Recipe for homemade toaster pastries

One recipe Basic Pie Crust (recipe here)

Flour for the counter

1 large egg, beaten with

1 tablespoon water

6 tablespoons strawberry jam

Powdered sugar

1. Prepare the pie crust in two discs according to the recipe, and refrigerate it for at least two hours and up to two days.

2. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

3. Roll the first disc of pie pastry on a lightly floured surface into a 9-x12-inch rectangle, cutting with the sharp knife any errant edges.

4. Cut the rectangle into six smaller rectangles. Gently separate the rectangles from the counter and lay them on the prepared baking sheet with at least 2 inches between them.

5. With a pastry brush, paint each rectangle with the beaten egg. You will have some egg mixture left - set it aside.

6. Scoop 1 tablespoon of jam onto each rectangle in a thin line down the center. Roll out the second disc of pie pastry, repeating the steps to create six rectangles.

7. Lay the new batch of rectangles over the rectangles with filling and seal by pressing a fork around the perimeter of each rectangle. Using the pastry brush, paint the tops of each pastry with egg wash and poke several times with the fork.

8. Bake for 20 to 25 minutes or until golden. Cool on a wire rack for at least 20 minutes before dusting with powdered sugar.

Adapted from The Homemade Pantry (Clarkson Potter, 2012)

Per Serving: 584 calories, 7 grams protein, 66 grams carbohydrates, 3 grams sugar, 32 grams fat, 117 milligrams cholesterol, 211 milligrams sodium, 2 grams dietary fiber