In our house, we love big, bold flavor. Whether it’s dinner or even dessert, we bring out the flavor with every meal. But what better time of day is there to kick it up a notch than with breakfast?
You might say jalapeños for breakfast?! That’s crazy talk.
Yes! The jalapeño flavor in these toaster pastries isn’t overpowering; it just gives you a nice little tingle on the back of your tongue. It’s a great way to get your morning started. They’re also a great make-ahead breakfast. I like to make my toaster pastries on a weekend day and put them in the freezer so the family can grab ’em and go.
Made with pie crust and fruit spread, these strawberry jalapeño toaster pastries are easy to make. I will always say that making your own pie crust is well worth it and easier than you think. I know, I was once afraid of pie crust, too. I promise that it’s really easy. If you’re not convinced you can use frozen crust sheets or a pie crust mix instead, but it’s well worth your time to make your own.
Note: my homemade pie crust is lightly sweetened and frozen crust is not.
How to make strawberry jalapeño toaster pastries:
After you have your pie crust made, roll it out into smooth, thin sheets. With a pizza cutter, cut the sheet into rectangles or squares in the size of your choosing. Don’t forget to flour your surface so transferring the dough is as easy as possible. Sticky dough is never a good time.
Now, to fill your toaster pastries. Spoon a good amount of Strawberry Jalapeno Fruit Spread into the center of your dough rectangle then put another piece of crust dough on top.
After you have put the top on your toaster pastries, pinch all of the edges together with a fork. I like to double up on the edges with the fork for some extra assurance that my toaster pastry will stay together. Next, transfer your toaster pastries to a sheet pan covered with parchment paper, poke some holes on top with your fork and brush them with egg whites. The egg whites give the toaster pastries a nice flaky texture.
Bake your toaster pastries at 350 for about 20 minutes and place on a rack to cool. Once cooled, glaze them with a generous amount of peanut butter glaze.
Look at that. It looks pretty delicious, doesn’t it?
I call these toaster pastries, but if they are already glazed then I recommend only toasting them in a toaster oven. Peanut butter in your toaster might ruin your toaster and your morning.
- 4 cups all-purpose flour
- 1 1/4 cups shortening
- 1/2 cup 1 stick unsalted butter
- 3 tablespoons white sugar
- 2 teaspoons salt
- 1 egg
- Smucker’s Strawberry Jalapeno Fruit & Honey spread
- PEANUT BUTTER GLAZE
- 2/3 cup powdered sugar
- 1 tablespoon creamy peanut butter
- 4 teaspoons water
- CRUST: In a food processor or large mixing bowl, combine flour, shortening, butter, sugar, and salt.
- Finish blending together with a pastry cutter until crumbly. Add water and egg. Combine thoroughly and chill in refrigerator until ready to use.
- Roll dough into a thin sheet and cut into rectangles. Fill half of the rectangles with Smucker’s Strawberry Jalapeno Fruit & Honey spread and top with another rectangle of dough.
- Pinch all edges together with a fork, poke a few holes on top with a fork, and brush with egg whites (optional).
- Bake at 350 for about 20 minutes. Cool toaster pastries on a wire rack.
- GLAZE: Add all ingredients to a warm pan and stir until ingredients have melted and combined.
- Glaze toaster pastries quickly before the glaze cools and gets thick. (if this happens, put it back on the heat for a minute or so)
I am always looking for new and easy breakfast ideas. What is your favorite make-ahead breakfast?