Cinnamon And Strawberry Pop Tarts Recipes

POP-TARTS®

Pop-Tarts® image

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

Time 2h

Yield 10

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 cup chilled unsalted butter, cut into cubes
½ teaspoon vanilla extract
¼ cup cold water
¼ cup unsalted butter, softened
¼ cup white sugar
2 tablespoons ground cinnamon

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, Carbohydrate 26.5 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 14.6 g, Sodium 236.5 mg, Sugar 6.4 g

STRAWBERRY "POP-TARTS"

Strawberry

This homemade version of the childhood favorite is absolutely incredible. Flaky pastry, strawberry preserves, and powdered sugar-what's not to like? Recipe courtesy of by Gaylie Pirie and John Clark for Bon Appetit. Prep time doesn't include 1 hour of chill time.

Provided by SassiFras

Categories Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour, plus additional for shaping and rolling
2 tablespoons all-purpose flour, plus additional for shaping and rolling
1 teaspoon coarse kosher salt
1 teaspoon sugar
1 cup chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water
12 tablespoons strawberry preserves (preferably organic homemade)
powdered sugar
fresh strawberries

Steps:

Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

Nutrition Facts : Calories 407.8, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 231.4, Carbohydrate 46.1, Fiber 1.2, Sugar 14.9, Protein 3.8

CINNAMON AND STRAWBERRY POP-TARTS

Cinnamon and Strawberry Pop-Tarts image

Ahh, the days when breakfast was as simple as popping one of these in the toaster and the chowing down as you catch the bus. Relive the simple, sugary goodness with your own grown-up version, packed with tangy strawberries and spicy cinnamon.

Provided by Food.com

Categories Breakfast

Time 1h5m

Yield 6 pop-tarts, 6 serving(s)

Number Of Ingredients 17

Ingredients

2 sheets pie dough, cut into large rectangles
1 egg, beaten (for egg wash)
1 tablespoon milk (for egg wash)
1/2 cup dark brown sugar
2 teaspoons cinnamon, ground
1 tablespoon all-purpose flour
1 tablespoon butter, melted
6 tablespoons strawberry jam
2 tablespoons confectioners' sugar
3/4 tablespoon milk
1/8 teaspoon vanilla extract
1/2 teaspoon cinnamon, ground
2 tablespoons confectioners' sugar
3/4 tablespoon milk
1/8 teaspoon vanilla extract
1 drop red food coloring
colored sprinkles

Steps:

Cut each sheet of pie dough into 6 rectangular pieces, yielding 12 pieces total. Lay the pieces out on a floured full sheet pan and set aside. Whisk together egg and milk to make an egg wash.
To make the cinnamon filling, mix together the dark brown sugar, cinnamon, flour and butter until combined.
To the centers of three rectangular pieces of dough, spread 1-2 tablespoons of cinnamon filling, per piece. Then, to the centers of three other rectangular pieces of dough, spread 1-2 tablespoons of strawberry jam, per piece.
Pre-heat your oven to 350 degrees Fahrenheit. Brush the edges of these 6 rectangles with the egg wash, then cover each with another piece of dough. Crimp the edges with a fork to make 6 rectangular tarts. With a fork, poke each tart 4 times in the center to let steam escape while baking. Brush the tarts with egg wash.
Place tarts in the oven on a sheet tray for 30 to 35 minutes, until they become golden brown. Remove them from the oven and allow them to cool.
While tarts are cooling, make the icings. For the cinnamon icing, mix confectioner's sugar, milk, vanilla extract and cinnamon in a bowl until smooth, then set aside. For the strawberry icing, mix confectioner's sugar, milk, vanilla extract and red food coloring in a bowl until smooth, then set aside.
Once the tarts are cool, spread the cinnamon icing on the cinnamon tarts. Spread the strawberry icing on the strawberry tarts, then sprinkle with colored sprinkles.

Nutrition Facts : Calories 509.4, Fat 22.9, SaturatedFat 6.6, Cholesterol 37, Sodium 357.6, Carbohydrate 71.4, Fiber 3.1, Sugar 36.3, Protein 5.3

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