Did you guys used to have pop tarts at school? I used to steal quarters off my dad's dresser so I could buy them in the snack line at school... this sounds so sad, but they weren't allowed at my house (now I know why), and just wanted them so bad! But noww I can make them whenever I want, and they don't have all the crap that the store bought ones have.
I had been wanting to make pop tarts for years, but was too fearful of how they'd turn out. I needed them to be PER-FECT. So, after a few YouTube videos, a quick check in the pantry, and some jumping jacks, I rolled up my sleeves, and got to work. After a failed first attempt (over working the dough) I tried again… the same day – mostly as punishment for it not being perfect but also because I have a type A personality and needed to get it right. Second time was a charm! Feel free to make them any shape your want! I went with circles, but you can stick to the more traditional rectangle!
Bon Appetit and Happy Baking!
Author: Serena Moroukian
Prep Time: 10 min. Cook Time: 15 minutes
Total Time: 25 min.Serves: 4
For the Puff Pastry
2 ½ Cups All Purpose Flour
3 Tablespoons Sugar
1 Cup or 2 Sticks Cold Butter, Chopped into Cubes
2 Egg Yolks
¼ Cup Cold Water
1 egg – for egg wash
For the Filling (Strawberry - pictured)
¾ Cup Strawberry Jam (I use Bonne Maman preserves)
1 Tablespoon Cornstarch
1 Tablespoon Cold Water
For the Filling (Nutella - Cookie Butter)
1 jar of Nutella
1 jar of speculous cookie butter
1/2 cup confectioners sugar
1/4 cup unsweetened cocoa powder
1/2 -1 Tablespoon water
1 Cup Powdered Sugar
1 ½ Teaspoons Strawberry Jam (or Cocoa Powder)
½ Teaspoon Vanilla Extract
Water as needed (1/4 tsp at a time)
Cut butter into small cubes, refrigerate until ready to use.
In a food processor, add flour and sugar. Pulse for 10 seconds. Add cold butter a little at a time pulsing 3-4 times per addition. Keep pulsing until butter resemble small peas. Do not turn into a fine powder. Add egg yolks one at a time, pulsing to combine. Add water in small batches, pulsing after each addition, until a NOT sticky dough forms.
Pour out dough onto a hard surface and press together (slightly knead) until smooth. Separate dough into two parts, wrap in plastic and refrigerate for 30 minutes.
Remove dough for fridge and allow to sit 5 minutes before rolling. Lightly flour a hard surface and roll dough out evenly until it's about 1/8 inch thick.
Use a round cookie cutter and cut out circles of dough. Re-use remaining dough by pressing into a ball, rolling it out, and cutting out more circles until all dough has been used.
Preheat oven to 375 deg. F
Pair up cut pastry (top and bottom pieces) and place onto a baking sheet lined with parchment paper. Identify the bottoms and brush the perimeter with egg wash. Add 1 tablespoons of strawberry filling (or Nutella) to the center of the bottom piece of pop tart. (for Nutella pop tarts, add 1/2 tablespoon of cookie butter on top of the Nutella). Then cover with the top piece of pop tart.
Lightly press on top of the pop tart to spread filling to edges, leaving about 1/4 inch of crust along the perimeter. Using a fork, press into the perimeter to seal the pop tarts, crimping all four sides. Using a toothpick, poke holes into the top of the pop tart to prevent air from being trapped inside and creating a pocket. Repeat process for all pop tarts.
Brush with egg wash and bake at 375 for 15 - 20 minutes, or until lightly browned.
Move to a cooling rack and let cool completely (about 20 minutes) before adding icing on top.
In a medium bowl, whisk ingredients together. Add cold water in small batches (1/2 teaspoon at a time) and whisk until smooth and thick.
Add about 1/2 tablespoon of icing to the top of each pop tart. Spread around and let dry for 10 minutes before devouring!
Are circles not your thing? Do squares make you feel more complete? Then by all means, definitely change the shape of your pop tart, there's no right or wrong with that.
Also, feel free to change the filling - although I personally love this strawberry filling, you may be having a savory tooth instead - so try filling with a butternut squash mash with caramelized onions and sautéed spinach! The flavors are truly delightful and the possibilities for filling are endless!