Homemade Poptarts | Denver Wedding Photographer | Denver Photographer | Denver Wedding Photographers
Last night I had this strong urge to bake...I get this pretty often, by the way. So I decided to try another recipe I found for homemade pop-tarts! I began making these and got so excited about it that I goofed the recipe a bit and got a bit sloppy...so you'll have to excuse my photos as my kitchen was a wreck from hand making everything and forgetting to follow instructions. So, here are the correct instructions to make these yummy little treats!
Pie crust, refrigerated or homemade (I used a oil pastry which I wouldn't recommend, see below for a good recipe) Jam or Preserves ( I made my own strawberry preserve, again see below for recipe) Glaze (see recipe below) or Egg wash (aka 1 beaten egg) Sprinkles
- Preheat the oven to 375°
- Roll out one of the pie crusts and square the edges. Cut into rectangles.
- Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges with the prong end of a fork. Repeat until all of the pie crust is used.
- Take the rounded edges that you cut off and roll them together to form more pop-tarts.
- Brush the tarts with egg wash. Place on a baking sheet lined with parchment paper.
- Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Let cool.
- Pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops with some white sugar.
Glaze: 1 cup powdered sugar milk to thin
- Place powdered sugar in a bowl.
- Pour milk in slowly a tsp at a time until it has a consistency of really thick syrup.
Pie Crust 2 2/3 cups All Purpose Flour 1 teaspoon salt 1 cup well-chilled All-Vegetable Shortening 6 to 10 tablespoons ice cold water
- Put flour and salt in medium mixing bowl.
- Cut in chilled shortening cubes into flour mixture, using a pastry blender or a fork, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
- Sprinkle half the maximum recommended amount of ice cold water over the flour mixture.
- Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour.
- Press chunks down to bottom of bowl with fork.
- Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
- Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
Strawberry Jam 8 cups of strawberry 6 cups of sugar (For this pop tart recipe I used 1 cup of strawberries and 3/4 cup of sugar)
- Hull strawberries. (Aka cut off tops and white centers.)
- Cut strawberries into small pieces
- Smash with fork, pastry cutter, or pampered chef chopper to make the strawberries mushy. Do not puree them.
- Boil strawberries in a pot over high heat until boiling stirring continually
- Add sugar all at once stirring continually to keep from burning.
- Jam is ready when it sticks to the spoon and drips off in thick pieces; it'll turn dark red.
- Remove from heat.
- Immediately pour into a glass container to let cool.
Original recipe found here: http://sorumblyinmytumbly.blogspot.com/2011/12/homemade-pop-tarts.html