Description
Ditch the packaged stuff and recreate your own homemade pop tarts. This version is better than the original and stuffed with cherry preserves made with simple ingredeints.
Ingredients
Scale
- 2½ cups all-purpose flour (I always used unbleached)
- 1 teaspoon white sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter (cut into ½” pieces)
- 6 tablespoons shortening
- 6 tablespoons ice cold water
- 1 large egg mixed with 2 tablespoons milk
For the filling:
- 3/4 cup Bonne Maman Cherry Preserves
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
To make the dough:
- In a food large processor, combine the flour, sugar and salt.
- Add the butter and shortening and pulse until the mixture resembles a coarse meal.
- Add the water and pulse just until the dough starts to hold together. Don’t over process.
- Remove dough from food processor and divide in half.
- Form each half into a disc and wrap each with plastic wrap.
- Refrigerate at least 30 minutes or overnight.
To make the filling:
- In a small saucepan, combine the cornstarch and 1 tablespoon cold water.
- Whisk until smooth.
- Add the cherry preserves and heat over medium until it comes to a boil.
- Simmer stirring constantly for 2 minutes.
- Remove from the heat and let cool until ready to use.
To make the pop tarts:
- Preheat the oven to 350 degrees F.
- Remove the dough from the refrigerator and allow it to rest on the counter for 10-15 minutes.
- On a clean surface dusted with flour, roll the dough to about ?” thick large enough to cut into a large rectangle. You may also want to dust the dough with some flour before rolling.
- Cut the rectangle into 9 equal pieces by cutting two lines across on the long side and two lines down the short side side. Set aside scrap dough.
- Place the 9 individual pieces of dough on a parchment lined baking sheet.
- Beat together the egg and milk and brush the mixture all over the cut pastry pieces.
- Place 1 tablespoon of the filling in the center of each pastry.
- Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces.
- Prick the dough with a fork, to create vent holes.
- Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed.
- Brush the tops of the pockets with a little bit of the egg and milk mixture.
- Gather all remaining scraps of dough and divide in half. Roll out to ?” thick and cut into ~2-3 additional pop tarts.
- Bake in preheated oven for 25-30 minutes or until golden brown.
- Remove the pastries to a wire rack and cool.
- Serve and enjoy!
- Store any leftovers in the refrigerator.
- Category: Baking