Patriotic Pop-Tarts

Thu, Jun 28, 2012

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Patriotic pop-tarts are the perfect 4th of July treat. Raspberry jam “stripes” and blueberry “stars” on top of the white powdered sugar glaze give natural color to these little American flag hand pies. I filled the pop-tarts with raspberry and strawberry freezer jams and blueberries to match the red, white and blue theme. {And if you are looking for a healthier option, you can decorate toast, pancakes, french toast, or waffles in the same way!}

Patriotic Pop-Tarts

Recipe Type: Pastries

Author: Itsy Bitsy Foodies

Prep time: 2 hours 30 mins

Cook time: 30 mins

Total time: 3 hours

Serves: 8+

Patriotic Pop-Tarts are the perfect 4th of July treat. Raspberry jam “stripes” and blueberry “stars” give natural color to these little American flag hand pies.

Ingredients

Pop-Tarts Pastry Dough
2 1/2 cups flour
1 tsp salt
2 Tbsp sugar
2 sticks cold butter, cut into 1/2-inch cubes
6-8 Tbsp ice water
1 egg
Powdered Sugar Glaze
1 cup powdered sugar
1/2 tsp vanilla
1 Tbsp milk or water, to consistency
Patriotic Pop-Tarts
Raspberry, strawberry and blueberry jams (or berries) for the filling
White icing
Blueberry “stars”
Raspberry jam “stripes”

Instructions

Pop-Tarts Pastry Dough

Beat the flour, salt and 2 Tbsp sugar.
Add the diced cold butter cubes, beating for 30 seconds on low.
Then beat for 1 1/2 minutes longer at a medium-low speed.
Add 6 Tbsp cold water and beat for 20 seconds on low.
If the dough is still crumbly, add more water, 1 tsp at a time.
Divide the dough in half and cover each ball with plastic wrap.
Let it chill in the refrigerator for several hours or overnight.

Powdered Sugar Glaze

Mix the ingredients together.
Adjust the consistency according to your needs.
TIP: I have never followed a strict recipe but have always made it to consistency. The ratio I have listed above is a general guideline. The icing should be runnier than a traditional buttercream frosting.

Patriotic Pop-Tarts

Working with one half of the chilled dough at a time, roll the dough out until it is roughly 1/4-inch thick.
Cut out two rectangular pieces per pop-tart. {I used the side of a small Jell-o box as the cookie cutter.}
Place one piece on a lightly greased cookie sheet.
Spoon 1-2 Tbsp jam or fruit filling into the center and gently spread it around toward the edges.
You don’t want to pile too much into the center otherwise the fruit will seep out the edges when you press the top half on.
Place the second piece on top and gently press down around the edges, using a fork to crimp and seal the edges.
Repeat the process.
Beat one egg with 1 tsp water and brush the egg on the top crust of the pies.
Bake them at 400 degrees for 15-20 minutes, or until the pie crust is light golden brown.
Let them cool on a wire rack and then ice them with the powdered sugar glaze.
Once the white glaze has set, top the patriotic pop-tarts with blueberry “stars” and pipe raspberry jam stripes to complete the flags.
Serve them immediately.

TIP: Pop-tarts are a great way to use up left-over pastry dough. You can also press your scraps of dough into mini muffin tins and then fill them with berries sprinkled with a little brown sugar and decorated with little dough cut-outs.