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Strawberry Graham Toaster Pastries (100% Whole Wheat)

Strawberry Graham Toaster Pastries Recipe (100% Whole Wheat) - A Kitchen Addiction

Homemade toaster pastries . . .have you ever had them? After tasting their fresh, wholesome flavor, you may never want a store bought one again! I made my first batch last summer after really wanting to have a toaster pastry that wasn’t filled with lots of refined flours and sugars. They were blueberry toaster pastries that were whole wheat and filled with ripe, juicy blueberries. Since I have a huge addiction to fresh strawberries this time of year, it was only a matter of time before I switched up my blueberry toaster pastries to be strawberry toaster pastries!

Strawberry Graham Toaster Pastries Recipe (whole wheat) - A Kitchen Addiction

Along with loving strawberries, I love the graham flavor. I switched out some of the whole wheat flour for finely ground graham cracker crumbs. The graham crackers add flavor and give these toaster pastries a softer texture. Instead of just strawberry flavoring (or a bit of natural flavor, if you’re lucky!) like store bought toaster pastries, these toaster pastries are filled with real strawberries so you get a chunk in each bite. A bit of cinnamon is added to boost the flavor and make these toaster pastries even more irresistible.

Strawberry Graham Toaster Pastries Recipe (Whole Wheat) - A Kitchen Addiction

Eat them warm straight from the oven (let them cool just a bit so you don’t burn your mouth!) for a warm tasty breakfast! Or, let them cool and serve them as a fun afternoon snack for your kids. Either way, you will find that a batch of these strawberry graham toaster pastries won’t last long at your house!

Whole Wheat Strawberry Graham Toaster Pastries
Author: A Kitchen Addiction
Serves: 10
  • For the Filling
  • 1 1/2 C strawberries, chopped
  • 1/3 C sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 1 tsp cinnamon
  • For the Dough
  • 1 1/4 C whole wheat flour
  • 1/2 C finely crushed graham cracker crumbs
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 egg
  • 1/2 C unsalted butter, cold
  • 1-3 tbsp milk
  • coarse sugar for garnish, optional
  1. In a small saucepan, stir together strawberries, sugar, and lemon juice. Bring to a boil over medium heat. Boil for 10 minutes, stirring occasionally to prevent scorching. Stir in cornstarch (whisked with a bit of cold water) and reduce heat to medium-low. Boil for 5 minutes. Remove from heat and stir in cinnamon. Allow to cool.
  2. Preheat oven to 375. Line baking sheets with parchment paper or a baking mat.
  3. In the bowl of a food processor (or in a large bowl), mix together flour, graham cracker crumbs, sugar, and salt. Add in egg, butter, and 1 tablespoon milk. Pulse or stir until dough begins to form. Add additional tablespoons of milk as needed.
  4. Turn dough out onto well-floured surface. Knead dough a couple of times until smooth. Roll out into a thin rectangle. Cut into approximate 2.5 inch x 4 inch rectangles. Collect scraps and roll out into more rectangles. (You will get anywhere from 16-20 rectangles, depending on the thickness of the dough.
  5. Place half of the rectangles on prepared baking sheets. Spread about a heaping tablespoon of strawberry mixture over the top leaving about 1/8 inch of dough on all sides.
  6. Top with remaining dough rectangles. Crimp edges with fork. Pierce top dough layer with fork a few times to allow steam to escape while baking. Sprinkle with sugar.
  7. Bake for 10-12 minutes or until edges just start to turn light golden brown.
  8. Allow to cool for a few minutes before serving warm.
  9. Loosely wrap leftovers with plastic wrap.

 Strawberry Graham Toaster Pastries Breakfast Recipe (100% Whole Wheat) - A Kitchen Addiction


Monday 12th of July 2021

Hi, I was wondering, if I felt lazy and wanted to use strawberry jam or preserves instead of making a strawberry filling from scratch, how much would you recommend I use when substituting for the fresh strawberries?

Jessica@A Kitchen Addiction

Thursday 15th of July 2021

You'd probably need around 2/3 to 3/4 of a cup of preserves. I used a heaping Tablespoon of the homemade filling for each pastry. Hope that helps!


Wednesday 8th of June 2016

Looks great! After freezing the leftovers, how would you reheat them? Is in the toaster ok?


Monday 12th of October 2015

Jessica, I will like to make this recipe, but I do have a question, how many calories have this delicious recipe? I am a diabetic person, so I have to care what I eat. Thanks for your time Isabel

Jessica@A Kitchen Addiction

Monday 12th of October 2015

I'm afraid I don't have the nutrition information for this recipe. However, you could use a nutrition calculator such as this one to calculate the calories. Hope that helps!

Amber @ Dessert Now, Dinner Later!

Wednesday 4th of June 2014

Whole wheat pastries! That's so great! They look delicious!

Anna (Hidden Ponies)

Friday 30th of May 2014

I've never actually had any version, store bought or homemade! I know though that I can skip straight to homemade - these look amazing.