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Baked Toaster-like Pastries

What you need: 

3/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1/2 cup margarine
1/4 cup water
fruit jam or preserves, as needed

What you do: 

1. Preheat oven to 350 degrees F. Grease a cookie sheet and set aside. In a bowl, combine the flours (you can use whatever flour you want).
2. Add the margarine and cut into flour with pastry cutter or fork, adding water as needed; I didn't need the full 1/4 cup. Divide dough into 4 equal sized balls, and on a floured surface, roll each out one at a time into a rectangle shape.
3. On 1/2 the rectangle, spread about 1 tablespoon (or more if you like) of jam, leaving an edge of dough visible. Fold dough over to cover the jam and use a fork to connect the edges. You might need a little water to get them to hold together, if you use a lot of flour to roll it out.
4. When all 4 are done, put them on the cookie sheet and bake for 12-18 minutes. Take them off the cookie sheet and let rest on a cooling rack.

Preparation Time: 
about 30 minutes
Cooking Time: 
Recipe Category: 


I made an apple pie filling and it was pretty good.  I think next time I'll just stick to jam.  I reduced the butter by half and used half whole wheat pastry and half unbleached flour.

Thanks for the recipe!!!!!!


so i sort of took this idea and ran with it. instead of a sweet filling, i decided to make a sort of "beef" patty/baked samosa type filling ('cause i'm not so into sweet stuff).  so i boiled and chopped some potatoes, boiled some frozen peas, sauted some onion and garlic with some crumbed vegan mushroom "meat" balls...then i mixed it all together with some tomato sauce (like a tablespoon) and spices and stuffed it into the crust...SO GOOD!! i just couldn't stop eating them. i had to make 2 batches of the crust (but that was my fault, i didn't think it all the way through). next time, i'll lessen the margarine a bit in the crust. MMMMMmmmm!! thanks for the recipe and inspiration.


Do they freeze well?


You have no idea how much I want to make these RIGHT NOW. And fill them with something really neat and yummy - like blackstrap molasses, sunflower seed butter, carob chips, or plain fruit... I wonder what bananas would taste like in this. Would they survive the oven...?


I kind of think the jam/filling would leak out if you tried to put them in a toaster oven. The venting holes are very necessary for baking them flat.


I'll bet you could freeze these and put them in the toaster whenever you want one.


I used all applesauce except for about a teaspoon of oil. They were kind of dry and sticky that way, so they didn't turn out pretty enough to post a picture. :( I filled mine with Amish raspberry jam. Yum! They were good though, thanks!


Yum! These were really, really good! I didn't have pastry flour, so I just used whole wheat. From my organic store I bought blackberry jam! The only thing though, I found, was that they were a little too buttery for me. As in, I could really taste the butter. So I think next time, I'm going to add a little less, and maybe try for apple sauce or something. Other than that, great recipe!


  It's not exactly like regular pop-tart icing though.  And this kind of upsets me.  It dries and everything (meaning it's not sticky and you can stack the "pop-tarts"), but it doesn't taste the same or have the same texture.  Any ideas?

if it's anything like sugar cookie frosting, i think i've heard you can bake the frosting on the pastry. there's also a pre-made vegan frosting (pillsbury's funfetti vanilla frosting only) that i think states that you can bake it to solidify it, but i could be wrong. good luck though, and i'll be trying this recipe very soon.

they used to make poptart 'bites', which were just mini poptarts, i may attempt to recreate those.


Mmm, way better than Pop Tarts. I made these as a belated Father's Day gift for Dad but was able to sample one that came out a little broken (didn't add enough water to my second batch) and it was great! I may cut the fat next time to make them a little healthier, but as is, the tarts were nice, moist, and crumbly but in a good pastry fashion. I made four with strawberry preserves and four with blueberry so Dad would have a variety. Not something I will make regularly because of time and mess, but they will be made again! :)



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