Fruit Filled Mini Toaster Pastries Recipes

GINORMOUS TOASTER PASTRY

Ginormous Toaster Pastry image

Love store-bought toaster pastries? You'll love this fun, giant version even more. The flaky, doughy breakfast treat takes only a few minutes to put together -- the oven does the rest. It's perfect for making brunch guests smile.

Provided by Food Network Kitchen

Categories dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

Two 8-ounce tubes refrigerated seamless crescent dough sheets (see Cook's Note)
4 tablespoons unsalted butter, at room temperature
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 large egg, lightly beaten
1 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
Unroll one tube of dough onto one of the prepared baking sheets into a rectangle. Repeat with the other dough and other baking sheet. Refrigerate both while you make the filling.
Combine the butter, brown sugar and cinnamon in a small bowl. Mix together with your hands or a rubber spatula until completely combined.
Spread the filling on one of the dough rectangles, leaving a 1-inch border. Pick up the other dough rectangle, keeping it on the parchment (it will stick to the parchment, making it easier to transfer). Arrange it parchment-side up on top of the other dough piece to sandwich them together, lining them up as evenly as possible. Peel away the top piece of parchment. Brush the dough with the beaten egg and use a fork to crimp the edges.
Bake until golden brown and crispy, 15 to 20 minutes. Let cool for 5 minutes before icing.
Put the confectioners' sugar in a bowl. Stir the milk and vanilla together in a separate bowl, then slowly whisk the milk mixture into the sugar until thick but pourable.
Drizzle the icing over the top of the pastry in a zigzag pattern. Cut into squares and serve warm.

MINI STRAWBERRY-CREAM CHEESE BREAKFAST PASTRIES

Mini Strawberry-Cream Cheese Breakfast Pastries image

To save time, you can also make these scrumptious strawberry jam and cream cheese-filled mini pastries with frozen puff pastry.

Provided by Megan DeKok

Categories Breakfast

Time 1h

Yield 16

Number Of Ingredients 13

Ingredients

2 cups Gold Medal™ all-purpose flour
1 cup cold butter
1/4 cup water, if needed
2 oz cream cheese, softened
1 1/2 teaspoons granulated sugar
Dash salt
1 tablespoon egg white
16 teaspoons strawberry jam
1 egg
1 teaspoon water
1 cup powdered sugar
1 teaspoon vanilla
1 to 3 teaspoons milk

Steps:

Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
Place flour in large bowl. Cut in butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Add 1/4 cup water; stir roughly with wooden spoon until dough mostly comes together. Turn out onto clean surface; knead 2 to 3 times until dough comes together. Roll out dough to about 1/8-inch thickness; cut into 2-inch squares. Place half of the squares on cookie sheets; set aside.
In medium bowl, stir together all Filling ingredients except jam. In small bowl, beat Egg Wash ingredients with whisk.
Place 1 teaspoon jam and cream cheese mixture on each dough square. Brush edges of each square with egg wash. Top with another square. Using fork, press edges together. Prick top with fork; brush with egg wash. Continue with remaining dough, re-rolling as necessary.
Bake 12 to 15 minutes or until golden. Remove from cookie sheets to cooling racks to cool.
In medium bowl, beat powdered sugar, vanilla and 2 teaspoons of the milk with whisk until smooth. Add more milk or powdered sugar as needed to get the perfect consistency. Transfer icing to resealable sandwich plastic bag; snip off 1 corner. Pipe swirly shapes onto each pastry. Serve warm or cool.

Nutrition Facts : ServingSize 1 Serving

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