This is one of those experiments in the kitchen where I thought it had all gone wrong. I really only took the picture because the sad looking pop tart was done, and no one had eaten it yet. My plan was to rework the recipe, make them again, and retake all the pictures.
But as soon as I announced they were ready, the kids couldn’t get enough. My daughter was walking around the kitchen with her mouth full, humming a happy song. She said, “You shouldn’t cook because these are too good!” My 10-year-old shouted, “Take that, Pop Tart Company!”
I made these in two flavors for Flag Day: strawberry and blueberry. But they all got gobbled up before I could take pictures of both. And I’m sad to say this, but I never got a chance to see if these would work in the toaster. So, I’m actually going to call these Whole Wheat Breakfast Pastries. If you want to try them in the toaster, be my guest, but they might not last long enough for that.
The jam in the picture is my easy strawberry jam.
Whole Wheat Breakfast Pastries
2 1/4 cups whole wheat pastry flour
1/2 teaspoons salt
1 tablespoon sugar
1 stick (112g) cold unsalted butter, cut into 1/2-inch cubes
1 egg, slightly beaten
1/3 cup ice cold water
jam or preserves (such as Smucker’s Simply Fruit or Polaner All Fruit)
1 cup confectioner’s sugar
1. Preheat the oven to 375 degrees. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.
2. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. Roll out dough to 1/8 inch thick. Cut into 4 x 5 inch rectangles. Place a small amount of your favorite jam in the center of half of the rectangles, and use a finger to spread water around the edges. Place another rectangle of dough on the top and smooth the edges down to seal in the jam. Use a fork to crimp the edges.
3. Bake on a parchment paper lined baking sheet for 12-15 minutes, or until they begin to turn golden brown.
4. As they cool, mix confectioner’s sugar with 1-2 tablespoons of water. Spread on top of the pastries. Serve warm.
*The white filling in the picture is an alternate flavor I tried. Just mix 2 ounces of cream cheese with 2 tablespoons of sugar and a 1/2 teaspoon of vanilla extract.