For those of you who follow my instagram feed, you already know I made a pot pie this week. It was delicious! This meal resulted in a leftover round of pie dough in my fridge. I woke up this morning so hungry and with a little bit of a sweet tooth. I went straight for the pie dough. A year or two ago, I was gifted an amazing book from my sweet friend, Kathryn. I used it ALL the time now, but I hadn’t made the toaster pastries until today. Boy, have I been missing out!
The wonderful books is The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila. I love this book and her blog, Eating From the Ground Up and highly recommend you check out both! Here is the book:
For the actual recipe, you’ll have to buy the book here, but I did want to document my experience with these.
I rolled out my dough, trimmed it down, and added the filling. We used a Strawberry Rhubarb Jam that my good friend Jamie made for us this spring (I seriously could sit and eat this by the spoonful, y’all).
Then I crimped the edges and made them all pretty and pop-tarty.
I popped them in the oven and went outside to visit the chickens while they baked.
I took them out of the oven to cool when I realized I didn’t have any powdered sugar to top them, so I decided to make my own. I mixed one cup of organic sugar with 1 tbsp of non-GMO cornstarch in the food processor until powdery.
The end result? DELICIOUS! I can’t wait to make them again!
Peace and pastries,