homemade poptarts

Sunday

poptarts are pretty great. the only problem is that it's becoming harder to find the ones that aren't covered in frosting. so i decided to make my own. the entire recipe only calls for 1 tbsp sugar but it does require two sticks of butter in order to get the flaky exterior, which evens out to approximately 2 tbsp. of butter per pastry. i'm no paula deen but that's not so bad.

you will need:
2 cups flour
1 tbsp sugar
1 tsp salt
1 cup butter or margarine
1 large egg
4 tbsp milk

combine flour, sugar, and salt into a large mixing bowl. if using butter, cut the butter into pats. using your hands or a pastry cutter, add the butter/margarine to the flour mixture until only small lumps remain.

mix the egg and milk together and add to the flour mixture. stir until combined. pour out onto a surface and knead as necessary until the mixture takes on a doughy consistency that is able to be flattened with a rolling pin without crumbling.

separate the dough into two parts (for the tops and bottoms of pastries) there should be enough dough for about eight or nine pastries.


for the filling i took about a cup each of strawberries and blackberries and made a fruit sauce. add the fruit into a saucepan on medium heat with about a tbsp of water. stir continuously to prevent burning to sticking. once the fruit is soft, mash it with a fork and add about a tsp. of cornstarch until it has a jam-like consistency.

for a cinnamon filling you can also mix together a 1/2 cup of brown sugar, 2 tbsp cinnamon, and 4 tsp flour.

you could also use whatever jam you have in your fridge.

spoon the fillings onto the bottom pastry and cover with another. use fork tines to seal the edges of the pastries and use a toothpick to poke holes in the top to allow the steam to vent out.

bake on a greased sheet or a pan lined with parchment paper for 20-25 minutes at 350°F.

2 comments:

  1. Lovely, became all nostalgic...I'm definitely going to try this in the coming weeks, probably make it gluten-free and make the jam with chia seeds, but thanx for the inspiration....Love, Jules

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  2. I've been meaning to make this recipe when I saw it on Smitten Kitchen last year. Why the heck haven't I? Thanks for the prompt!

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