Homemade Healthy Pop Tarts Food

HOMEMADE HEALTHY POP TARTS

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper, and set aside.
• In a large mixing bowl, prepare your magic dough with the sweetener and mix well, until combined. Using your hands, shape the dough into a thick, smooth ball.
• Flour a kitchen surface and add a tablespoon of flour on top of the ball of dough. Transfer the ball of dough onto the floured surface, and knead several times.
• Using a rolling pin, roll out the dough, forming a rectangular shape, about 12 inches by 6 inches. Using a sharp knife (or pizza cutter), slice once length-ways, and 7 times the other way, to form 16 uniform rectangles.
• Place 8 of the rectangles on the lined baking tray, evenly spaced apart. Place 1 tablespoon of jam onto each rectangle. Place the other 8 rectangles on top of each one. Using a fork, press along each side of each pop tart, sealing it up completely. Using a pastry brush, brush the tops of each pop tart with milk.
• Bake the pop tarts for 15-20 minutes, or until golden on top. Allow pop tarts to cool, before glazing.
• While the pop tarts are cooling, prepare your glaze by combining your powdered sugar (powdered sugar) with the vanilla extract and yogurt. Whisk until a thick frosting remains. Using a spoon, spoon out frosting over the tops of each pop tart, spreading it slightly. Top with sprinkles, if desired.

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:

• 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.

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.

POP-TARTS®

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.