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Never Tried That: Homemade Toaster Pastries
Jerry Seinfeld once said that trying Pop-Tarts for the first time as a kid “blew the back of my head off.” And though I haven’t touched Pop-Tarts for the better part of a decade, suddenly foodie versions of the foil-wrapped breakfast treats are everywhere: At a recent festival, I feasted on San Francisco-based Black Jet Bakery’s flaky, buttery pastry dough enveloping pockets of brown sugar, apricot jam or—brace yourself—jalapeno-cream-cheese, which was as scrumptious as it sounds strange. A good friend served a platter of vanilla-glazed, jam-stuffed toaster pastries from the famous Boston bakery Flour at her birthday party, in lieu of a cake. While shopping for gift ideas for my has-everything-she’ll-ever-need mother, I saw a toaster pastry press at Williams Sonoma.
So when Alana Chernila’s new book, The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making, landed on my desk—with a picture of powdered sugar-dusted toaster pastries on the cover, no less!—I was ready to take the hint.
Assembling the pastries, I could feel my perfectionist starting to crop up (was this top layer 1/8-inch longer than that bottom?), but then I looked over and saw my wife happily slapping tops onto bottoms, not a care in the world. “They’re Pop-Tarts!” she said, when she caught me eying her misaligned edges, “They’re supposed to fun!”
A half hour later we were tucking into the toaster pastries: not-too-sweet, flaky dough surrounding a little geyser of syrupy blackberry jam. They were delicious—and under a mountain of powdered sugar, it proved impossible to tell neat edges from not.Chernila says the homemade treats will last for up to three weeks; in my household, they lasted three hours.
Get the recipe: Toaster Pastries
Photographs copyright © 2012 by Jennifer May. Published by Clarkson Potter, a division of Random House, Inc.
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