Pop-Tarts
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When I was little I loved pop-tarts whenever they were allowed as a treat {typically on vacations}. What was I thinking?! They are like thin pieces of cardboard that are way too sugary sweet. Homemade pop-tarts {little breakfast pastries filled with berries and/or jams and glazed with icing} are much more appetizing. If you are like me and would secretly love to eat pie for breakfast then this is your opportunity. These little hand pies are obviously a treat and they are the perfect breakfast or brunch delicacy on special occasions.
My son and I have filled them with brown sugar and cinnamon, freezer jams, berry purees, and frozen berries sprinkled with sugar. The ones filled with berries and berry purees are tasty but definitely more like a pocket pie than a pop-tart because the mounded berries make them thicker than when simply filled with a layer of jam.
I used the basic pastry dough from Williams Sonoma that I used for my Sour Cherry Hand Pies and my Apricot Pocket Pies. Any pie or pastry dough will work. Making pop-tarts is actually a great way to use up left-over dough, although, you’ll probably want to make a whole batch of them because they are so yummy. You can chill or freeze the dough or the assembled pop-tarts and then bake them to order.
Ice them with a powdered sugar or brown sugar glaze if desired and garnish them with berries, sprinkles or decorative sugars.
- 2½ cups flour
- 1 tsp salt
- 2 Tbsp sugar
- 2 sticks cold butter, cut into ½-inch cubes
- 6-8 Tbsp ice water
- 1 egg
- 1 cup powdered sugar
- ½ tsp vanilla
- 1 Tbsp milk or water, to consistency
- Pie Dough
- Jam and/or berry fillings
- Icing
- Beat the flour, salt and 2 Tbsp sugar.
- Add the diced cold butter cubes, beating for 30 seconds on low.
- Then beat for 1½ 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.
- 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.
- Working with one half of the chilled dough at a time, roll the dough out until it is roughly ¼-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.
- Serve them immediately.
Tags: blueberry pop-tarts, breakfast pastries, brown sugar pop-tarts, freezer jam, hand pies, homemade pop-tarts, jam tarts, pie, pocket pies, pop-tarts, poptarts, toaster strudels
Thu, Jun 28, 2012
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