Strawberry Toaster Pastries
Ripe strawberries, lemon juice, and just a touch of sugar make a delicious filling for these kid-friendly toaster pastries. They are best made ahead and then frozen, so you’ll have a quick breakfast treat at the ready when time is tight.
Serves: Serves 12
  • 1 pint strawberries, hulled (12 ounces), or 8 ounces unsweetened frozen strawberries (about 2 cups), thawed
  • 2 tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice or water
  • 1 tablespoon cornstarch
  • 2 tablespoons egg white
  • 2 tablespoons confectioners’ sugar
  • All-purpose flour, for dusting
  • 1 recipe Pastry Dough
  1. Make the filling: Place the strawberries in a food processor and pulse to a chunky puree, about 10 pulses. Strain out 2 teaspoons of the strawberry juice.
  2. Transfer the strawberries to a small saucepan. Add the granulated sugar and bring to a boil, stirring. Reduce the heat to low and cook, stirring often, until the mixture reduces to a deep red syrup, about 15 minutes.
  3. Combine the lemon juice and cornstarch in a small bowl and mix well. Stir into the strawberries, return to a simmer, and cook until thickened, 1 to 2 minutes.
  4. Transfer the mixture to a bowl and let cool.
  5. When you are ready to form and bake the pastries, preheat the oven to 400ºF. Line two baking sheets with parchment paper or silicone baking liners.
  6. Make an egg wash: Combine the egg white, confectioners’ sugar, and reserved strawberry juice in a small bowl and mix with a fork or whisk until the sugar is dissolved.
  7. Divide the pastry dough in half. Flour a work surface and place one disk of the pastry dough on top. Roll it out with a floured rolling pin to an 18 by 10-inch rectangle (or slightly larger) about ⅛ inch thick. Cut the dough into six 3 by 10-inch strips. You will later fold each strip in half to make six 3 x 5-inch tarts.
  8. Place 1 level tablespoon of the filling on the bottom half of each strip and spread into a rectangle, leaving a ½-inch border around the edges. Fold the top over, then press the edges together. If any filling gets on the border, just wipe it off to prevent leakage in the oven. Use the tines of a fork to press the edges together firmly to seal, and poke the top of the tart with the fork three times. Repeat with the remaining pastry dough and filling.
  9. Brush the top and edges of each toaster pastry with the egg wash.
  10. Place the pastries on the prepared baking sheets and bake until the tops and edges are golden, 13 to 15 minutes.
  11. To serve, let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool longer before serving. Be careful because the filling is hot!
Quick Tip
Use two flat frozen pie crusts (preferably ones with no added sugar; 11 ounces each), thawed according to the package directions. Roll out into rectangles and cut as specified.

What Kids Can Do
Use a fork to press the edges of the pastries together.

Make Ahead
The filling can be made 2 days ahead, covered tightly, and refrigerated. The cooled pastries will keep, tightly wrapped in plastic wrap, in the refrigerator for up to 3 days or in the freezer for up to 1 month. To reheat, unwrap and warm in a 350°F oven for 15 minutes. Leave on the pan for 10 minutes to finish crisping up, then serve.
Nutrition Information
Serving size: 1 pastry Calories: 235 Saturated fat: 37% of calories or 10g Carbohydrates: 22g Sugar: ¾ teaspoon or 3g Sodium: 201mg Fiber: 1g Protein: 3g
Recipe by Jennifer Tyler Lee at