DIY method takes toaster pastries to another level.
Pop-Tarts are undoubtedly one of the world’s most perfect foods. But believe it or not, there’s a way to make them even better: namely, by adding cannabutter.
These homemade toaster pastries are inspired by the classic commercial treat, but have a secret nestled inside. A smear of cannabutter is included inside every pastry, which is then topped with your desired filling. Dressed up with icing and sprinkles, these potent pastries are bound to make you feel all warm and fuzzy, and not just because of the nostalgia factor.
Makes 4 (recipe can be doubled)
For the pastries:
- 1 portion unbaked pie dough (the same amount you’d use for a single-crust pie)
- 4 teaspoons cannabutter* (I like to use either a standard cannabutter or a vegan coconut oil cannabutter)
- 4 heaping teaspoons filling of your choice (chocolate chips, thick caramel or chocolate topping, jam, etc.)
- Egg wash: 1 egg, lightly beaten with 1 teaspoon water
Most Read Life Stories
- Attention, Seattle! Two famous Filipino fried-chicken chains are in your backyard. Here's why you should go.
- Why cold-brew coffee became cool in coffee-mad Seattle — and how to make your own
- 17 latest Seattle restaurant closures — plus one big-name Capitol Hill place that’s closing soon
- 42 new restaurants in Seattle include a much-anticipated Alki pasta place, a Jewish deli and many hot-pot spots
- Sun's out, deals out! Five great new Seattle happy hours to check out this summer
- 1 cup confectioners’ sugar
- 1 tablespoon milk or cream
- ½ teaspoon vanilla extract
- Pinch salt
- Sprinkles, for garnish (I used a mix of green tinted edible glitter and rainbow nonpareil sprinkles)
- Heat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- Roll out the dough into a rectangle, approximately 8 inches by 12 inches. Cut the dough into 4-by-3-inch portions (basically, divide the dough into 8 equal-sized rectangles).
- Place four of the rectangles on your baking sheet. Smear the center of each one with a teaspoon of cannabutter.
- Directly on top of the cannabutter, spoon your desired filling, leaving blank space along the perimeter of each pastry. Avoid fillings that are too thin, or they may leak out of your pastries. I used fairly thick caramel sauce, which was probably about the thinnest consistency that would work for these pastries.
- Brush the “naked” portions of the pastry with your egg wash.
- Place the second batch of pastry rectangles on top of each topped pastry portion. Press down on the edges to ensure that the egg wash helps form a seal. Gently press the tines of a fork into the edges of each pastry to further ensure a seal. Poke the top of each one once or twice with the tines of a fork to let steam out. If desired, you can use the remaining egg wash to brush the tops of the pastries.
- Bake for 7-9 minutes, or until golden. Remove, and let cool briefly on the sheet before transferring to a wire rack to cool completely.
- Make the icing. In a large bowl, use a fork or whisk to whisk together the confectioners’ sugar, milk or cream, vanilla, and salt. Mix until no lumps remain and it’s a thick but still pourable icing. Spoon some on top of each pastry; directly after icing, apply sprinkles (they will stick best while it’s still wet and slightly sticky). Let the icing set, and enjoy!
Store leftovers in a single layer, well wrapped, at room temperature, for up to 3 days.
A note on dosage
I “dosed” this recipe with 1 teaspoon of cannabutter per serving. The strength of your finished product will depend on many factors, including the type of marijuana you used and how you made your cannabutter.
Decarboxylate 3.5 grams of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven-safe container. Put cannabis in lidded mason jar or vacuum sealed bag with cannabis and one stick of butter. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes.