STRAWBERRY TOASTER PASTRIES
Makes 9 toaster pastries
The jury is still out on whether these famed breakfast pastries are more dessert than breakfast food, but we’re happy to enjoy them any time of day. In this homemade remake, crumbly, slightly flaky pastry is filled with strawberry fruit spread and then topped with a simply sweet white icing and sprinkled with a rainbow of sparkling sugars.
2½ cups (313 grams) all-purpose flour
1½ tablespoons (18 grams) granulated sugar
1 teaspoon (2.25 grams) kosher salt, divided
1 cup (227 grams) cold unsalted butter, cubed
2 tablespoons (30 grams) ice water
1 cup (320 grams) strawberry fruit spread*
1 tablespoon (8 grams) cornstarch
4½ tablespoons (67.5 grams) water, divided
1 large egg (50 grams), room temperature
2 cups (240 grams) confectioners’ sugar
Garnish: assorted sparkling sugars
1. In the work bowl of a food processor, place flour, granulated sugar, and ¾ teaspoon (2.25 grams) salt; pulse until combined. Add cold butter; pulse until mixture is crumbly and butter is pea-size. With processor running, add 2 tablespoons (30 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly, but it should be moist and hold together when pinched.)
2. Turn out dough, and divide in half (about 287 grams each). Shape each half into a 5-inch square. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes.
In a small bowl, stir together cornstarch and 1
