Homemade Pop Tarts Recipes

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POP GOES THE TART



Pop Goes the Tart image

Flaky homemade dough and store-bought jam combine forces in my copycat pop tart recipe. When I was a kid, I had an affinity for prepackaged pastries filled with fruity goodness and designed to slide down the gullet of a toaster. A few years ago, while feeling nostalgic, I picked some up at the local megamart and realized they tasted...horrible. Clearly, my tastes had changed. Instead of giving up on the breakfast treat I once so enjoyed, I decided to make them myself. After much trial and error, here's the result - and a fine result it is. Both U.S. standard and metric measurements are listed, but for consistent results, go metric.This recipe first appeared in I'm Just Here For More Food.

Provided by Level Agency

Categories     Breakfast

Time 2h20m

Number Of Ingredients 12

4 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup vegetable shortening
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup jam, fruit butter, or preserves
1 large egg, beaten with 2 tablespoons milk, for egg wash
1 cup confectioners' sugar, optional
2 tablespoons whole milk, optional

Steps:

  • Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and vegetable shortening on medium speed until light. Reduce speed to low and add the eggs 1 at a time. Stop and scrape down the sides of the bowl. Add the flour in three installments, alternating with three installments of the milk. Add the vanilla during the last milk installment.
  • Form the dough into a log and place widthwise onto a 13-by-17-inch piece of parchment or waxed paper, and fold the paper over the dough. Using a half-sheet pan as a wedge, roll the dough into a log. This procedure tightens the log into a clean cylinder. Remove the waxed paper and slice dough into 16 (2-inch) rounds. Place on the half-sheet pan, cover, and chill for 1 hour.
  • Set two racks in the middle third of the oven and heat to 350ºF.
  • After the dough has chilled, roll each round outThink of this as more of a cookie dough - don't worry about working it too much. to a 5- to 6-inch circle between two sheets of parchment or waxed paper. Fold over the edges of each round to create a rectangle. Roll out each rectangle to abut 1/4-inch thickness.
  • Match the 16 rectangles into 8 matching pairs. Brush one rectangle with the egg wash and top with 1 tablespoon of the jam, fruit butter, or preserves, spreading into an even layer about 1/2 inch from the edge. Top with another pastry rectangle. Use a fork to seal the tart by crimping the edge. Gently prick the top of the tart with the fork. Repeat with remaining dough and filling.
  • Bake for 25 minutes on a parchment paper-lined half-sheet pan until the edges just begin to brown. Remove to a wire rack to cool for 15 minutes. Enjoy warm, or cool thoroughly before storing in a zip-top bag for up to 1 week. Leftovers can be reheated in your friendly neighborhood toaster.
  • If you want to frost your tarts, slowly whisk the confectioners' sugar and whole milk together in a small bowl. Paint the mixture onto the cooled tarts. Allow to dry before stacking, storing, and snarfing.

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

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

HOMEMADE "POP TARTS" RECIPE BY TASTY



Homemade

Here's what you need: puff pastry, strawberry jam, raspberry jam, blueberry jam, egg, milk, powdered sugar, low fat milk, vanilla extract, food coloring

Provided by Tasty

Categories     Breakfast

Yield 4 tarts

Number Of Ingredients 10

1 box puff pastry, pie dough makes them more pop tart like, but we like the puff pastry better
strawberry jam
raspberry jam
blueberry jam
1 egg
milk, some
2 cups powdered sugar
¼ cup low fat milk
½ teaspoon vanilla extract
food coloring, of choice

Steps:

  • Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
  • Coat edges of one section of pastry with egg wash (egg and milk whisked).
  • Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
  • Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
  • Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
  • For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 99 grams, Fat 25 grams, Fiber 0 grams, Protein 6 grams, Sugar 70 grams

HOMEMADE POP TARTS



Homemade Pop Tarts image

This recipe came in my email from King Arthur Flour. I haven't tried it and I am posting by request. It looks delish!

Provided by Lvs2Cook

Categories     Breakfast

Time 1h35m

Yield 9 tarts

Number Of Ingredients 10

2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cut into pats
1 large egg
2 tablespoons milk
1/2 cup brown sugar
1 -1 1/2 teaspoon ground cinnamon, to taste
4 teaspoons flour
1 large egg, to brush on pastry before filling

Steps:

  • Make the dough:
  • Whisk together the flour, sugar, and salt.
  • Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
  • Mix the egg and milk, and add it to the dough, mixing just until everything is mixed.
  • Divide the dough in half; each half will weigh about 10 ounces.
  • Shape each half into a rough 3" x 5" rectangle, smoothing the edges.
  • Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
  • Make the filling:
  • Whisk together the sugar, cinnamon, and flour.
  • Assemble the tarts:
  • If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.
  • Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12".
  • (Laying a 9" x 13" pan atop the dough will give you an idea if you've rolled it large enough.).
  • Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.
  • Roll the second piece of dough just as you did the first.
  • Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and widthwise; you'll see nine 3" x 4" rectangles.
  • Beat the egg, and brush it over the entire surface of the dough.
  • Place a heaping tablespoon of filling into the center of each marked rectangle.
  • Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
  • Press the tines of a fork all around the edge of the rectangle.
  • Cut the dough evenly in between the filling mounds to make nine tarts.
  • Press the cut edges with your fingers to seal, then press with a fork, to seal again.
  • Gently place the tarts on a lightly greased or parchment-lined baking sheet.
  • Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries.
  • Refrigerate the tarts (they don't need to be covered) for 30 minutes, while you preheat your oven to 350°F.
  • Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it's a shame to discard them, and they make a wonderful snack.
  • While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they're golden brown.
  • Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they're a light golden brown.
  • Remove them from the oven, and allow them to cool on the pan.
  • Variations: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.
  • Or with jam filling: 3/4 cup (8 ounces) raspberry jam.
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
  • To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

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