Strawberry toaster pastries
60 min · 10 g protein · 212 cals / serving
Homemade frosted toaster pastries: a tender yogurt pastry, a thick filling of fresh strawberries cooked down with a spoon of jam, and a white glaze with sprinkles on top. The pastry is soft and tender rather than flaky, closer to a soft-baked biscuit than a croissant, and the filling tastes of real berries rather than candy. They reheat in a toaster oven in a few minutes.
Ingredients
Pastry
- 1 3/4 cups self-rising flour, plus a little for rolling
- 1 scoop whey protein, vanilla
- 2 tsp granulated sugar
- 1 1/2 tbsp butter, cold, grated
- 1 1/4 cups nonfat Greek yogurt
Filling
- 1 2/3 cups strawberries, hulled and chopped small, or frozen
- 3 tbsp reduced sugar jam, strawberry
- 1 tbsp cornstarch
- 1 tsp lemon juice
Pastry
- 1/2 egg, beaten, for sealing and brushing
Glaze
- 1/3 cup + 1 tbsp powdered sugar
- 2 tsp skim milk
- 1/2 tsp vanilla extract
- 1 tsp sprinkles
Steps
- Put the strawberries, jam, cornstarch and lemon juice in a small pan and cook over medium heat, stirring and mashing the berries with the spoon, for 6–8 minutes until it bubbles and turns thick and jammy. Spread on a plate and chill until cold; a warm filling melts the pastry.
- Heat the oven to 375°F and line a baking sheet. Mix the flour, protein powder and sugar, then rub in the cold butter with your fingertips. Stir in the yogurt, then knead briefly on a well-floured counter into a smooth, soft dough.
- Roll the dough out thin, about 1/8 inch, and cut 16 rectangles about 8 × 11 cm (3 × 4 1/2 inches), re-rolling the scraps once. Lay 8 on the sheet, spread a heaped tablespoon of the cold filling on each, leaving a 1/2 inch border, and brush the border with egg.
- Top with the remaining rectangles, press the edges with a fork to seal, prick the tops a few times so steam can escape, and brush lightly with egg. Bake 16–18 minutes, until golden. Cool completely on a rack.
- Whisk the powdered sugar, milk and vanilla into a thick glaze, spread it over the tops and scatter the sprinkles before it sets.
Good to know
The filling leaked out. How do I stop it?
Cook the filling until it is properly thick, chill it, keep a clear border, and press hard with the fork. A heaped tablespoon is plenty. A little leaking at one corner is normal and caramelises nicely.
Can I leave out the butter?
Yes: that is the original two-ingredient dough. The pastry is a little breadier and less tender, at about 32 instead of 27.
Can I freeze them?
Freeze them unglazed, wrapped individually. Reheat from frozen in a toaster oven at 350°F for about 8 minutes, then glaze, or eat them plain and warm.
Alternative
Per
- Calories
- 223
- Protein
- (19%)
- 10 g
- Fat
- (13%)
- 3 g
- Carbohydrates
- (68%)
- 38 g
- of which sugar
- 13 g
- Fiber
- 2 g
- Sodium
- 386 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1698 kcal goes into the pot and 970 g of ingredients comes out as about 760 g of food: 223 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.