Monday, March 5, 2012

Homemade Pop Tarts!

I found this recipe via Pinterest. And I couldn't resist trying them. They tasted better than real Pop Tarts...nothing like fruit-flavored cardboard filled with preservatives.

Whole Wheat Pop Tarts

For the dough:
1 1/2 C. whole wheat pastry flour

1 C, brown rice flour, plus 2 tablespoons

1/4 C. arrowroot flour, plus 2 tablespoons
 (I substituted cornstarch)
1 1/2 t. coarse sea salt
1 C. plus 3 tablespoons unsalted butter, cold
 (I used Earth Balance)
10 T. ice water

For the filling:

3/4 C. apricot preserves
 (I used raspberry preserves)
1/2 teaspoon almond extract (I used vanilla)
1 egg beaten with 1 tablespoon of water (I just used water to keep it vegan.)


Place pastry flour, brown rice flour, arrowroot flour, and salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1 second) pulses. Add ice water, one tablespoon at a time, and pulse after each addition. Pulse until dough gathers into larger clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into 2 portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate for 30 minutes.

Preheat oven to 350 degrees. Remove one disk of dough from the refrigerator place on a floured surface. Roll it into a rectangle about 1/8″ thick. Cut rectangles that are 4-inch x 2 1/2 inch. Place half of the rectangles on a baking sheet lined with parchment paper. Brush the egg wash over the entire surface of each piece of dough (This helps seal the filling inside. Again, if you’re egg-free then use water to seal the dough). Place a heaping tablespoon of filling in the center of each rectangle, keeping about 1/2-inch perimeter. Place a second piece of dough on top of the first and gently press around the pocket filing, sealing the dough. Using a fork, press the tines around the edge of the tart. Repeat with remaining tarts. After all tarts are assembled, brush each with egg wash. Bake for 25 minutes, or until golden brown. Cool for 10 minutes before serving. Repeat process with second disk of dough.

Storage: The tarts will keep in the refrigerator for 2-3 days. To reheat, place in a 350ºF oven for 10 minutes. The pop tarts can also be frozen. To reheat, place on a baking sheet in a 350ºF oven for 20 minutes.

***I found the recipe here: Deliciously Organic

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