I used to purchase Pop Tarts regularly, like two boxes or so a week. My family loved these weird, cardboard like fake pastries.
My dear Jonathan has been asking for them for about 6 months now until he finally stopped asking. 🙂
No, I am not a mean mom!!! Have you seen the list of ingredients on the Pop Tart box? I count 39 ingredients!
I told the guys, I CAN learn to make these and they WILL taste delish! Finally I found a recipe that looks incredible so I am going to try it today and will update the results. Here is the link for the recipe I am using:
Homemade Pop Tarts
Adapted from King Arthur Flour
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)
Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste
To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.
To make jam 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.
Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.
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″. [You can use a 9″ x 13″ pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
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.
Charming tip from King Arthur: 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.
Bake the tarts: Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.
Whole Wheat Variation: I was itching to swap out 1/2 cup of the flour with whole wheat flour. I am sure it would make it more deliciously breakfast.
Pop Tart Minis: The biggest struggle I had with these was the size. I actually like my baked goods on the tiny size, thus I think this could make an adorable batch of 16 2 1/4″ x 3″ rectangles.
Savory Pop Tarts: Nix the sugar in the dough and halve the salt. Fill with pesto, cheese, ground nuts or olives, or any combination thereof. Brush the tops with additional egg wash and sprinkle with poppy or sesame seeds. Please invite me over.
Do ahead: The sweet versions should keep at room temperature in an airtight container for a week. If you’d like to make them further in advance, I vote for freezing them unbaked between layers of waxed paper, and baking them as you need.
Warm kitchen warning: Guys, I live in an inferno, the kind of steam-heated, 85 degrees inside (68 gorgeous degrees outside) existence many other New Yorkers are familiar with. Between the heat and yesterday’s rainy humidity, me and this dough were struggling. To keep it from being too warm and soft, I was stuffing the trays of dough in the freezer for 10 minute shifts almost every time I worked with them. If you find yourself in an overly warm kitchen working with dough that gets soft too quickly, just keep using your freezer. The 10 minutes here and there that you extend this project will save you many gray hairs as the dough becomes easy to work with again.
Might need to go out and get Nutella for a filling for a couple and use some peach jam and strawberry jam and maybe cinnamon and brown sugar. What would be your favorite flavor? ***UPDATE – I made this and the NUTELLA was an incredible filling!!!****
How about granola? Yeah you could go buy a box but it is soooooo easy to make, I promise! My friend Juli gave me a recipe that she uses and I found it came from Ina Garten, probably someone else too. Easy peasy! I personally cut mine into bars but you may like to let it get nice and dry and crumble it up. If you do that use less honey. Here ya go!
Fruity Almond Granola
2 Cups old fashioned oats
1 cup sliced or chopped raw almonds
1 cup shredded coconut
1/2 cup wheat germ or oat bran
3 Tablespoons coconut oil
2/3 cup honey(remember use less for drier granola)
2 Tablespoons brown sugar(found I can do without this)
1 1/2 teaspoons real vanilla
1/4 teaspoon kosher salt
1 1/2 cups dried fruits(I use cranberries and raisins)
Preheat oven to 350o. Butter an 8×12 pan and line with parchment(don’t skip on this)
Toss the oatmeal, almonds, coconut and wheat germ together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer to a large mixing bowl.
Reduce oven to 300o/
Place the coconut oil, honey, sugar, vanilla and salt in a small pan. Cook until smooth over medium heat. Pour over oatmeal mixture, Add fruit and stir well.
Pour mixture into prepared pan. Wet fingers and lightly press the mixture evenly into the pan. ***At this point, if you want, you can add some dark chocolate chips over the top and press into mixture, mmmmmmm good!
Bake for 25 minutes until light golden brown. Cool for 2-3 hours. Take the parchment sheet with the granola out onto a cutting board and cut into squares or rectangle bars. ENJOY!!!!
And another makeover – what about boxed frosted flakes or corn flakes. My hubby still eats those and I buy them even though I know all the junk that is in them but it is one of the only things he requests to have in the house at all times. Recently I read from the book “The Prepper’s Cookbook” by Tess Pennington that you can make your own corn flakes. WOW!!! Always wondered how they make it. I don’t have an Amazon affiliate account yet. but I am sure you can click it if interested in purchasing the book.
Homemade Corn Flakes
1 Cup fine or medium-fine cornmeal
1/4 cup granulated or powdered sugar(optional)
Set an ungreased metal skillet over medium heat. Sift a thin layer of cornmeal over the skillet.
Fill a spray bottle with water and spray the cornmeal until it is moistened but not soaked.
Without touching the cornmeal mixture, let it cook slowly until the water is halfway evaporated; immediately sift sugar over the top, if using.
Cook until water has completely evaporated and the flakes begin releasing from the bottom of the skillet. The flakes will be large.
Store in an airtight container for up to 2 weeks. SWEET! No pun intended! 🙂
I would have to make 2 batches each time because John eats it EVERY day. At least he throws a ton of fruit on top.
Enjoy the recipes!