homemade pop-tarts

I decided to moonlight as a pastry chef today and try out this recipe for homemade pop-tarts. I don't know how you feel about them, but pop-tarts just happen to be one of my guilty pleasures. my mom was not one to buy them for us growing up, so I think my love affair began in the dorm at college. I suddenly had hundreds of dining dollars to do whatever I wanted with, and there were vending machines aplenty!

since I try to be a health conscious person, it's always a bit of a struggle for me now when I walk by the shelves of pop-tarts in the grocery store (some flavors, however, are not so tempting--hot fudge sundae?! gross!). deep inside I know that pop-tarts are basically attractive poisonous rectangles wrapped in a shiny package that claims they have vitamins & minerals somehow built into their chemical make-up. I've tried buying organic toaster pastries to curb my cravings, but they're super pricey and just not a practical item to add to my grocery list. therefore, you can imagine my delight when I realized I could make a healthier, less-processed version of a brown sugar & cinnamon pop-tart with some very basic items I already had in my kitchen.

Brown-Sugar & Cinnamon Pop-tarts

Ingredients:

Pastry Dough
2 cups (8 1/2 oz) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks, 8 oz) unsalted butter, cut into pats
1 large egg
2 tablespoons milk
1 egg, to brush on the pastry before filling

Brown-Sugar Cinnamon Filling (will fill 9 tarts)
1/2 cup (3 3/4 oz) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour

Directions:

1. To make the pastry: Place the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine (I used my Kitchenaid mixer and it worked out fine!). Add the butter and pulse until the pieces of butter are about the size of peas and the mixture holds together when squeezed. Transfer the contents of the food processor to a large bowl. Whisk the egg and milk together in a small bowl then add them to the dough, mixing with a fork just until everything comes together. You may have to knead the dough briefly on a lightly floured work surface to pull it together.

2. Divide the dough in half; each half will weigh about 10 ounces. Shape each half into a rectangle approximately 3" x 5". The dough can be rolled out immediately or wrapped in plastic and refrigerated for up to 2 days.

3. To make the brown-sugar cinnamon filling: Whisk together the sugar, cinnamon, and flour.

4. To 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. Roll one piece of dough on a lightly-floured surface to form a rectangle about 1/8-inch thick - you want the rectangle to be large enough that you can trim it to measure 9" x 12". Set aside the rectangle once trimmed. Roll the second piece of dough to form a rectangle of the same size as the first. Cut each rectangle into thirds lengthwise and widthwise to form nine 3" x 4" rectangles (so 18 total rectangles).

5. Use a fork to beat the second egg, and brush it over the entire surface of nine of the rectangles. Place a heaping tablespoon of filling into the center of each rectangle, leaving about a 1/4 to 1/2-inch border around the edge. Top each of the filled rectangles with a second rectangle of dough. Use your fingers to press firmly around the filling to seal the dough on all sides. Press the tines of a fork around the edges of the rectangle. Repeat with the remaining rectangles to form 9 filled tarts. Use a fork to prick the top of each tart multiple times, which will allow the steam to escape while they bake.

6. Transfer the tarts to a parchment-lined baking sheet (I used aluminum foil). Refrigerate the tarts for 30 minutes, while you preheat your oven to 350 F.

7. Remove the tarts from the fridge, and bake them for 25 to 30 minutes, or until they’re a light golden brown. Remove them from the oven, and allow them to cool on the baking sheet set on a wire rack.



I am certainly no professional--if I ever did try to have a blog devoted to pastries, I would refer to myself as the Imperfect Pastry Chef--but I really enjoyed the trial & error process of making my own pop-tarts. sure, some were more square than they probably should have been, and my kitchen was a DISASTER afterward, but they sure do taste amazing! so, next time you're tempted to buy the boxed version, remember you can always make the real deal.