HOMEMADE "POP TARTS" RECIPE BY TASTY
Here's what you need: puff pastry, strawberry jam, raspberry jam, blueberry jam, egg, milk, powdered sugar, low fat milk, vanilla extract, food coloring
Provided by Tasty
Categories Breakfast
Yield 4 tarts
Number Of Ingredients 10
Steps:
- Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
- Coat edges of one section of pastry with egg wash (egg and milk whisked).
- Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
- Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
- Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
- For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 99 grams, Fat 25 grams, Fiber 0 grams, Protein 6 grams, Sugar 70 grams
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
FUN & DELICIOUS HOMEMADE POP TARTS
With this recipe, now you can make these fun and delicious pastries at home. If you have little ones around, they can help you make them! VIDEO https://youtu.be/8ah1qS_1uZk
Provided by CLUBFOODY
Categories Breakfast
Time 45m
Yield 5 pastries
Number Of Ingredients 8
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.
Nutrition Facts : Calories 576.1, Fat 24.1, SaturatedFat 6, Cholesterol 0.4, Sodium 391.4, Carbohydrate 85.5, Fiber 3.2, Sugar 41, Protein 4.7
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
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
HOMEMADE POP TARTS
This recipe came in my email from King Arthur Flour. I haven't tried it and I am posting by request. It looks delish!
Provided by Lvs2Cook
Categories Breakfast
Time 1h35m
Yield 9 tarts
Number Of Ingredients 10
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.
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