"Sure, it may lack the sturdiness and shell-like slick of a packaged Pop Tart, but it has the buttery, flaky, no-toaster-required-to-soften-it transcendence the grocery store aisle version can only dream about, and hooray for that."— - Deb Perelman, Smitten Kitchen
Asweet, flakey, fruit-filled breakfast for champions, there is something about pop tarts that makes it the perfect way to start the day. Forget buying store bought brands that are filled with high-fructose corn syrup or hydrogenated oils, now you can impress your family by making your own sweet pastry at home.
For the dough
Mix together the sugar, salt and flour. Then, using your fingers (or a pastry blender), mix in the butter. In a separate bowl whisk one egg and milk before you stir it into the dough. Once everything is well combined, transfer to a floured surface and knead. Roll the dough flat.
Assembling the pop tarts
Slice the dough into equal rectangles; you can use a knife or pizza cutter. Beat the extra egg in a separate bowl and brush it over the top of the dough. The spot where you brushed with egg, add a tablespoon of filling into the centre of the pop tart. Place the second rectangle of dough on top and seal on all sides with a fork to enclose the pop tart. Repeat this with the remaining amount of dough. Prick the top of each pop tart with a fork, about 4 times, so the air can escape while baking.
Baking the pop tarts
Preheat the oven to 175°C/350°F. Grease a baking sheet and set the pop tarts onto the sheet. Once the oven is preheated, put the pop tarts in the oven for 20 minutes, or until golden brown.
Tips and warnings
- - You can fill the pastry with many different fillings including chocolate, cinnamon sugar, and different flavoured jams. - Come suppertime fill your pop tarts with something savoury, like cheese and olives, pesto or marinara sauce with mozzarella.
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