I remember loving pop tarts when I was younger all that sweetness – now I think I would probably gag! Adding to my recipes for lunch snacks I came across this recipe and decided I would give it a try. Knowing that I can make a snack that is not full of sugar, preservatives and items that I cannot even read and have no idea what they are – these were worth it even though they were labor intensive with making the crust. When it was all said and done over 2 hours had passed – from start to finish. I made some with jam that I had made over the summer and then a couple with Nutella, not a huge fan of the product, don’t get me wrong it tastes great, but… Stella does not eat a bunch of sugary items and her candy usually ends up being thrown out, but she does like a dessert now and then In the future I will come up with my own chocolate/nut filling but not this time!
Pop Tarts (thanks to Smitten Kitchen http://smittenkitchen.com/2010/04/homemade-pop-tarts/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29&utm_content=Google+Reader)
1 1/2 cups flour
1/2 cup wheat flour
1 Tbl sugar
1 tsp salt
1 cup cold butter, cut (2 sticks)
1 large egg
2 Tbl milk
3/4 cup jam
1 Tbl corn starch mixed with 1 Tbl cold water
1 additional egg to brush on pastry
1. For the fruit filling: Place the fruit, cornstarch/water mixture into a saucepan. Bring to a boil and simmer, stirring for 2 minutes. Take off the heat and allow to cool. (I added the cornstarch directly to the jam and then the water – got ahead of myself – it did not make a difference.)
2. For the pastry: Mix together the flours , sugar and salt. Cut the butter and add to the flour mixture. Using a pastry cutter, your hands or food processor – mix the butter in until it resembles small peas or looks like cornmeal.
4. Flour a surface well and knead the pastry dough. Divide in half and roll out so that you can cut a square 9″ x 12″. You want the pastry dough about 1/8″ thick. I used a ruler and cut rectangles 3″ x 4″. Place the rectangles on a parchment lined cookie sheet. Do the same with the other half of the pastry dough, but leave them on the cutting board or surface you rolled it out on.
5. Whisk the other egg in a bowl and brush the egg on the entire surface of the rectangles on the parchment paper.
6. Place filling in the center of each rectangle on the parchment paper. Keep 1/2″ around the edge clear of filling. I made some with the fruit filling and a couple with just Nutella. Place the other rectangles on top. Using your fingers press around the outside of the rectangles, sealing the dough. Using a fork press all around the outside of each rectangle. Using a toothpick, prick holes in each of the rectangles – you want the steam to escape during the cooking process.
7. Place the pop tarts in the refrigerator for 30 minutes, they do not have to be covered. Preheat the oven to 350 degrees.
8. Taking the remaining pastry dough, break up and place on a parchment lined cookie sheet, sprinkle with cinnamon and bake for 15 minutes – they make a nice, lite snack and you are not wasting any of the dough or your time.
9. After 30 minutes, take the pop tarts out of the refrigerator and bake for 25 – 30 minutes. They are done when they are a lite golden brown. Cool in the pan on a rack.
10. Enjoy as a snack or dessert! The pastry was very flaky and buttery and the pop tarts were delicious – got a thumbs up from Stella!