Pop Tarts Recipe
Pop-Tarts a brand of pre-baked convenience store pastry that the Kellogg Company introduced in 1964. However, this Pop Tarts recipe is made with wholesome ingredients, like organic sugar free jam, real butter and wholesome flour. And because you make them yourself the filling can be anything your heart desires. Serve them along side my healthy breakfast eggs for a real show stopper for you and a egg scramble with shredded cheese for the kids.
Don’t let the big commercial kitchens make your kid’s breakfast. Breakfast is the most important meal of the day. Just in case you need more evidence that eating breakfast is the way to go, kids who don’t eat breakfast are less able to learn at school, get less iron (an important nutrient) in their diets, and are more likely to have a higher body mass index (BMI), which is a sign they may be overweight.
1¾ cups all-purpose flour or replace the ¾ cup for wholegrain flour
1 tablespoons sugar
1 teaspoon kosher salt
1 cup unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk
1 egg beaten, for sealing pastries
½ cup jam
Vanilla glaze topping
½ cup confectioner’s sugar
¼ teaspoon vanilla
2-3 tablespoons water
Using a stand mixer add the flour, sugar, and salt, for 10 seconds combine. Scatter the cubed butter into the flour. Mix on low speed for 1 minute, or until the flour is combined and holds together. Lumps should be the size of pecans throughout. Whisk the egg yolks and milk and add to the flour. Mix on low speed until the dough just barely comes together. It should look shaggy and messy.
Dump the dough onto a lightly floured surface, gather it together using your hands. With the palm of your hand smear the dough bit by bit, starting on one side of the mound. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
Gather the dough together, place into a sheet of plastic wrap. Press into a 1 inch square and refrigerate for 4 hours. The dough can be kept in the refrigerator for up to 4 days or frozen for 1 month.
Preheat your oven to 350 degrees.
Remove the dough from the refrigerator and divide into two pieces. Press each half into a rectangle. On a lightly floured surface, roll out each half into a 14 x 11 inch rectangle. Using a knife, lightly score 1 rectangle into eight 3 1/2 by 5 1/2 inch rectangles.
Brush the top of the entire scored rectangle with the beaten egg. Spoon 1- 2 teaspoon of jam in a mound in the center of each scored rectangle. Lay the second sheet of dough rectangle on top of the first. Using fingertips, carefully press down all around each jam mounds, so the pastry sheets adhere to each other.
Using a knife, fluted roller, or fork tines following the scored lines, cut the layered dough into 8 rectangles. Place the rectangles on a baking sheet, spacing them well apart.
Bake for 40- 45 minutes, or until the tops are evenly golden brown. Let cool on a wire rack for 30 minutes.
Whisk together the confectioners’ sugar, vanilla, and enough water to make a smooth, pourable glaze. After the pasties have cooled brush the tops with the glaze and sprinkle with sprinkles. Let stand for 15 minutes to allow the glaze to set.
Store in an airtight container at room temperature for 2 days. To reheat pop into the toaster and serve. Caution! They are hot.