• Preparation Time 25 minutes + 30 minutes refrigeration
  • Baking Time 15 minutes
  • Makes 12 toasties
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® Original All Purpose Flour
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 2 - 4 tbsp cold water (60ºF/16ºC)
  • 3/4 cup All Vegetable Shortening, chilled
  • 2/3 cup Smucker’s® Pure Strawberry Jam
  • 1 egg
  • Topping
  • 1/2 cup icing sugar
  • 4 tsp Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 tbsp water

Serving Size: 12 toasties


Serving Size: 12 toasties

  • Pour flour, sugar and salt in a large bowl. Using a pastry blender or your fingers, work in shortening until it resembles coarse crumbs with some small pea-sized pieces. Sprinkle 2 tbsp (30 mL) water over flour mixture. Using a fork, mix until dough is moist enough to hold together when pressed. Add remaining water by tablespoon (15 mL), if needed.
  • Shape dough into a ball. Divide in half. Form each half into ½” (1 cm) thick rectangles. Wrap in plastic wrap. Chill 30 minutes.
  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Roll, on a piece of plastic wrap, 1 piece into a rectangle measuring about 9” x 12” (23 x 30 cm). Cut into 12 equal pieces. On 6 pieces, spread with 1 tbsp (15 mL) jam, leaving a ½” (1 cm) border.
  • Whisk egg with 1 tbsp (15 mL) water in a small bowl. On the 6 pieces without jam, lightly brush with egg mixture. Sandwich egg-brushed side down pieces with jam pieces. Using prongs of a fork, press edges to seal and place on baking sheet. Repeat with remaining dough. Reserve egg mixture.
  • Topping: Lightly brush tops with reserved egg mixture.
  • Bake in preheated oven 13 to 15 minutes. Cool on a wire rack. Stir icing sugar with evaporated milk in separate small bowl. Spread over cooled toasties.


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