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Toaster Pastries

Course: Breakfast
Keyword: Jams, Toaster Pastries
Calories: 3181kcal


  • 2 sticks salted butter, softened
  • 1 oz packaged cream cheese softened
  • 2 cups all purpose flour
  • ¼ tsp salt
  • 1 egg beaten with one tablespoon water added
  • Choice of fillings: fruit preserves, Sweetened ricotta cheese, chocolate, scrambled eggs, sausage….
    There are endless options depending on what you like

Icing Ingredients

  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract


  • Beat butter and cream cheese with electric mixer on medium speed until thoroughly combined. Scrape bowl down as needed during this process.
  • Combine salt with flour in a separate bowl.
  • Slowly add the flour/salt mixture to the cream cheese mixture, beating on low until combined. Again, stop occasionally to scrape down the bowl.

  • Form dough into a ball, then divide ball in half.
  • Flatten each half with your hands and wrap each in plastic wrap
  • Refrigerate for several hours.
  • Remove from refrigerator and preheat oven to 375
  • Line cookie sheet with parchment paper. (I found it would be easier to use the rimless sheets so you have room to maneuver when crimping the edges.)
  • Roll each disc of dough to approx. 1/8 inch thick.
  • Decide on size for your pastries. I used the tops of a peanut butter jar for the round pastries and the top of a Jif Whipped Peanut Butter tub for the rectangle. Alternatively, you can measure approx.. 4 inch wide strips and cut to the length you wish. You will need one rectangle/circle/square for each top and one for each bottom.
  • Place cutout bottom on cookie sheet. Brush with egg mixture.
  • Place approx.. 1 T. filling topping in the center of dough and spread out toward edges, making sure to leave approx. ½ inch room at the edges without topping. Sometimes I use a bit more filling if the dough seems to hold it.
  • Top with another dough shape and crimp edges with fork.
  • Brush tops with more egg mixture. You can also sprinkle with sugar if you like.
  • Bake for approx. 20 minutes or until light golden brown
  • Remove to cool in pan on wire rack.

Icing Directions

  • In a mixing bowl whisk together the powdered sugar, 2 T. milk and vanilla until smooth. Add the other T. milk if needed.
  • Use a piping bag to apply lines of icing on pastries. If you don’t have a piping bag, cut off a small corner of a Ziploc bag. Fill bag with icing and squeeze from top to apply.


These reheat well in the oven or toaster.  However, if you plan to reheat them I wouldn't recommend icing them as the frosting will melt when you reheat them. 
Nutrition information varies by filling of your choice.


Calories: 3181kcal | Carbohydrates: 314g | Protein: 36g | Fat: 201g | Saturated Fat: 124g | Cholesterol: 684mg | Sodium: 2369mg | Potassium: 461mg | Fiber: 7g | Sugar: 121g | Vitamin A: 6266IU | Calcium: 178mg | Iron: 12mg