This organic toaster pastry contains palm oil (not a seed oil, but environmentally controversial) and unnecessary additives like algin and sodium citrate. The DIY version uses clean butter instead of palm oil, eliminates artificial preservatives, and provides better ingredient control.
Based on: Frosted Berry Strawberry Flavored Toaster Pastries
· Makes approximately 32 pastries (16 servings of 2 pastries each)
· Serving: 2 pastries (104g)
Why This Recipe is Seed Oil Free
Commercial Frosted Berry Strawberry Flavored Toaster Pastries from Nature's Path Organic often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Frosted Berry Strawberry Flavored Toaster Pastries may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic All-Purpose Flour
680g (about 5.5 cups) · Bob's Red Mill Organic Unbleached White All-Purpose Flour
Primary structure for the pastry dough, provides gluten development for proper texture
Natural pink coloring for frosting, replacing artificial dyes
Sea Salt
8g (1.5 teaspoons) · Redmond Real Salt Fine Sea Salt
Enhances flavor and balances sweetness in both dough and filling
Organic Eggs
2 large eggs · Vital Farms Pasture-Raised Organic Eggs
Binds dough, provides richness, and creates golden wash for browning
Instructions
Step 1. Prepare the strawberry filling first: In a medium saucepan, combine 500g frozen strawberries, 120ml maple syrup, and 4g (0.75 tsp) sea salt. Cook over medium heat for 8-10 minutes, mashing berries as they soften. In a small bowl, whisk 30g cornstarch with 45ml (3 tbsp) cold water until smooth, then stir into strawberry mixture. Cook 2-3 minutes more until thickened to jam consistency. Remove from heat and cool completely - this prevents the filling from making the pastry soggy.
Step 2. Make the pastry dough: In a large bowl, whisk together 680g all-purpose flour, 170g whole wheat flour, and 4g (0.75 tsp) sea salt. Cut 340g cold butter into small cubes and work into flour mixture using a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized butter pieces remaining - these create flakiness. Beat 1 egg with 60ml (4 tbsp) cold water and mix into flour mixture just until dough comes together. Do not overmix or pastry will be tough. Divide into 2 equal portions, wrap in plastic, and refrigerate for at least 1 hour.
Step 3. Roll and assemble pastries: Preheat oven to 375°F (190°C). On a floured surface, roll one dough portion into a large rectangle about 3mm thick. Cut into 16 rectangles approximately 10cm x 7.5cm each. Place 8 rectangles on parchment-lined baking sheets. Spoon 1 tablespoon (about 20g) cooled strawberry filling onto center of each rectangle, leaving 1cm border all around. Brush borders with beaten egg from remaining egg. Top with remaining rectangles and press edges firmly with a fork to seal completely - any gaps will cause filling to leak out.
Step 4. Repeat with second dough portion to make 16 more pastries (32 total). Use a fork to poke 3-4 small holes in the top of each pastry to prevent puffing. Brush tops with remaining beaten egg wash for golden color. Bake for 18-22 minutes until golden brown and edges are set. Cool completely on baking sheets for 15 minutes before frosting - warm pastries will melt the frosting.
Step 5. Make frosting while pastries cool: In a medium bowl, whisk together 240g powdered sugar, 2g beet powder, and a pinch of salt until no lumps remain. Add 60ml (4 tbsp) softened butter, 10ml vanilla extract, and 30ml (2 tbsp) milk. Whisk vigorously for 2-3 minutes until smooth and spreadable - add more milk 1 teaspoon at a time if too thick, or more powdered sugar if too thin. The consistency should coat the back of a spoon but still flow smoothly.
Step 6. Frost and store: Once pastries are completely cool, spread 1-2 teaspoons frosting evenly over the top of each pastry using an offset spatula or the back of a spoon. Let frosting set for 30 minutes before stacking or storing. Store in an airtight container at room temperature for up to 5 days, or freeze unfrosted pastries for up to 3 months (frost after thawing). To reheat, toast gently on lowest setting or warm in 300°F oven for 3-4 minutes.
Storage
Store frosted pastries in airtight container at room temperature for up to 5 days. Unfrosted pastries freeze well for 3 months. Reheat in toaster on low setting or 300°F oven for 3-4 minutes.
Cost Comparison
Cost per serving (homemade)$0.93
Cost per serving (store-bought)$1.49
Savings38%
Higher upfront ingredient cost but significant per-serving savings. Bulk organic ingredients provide better value over time. Quality is substantially higher with no preservatives or palm oil.