Recipe: Homemade Pop Tarts
- 2 cups all-purpose flour (or whole wheat flour)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cut into pats
- 1 large egg
- 2 tablespoons milk
- Mix together the flour, sugar, and salt.
- Cut the softened butter into small pieces, then drop one-by-one, drop these into the bowl.
- Whisk one of the eggs and milk together and slowly stir them into the dough.
- You may need to knead the dough briefly on a well-floured counter.
- Divide the dough into 2 equal parts, wrap it in seran wrap, and chill over night.
- Once the dough is chilled, remove it from the refrigerator allow time to soften in order to become workable again. (approx 20 min)
- Take one half and roll it out on a well-floured counter top until it is ⅛” thick, and larger than 9 x 12”.
- Trim it down to a 9x12 rectangle. Repeat this process with the other ball of dough.
- Next, cut each rectangle into thirds – you’ll form nine 3 x 4 rectangles.
- Lightly beat the second egg.
- Brush the egg onto the top of half of each rectangle. The egg will act as a glue to hold the top and the bottom of the poptart together.
- Choose your filling! I used a simple combination of sugar and cinnamon. You can also use jelly, melted chocolate chips, marshmellows, brown sugar, etc…
- Place a heaping spoonful of your filling on top of the poptarts that have the egg brushed on them.
- Leave a ½ boarder around the filling.
- Place the second piece of dough on top of the filing.
- Push together the edges and make fork marks around the edges to seal the dough together.
- Then, poke a few holes in the top for steam to escape.
- Repeat this process with each poptart.
- Bake at 350 degrees for 20 minutes.
Recipe by Time 2 Save Workshops at http://www.time2saveworkshops.com/recipe-homemade-pop-tarts/