Growing up, my brother and I would occasionally convince my mom to buy toaster pastries. You know, the ones that you toast and then squeeze the glaze on top.
We loved them.
But they never had enough glaze.
I'm here to solve the injustices in the glaze/icing world.
Homemade Toaster Pastries
Adapted from Claire Robinson
8 oz. can crescent roll sheet
6 T strawberry jam (not jelly - you want something thick with real fruit in it)
1 cup powdered sugar
1-2 T lemon juice
Unroll the dough and cut it into 4 equal portions. Place 1 1/2 T jam on each square and fold over to make a pocket. Use a fork to crimp around the edges to keep the filling from oozing out.
Place pockets on a parchment-paper lined baking sheet and bake in a 425 degree oven for about 8-10 minutes until golden.
Whisk together the powdered sugar and lemon juice (add enough lemon juice that it's thick but pourable). Drizzle the glaze over the pastries and serve!