Because it is Fun

I've never actually eaten a pop tart. The trademarked toaster pastries that come packaged in shiny foil always looked dry and unappealing, but since I haven't eaten one I can't really say how good they are. While I may not have any interest in the mass produced version, how could I ignore a recipe for making them at home? Last year, when I finally picked up a copy of The Homemade Pantry, I was thrilled to have so many recipes for foods to make instead of buy. But I found the book really hard to resist with its photo of the irresistible looking pastries on the cover. Although I had never longed for toaster pastries before, now I had to make them.



I got to the pie crust first. The perfect flaky, buttery crust that will continue to be my favorite, go-to crust for some time, I'm sure. When I finally got to making the pastries, nearly a year later, I was partly inspired by a batch of homemade cream cheese (recipe coming soon!) which, mixed with a quick raspberry jam seemed like just the right filling for these sweet little pockets. I can assure you that the flaky pastry wrapped around a creamy fruit filling exceeded my long awaited expectations of this recipe.

There are all kinds of practical and logical reasons for making a homemade version of something usually mass produced. It tastes better, it is healthier, you can learn a new process and take part in the transformation that happens with cooking. Sometimes, though, it is best to set the practical reason aside and make a recipe because it is fun. Then, these toaster pastries are just the thing.



Toaster Pastries
Adapted from The Homemade Pantry by Alana Chernila. The options for fillings are limited only by your ingredients and imagination. Jam, nutella, cinnamon sugar, ricotta and spinach, cheese and sauce are just a few ideas. I've included the quick raspberry jam recipe that I used. As you can see in the photos, my filling oozed out a little in the cooking process. I used a little more filling than the recipe calls for and may not have pinched the edges shut as tightly as necessary.  

Quick Raspberry Jam
2 cups raspberries (fresh or frozen)
1/2 cup sugar

Place raspberries and sugar in a wide, shallow pan. Stir to combine. Bring to a boil and cook for about 10 minutes until the raspberries and juice have thickened. Remove from heat and let cool.

Raspberry Cream Cheese Filling
1/2 cup raspberry jam
1/2 cup cream cheese

Mix the cream cheese and jam together to completely combine.

For the Pastries:
1 Pie Crust Recipe 
additional flour for the counter
1 egg beaten with 1 tablespoon water
6 tablespoons filling of your choice

If baking right away, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Divide the pie crust dough into two pieces. Lightly flour your work surface and roll out one piece of dough into a 9x12 inch rectangle, about 1/8 of an inch thick or a little thicker. Cut the rectangle into 6 equal pieces and place each one on the baking sheet. Repeat with the second half of the dough, taking care to make your six rectangles the same size and shape as the previous six. Brush each of the rectangles on the baking sheet with the beaten egg. Spoon about 1 tablespoon of filling into the middle of the six rectangles. Carefully lay another rectangle of dough on top of each one with filling. Carefully seal the edges by pressing them with the tines of a fork. Paint the top of each pastry with the beaten egg and poke several holes in them with the fork. 

Now, you can freeze the pastries on the baking sheet and move to an airtight container when frozen solid. Or you can immediately bake the pastries for 20-25 minutes or until they are golden brown on top. Let cool for at least 20 minutes before they are ready to serve.

Raspberry Jam

I've immersed myself in canning projects as much as possible in the past few weeks, ensuring that I will have plenty of summer stored away. I often put these jars in the pantry and cupboard with ideas for winter meals. Yesterday while canning raspberry jam I kept thinking about one of the simplest, least glamorous or photogenic foods that is undeniably delicious and satisfying every time.

I don't eat peanut butter and jelly sandwiches very often any more, but I ate them for lunch nearly every day of my childhood. I liked them best with whole wheat bread and just enough peanut butter and raspberry jam to keep them from oozing. Throughout my school years I brought my lunch with me and surprisingly I rarely packed it myself. My mom made peanut butter and jelly sandwiches with perfection, spreading the peanut butter on both sides of the bread to keep the jam from making the whole thing soggy. When my dad packed our lunches he always put a chunk of cheddar cheese on top of the sandwich which by lunchtime would become oily and leave a dent where it sunk into the bread. This didn't deter me from ripping the sandwich in half and thoroughly enjoying the combination of sturdy bread, salty sticky peanut butter and sweet raspberry jam.

I'm sure everyone has their own memories of peanut butter and jelly or other childhood lunches which by choice or default have embedded themselves into our memories and senses. Even if peanut butter and jelly sandwiches don't appeal, there are still lots of the wonderful ways to use raspberry jam if you have some in your cupboard.





Raspberry Jam
I prefer not to use pectin which means that the jam I make is usually soft and spoonable. Sometimes it might be too soft, but it can be a wonderful sauce or addition to yogurt or ice cream.

6 pints fresh raspberries
3 cups sugar
1/4 cup lemon juice

Combine the raspberries and sugar in a non-reactive pot (enameled cast iron or stainless steel both work for this). Let them sit for a few hours until they have become very juicy. Bring the pot to a boil and let simmer. Stir occasionally to make sure nothing is sticking to the bottom of the pot. Add the lemon juice and, if possible, skim off any foam that appears on top of the jam. Continue simmering for about 45 minutes. To test whether the jam is ready, put a small plate in the freezer. Put a spoonful of jam on the plate and return it to the freezer for a minute. If the jam holds its shape, it is ready. I don't worry too much about cooking it down to the perfect jam  but about 45 minutes of simmering should do the trick.

Meanwhile, wash 6 half pint jars and place them in your canning pot while the water heats up. When the jam is ready to can and the water is boiling in your canning pot, remove the jars. Fill each jar, leaving 1/4 inch head space. Remove air bubbles, wipe rims, and put on lids and bands. Process the jars in the water bath for 10 minutes. Remove and let cool completely. Check to make sure each jar has sealed before storing for up to one year.