Homemade Pop Tarts!

So, I haven’t had a pop tart since I was pregnant and craved them, and that was the only time Kiddo has had one. However, they seemed like a fun baking challenge for us to try. I LOVED the results. Kiddo thought they had too much crust, so if I make them again I will roll the dough a bit thinner.

We made these over the course of two days because the dough needed to chill and we didn’t have enough time to chill, bake, and cook them before bedtime. We used the dough recipe from King Arthur, and then filled the recipe, more or less following this recipe It was a pretty easy recipe, and I highly recommended you try it out.

Pastry Ingredients

-2 cups all purpose flour
-1 TBS sugar
-1 tsp salt
-1 cup unsalted butter, cut into pats (we used half butter, half Country Crock sticks)
-1 large egg
-2 TBS milk (we used almond)

Filling Ingredients

-strawberry jam (or whatever type you prefer) -1 egg for egg wash

Directions:

For the Pastry:

  1. To make the dough: Whisk the flour, sugar, and salt together. Work in the butter with a pastry blender (or two knives, like we did!) until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
  2. Mix the egg and milk, and add it to the dough, mixing just until everything is combined.
  3. Divide the dough in half. Shape each half into a rough 3″ x 5″ rectangle, smoothing the edges. Wrap, and refrigerate for 30 minutes, or up to 2 days. If the dough is refrigerated for more than 30 minutes, let it rest for 15 minutes at room temperature before you roll it out.
  4. Roll the dough and cut. The King Arthur recipe has a clever (read complicated) way to make rectangular pastries. We went the easy way and used a large round cookie cutter.
  5. After cutting the dough, brush egg wash on the outer edge of half of the pieces, they will be the bottom. It was easier for Kiddo to just brush the entire bottom, and ours came out fine.
  6. Scoop jam onto the bottom piece of each pastry. Try to leave enough space at the edges for the jam to spread (we didn’t!).
  7. Place a pastry on top of the jam and seal the edges with a fork. Cut two slits in the top of east pastry to slow steam to vent as they bake at 350 degrees Fahrenheit.
  8. Allow the pastries to cool for at least 10 minutes before gobbling them up!
  9. You could make a frosting with powdered sugar and milk and jam (if you want it) but we did not. They were plenty sweet and delicious without it.

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