POP TART COOKING INSTRUCTIONS RECIPES
POP-TARTS® RECIPE | ALLRECIPES
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
Total Time 2 hours 0 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 10 pastries
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, CarbohydrateContent 26.5 g, CholesterolContent 61 mg, FatContent 23.3 g, FiberContent 1.4 g, ProteinContent 2.9 g, SaturatedFatContent 14.6 g, SodiumContent 236.5 mg, SugarContent 6.4 g
HOMEMADE POP TARTS - THE PIONEER WOMAN – RECIPES ...
Steps:
- Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside. In a small bowl, mix ½ cup jam with cornstarch. Crack the egg into a second small bowl and whisk. Flour a large work surface and lay both pie crusts out on it. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut the edges off, about 1 inch off all sides, to create two 9-inch squares. Then cut each square into three 3-inch stripes, or 6 total.Spoon 1-2 tablespoons of jam on one end of each strip. Brush a rectangle of egg around the jam, to glue the sides together. Fold the dry end over the end with jam.Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust strips. Move the pop tarts to the prepared baking sheet. Bake for 15–18 minutes, until golden. Cool.After the pop tarts have cooled for several minutes, whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons cream together to create an icing glaze. Spoon over the top of each pop tart and immediately sprinkle with sugar sprinkles. Let the icing dry, either on the baking sheets of on a dry rack.Serve warm or at room temperature.
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Forget the store bought stuff. Make your own homemade pop tarts at home.
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Reviews 5
Total Time 5400S
Category Pescatarian, Vegetarian, Baked Goods, Kid-Friendly, Budget-Friendly, Shellfish-Free, Soy-Free, Fall, Winter, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Tomato-Free
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Reviews 5
Total Time 5400S
Category Pescatarian, Vegetarian, Baked Goods, Kid-Friendly, Budget-Friendly, Shellfish-Free, Soy-Free, Fall, Winter, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Tomato-Free
Cuisine American
Calories 912 calories per serving
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- In large bowl, combine flour, sugar and salt. Add butter and then cut in with pastry blender or potato masher, until mixture becomes coarse crumbs the size of peas. In measuring cup, whisk together egg and milk and pour into dry ingredients. Stir with rubber spatula until dough comes together. Divide in half and wrap each half in plastic wrap, shaping into disks. Refrigerate for at least 1 hour or overnight. Let thaw for 10 minutes at room temperature before rolling if chilled overnight. Set large skillet over medium heat and melt butter. Once melted, add crumbled breakfast sausage and cook until browned. Stir in potatoes and cook for about 5 minutes. In medium bowl, whisk together 3 eggs with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add eggs to hot skillet and cook until softly scrambled. Remove from heat and let cool to room temperature. On lightly floured work surface, roll out half of chilled dough into large rectangle about 1/4-inch thick. Trim edges and cut into 8 even rectangles about 3 by 4 inches. Transfer to baking sheet lined with parchment paper. Place in fridge and repeat with second half of dough. In small bowl, whisk together remaining egg with splash of water. Preheat oven to 375°F.Add scoop or two of filling onto half of the dough rectangles and sprinkle with bit of cheese. Brush edges with egg wash and then place a second dough rectangle on top of the filling. Crimp edges with fork. Poke a hole or two in the center of each pop tart to allow steam to escape. Brush with egg wash and sprinkle with salt and pepper. Repeat with rest of dough squares and filling. Bake until golden brown, about 18 to 20 minutes. Remove from heat and let cool slightly before serving. They can also be frozen in freezer storage bag and reheated later as needed.
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