I almost entitled this post “healthy pop tarts,” because the recipe uses no sugar. Then it hit me. Two sticks of butter can’t exactly be called healthy — but they are whole wheat, no preservatives, and definitely healthier than the store bought kind!
I found the recipe on Pinterest. (duh — of course!) It’s from that 100 Days of Real Food site. I have a love-hate relationship with that site. (Kind of like Ikea, but totally different – ha!) Anyway, we’ll just call it conviction. It’s a great site, though. You should check it out!
This recipe was truly simple. It’s one of the easiest breakfasts I’ve made. The butterflies did leak quite a bit; I don’t know if it was the shape, the jelly, or both! I have one kid who loves strawberry jelly, so she was a tulip girl. One likes apricot, so she got the hearts. And, the third likes black raspberry, so he got the butterflies. The boy got whatever was left!
I chose apricot, and was delighted with how good these were! Again, they contain an entire cup of butter, so you really can’t go wrong! Here is the recipe:
- 2 ¼ cup whole-wheat flour, plus extra for rolling out the dough
- ½ tsp salt
- 1 cup cold, unsalted butter (2 sticks)
- ½ cup water plus ice
- 1 egg beaten with a splash of water
- 7 – 8 tablespoons
- jam or jelly (we prefer either homemade jam or an all-fruit spread that’s sweetened with fruit juice concentrate as opposed to sugar or high-fructose corn syrup)
- 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!