Homemade (Fruit) PopTart Pastries
INGREDIENTS
  • Cooking Time: 20-25 min. +
  • Servings: 9 PopTart Pastries
  • Preparation Time: 40+ min. (for Refrigeration)
  • 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)
  • Fruit Filling:
  • 1/3 c (8oz) Jam/Jelly/Preserves
  • 1 Tbsp Cornstarch
  • 1 Tbsp Water, cold
  • Icing Drizzle:
  • 1/4 c Powdered Sugar
  • 1 tsp Water or Milk
DIRECTIONS
  1. In a separate small bowl, whisk together 1 Egg and Milk. Slowly work/cut this mixture into the Flour Mix.
  2. Mix well until dough forms. Turn onto a well-floured surface; knead briefly to form a workable dough.
  3. 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.
  4. Now cut the two large rectangles each into 9 smaller rectangles (each approximately 3x4 inches). (You now should have 18 small rectangles cut.)
  5. For Filling:
  6. 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.
  7. 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.
  8. Pop Tart Assembly-
  9. 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.
  10. 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.
  11. 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.)
  12. Press down slightly on the edges of each Tart to seal; pleat edges using a fork.
  13. Using the same fork, prick holes into the tops of your assembled Tarts. (This will keep them from ballooning too badly while baking.)
  14. Place Tarts onto a lightly greased Bake Sheet.
  15. REFRIGERATE for 30 minutes to set the dough.
  16. Meanwhile, preheat oven to 350°F.
  17. 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.
  18. For Drizzle Icing:
  19. In a small bowl, whisk together Powdered Sugar and 1 tsp Water (or Milk) until dissolved.
  20. 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.
  21. Allow icing to set; store in an airtight container, stacked between pieces of wax paper.
RECIPE BACKSTORY
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.