Blackberry Jam Toaster Pastries

blackberry jam toaster pastries

As promised, I’m back for today’s second post! I’m still on my Christmas Gifts theme, and today I’m highlighting some homemade blackberry jam made by and given to me by Matt’s mom. Homemade jam is always better, simply because it was homemade, right? And I really admire anyone who does their own canning, as that is a culinary arena into which I haven’t yet ventured. The whole thing looks fairly intimidating to me.

making pop tarts at home

homemade toaster pastries, before baking

So what to make with this delicious jam? Well, I’ve been dying to try my hand at homemade toaster pastries (Pop Tarts) for a long while now, and figured now is as good a time as any!

blackberry jam toaster pastries

Growing up, we were never permitted to have Pop Tarts. My mother *never* bought them for us. We were always told they were unhealthy and had little if any nutritional value, and that it wouldn’t give us a good start to the day to eat them for breakfast. Mom was undoubtedly right on all counts, but that didn’t stop me from pouting. And from being extremely curious. I was probably well into my teenage years by the time I was able to clandestinely snag one, and as you can probably imagine, the anticipation was killing me. I took a bite… and it tasted like bland, yet cloying, chalk. What a letdown!

Blackberry Jam Toaster Pastries

Over the years I’ve rarely eaten them, but I still marvel at the packaging and the idea. Even after you know what a disappointment they are, they still look so good! Which is why I’m very happy that homemade toaster pastries have become vogue in recent years. Because, I am here to tell you, the homemade versions are so delicious. They are so infinitely superior to the store bought versions, I can’t even explain. Matt, who has also never been a fan of store bought Pop Tarts, went completely nuts over these.

Blackberry jam toaster pastries

This was such a lovely way to utilize a wonderful Christmas gift; it really exceeded my expectations. Thank you Nancy!

Blackberry Jam toaster pastries

{One year ago: Chipotle Chilaquiles}

Source: adapted from The Homemade Pantry by Alana Chernila

1 cup (2 sticks) unsalted butter, very cold
2 ¼ cups all-purpose flour, plus extra for dusting
½ tsp salt
2 tsp apple cider vinegar
1/3 cup water
1 large egg, beaten
6 generous tbs blackberry jam, or other jam of your choosing
Powdered sugar, for dusting (optional)

Quickly slice the butter into thin pats and place it in a large mixing bowl with the flour and salt. Using 2 butter knives or a pastry blender, cut the butter into the flour until the butter is the size of peas.
Combine the vinegar and water in a water glass or measuring cup. Add ice. When it is very cold, slowly pour the liquid into the flour mixture. Stir with a rubber spatula to combine. When it is almost combined, work the mixture with your hands to get the last crumbly bits at the bottom of the bowl. Divide the dough evenly in half and form 2 discs. Wrap each in plastic wrap and chill in the refrigerator for 1 hour.
Preheat the oven to 375 F. Line a baking sheet with silpat or parchment paper.
Set up a work space away from your heating oven, or prepare the pastries before preheating your oven (keep the prepared pastries in the refrigerator while the oven comes up to temperature). Sprinkle a flat work surface with flour, then flour your rolling pin. Remove 1 of the discs from the refrigerator and roll it out a little bit. Divide the dough into 6 equal pieces. Working with them one at a time, fold the piece into a rectangle shape. Roll the dough into a rectangle about 5 inches in length. You don’t have to get too nitpicky about the exact size; basically everyone knows the size and shape of a Pop Tart, and that’s what you’re going for. Just make it look as much like a Pop Tart as possible. Transfer the dough to your prepared baking sheet. Repeat with the 5 remaining pieces of dough.
Brush the outside edge of each rectangle of dough with the egg wash. Place 1 heaping tablespoon of jam down the center of each rectangle. Set aside.
Remove the other disc from the refrigerator and repeat with the same process. You want 6 rectangles roughly the same shape as the first batch. Lay each new rectangle of dough over the first rectangle with the filling, pressing at the edges to seal. With the tines of a fork, press all around the edges of the pastries to seal and make a decorative crimp. Brush the tops of each pastry with more egg wash. Then poke holes with the fork in 4 places down the center of the pastry, to allow steam to escape. Repeat with each pastry until done.
Bake 20 to 25 minutes, or until golden. Cool on a wire rack for 20 minutes before dusting with the powdered sugar, if desired.

3 responses to “Blackberry Jam Toaster Pastries

  1. Pingback: Frijoles Borrachos | The Texan New Yorker

  2. Pingback: Summer Produce Recipe Round-Up | The Texan New Yorker

  3. Pingback: Muffulletta Salad | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *