Homemade Pop Tarts
londonbakes
Photo by londonbakes
- Serves
- 8
A layer of bubbling hot jam, sandwiched between flaky pastry and topped with sprinkles -- surely the best way to start the day.
Ingredients
For the pastries:
- 1 1/2 cup all purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1 teaspoon sugar
- 1 pinch salt
- 1 cold egg, beaten
- 1 tablespoon cold water (optional)
- 8 tablespoon jam or preserves
- 2 tablespoon milk or beaten egg, for brushing the top of the pop tarts
For the topping:
- 1 cup powdered sugar
- 2 teaspoon hot water or milk
- Sprinkles, to decorate
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Directions
Instructions
- Step 1
Place the flour, butter, sugar, and salt in a food processor and pulse a couple of times until the butter is pea-sized.
- Step 2
Add the egg and pulse again until the dough starts to come together; if necessary, add a little ice water so that the dough coheres.
- Step 3
Bring the dough together with your hands and knead it a couple of times until it's smooth. Wrap it in plastic and chill it for half an hour.
- Step 4
Once it has chilled, divide the dough in two balls and roll out each part out as thinly as possible.
- Step 5
Cut each piece of dough into eight rectangles, about 3 x 4 inches in size. You may have to re-roll the scraps to get the eight, but it should work.
- Step 6
Place eight of the rectangles on a baking sheet and add a heaping teaspoon of jam or the filling of your choice to the center of each. Place one of the other rectangles over each filling-topped pastry and press down to seal the edges.
- Step 7
Use a fork to get a pretty pattern on the sides, then prick a few holes in each pastry so that the steam can escape.
- Step 8
Place the pastries in the freezer until they're firm. Meanwhile, preheat the oven to 350° F. When you're ready to bake, brush the pastries with a little beaten egg or milk and put them in the oven for 20 to 25 minutes, until golden brown.
- Step 9
Remove to a wire rack to cool. If you want to eat them like a real Pop Tart, enjoy them straight from the oven, while the filling is so hot that it burns your mouth.
- Step 10
Or, leave them to cool a little while you make the glaze by mixing together the powdered sugar and a little hot water or milk until you have a dollop-able consistency. Spread the pastries with the glaze and top with colorful sprinkles.