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We’ve reached the final course of our Pulp Fiction menu for DINNER AND A MOVIE, our cinematic supper club where we bring legendary films to life, one unforgettable recipe at a time. What better way to close out this Tarantino classic than with one of its most under the radar, and most explosive, food moments: toaster pastries.

In the scene that inspired this dish, Butch (Bruce Willis) returns to his apartment to retrieve his beloved watch. Despite tension hanging in the air, he casually drops two pastries into the toaster, just moments before everything unravels, thanks to a certain Vincent Vega, and a very ill-timed bathroom break.

We've turned that blink-and-you’ll-miss-it moment into this delicious homemade toaster pastries recipe, in two delectable flavours. First, a cinnamon sugar version inspired by the ones Butch toasts in the film, and a bonus strawberry version, complete with our homemade strawberry jam filling. It’s super simple, totally addictive, and honestly? You will never go back to store-bought jam again!

These flaky, buttery pastries make use of a double batch of our classic pie dough recipe which you can find here.

Disclaimer: this homemade version unfortunately can't be warmed into the toaster. You can re-heat them in the oven for a couple of minutes, but be aware that the icing will melt in the heat. If you want really want to enjoy them warm, you're best of not icing them, but they won't be as sweet, and won't look as cute!

Love food in film?

For more cinematic feasting, check out:

Follow the path of the righteous man, and be sure to watch the Pulp Fiction video for the complete recipe, top tips, and all the movie context you could want (rest assured there is no gunfight in our kitchen).

Thank you so much for following along, we’ve had a blast cooking our way through this cult classic. Don’t forget to subscribe so you don’t miss future episodes, and if you’re craving more pop culture cooking in the meantime, check out our sister series Gobblebox, where we recreate recipes from the small screen, bringing food from the telly to your belly.

I want that trophy, so dance good.

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INGREDIENTS  (makes 12)

GO TO: METHOD

PIE DOUGH

• 2 x pie doughs - double up this pie dough recipe to make 6x strawberry and 6x cinnamon toaster pastries

• Egg wash: 1 egg, mixed with 1 tsp water

CINNAMON SUGAR FILLING - for 6 pastries 

• 100g dark brown sugar 

• 1 tbsp plain flour

• 2 tsp cinnamon 

• 1 tsp vanilla extract 

• 2 tbsp melted butter 

• ¼ tsp kosher salt

CINNAMON SUGAR GLAZE - for 6 pastries 

• 70g icing sugar, sifted  

• 30g dark brown sugar 

• 1 tbsp milk

• ½ tsp cinnamon 

• ¼ tsp vanilla extract 

• Optional: 2 tbsp finely chopped pecans

STRAWBERRY VERSION - for 6 pastries 

• 150g strawberry jam: recipe here

• 100g icing sugar 

• 1 tbsp milk

• ¼ tsp vanilla extract 

• Optional: 2 tbsp crushed freeze dried strawberries

METHOD:

SHAPING THE DOUGH

Roll out one of the pie crusts (1x this recipe) to around 2 mm thick. Cut into 12 rectangles about 12x8 cm. Place onto a lined baking tray. These will form the tops of your pastries. 

Repeat with the second pie crust (another 1x this recipe). These will form the bottoms of your pastries. 

ASSEMBLY 

Place 1.5 tbsp of cinnamon sugar filling onto 6 of the chilled pastry rectangles. Spread the filling over the pastry, leaving a 1 cm border around the outside. 

Onto the other 6 dough rectangles, place 2 tsp of strawberry jam. Again, spread the filling over the pastry, leaving a 1cm border around the outside. 

Egg wash the edges around the filling. Reserve the remaining egg wash. 

Place the pastry lids on top, and push the edges down firmly with your fingers to seal them. Crimp the edges with a fork. 

Refrigerate for 30 mins. Preheat the oven to 210 °C / 190 °C fan

Egg wash the tops of the pastry with the remaining egg wash. 

Pierce the tops with a toothpick 8-10 times, to allow the steam to escape when cooking. 

Bake for 20 - 25 mins until crisp and golden, with no soggy bottoms in sight. 

Transfer to a wire rack, and allow to cool completely before icing.

CINNAMON SUGAR ICING 

Mix all ingredients together, should a thick but spreadable, add additional milk a few drops at a time if needed. 

Spread the glaze over the tops of the cinnamon sugar pastries. Optionally, sprinkle over the finely chopped pecans. Leave to fully set and harden before serving. 

STRAWBERRY ICING 

Mix all ingredients together, should a thick but spreadable, add additional milk a few drops at a time if needed. 

Spread the glaze over the tops of the cinnamon sugar pastries. Optionally, sprinkle over the crushed freeze dried strawberries. Leave to fully set and harden before serving. 

If you fancy making your own strawberry jam to fill your pastries, then look no further than this simple and delicious recipe. It's so good, and easy, you will never want to buy jam again!

INGREDIENTS  

• 300g frozen strawberries

• 150g granulated sugar 

• 1 tbsp lemon juice

METHOD

Before you start, place a saucer in the freezer. 

Into a small saucepan, place the frozen strawberries, sugar and lemon juice and gently toss the until the sugar coats the strawberries evenly. 

Place on a medium low heat for 35 - 40 mins until most of the liquid has evaporated, but a little remains, and is a thick syrupy consistency. This should read 220°F / 104°C on a candy thermometer. 

Drop a little of the jam onto the frozen saucer, leave for 1 min, and it wrinkles when you push it with your finger, it is ready. This is called the wrinkle test. 

Place into a jar, and refrigerate overnight before using.

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