This recipe is a fun one to experiment with different flavour combinations. You certainly don’t need to be a kid to enjoy it. The best part is that you get to skip the disposable packaging from store bought pop tarts and toaster pastries, and you can make a large batch to last all week long.
There’s two parts to this recipe. 1) The pastry dough, aka: pie crust. 2) The actual pop tarts.
Pastry Dough Instructions
- Place 3 cups of all purpose flour (pastry flour is better if you have it), 2 tbsp white sugar, and 1/4 tsp salt in a food processor and pulse a few times to mix it up.
- Cut up 1 cup of cold butter into small pieces.
- Add a handful of butter pieces into the food processor and mix in short pulses, then repeat until all the butter has been mixed in and the mixture starts to look sandy.
- Sprinkle with 8-10 tbsp of ice water and mix in short pulses until the dough starts to come together. It should still be slightly crumbly.
- Divide the dough in half and press into a ball-type shape. Place in a bowl and cover with a beeswax wrap and refrigerate for at least 20 minutes (stays good for up to 2 days if you like to pre-prep).
- Before rolling it out, you may need to let it soften just slightly at room temperature for a few mins if it’s difficult to work with.
Pop Tarts Instructions
- Preheat the oven to 425ºF
- Take one of the balls of pie crust dough you made, and roll it out 1/4″ thick.
- Cut out 5″ x 3″ pieces (a ruler or template is recommended). A pizza cutter works great for cutting them in a straight line.
- Place half the rectangles on a cookie sheet lined with parchment paper.
- Spread with jam, honey or chocolate spread. Then top with another rectangle.
- Crimp around the edges with a fork (press really well to seal them up).
- Bake for 7 – 10 minutes or until just lightly browned.
- Cool on the cookie sheet for a minute then transfer to a cooling rack.
- Mix in a bowl 1 cup of icing sugar and 2 tbsp milk to create an icing glaze.
- When the tarts cool, spread with icing and decorate as you like.
