POP TARTS Homemade 246
CRUST • 2 ½Cups All-Purpose Flour • 4 tsp Sugar • 2 tsp Salt • 1 Cup Unsalted Butter 2 Sticks Cold + Cubed • ½ Cup Cold Water FILLING • 2 Cups Strawberries Fresh or Frozen • 3 Tablespoons Honey • 2 teaspoons Lemon Juice ASSEMBLY • 1 Egg Yolk • ½-1 Cup Powdered Sugar Place on prepared baking sheet an inch apart. Bake for 3 0 - 3 5 minutes. They should be very lightly browned when you take them out, and the bottoms browned slightly. Whisk together powdered sugar and milk and spoonful of filling until a thick glaze forms (if it’s too runny add more sugar if it’s too dry add milk). Let pop tarts cool, then spread ~ 1 tablespoon glaze on each pop tart and top with sprinkles (optional). These can be made using any kind of jams or jellies homemade or store bought! ● • 1-2 Tablespoon Milk • 1 tsp Left Over Filling
CRUST In a food processor, pulse together flour, salt, sugar 4-5 times to mix ingredients. Add cubed butter and pulse until the butter pieces are about the size of peas. Stream in the water, pulsing as you go. Move the dough onto a lightly floured surface and gently knead into a ball – be careful not to overwork the dough. Wrap in plastic wrap and shape it into a rectangle that’s about ½” thick. Place the dough in the refrigerator to chill for 2 hours. FILLING While the dough chills Blend your strawberries, honey, and lemon in a food processor, blender, or using a hand immersion blender. Once completely blended strain through a fine
through your dough, which should be about ⅛” thick. Cut the dough into roughly 3.5 × 4.75” rectangles. You’ll need to two for each pop tart. Combine your scrap dough and roll out again to minimize waste. Take a skewer or a fork and press holes in half of the rectangles these will be the tops. Spoon about a tablespoon of filling into to the undocked rectangles, then spread into a thin layer, leaving about 1/3 “ around t h e border. Beat an egg yolk and brush around the border of the jam. Place the hole poked side on top line up the edges and press down on the sides. You can then take a fork and crimp down all four sides.
mesh sieve directly into a
saucepan to
remove any seeds. Cook over medium heat for 20-25 minutes, until the strawberry mixture is reduced to the point where you can scrape the bottom of the pan and the jam takes a little while to run back together again. Move to a bowl to cool in the fridge till the crust is ready. ASSEMBLY Preheat oven to 300°F and line a baking sheet with parchment paper. Divide your dough in half and on a well-floured work surface roll into a roughly 14 × 14” square. You should just barely be able to see your work surface
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