Chocolate Ganache Toaster Pastries


Chocolate Ganache Toaster Pastries

I decided to give Pop Ta… I mean toaster pastries a shot. Making these are actually much easier than you would think, although it requires a bit of work. Also they taste infinitely better than anything that you’d get in a store. This isn’t an over exaggeration. There really is no competition. Give them a shot for nostalgia’s sake or even as a treat for the kids. I have always been a chocolate toaster pastry kind of guy, so I filled mine with chocolate ganache, but you’re welcome to use jams, preserves, or fruits if you like.

I usually make these posts science-based, so that you can take home a little bit of kitchen science each time you view my site. However, since this recipe can seem a bit confusing written out (and because I have an Immunology exam Monday), I decided to make this more of an illustrative post. All of the steps to molding the pastry are depicted below, so that you’ll have a point of reference.

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Sugar- 1 cups + 2 tbs
Vegetable Shortening (Crisco) – 1 cup
Eggs- 2
All-purpose flour- 4 ½ cups
Baking powder- 2 tsp
Salt- ½ tsp
Milk- ½ cup
Chocolate Ganache (or jam of choice)
Heavy cream- ¼ cup
Dark Chocolate- 4 oz
½ tsp of vanilla
Sugar- 1 tbs



  1. In a medium sized bowl, combine the all-purpose flour, baking powder, and salt.
  2. In a large bowl, cream the shortening and the sugar together. Then beat in the eggs.
  3. Alternate mixing the flour mixture and the milk into the creamed shortening. You should aim for three total alternations, starting with the addition of flour and ending with the third addition of milk. (The end result may be crumbly, this is normal and will be resolved by pressing the dough down together.)
  4. Place wax paper over your working surface. Then add ¼ of the total pastry mixture to the center. Use your hands to press down on the dough until it comes together in an even layer. Then use your hands (I prefer to use my hands because it is easier to control) or a rolling pin to roll out the dough until it forms a thin layer about 13 inches long by 9 inches wide.
  5. Use a pizza slicer to slice off jagged edges until you have an almost perfect rectangle. Then use the pizza slicer to cut the dough into 4 symmetrical rectangles. Use a thin spatula to gently pry out each rectangle and to separate them. Place these rectangles on a plate with a layer of wax paper separating each rectangle.
  6. Repeat steps 4 and 5 until all of the dough has become rectangles. You should have at least 16 rectangles.
  7. Chill the dough in the freezer for 15 minutes. While the dough is chilling, preheat the oven to 350˚F. Also use this time to prep the chocolate ganache or the jam/preserve.
  8. If you are making chocolate ganache, combine simmered heavy cream with chocolate in a bowl then cover it with a saucer. Let sit for about 2 minutes. Then mix until the chocolate and cream have been incorporated together. Stir in vanilla and sugar.
  9. Take the pastry rectangles out of the freezer. Then place one rectangle on wax paper next spread about one spoon of chocolate ganache over the top of the rectangle. Add a second rectangle on top of the spread chocolate then seal the edges of the two rectangles by pinching. Use a fork to crimp the rectangles. Repeat this step for remaining rectangles.
  10. Bake in the oven for 25 minutes or until the bottom edges are golden brown on an aluminum foil- lined baking sheet(s).
  11. Remove the pastries from the oven and allow to cool on a baking rack for 15 minutes.
  12. Glaze with a confectioner sugar glaze and any leftover chocolate ganache
  13. Enjoy!

Makes about 8 pastries
Total time: about 1 hour