Cakery Friday: Homemade Pop Tarts

I have very fond memories of Saturday mornings at summer camp. Saturdays were lazy mornings. No bugle alarm went off to wake you up. No lineup around the flag. The dining hall was open. We could come and go as we pleased.
This is where my love of Pop Tarts was formed. I especially loved the chocolate ones. In order to snag a chocolate pop tart, you had to wake up and get to the dining hall early.
Camp’s been on my mind a lot lately. You know, it’s where I met Adam. And forged friendships I’m relatively certain I”ll have the rest of my life. Oh, and chocolate’s been on my mind too. Ok, chocolate is always on my mind.
Here’s my lazy Saturday recreation.
Gather all of the ingredients.
To make the pastry:
Whisk together 2 cups of all purpose flour with 1 tablespoon of sugar and 1 teaspoon of salt. Place in the bowl of a food processor and add in 1 cup of chilled, unsalted butter. Pulse the mixture until pea-sized lumps of butter are visible, and the mixture holds together when squeezed. Transfer the mixture to a bowl. Whisk together 1 egg and 2 tablespoons of milk and stir it into the dough, mixing until just combined. {You might need to knead the dough on a floured countertop if it is not cohesive}.
Divide the dough in half, shape into a rectangle, wrap in plastic wrap and allow to chill for at least 2 hours {or up to 2 days}.
Once the dough has been chilled, remove it from the refrigerator and allow to chill enough that it is workable. Roll out on a floured surface into a rectangle to approximately 1/8″ thickness. Cut into 3 x4 inch rectangles {these can really be cut into any shape} . Move the rectangles to a sheet pan fitted with a Silpat mat or parchment paper. Beat 1 egg and brush it over the entire surface of half of the dough cutouts. This will be the “inside” of the pop tart – the egg is used as the glue to attach the top and bottom together. Place a tablespoon of whatever filling you prefer into the center of the tart {I used raspberry jam, nutella and chocolate chips – all were equally delicious!}.  Leave a barrier of a 1/2 inch around the perimeter. Place a the “top” of the pop tart on top of the filling, and using your finger, seal the dough on all sides. You can press with a fork around all of the edges to seal fully. Prick the top of each tart multiple times with a fork – you want to make sure that all of the team can escape. Refrigerate the tarts for 30 minutes and then bake for 20-25 minutes at 350 degrees until light golden brown.
Happy Baking!
For a printer-friendly version of this recipe click here: Homemade Pop Tarts

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1 Comment on Cakery Friday: Homemade Pop Tarts

  1. Jane
    May 7, 2012 at 6:36 pm (6 years ago)

    I LOVE this recipe. We are big poptart lovers, but this looks so much better.

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