizza cutter, cut away any extra dough around the edges and then cut the large rectangle into 6 smaller rectangles. With your dough scraper, gently move the squares to your baking sheet, placing them 2 inches apart. Brush the tops of the dough with the egg wash. Next, scoop 1 Tablespoon of your filling into the center of each rectangle, spreading it down the center in a line.
- Now, roll out the other disk of dough and cut it into the 6 smaller rectangles like the first. Lay 1 rectangle on top of each of the other rectangles with filling. Using a fork, press the edges of the top and bottom pieces of dough together to seal the filling inside. Then brush the tops of the toaster pastries with the remaining egg wash and poke gently with a fork to create vents.
- Bake the Toaster Pastries for 20 minutes or until they are golden brown. Let them cool on a wire rack before eating them. They can be stored in the refrigerator for 3 days.