Early mornings tend to get the best of us, but during those lazy weekend mornings when everyone stirs from their beds at their own pace, breakfast should be a treat. A special kind of treat, a time when you bake something exceptionally delicious for your family. Today, I’m sharing these absolutely fantastic, melt in your mouth Apricot Toaster Pastries made with sweet Apricot Preserves from the Hickory Farms Farmstand Fruit Spread Collection.
If you’re the kind of family that loves popping a store bought toaster pastry into your oven or toaster, than these will definitely be an improvement! Homemade with ingredients you can pronounce, they’re tastier than any of the other pastries that have ever graced your toaster’s insides!
The natural Hickory Farms Apricot Preserves add just the perfect hint of sweetness and fruity flavor that these whole wheat toaster pastries crave. The fact that they are whole wheat will make you confident in serving these to your kids and family. These are great when made ahead and frozen individually, just thaw for a couple of minutes before baking.
Whole Wheat Apricot Toaster Pastries
Makes 10 large pastries
1 cup all-purpose flour
1 1/2 cups whole wheat pastry flour
1 teaspoon salt
1 stick unsalted butter, cut into small pieces, chilled
1/2 cup shortening
1/4 cup plus 2 tablespoons ice water
1/2 cup apricot preserves
1/2 cup powdered sugar
1 tablespoon whole milk
In a large bowl, mix together the flours and butter. Using a pastry cutter or fork, cut the butter and shortening into the flour until it resembles small pea-sized shapes.
Drizzle in the ice water slowly, mixing until everything is incorporated and mixed. Divide into two discs and refrigerate overnight (or for at least 4 hours).
To assemble pastries: thaw chilled dough for about 15 minutes. On a floured surface, roll both discs (separately) to 9 by 12 inch rectangles. Cut both rectangles into equal, smaller rectangles. Spread one tablespoon of apricot preserves on bottom nine rectangles and place an un-spread rectangle on top. Crimp with a fork and place pastries in a parchment lined baking sheet in the refrigerator to chill for an hour. Once chilled, bake toaster pastries for 20 minutes or until fully cooked and golden brown around the edges.
To glaze: whisk together the powdered sugar and milk. Spread on cool toaster pastries and let set for 20 minutes.
Marnely Rodriguez- Murray is an established chef with an extensive culinary background, as well as a friend of Hickory Farms. Marnely brings masterfully created recipes using her favorite Hickory Farms products. Marnely has a special knack for turning every dish into a masterpiece.