Poptarts

So here it is! My first post about something sweet. I thought it would have something to do with cupcakes. Nope- poptarts! By popular request I’m sharing the recipe I used to make this delicious pastry a few days ago. I’ll start by saying that it is NOT my own recipe. I pulled it off Pinterest 🙂 (Yeah, I’m such a girl ha) For the original recipe go to http://www.jacquelynclark.com/2014/02/27/homemade-strawberry-poptarts/

Poptarts are definitely one of my favorite foods. Wow. That’s pathetic. Anyways, they come right in behind icecream, oreos, peanut butter and s’mores. What can I say?  I like to keep a balanced diet. Despite my affinity for poptarts, I’ve learned to use self control when it comes to grabbing a pack to eat. Have your READ the NUTRITION LABEL!!!!! It’s like a heart a heart attack wrapped in foil.  So I abstain. Begrudgingly of course.

You can imagine my excitement when I saw a recipe for homemade poptarts. Yep, jaw was dropped and the words “Wait, wut?’ slipped from my lips. Last week I made them and they were stinkin’ good. My younger brother said they were better than the real thing. Plus, if something is homemade it’s automatically healthier, right? I’ll let you be the judge of that…

The recipe below is straight from the link and has only a few modifications. One major thing I changed was the icing. I used a royal icing rather than the suggested cream cheese frosting because when has anyone ever had a pop-tart with cream cheese on top?  Royal icing is closer to the real deal so I included it below.

Okay, here goes. But first- I included some pictures of the final product! By looks, they are nothing to brag about but I wanted to give you an idea of the final result. Sorry for the poor photo quality! I wasn’t planning on blogging when I took them.

 

photo 1 (5)

photo 2 (3)

photo 3 (6)

HOMEMADE POPTARTS
FOR THE PASTRY
  • 2 cups all-purpose flour
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 cup unsalted butter, cut into rough 1″ squares
  • 1 large egg
  • 2 Tbsp. milk
  • 1 additional large egg, whisked and set aside (to help assemble)

FOR THE FILLING

  • 1/2 cup Jam or strawberry preserves (or filling of your choice, really)

FOR THE ICING (my version)

  • 1 1/2 Tbs meringue powder
  • 2 cups powdered sugar
  • 3 Tbs warm water
  • 1/4 raspberry extract (or any flavor of your choice)
  • drop of food coloring (optional)
INSTRUCTIONS 
1. Whisk together the flour, sugar, and salt. Pour into food processor, add pads of butter and pulse until butter is chopped into pea-sizes and mixture holds together.
2. In a separate bowl, whisk together milk and egg.
3. Transfer butter mixture to bowl, add milk mixture and mix with your hands until just combined. Feel free to knead the dough carefully on a lightly floured work surface.
4. Divide the dough in half and wrap each half in plastic wrap. Refrigerate until the dough stiffens (approx 1-2 hours).
5. On a lightly floured work surface, roll each half of dough out to form two 9″x12″ rectangles.
6. Once rolled, grab a ruler and divide dough into nine 3″x4″ rectangles. Use a sharp knife to make clean cuts.
          -***Okay so I totally cheated here. I didn’t feel like measuring so I just rolled the dough out and cut rectangles of equal size. However, did you notice in the pictures how thick the final product was and how each poptart was a different size? If I had measured, the dough would probably have been a lot thinner and the pastries would have more closely resembled the proportions of an actual poptart.
7. Using a pastry brush, brush the whisked egg over half of your poptart squares (this will act as the “glue” binding the two pieces together).
8. Top one half with a spoonful of filling.
9. Lay the other half on top, and seal edges by pressing a fork into each side.
10. Bake on a parchment lined pan at 350 degrees for 10-15 minutes, until golden brown. Remove from oven and let cool completely before adding frosting.
        -*** When I made these, I set the timer for 10 minutes and then began to check them about every 1-2 minutes. The pastries should be done when the edges and corners start to golden.
FOR THE ICING
1. Mix all ingredients until well combined.
2. To thicken the icing add a little more powdered sugar. To thin the icing add a little more water.
3. Frost poptarts and top with sprinkles if your heart desires 😉
Best of luck! Give me a call when you realize your whole world has been flipped upside down

 

 

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