The Revelation of Homemade Toaster Pastries

5 years ago

Sometimes, a little handheld pie is just the sweet treat to hit the spot, whether it's served as a quick and convenient breakfast, or an afternoon snack, or even an after-dinner reward for eating all of one's (locally sourced) vegetables.

Lately, I've been noticing more and more food bloggers succumbing to the lure of the toaster pastry, but doing so in their own way. They're making them from scratch, using inventive flavor combinations, and freezing them for later use—paving the way for sweet, convenient snacks.

Kristin Rosenau of A Pastry Affair shared a recipe for a strawberry cream cheese version, and explained her thinking behind baking a batch:

While I don't always eat "healthy," I try to eat real. Real foods in real cooking and real baking, with no ingredients floating around that I can't pronounce. Though this Strawberry Cream Cheese Pop Tart wouldn't fall under the definition of healthy, it's made with sound ingredients and fresh fruit which places it above tinfoil wrapped pastries in my book.

Shaheen Peerbhai, The Purple Foodie, is not a toaster pastry maven. "I have a confession to make," she admits. "I have never bought a pop tart in my life, ever." Though she clearly can't claim her version filled with Nutella is an improvement on anything, but it and her strawberry version look amazing to me.

Deb Perelman of Smitten Kitchen definitely did not enjoy her first bite of her first commercially-made tart.

It was like particle board, but even particle board has a fresher aroma. It took two hands to break off a piece. I choked down my first bite, then chugged some water, convinced bits were stuck in my throat. Don’t you hate that?

Luckily, that didn't turn her off to making an attempt at a homemade version, which she stuffed with a cinnamon filling, a jam filling, and a few other equally tantalizing options.

This version stuffed with rhubarb jam and ricotta from Sticky Spoon is just the kind of flavor combination you'll never find on most supermarket shelves.

The combination of the flaky crust, rich ricotta cheese and zingy, gingery rhubarb made our day that much better and we are already dreaming of our next batch since, obviously, saving a few for leftovers proved too difficult a task.

Here are some more sources of these tiny tarts worth checking out:

Have you tried making these types of handheld pastries at home? What's your favorite flavor? Share your thoughts in the comments below.

Genie blogs about gardening and food at The Inadvertent Gardener, and tells very short tales at 100 Proof Stories. She is also the Food Section Editor for BlogHer.

Image Credit: Pastry Affair, used by permission.

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