Easy Homemade Huckleberry Toaster Pastries
These Homemade Toaster Pastries are so much better than the store-bought kind! They're filled with a simple homemade huckleberry jam and finished with a sweet and simple vanilla icing.
If you were a product of the 90's then you know that Pop-Tarts were an essential part of breakfast. Now as I have gotten older, I have replaced the little pieces of cardboard with these delicious homemade versions of the classic.
Ingredients for Homemade Toaster Pastries
Pie Crust - I included instructions for homemade (flour, salt, butter), but you can use store bought if you prefer a short cut.
Egg - for an egg wash on the pie crust, adds a nice shine to the pastries, but can be omitted.
Jam - I'm making my homemade jam with huckleberries, sugar, and lemon juice, but you can purchase huckleberry jam as well
Icing - simply made with powdered sugar, vanilla extract, and heavy cream.
How to make homemade toaster pastries
Huckleberry Jam
- Place the washed and rinsed huckleberries in a pot with the sugar and lemon juice.
- Cook over medium-high heat until huckleberry mixture comes to a rolling boil.
- Reduce heat to medium and continue boiling and stirring for 10 minutes or until your jam reaches the gel stage.
- Set aside to cool.
Homemade Pie Crust
- In a small cup add cold water with a few ice cubes. Set aside for later.
- In a large bowl add shredded cold butter, salt and flour. Using a pastry cutter or two knives cut together the flour and butter until it resembles crumbly flour.
- Slowly add in the ice cold water until the dough starts to come together. Once the dough starts to come together pour onto a counter and use your hands to combine the dough.
Toaster Pastries
- Preheat oven to 425.
- Roll out pie crust to your desired thickness, cut dough into rectangles (about 3"x4" in size)
- On half of your rectangles spread your jam. I like to use 1-2 tablespoon per pastry. Leaving a ½" perimeter around your rectangle jam free.
- Top each jam crust with a second layer of crust and use a fork to crimp the edges to seal the two pieces of crust together. Place each crimped tart onto a baking sheet.
- In a small bowl combine 1 egg with 1 tablespoon water. Mix to combine.
- Brush each tart with this egg wash and place in oven. Bake for 12-15 minutes until crust is golden brown.
Vanilla Icing
- While the tarts are baking combine powdered sugar, vanilla extract and heavy cream. Start with a smaller amount of heavy cream and add in enough to create a pourable consistency of frosting.
- Remove tarts from the oven and spread a generous amount of frosting on the top. You can allow these to cool so that the frosting stays on thicker or eat straight from the oven if you have zero patience like me.
Share Your Experience
I would love to hear about your experience making and enjoying my Homemade Huckleberry Toaster Pastries! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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📖 Recipe
Homemade Huckleberry Toaster Pastries
These Homemade Toaster Pastries are so much better than the store-bought kind! They're filled with a simple homemade huckleberry jam and finished with a sweet and simple vanilla icing.
Ingredients
Instructions
Huckleberry Jam
- Place the washed and rinsed huckleberries in a pot with the sugar and lemon juice.
- Cook over medium-high heat until huckleberry mixture comes to a rolling boil.
- Reduce heat to medium and continue boiling and stirring for 10 minutes or until your jam reaches the gel stage.
- Set aside to cool.
Homemade Pie Crust
- In a small cup add cold water with a few ice cubes. Set aside for later.
- In a large bowl add shredded cold butter, salt and flour. Using a pastry cutter or two knives cut together the flour and butter until it resembles crumbly flour.
- Slowly add in the ice cold water until the dough starts to come together. Once the dough starts to come together pour onto a counter and use your hands to combine the dough.
Toaster Pastries
- Preheat oven to 425.
- Roll out pie crust to your desired thickness, cut dough into rectangles (about 3"x4" in size)
- On half of your rectangles spread your jam. I like to use 1-2 tablespoon per pastry. Leaving a ½" perimeter around your rectangle jam free.
- Top each jam crust with a second layer of crust and use a fork to crimp the edges to seal the two pieces of crust together. Place each crimped tart onto a baking sheet.
- In a small bowl combine 1 egg with 1 tablespoon water. Mix to combine.
- Brush each tart with this egg wash and place in oven. Bake for 12-15 minutes until crust is golden brown.
Vanilla Icing
- While the tarts are baking combine powdered sugar, vanilla extract and heavy cream. Start with a smaller amount of heavy cream and add in enough to create a pourable consistency of frosting.
- Remove tarts from the oven and spread a generous amount of frosting on the top. You can allow these to cool so that the frosting stays on thicker or eat straight from the oven if you have zero patience like me.
Nutrition
Notes
Gel Phase Test - Pour a small amount of boiling jelly on a plate, and put it in the freezer for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat.
