Gingerbread Toaster Pastries with Bourbon Pear Filling
Think of these toaster pastries like Pop Tarts meets Gingerbread Houses. Deep with molasses and ginger bite, the autumn winter fruit of pears filling makes these pastries totally suitable for breakfast, after popping them in the toaster/toaster oven for 5 minutes or after dinner for dessert with a scoop of vanilla ice cream. Sherry Yard’s original recipe called for a simple peach filling, and a different ratio of ingredients for the dough, using just all-purpose flour. I swapped it out some of the all-purpose for white whole wheat flour (an albino version of wheat) for nuttiness as well as teff flour for the malty flavor. Both of them add extra nutrients that you don’t get for all-purpose flour, meaning I can totally self justify eating a pastry for breakfast. Feel free to substitute 455 g (3 1/4 cups) of all-purpose flour total for the flours and cornstarch though, if you don’t have either specialty flour in the house.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Teff | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 245 g (1 3/4 cup) all-purpose flour
- 150 g (1 cup) white whole wheat flour
- 60 g (1/4 cup plus 1 tablespoon) teff flour
- 40 g (1/4 cup) cornstarch
- 170 g (3/4 cup or 1 1/2 sticks) cold unsalted butter
- 165 g (3/4 cup) dark brown sugar
- 45 g (3 tablespoons) white granulated sugar
- 1 tablespoon + 2 teaspoon ground ginger
- 2 1/2 teaspoon ground cinnamon
- 3/4 teaspoon all spice
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon cloves
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 large egg, 1 separated into yolk and white
- 1/4 cup blackstrap molasses
- 1 cup of granulated white sugar to sprinkle on top
- 910 g (2 lbs about 4 medium) ripe pears, mixed varietals of Comice, Anjou & Bartlett
- 42 g (3 tablespoon) unsalted butter
- 50g (1/4 cup) white granulated sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 3 tablespoon bourbon (I used Maker’s Mark)
- 2 tablespoon cornstarch