Strawberry Toasties | Recipes

Strawberry Toasties

(25) Ratings:
Prep Time:
Baking Time:
Makes:12 toasties

Your kids will love helping to bake these yummy toasties. They’re filled with strawberry jam and have a delicious iced topping.


2 cups 500 mL Robin Hood® Original All Purpose Flour
3 tbsp 45 mL granulated sugar
1 tsp 5 mL salt
2 - 4 tbsp 30 - 60 mL cold water (60ºF/16ºC)
3/4 cup 175 mL Crisco® All Vegetable Shortening, chilled
2/3 cup 150 mL Smucker’s® Pure Strawberry Jam
1 egg
1 tbsp 15 mL water


1/2 cup 125 mL icing sugar
4 tsp 20 mL Carnation® Regular, 2% or Fat Free Evaporated Milk


  1. Pour flour, sugar and salt in a large bowl. Using a pastry blender or your fingers, work in shortening until it resembles coarse crumbs with some small pea-sized pieces. Sprinkle 2 tbsp (30 mL) water over flour mixture. Using a fork, mix until dough is moist enough to hold together when pressed. Add remaining water by tablespoon (15 mL), if needed.
  2. Shape dough into a ball. Divide in half. Form each half into ½” (1 cm) thick rectangles. Wrap in plastic wrap. Chill 30 minutes.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Roll, on a piece of plastic wrap, 1 piece into a rectangle measuring about 9” x 12” (23 x 30 cm). Cut into 12 equal pieces. On 6 pieces, spread with 1 tbsp (15 mL) jam, leaving a ½” (1 cm) border.
  5. Whisk egg with 1 tbsp (15 mL) water in a small bowl. On the 6 pieces without jam, lightly brush with egg mixture. Sandwich egg-brushed side down pieces with jam pieces. Using prongs of a fork, press edges to seal and place on baking sheet. Repeat with remaining dough. Reserve egg mixture.
  6. Topping: Lightly brush tops with reserved egg mixture.
  7. Bake in preheated oven 13 to 15 minutes. Cool on a wire rack. Stir icing sugar with evaporated milk in separate small bowl. Spread over cooled toasties.

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