It’s strange how people come into your life. Before I start this story, I promise, it’s connected to this recipe. When Miss Anna was roughly 11 weeks old, in other words…one week before I needed to go back to work full time, I finally made a visit to the daycare I had arranged. It was during this visit that I realized that I would NEVER….EVER be to work on time if I took Anna to this sitter. It was a solid 20 minute drive away from my house and then another 20 minute drive in the other direction to the hospital where I worked. They frown upon it when you don’t show up for work so I knew I was going to have to make other arrangements, but where else would I find someone who was going to do things “my way” (I’m a Babywise mom…..go figure….) and that I would feel safe with. Enter “M”. Another friend of mine had recently told me that “M” had just decided to stay home instead of returning to the same hospital where we had previously worked together, she was just ending her maternity leave with the baby she had the month before I had Anna and was starting her own daycare. It was a true answer to my prayers….and I had been praying a lot. I was already a mess about returning to work, now I needed child care at the last minute. Turned out….”M” was a Babywise mom too and instead of turning me away when I presented my typed page of “directions” for Anna, she laughed because she was just like me. The rest is history…”M” has turned into one of my greatest friends, we’re talking soul mate material here people. The longer I know her, the more she converts me to her “mother earth” ways……she has me making all sorts of things from scratch. Since meeting “M”, I make my own laundry soap, I buy my beans dry instead of in a can, and now I make my own pop tarts. “M” introduced me to the bloggers of “100 days of real food” and I frequently check this site when I need something to even out the 14 cupcakes I ingested for breakfast. I made these tonight and everyone approved. Even the short person.
This recipe is so so so simple. It took no time at all to throw together. So let’s get started. Dump 2 1/4 cups of whole wheat flour in a food processor with some salt. Pulse to combine.
Add butter straight from the fridge, cut into small squares and distributed around the flour mixture.
Pulse until you have a fine crumbly mixture.
Slowly add water through the top of food processor until the dough is collected into a ball.
Remove the dough from the food processor and either roll out right away or wrap in plastic wrap for a couple days to use later.
Roll out on a lightly floured surface, should be no more than 1/4″ thick
Trim the edges into a rectangle and use a pizza cutter or butter knife to cut into equal sized squares or rectangle. I got somewhere between 14-16 total. You could also use a cookie cutter to make fun shapes.
Place half the squares on a lined cookie sheet and fill with 1-2 tablespoons of jam. I used a homemade jam (recipe coming!) but I also love the Smucker’s Simply Fruit.
Top with the other half of the rectangles and use the edge of a fork to “seal” them
Brush with an egg wash
Finally….top with sprinkles. This is a must. “M” taught me with, she’s smart like that. She’s got boys. Boys see right through the crap….without sprinkles they know its healthy. As soon as they know it’s healthy, they don’t want it. So suck it up…..add some sprinkles. Sprinkles never hurt anyone.
Bake at 375 for 18-20 minutes until golden brown. IF you can help it, let them cool. IF……IF…..you have no self control…..like a certain pregnant woman that lives in my house…..just eat them right off the cookie sheet. If there are any left to cool, store them in the refrigerator after they have cooled or in the freezer for months. I plan to mass produce these and store in the freezer in the future.
Homemade Whole Wheat Toaster Pastries
Recipe from 100 Days of Real Food
- 2 ¼ cup whole-wheat flour, plus extra for rolling out the dough
- ½ tsp salt
- 1 cup cold, butter (2 sticks)
- ½ cup water plus ice
- 1 egg beaten with a splash of water
- 7 – 8 tablespoons jam or jelly
- Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Put the flour and salt in a food processor with the dough blade and pulse it together briefly.
- Meanwhile fill a glass measuring cup with ½ cup water and add a few ice cubes to it.
- Take the cold butter straight out of the fridge and cut it into ½ inch chunks. Sprinkle the pieces of butter on top of the flour in the food processor. Be careful to spread out the butter as opposed to letting it all clump together in one piece.
- Turn on the food processor and blend until the mixture resembles a crumbly meal. While the food processor is still running add ⅓ cup water through the top. Watch the dough come together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is in a ball and some is stuck to the sides that is okay…you can fix it with your hands. At this point the dough could be stored in the fridge in plastic wrap for up to 3 days or in the freezer (in a freezer safe container) for up to 6 months.
- Remove the dough from the food processor and put it on a lightly floured counter or large cutting board. With a rolling pin (and another sprinkling of flour) flatten out the dough to one big rectangle or square that’s no more than a quarter inch thick. Trim any uneven ends and use those to patch other edges as necessary.
- Using a knife cut out 14 to 16 rectangles of dough. Actually you could make them any shape or size that you want at this point. Lay half of your dough shapes onto the parchment lined baking sheet. Spoon about a tablespoon of jam down the middle of those bottom dough pieces.
- Top them with matching dough shapes and seal around the edges by pushing down with a fork. Make a few holes in the top with the fork as well. Lastly, brush the tops of the uncooked toaster pastries with the egg wash.
- Bake at 375 degrees F for 18 – 24 minutes or until golden brown. Cool the cooked pastries on a cooling rack (if you have one) then either eat them right away or store them in the fridge for 3 days or the freezer for several months. They can be eaten cold or reheated. Enjoy!