Homemade Pop Tarts
This fun recipe is a healthier version of the store bought toaster pastries that we all know and love. It uses am egg-rich sweet dough that is super easy to make in the food processor, and a simple fruit filling. As always, we include out substitutions so you can make your version gluten and dairy free. Feel free to change out the jam – cherry is only the beginning!
1 cup all purpose flour – we used King Arthur 1-1 All Purpose
3/4 cup of butter – we used Earth Balance non-dairy butter
1 tablespoon granulated sugar
2 large eggs
2 tablespoon milk or non dairy milk – we used oatmilk
pinch of salt
A generous 1/2 cup of cherry or other fruit jam
1 tablespoon of cornstarch or arrowroot flour
1 tablespoon of cold water
1 1/2 cup of powdered sugar
1 teaspoon almond extract (great with cherry) or vanilla extract
Water as needed to form thick glaze
Pulse the flour, butter, sugar and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Add the milk and 1 egg and pulse until the dough comes together in a ball.
Remove the dough, knead for a minute if necessary to blend further, then divide the dough in half. Wrap in saran wrap and refrigerate for at least 2 hours.
When you’re ready to make the pop tarts, start with the filling. Mix the cornstarch with 1 cold water until dissolved. Stir mixture into jam and set aside. Preheat oven to 375.
On a lightly floured surface, roll out your dough until you have two rectangles, roughly around 8 x 12″. Using a knife or pastry wheel, cut each sheet into 9 rectangles.
Beat the second egg and use a pastry brush to cover the entire surface of one rectangle with egg wash. Spoon about 1 tbsp of the fruit mixture onto the other and sandwich together. Place on a baking tray lined with silpats or parchment paper. Seal the edges by pressing the tines of a fork all the way around the crust. Using a skewer or toothpick, prick holes all over the surface for steam vents.
Bake at 375F for 18-20 minutes or until pastry looks lightly golden around the edges. Remove to a rack to cool.
To make the glaze, mix together the powdered sugar and extract. Add water, a few drops at a time, until the glaze is liquid-y enough to spread on the cooled pastry. Add sprinkles or colored sugar or any other edibles to your heart’s content. Serve with coffee and enjoy!