Lemon Frosted Fresh Strawberry Toaster Pastries
Pastry for double pie crust
Strawberry Orange Pie Filling
Lemon Vanilla Icing
Heat oven to 350 degrees
Line 2 baking sheets with parchment
On a lightly floured board, roll 1/2 dough into a rectangle, cut evenly using a cutter or a knife into 8 rectangles. Place on parchment paper. Place about 1 tablespoon of filleting into the center.
Roll remaining half of dough into a rectangle, cut evenly using a cutter or a knife into 8 rectangles. Place evenly on top of filled pastry. Brush edges lightly with water, and press down with a fork to seal. Bake 20-25 or until golden brown. Cool slightly. Frost and sprinkle with lemon zest.
Makes 8 pastries
1 3/4 cup chopped strawberries
1/3 cup sugar
3 tsp cornstarch
1/8 cup orange juice
In a small saucepan, whisk together orange juice and cornstarch to dissolve. Add strawberries and sugar. Cook stirring constantly over medium heat until thick and bubbly.
Pour into jar, wipe rim and cover with lid, cool and refrigerate until ready to use.
Makes 1 1/2 cups
Lemon Vanilla icing:
1/4 cup butter, softened
2 cups powdered sugar, more if necessary
1 tbsp milk
1 tbsp fresh lemon juice
1/2 tsp vanilla
Beat butter, powdered sugar, milk and lemon juice together until smooth. Add vanilla and beat until desired consistency, adding more powdered sugar if necessary.
Fresh Strawberry Pie:
Make a double batch for 9 inch baked pie crust, fill with hulled strawberries, and pour filling over the top. Chill and serve with whipped cream.
Other suggestions, filling for breakfast bars, Blondies, topping for ice cream etc….
Recipes by Amy Richardson