Homemade (Fruit) PopTart Pastries
"With a buttery, flaky crust and your favorite filling, you will never want to eat store bought again!"Serves 9 PopTart Pastries | Prep Time 40+ min. (for Refrigeration) | Cook Time 20-25 min. +
Pop Tart Pastry Dough:
2 c All-Purpose Flour
1 Tbsp Sugar
1 tsp Salt
1 c (2 sticks) Unsalted Butter, sliced
2 Tbsp Milk
1 Large Egg
1 Egg, slightly whisked (to seal edges)
1/3 c (8oz) Jam/Jelly/Preserves
1 Tbsp Cornstarch
1 Tbsp Water, cold
1/4 c Powdered Sugar
1 tsp Water or Milk
In a separate small bowl, whisk together 1 Egg and Milk. Slowly work/cut this mixture into the Flour Mix.
Mix well until dough forms. Turn onto a well-floured surface; knead briefly to form a workable dough.
Divide dough into two equal halves. (This dough can be refrigerated up to 2 days before using; allow to set at room temperature 15-30 minutes before continuing.) Roll out each dough ball approximately 1/8 inch thick, shaped into large 9x12 inch rectangles.
Now cut the two large rectangles each into 9 smaller rectangles (each approximately 3x4 inches). (You now should have 18 small rectangles cut.)
In a small bowl, combine Cornstarch and cold Water; Add mixture into a small sauce pan, along with your choice of Fruit Jam/Jelly/Preserve.
Bring this mixture to a BOIL; Turn down the heat to SIMMER, stirring for 2 minutes until thickened. Remove from heat and set aside to cool.
Pop Tart Assembly-
For BOTTOM of Pop Tarts: Brush 1 whisked Egg over 9 of the triangles, making certain the edges have been coated- this will help to seal the Tarts together.
Place 1 heaping Tbsp of Filling into the center of each of the 9 rectangles you just coated; spread slightly, avoiding edges up to a 1/2 inch.
For TOP of Pop Tart: Place a new pastry rectangle on top of each coated and filled Bottom rectangle. (You should now have 9 almost complete Pop Tarts- something that resembles jelly sandwiches.)
Press down slightly on the edges of each Tart to seal; pleat edges using a fork.
Using the same fork, prick holes into the tops of your assembled Tarts. (This will keep them from ballooning too badly while baking.)
Place Tarts onto a lightly greased Bake Sheet.
REFRIGERATE for 30 minutes to set the dough.
Meanwhile, preheat oven to 350°F.
Bake chilled Tarts in preheated oven for 20-25 minutes until slightly golden. Remove pan, allow to cool on a bakers rack completely before icing.
For Drizzle Icing:
In a small bowl, whisk together Powdered Sugar and 1 tsp Water (or Milk) until dissolved.
You can spread this over to GLAZE each Pop Tart, or use the "DRIZZLE" method (pictured above). Using a Pastry Bag, pipe icing over each cooled Pop Tart in a zig-zag motion, until all icing is used and/or evenly distributed.
Allow icing to set; store in an airtight container, stacked between pieces of wax paper.
Pairs Well With
Milk; Fresh Fruit
I found this recipe originally on tastebook.com. I am not certain my directions are the same, or the preparation, but it has been tried and tested! I was told "they taste like a Fruit Pie". I think the crust is more buttery than the store bought versions, and about the same Calories. A good treat with a flaky crust!
Another great filling I could think of to try would be Nutella, Almond butter, or Peanut Butter- fill as directed.