Wednesday, July 4, 2012

Homemade Pop-Tarts

Make your own pop tarts at home. This recipe can be quick and easy with a store bought pie crust. However, if want to try to make the pop tarts from scratch try the recipe below. I decided to leave off the glaze, a request from my husband who was going to eat them all anyways, but I have included the recipe for the glaze below.

Homemade Pop Tarts
Makes 8

1 recipe for crust (below)
1 egg-lightly beaten
1 cup raspberry jam

1 cup confectioners sugar
1/4 tsp vanilla extract
2-3 tbsp water

1. Preheat oven to 350 degrees F.

2. Remove the dough from the refrigerator and divide in half. Press each half into a rectangle. On a lightly floured surface, roll out each half into 14-by-11 inch rectangle. Using a paring knife, lightly score one rectangle into eight 3 1/2-by5 1/2 inch rectangles (about the size of index card)

3. Brush the top surface of the second rectangle with egg. Spoon 2 tbsp of jam in a mound in the center of each scored rectangle. Lay the second large dough rectangle directly on top of the first. Using fingertips, carefully press down all around each jam mound, so the pastry sheets adhere together.

4. Using a knife or pizza roller, and following the scored lines , cut the layered dough into 8 rectangles. Place each on a baking sheet, well spaced apart.

5. Bake 40-45 minutes, or until tops are evenly golden brown. Let cool on baking sheet or wire rack for 30 minutes.

6. To make glaze: While pastries are cooling whisk together sugar, vanilla and enough water to make a smooth pourable glaze. (Glaze can be made ahead of time and stored in an air tight container at room temp. for 1 week)

7. When the pastries are cooled for 30 minutes, brush the tops evenly with glaze. Let stand 10-15 minutes before serving to allow glaze to set.  (Pop-tarts can be stored in an air-tight container at room temp. for 2 days.)

***To make a cinnamon glaze: whisk together 1 cup of confectioners sugar, 2 tbsp plus 2 tsp water and 1/4 tsp cinnamon.

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