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Grape Jelly Breakfast Treats

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Makes: 5 servings adjust
Homemade toaster strudels. A bit complicated but nice if you want to change the ingredients to healthier alternatives than what you'd find in the freezer section at the grocery store.



  • 3 cups All-Purpose Flour, plus more for dusting
  • 2 teaspoons Sugar
  • 1 teaspoon Salt
  • 4 tablespoons Shortening, cold
  • 2 sticks Unsalted Butter, cut into small pieces
  • 12 cup Ice Water

Step 1

Make the Tarts: Pulse the flour, granulated sugar and salt in a food procewser until combined. Add the shortening and about one quarter of the butter and pulse until they disappear into the flour, about 30 seconds. Add the remaning butter and pulse a few times until the mixture looks like a coarse meal with pea-size bits of butter. Add 1/2 cup of ice water and pulse once or twice until the dough just comes together. Turn the dough out onto a pice of plastic wrap, form into a disk and wrap tightly. Chill at least 1 hour and up to 1 day. (For quicker tarts, use refrigerated pie dough and skip this step.)

Step 2

On a lightly floured surface, roll out the dough into a 10 x 14 inch rectangle, about 1/8 inch thick. Cut out ten 4 x 3 inch rectangle susing a toaster pastry press or a paring knife. Transfer to a parchment paper-lined baking sheet. Chill at least 15 minutes.


  • 12 cup Grape Jelly, (or another flavor if you desire)
  • 1 large Egg, beaten

Step 3

Spread 5 of the dough rectangles with a heaping tablespoon of jelly for each one, leaving a 1/2 inch border all around. Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles. Crimp the edges with a fork or use a toaster pastry press to seal. Chill at least 30 mintues. Meanwhile preheat the oven to 400 degrees.


  • 13 cup Milk

Step 4

Bake the tarts until flaky and golden, 20-25 mintues, brushing with milk after 10 mintues. Transfer to a rack to cool.


  • 1 tablespoon Sugar
  • 2 Oranges, the juice of two oranges will be needed for the glaze on the pastry
  • 2 tablespoons Orange Liqueur, optional
  • 34 cup Confectioner's (Icing) Sugar
  • Orange Zest, grated from oranges for topping

Step 5

Meanwhile, make the glaze: Bring the granulated sugar, orange juice and liqueur (if using) to a simmer in a large skillet over low heat. Cook until reduced by half, 5 to 7 minutes. Remove from the heat and whisk in the confectioner's sugar until smooth. Let cool. Brush the glaze on the tarts, sprinkle with orange zest and let set for 5 mintues.
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