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Rainbow Toaster Pastries


2 hours 15 minutes
Skill Level
8 patries

This recipe adds a fun twist to an old school favourite! Try today!

Ingredients & Directions

Prep Time
50 minutes
Bake Time
25 minutes
Chill Time
1 hour


  • Toaster Pastries:
  • 3 cups
    all-purpose flour (750 mL)
  • 2 tsps
    granulated sugar (10 mL)
  • 1/4 tsp
    salt (1 mL)
  • 1 1/4 cups
    unsalted butter, cold and cubed (300 mL)
  • red, orange, yellow, green, blue and purple gel food colouring
  • 2
  • 1 cup
    seedless raspberry jam (250 mL)
  • 2 tbsps
    HERSHEY'S CHIPITS White Creme Chips (plus 2 tsps) (40 mL)
  • White Crème Glaze:
  • 1/2 cup
    HERSHEY'S CHIPITS White Creme Chips (125 mL)
  • 2 tbsps
    rainbow sprinkles (plus 2 tsps) (40 mL)


Equipment Needed 
food processor Food Processor
baking sheets Baking Sheets
oven Oven
piping bag Piping Bag
measuring cups Measuring Cups

Toaster Pastries: Mix together flour, sugar and salt in food processor. Add butter; pulse until mixture resembles a coarse meal. Drizzle in 1/2 cup (125 mL) ice water; pulse until dough just comes together.


For quick and easy toaster pastries, use store-bought refrigerator pie pastry.

Mix pastry dough by hand in large bowl if preferred, cutting butter into whisked dry ingredients with pastry cutter and mixing in ice water using a fork.


Divide dough into 6 portions and transfer each to a small bowl. Add 1 or 2 drops red food colouring to 1 portion, knead to blend and roll into a ball. Repeat with remaining dough portions and orange, yellow, green, blue and purple gel food colouring, creating 6 coloured dough balls. Flatten each ball into a disk. Stack to resemble the colours of the rainbow. Divide into 2 portions, mold each into a ball and wrap with plastic wrap. Refrigerate for 1 hour and up to 2 days.


Preheat oven to 400°F (200°C).


Dust work surface with flour. Roll 1 ball out to 1/8-inch (3 mm) thickness and shape into 12 x 10-inch (30 x 25 cm) rectangle. Slice into eight 5 x 3-inch (12.5 x 7.5 cm) smaller rectangles. Repeat process with remaining dough ball, making 16 rectangles in total.


Whisk together eggs and 1 tbsp (15 mL) water in small bowl. Brush egg wash over edges of 8 rectangles.


Spread 2 tbsps (30 mL) jam in center of egg-washed pastry rectangles. Sprinkle each with 1 tsp (5 mL) white creme chips. Cap with remaining rectangles.  Press edges firmly with fork to seal. Brush tops of toaster pastries with remaining egg wash. Arrange on 2 parchment paper-lined large baking sheets, spacing evenly.


Substitute HERSHEY’S CHIPITS White Creme Chips in pastry filling with any HERSHEY’S CHIPITS and use your favourite jam flavour as desired.


Bake for 13 to 15 minutes or until pastry is lightly toasted. Flip and bake for 8 to 10 minutes or until crisp. Let cool completely.


White Creme Glaze: Melt white creme chips in heatproof bowl set over saucepan of simmering water for 2 to 3 minutes or until smooth. Transfer to small piping bag with tip cut off.


Drizzle glaze evenly over toaster pastries. Garnish each with 1 tsp (5 mL) rainbow sprinkles.