Homemade Pop Tarts

I have never been a big fan of the "cardboard" version you find on the grocery store shelves. The flavor of various ice cream "delights" and "over" frosted chocolate, always turned my tummy a bit. I have always wanted to try a homemade version but never found a great tasting recipe or I have been so busy with school or something, that I thought now would be a great a time as ever to look for and try making some.As I was checking out some the wonderful and talented fellow food bloggers' out there,I stumbled on the following recipe from Her recipe for Apple Cinnamon Pop tarts looks amazing but sine I am fresh out of apples at the moment, I thought I would just test it out with Raspberry jam. I followed the recipe exactly but used margarine instead of butter but it was very salty,but the texture was still very flaky and tender, it was just too salty for my taste. Please, feel free to use it if it is to your liking, I just prefer using unsalted cold butter.

Pop Tart Crust
◦1 3/4 cup all purpose flour
◦1 tbsp sugar
◦1 tsp kosher salt
◦2 sticks cold unsalted butter, cut into about 12 pieces
◦2 egg yolks
◦3 tbsp cold milk

In a stand mixer, combine the flour, sugar and salt for about 10-15 seconds until combined. Add the butter to the bowl and mix on low speed for about 1 minute, until it holds together and there are still chunks of butter in the batter.

In a small bowl, whisk the egg yolk and milk until blended and then add to the flour mixture. Mix on low speed for about 30 seconds or until the dough just comes together.

Empty onto a floured surface and gather into a tight mound. Kneed the dough till it comes together in a soft dough. Do this a couple of times until most of the butter is incorporated and the dough comes together.

Wrap the dough in plastic wrap and flatten into a 1″ disk. Refrigerate for at least 4 hours (I did overnight)

Assemble the Pop Tarts

Preheat the oven to 350 degrees

Take the dough out of the fridge and divide in half. Roll out each half on a floured surface to about a 11×14″ rectangle. I think mine rolled out a little smaller but I just rolled the extra dough together to form extra pop tarts. Using a paring knife, lightly score one rectangle into 8 3.5×5.5″ rectangles or about the size of an index card. Lightly beat one egg and brush the top of the dough with the egg. Spoon 2 big tbsp of filling on each. Lay the second layer on top of the first. I used a fork to seal the pop tarts and brushed it again with the remaining egg and sprinkle with a little raw sugar. Bake for 40-45 minutes, or until the tops are golden brown. Let them cool for at least 30 minutes.

Fresh out of the oven!!!

These turned out so flaky and tender.If you don't want the dough to "puff" up, pierce the top a few times before you put it over the filling.

Enjoy these for breakfast with your coffee, I did and it was perfect!

The Pastry Diva