Move Over Kellogg’s.

It’s spring break folks. So naturally I made homemade pop tarts.

You know, I never even really liked pop tarts that much. Especially the ones with the strawberry filling.

I like these pop tarts. Want to know why?

 

Those two pictures should really pretty much explain it. But I’ll tell you the secret. They aren’t REALLY pop tarts.

They are flaky, gooey, sweet, buttery, pockets of yummy.

Not hard, artificial, chalky slabs of chemicals. See below.

Yeah, I went there. Move over Kellogg’s.

Homemade Pop Tarts
Adapted from Smitten Kitchen

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

Stir together flour, sugar, and salt in a medium bowl. Rub in the butter with your fingers or a pastry cutter until the butter is in pea-sized chunks or smaller. Gently whisk together the egg and milk in a small bowl and add to butter/flour mixture, stirring until the dough comes together. You may need to use your hands and knead the wet ingredients into the dry to get a uniform dough.

Split the dough in half and make two rectangular blocks. Chill for 30 min or so (or longer, if needed). Take one piece of dough and roll out on a floured counter until 1/8″ thick. Cut pop tarts to desired size (roughly 3×5 for large pop tarts or 1.5×3 for minis). Repeat with second block of dough.

Filling

1  large egg (to brush on pastry)
3/4 cup strawberry jam
1 tbs of cornstarch dissolved in 1 tbs of water

Mix together the jam and cornstarch mixture. Brush half of your rectangles with the beaten egg (used to seal the edges) and spoon a heaping table spoon of filling into the center of each. Place another rectangle of dough on top and carefully seal the edges with your finger. Use a fork to press ridges along the outside of each pop tart, and poke holes in the top layer of dough with a fork, making sure the holes go all the way through the top layer of dough.

Chill pop tarts (can be uncovered) in the fridge while preheating the oven to 350. Bake for 20 minutes or until lightly golden at edges. Cool on pan.

Topping

confectioner’s sugar
milk
sprinkles

Pour some sugar into a bowl (1-2 cups) and add milk a little at a time, stirring with a whisk, until the glaze is fluid but not very liquidy. Whisk until all lumps are dissolved. Pour generously onto each pop tart and add sprinkles! Let glaze dry before storing.

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