Berry Toaster Pastry Skillet

Berry Toaster Pastry Skillet

Berry Toaster Pastry Skillet

A warm, jammy berry-filled toaster pastry baked in a skillet and finished with a sweet glaze.

12 Servings

Ingredients

CRUST

2 cups all purpose flour
1 tbsp Whole Earth Stevia, Monk Fruit and Allulose Sweetener Blend
½ tsp salt
1 cup unsalted butter, cold and cut into cubes
½ cup ice cold water, mixed with 1 tsp apple cider vinegar

FILLING

3 cups mixed strawberries and blackberries, stemmed and cleaned
¼ cup Whole Earth Stevia, Monk Fruit and Allulose Sweetener
2 tbsp cornstarch
½ tsp cinnamon
2 tbsp fresh lemon juice
Zest from one lemon

GLAZE

¾ cup Whole Earth Stevia, Monk Fruit and Allulose Sweetener
3 tbsp heavy whipping cream
1 tsp vanilla extract

GARNISH

Sugar-free, dye-free sprinkles, for garnish

Special Equipment: 10 inch Cast Iron Skillet

Preparation

HOW TO MAKE THE CRUST

Pulse together the flour, sweetener and salt in a food processor. Add the cold butter and pulse a few times. Add ice water, 2 tablespoons at a time, and pulse until the mixture is moist enough to hold together.
Form the dough into two balls and flatten into discs, wrapping each in plastic wrap. Refrigerate for at least an hour.
Lightly flour your work surface and remove one of the discs of dough from the refrigerator.
Using a lightly floured rolling pin, roll the dough out on nonstick parchment into a round shape big enough to cover the bottom and sides of your skillet. Move the bottom crust to your skillet and press into the pan. Place the skillet in the freezer for a few minutes while you make your filling.
Preheat the oven to 425 degrees.

HOW TO MAKE THE FILLING

In a medium saucepan over low heat, cook the strawberries, blackberries, sweetener, cornstarch, cinnamon and lemon juice and zest. Stir frequently, until fruit is broken down and the mixture has thickened, about 10 minutes. Allow the mixture to cool for a few minutes.
Pour fruit mixture into the crust in the skillet.
Roll out your second crust and place over top of fruit filling, sealing edges together and crimping the edge with the back of a fork. Cut 4 slits in the center to allow steam to escape.
Bake until the top is golden and brown, about 30-35 minutes.
Allow to cool while making the glaze.

HOW TO MAKE THE GLAZE

In a medium bowl, whisk together the sweetener, heavy cream, and vanilla extract. Drizzle all over the cooled pastry and top with sprinkles. Enjoy!