POP-TARTS®
These homemade Pop-Tarts® include all the flavor of the original, but don't contain any of the stuff you can't pronounce on the back of the box! They freeze well and can be filled with anything. Try pumpkin butter, cinnamon sugar, Nutella®, or peanut butter and jelly! Homemade fruit preserves are delicious as well! Top with confectioners' sugar.
Provided by Bettina M. Hornsby
Categories Desserts
Time 2h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
- Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
- Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
- Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
- Arrange pastries on the lined baking sheets.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 26.5 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 14.6 g, Sodium 236.5 mg, Sugar 6.4 g
HOMEMADE POP-TARTS
Make and share this Homemade Pop-Tarts recipe from Food.com.
Provided by Concrete Gardener
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 107.9, Fat 6.9, SaturatedFat 2.2, Sodium 135.9, Carbohydrate 10.4, Fiber 0.2, Sugar 0.9, Protein 0.9
JOANNE CHANG'S HOMEMADE POP-TARTS
This recipe is from "Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe", by Joanne Chang with Christie Matheson. These are a very popular item at the bakery. Making them is similar to making ravioli, but even if you've never done that, you'll find the process quite straightforward: First, you roll out flaky, buttery dough into a big sheet and score it into rectangles. Then, you spoon jam into the rectangles, lay another sheet of pastry dough on top, and press down to make little jam pockets. Finally, you cut the pockets apart and bake them to golden brown yumminess.
Provided by blucoat
Categories Breads
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE PATE BRISEE: Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together flour, sugar, and salt for 10 - 15 seconds, or until combined. Scatter butter over the top. Mix on low speed for 1 - 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
- In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.
- Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface, until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter. Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month. (Makes about 18 oz dough, enough for 8 pop-tarts or one 9-inch double-crust pie.).
- FOR THE POP-TARTS: Position a rack in the center of the oven, and heat the oven to 350°F Remove the dough from the refrigerator and divide it in half. Press each half into a rectangle. On a lightly floured surface, roll out each half into a 14-by-11-inch rectangle. Using a paring knife, lightly score 1 rectangle into eight 3 1/2-by-5 1/2-inch rectangles (about the size of an index card).
- Brush the top surface of the entire scored rectangle with the egg. Spoon 2 tablespoons of the jam in a mound in the center of each scored rectangle. Lay the second large dough rectangle directly on top of the first. Using fingertips, carefully press down all around each jam mound, so the pastry sheets adhere to each other.
- Using a knife, a pizza roller, or a fluted roller, and following the scored lines, cut the layered dough into 8 rectangles. Place the rectangles, well spaced, on a baking sheet.
- Bake for 40 - 45 minutes, or until the tops of the pastries are evenly golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes.
- FOR THE GLAZE: While the pastries are cooling, in a small bowl, whisk together confectioners' sugar, vanilla, and enough of the water to make a smooth, pourable glaze. You should have about 1/2 cup. (The glaze can be made ahead and stored in an airtight container at room temp for up to 1 week.).
- When the pastries have cooled for 30 minutes, brush the tops evenly with the glaze, then sprinkle with the rainbow sprinkles (if using). Let stand for 10 to 15 minutes to allow the glaze to set before serving. The pastries can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts : Calories 503.9, Fat 25.1, SaturatedFat 15.3, Cholesterol 126.6, Sodium 248.3, Carbohydrate 65.4, Fiber 1.2, Sugar 35.8, Protein 4.8
HOMEMADE POP TARTS
These are home made pop-tarts that you can make healthy, if you choose, depending on the type of jelly you buy. Once you make them and they are cooled, put them into freezer bags and put in fridge or freezer. I warm them up in the microwave for 1-2 minutes when ready to serve! The frosting recipe is optional...but these are delicious with and without!
Provided by RedVinoGirl
Categories Breakfast
Time 30m
Yield 10 , 10 serving(s)
Number Of Ingredients 2
Steps:
- Using a pizza cutter trim the edges so that you have a square/rectangle to work with. Using the pizza cutter divide each rectangle into 4 squares.
- Place and spread 1-2 Tablespoons of jam/jelly on each square in the middle. Fold over the dough and seal edges with a fork. (With extra cut off dough, roll out and make 2 additional squares).
- Place on cookie sheet for baking.
- Bake at 450 degrees for 10-12 minutes.
- After baking remove for cooling and prepare glaze by mixing in milk until desired consistency. Spread on top of pop tarts and allow to cool.
- Freezing Directions:.
- Once cool, flash freeze. When partially frozen place in gallon freezer bag for storage. To serve: Thaw or heat in microwave for 1-2 minutes or heat in oven. If adding glaze DO NOT put in toaster.
- GLAZE (OPTIONAL).
- Glaze:.
- 1.25 cup powdered sugar.
- 4 Tablespoons milk.
- optional sprinkles.
Nutrition Facts : Calories 89.4, Sodium 10.1, Carbohydrate 23.5, Fiber 0.3, Sugar 17.2, Protein 0.1
More about "homemade candy pop tarts food"
HOW TO MAKE HOMEMADE POP TARTS - ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
HOMEMADE POP TARTS RECIPE - FOOD.COM
From food.com
Servings 8Total Time 1 hrCategory BreakfastCalories 456 per serving
CANDY POP TARTS | ETSY CANADA
From etsy.com
EASY POP TART GINGERBREAD HOUSE - COOKTHINK
From cookthink.com
HOMEMADE POP TARTS - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
CANDY CORN POP TARTS RECIPE - SWEET T MAKES THREE
From sweettmakesthree.com
HOW TO MAKE POP TARTS / EASY HOMEMADE RECIPE - IFOOD.TV
From ifood.tv
HOMEMADE POP TARTS FROM SCRATCH | PANTRY COOKING - YOUTUBE
From youtube.com
40 FOOD: POP TARTS HOMEMADE IDEAS | POP TARTS HOMEMADE, POP …
From pinterest.com
BEST BUTTER TART POP TARTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOMEMADE POP TARTS RECIPE - FOOD.COM
From food.com
HOMEMADE POP TARTS - PARENTSCANADA
From parentscanada.com
HOMEMADE POP-TARTS | FN DISH - FOOD NETWORK
From foodnetwork.com
HOMEMADE POP TARTS RECIPE - FOOD.COM
From food.com
THE BEST EASY HOMEMADE POP TARTS - EAZY PEAZY DESSERTS
From eazypeazydesserts.com
HOMEMADE POP TARTS • ALL NATURAL & GOOD • FOOD
From allnaturalandgood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love