This week's recipe is again from the KAF Baker's Companion cookbook - toaster pastries. Chris picked this one and it looked fun. You make up the dough the night before, chill overnight, then finish them for breakfast.
Assembly on these takes a bit of time, so be sure to leave enough lead-time in the AM.
The dough is very sweet. In fact, it's now going to be my go-to sugar cookie dough. Very yummy.
|Extremely hard dough|
|Homemade strawberry and some purchased grape jams for filling|
At first I considered this recipe a C at best. It was a bit of a pain to make. Took a good bit of time, including planning ahead for the chill factor. Tasted very sweet. But then we popped a couple in the toaster for a late afternoon snack and I realized that the results would be enjoyed for days. These really did reheat well in the toaster (I didn't put the frosting on them - one, I thought they were already sweet enough, two, I could easily envision toaster fires) and we enjoyed them immensely.
I am leaning toward simply cutting and baking them as flats then toasting and spreading fresh jam on them as we eat them. I think they'd be just as good, much faster, and I wouldn't have to worry about the jam leaking into the toaster (not that it has yet, but it's a concern). So it's now been upgraded to a B on my recipe grading scale.