Fun Delicious Homemade Pop Tarts Food

POP TART RECIPE

Steps:

• In a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together.
• Turn the dough out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
• Preheat the oven to 350. Line two baking sheets with parchment or silicone liners and set aside. Whisk the egg and milk together in a small bowl.
• Roll the discs out to ⅛ inch thick on a floured surface. Cut the dough into rectangles using a pizza cutter (mine were about 3 inches by 4 inches). Brush half of the rectangles with the egg mixture, then spoon 1 teaspoon of preserves onto the center of the brushed rectangles.
• Using a chopstick, poke holes in the other half of the rectangles to allow steam to escape. Place the pieces with holes on top of the bottom pieces, and crimp with a fork to close. Brush the tops with the egg mixture.
• Bake 25 minutes, or until golden brown on top. Remove from oven and let cool completely. While the pop tarts are cooling, whisk together all ingredients for the glaze except the sprinkles. Spoon the glaze over the cooled pop tarts and top with sprinkles if desired.

FUN & DELICIOUS HOMEMADE POP TARTS

Steps:

• Preheat oven to 350ºF. In a small pot over medium-high, combine jam and cornstarch mixture; bring to a boil. Reduce heat to medium-low and simmer for 2 minutes; remove from heat and let it cool.
• Roll 1 dough to a rectangle and cut pieces of 5 ½ x 3 ½-inches, making 5 tarts (or cut smaller if desired). Transfer to a baking sheet lined with a silicone mat; brush egg wash and scoop jam mixture leaving a border around the edges.
• Roll the 2nd dough to a rectangle and cut pieces slightly bigger than the first ones. Place them over the jam mixture and the bottom dough, pressing down around the edges. Roll up the bottom and top dough together preventing the filling from escaping. Use the tines of a fork to crimp the edges of the tarts. Brush the top with the remaining egg wash and poke some holes of top to let the steam escape.
• Transfer to preheated oven and bake until crust turns light golden brown, about 25 to 30 minutes. Remove from the heat and cool completely.
• To make icing, combine all the ingredients together in a small bowl. When tarts are at room temperature, spoon icing on top and spread it with the back of the spoon. For the finishing touch, add colorful sprinkles.

HOMEMADE POP-TARTS

Steps:

• Roll out pie dough and cut into rectangles.
• Spread jam on half of them, leaving one-half inch or so on edges without jam.
• Cover with another rectange.
• Crimp edges with a fork.
• Bake until pie dough is done (follow instructions on package).
• Glaze with powdered sugar and milk or eat plain.

HOMEMADE POP TARTS

Steps:

• Make the dough:
• Whisk together the flour, sugar, and salt.
• Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
• Mix the egg and milk, and add it to the dough, mixing just until everything is mixed.
• Divide the dough in half; each half will weigh about 10 ounces.
• Shape each half into a rough 3" x 5" rectangle, smoothing the edges.
• Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
• Make the filling:
• Whisk together the sugar, cinnamon, and flour.
• Assemble the tarts:
• If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.
• Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12".
• (Laying a 9" x 13" pan atop the dough will give you an idea if you've rolled it large enough.).
• Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.
• Roll the second piece of dough just as you did the first.
• Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and widthwise; you'll see nine 3" x 4" rectangles.
• Beat the egg, and brush it over the entire surface of the dough.
• Place a heaping tablespoon of filling into the center of each marked rectangle.
• Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
• Press the tines of a fork all around the edge of the rectangle.
• Cut the dough evenly in between the filling mounds to make nine tarts.
• Press the cut edges with your fingers to seal, then press with a fork, to seal again.
• Gently place the tarts on a lightly greased or parchment-lined baking sheet.
• Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries.
• Refrigerate the tarts (they don't need to be covered) for 30 minutes, while you preheat your oven to 350°F.
• Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it's a shame to discard them, and they make a wonderful snack.
• While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they're golden brown.
• Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they're a light golden brown.
• Remove them from the oven, and allow them to cool on the pan.
• Variations: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.
• Or with jam filling: 3/4 cup (8 ounces) raspberry jam.
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
• To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.