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
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
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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