It was quite a chilly day, a perfect day for baking! I finally got to try a new kitchen tool that I actually won in a giveaway a couple of months ago. I can already tell it is going to come in very handy next month for holiday baking. This new tool, called The Cookie Thing, is designed by Susan Butler. Quite a clever invention to aid in getting a perfectly uniform rolled dough. It can be tricky to ensure that each batch of cookies is the same thickness!
The package I won came beautifully wrapped containing the roller and 4 different sized measuring boards.
Toaster Pastry Dough
2 ½ cups flour
1 teaspoon salt
2 tablespoons sugar
2 sticks of butter, cut into ½-inch dice
6 – 8 tablespoons ice water
Pulse the flour, salt and sugar together in a food processor to combine. Add the butter and pulse 10 more times. Add 6 tablespoons of water and pulse 3 more times. The dough should come together and not be sticky. Divide the dough in half and shape into a disk. Wrap in plastic and place in the fridge for at least two hours.
For today’s baking project, I used the thinnest measuring boards to roll dough for homemade toaster pastries.
Cut the dough with a rectangular shaped cutter or knife approximately 4″ x 3″ (I used a toaster pastry press). Place the bottom layer of dough flat on a cookie sheet. Add 1 tablespoon of filling and spread leaving a ½ inch border. Brush the border with egg. Place another layer of dough on top and crimp the sides to seal all the way around. Place the pastries in the refrigerator for another half hour.
Bake in a 350º oven for 25 minutes, until the crust is golden.
The fun part about toaster pastry is that you can use a variety of fillings. Today I used big spoonful of apple butter. But preserves, peanut butter, hazelnut spread would all be delicious!
The pastry is so buttery and crunchy. A classic American treat and so much tastier than the store-bought brands!