Saturday, January 21, 2012

Pop Tarts

 With apple-cinnamon filling

 With strawberry jam filling

 With poppy seed filling

 With banana filling

2 cups (340g) all-purpose flour
1 tbsp sugar
1 tsp salt
1 cup (225g) unsalted butter, cut into cubes
1 large egg
2-3 tablespoons milk
Whisk together the flour, sugar, and salt. Work in the butter with your fingers until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Transfer the mixture to a large bowl. Whisk the egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary. Refrigerate while you prepare the fillings. 

Remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 3mm thick (I rolled it into ~25x33cm rectangle). Repeat with the second piece of dough. Set trimmings aside. Cut dough into 20 rectangles. (I didn't get 20 rectangles so  I re-rolled the trimmings).
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a parchment-lined baking sheet. Prick the top of each tart multiple times with a fork. Refrigerate the tarts  for 30 minutes, while you preheat your oven to 180 degrees C.

The amounts of ingredients are for 2 pop tarts each. Just mix the ingredients of different fillings in separate bowls and fill the tarts:

Caramel Filling:
1/3 tsp flour
sea salt for topping

Apple-cinnamon filling:
1/3 medium apple, cut into cubes
1/2 tsp cinnamon
1/2 tsp honey
1 tsp dark molasses sugar

Poppy seed filling:
2 tbsp ground poppy seeds
1 tbsp sugar
1/2 tbsp butter, melted

Stawberry jam filling: 
2 tbsp organic strawberry jam
1/3 tsp cornstarch

Banana filling:
1 small banana, ripe
1 tsp sugar
1/3 tsp flour 

Bake for 20-25 minutes or until golden brown. Enjoy!


  1. THese look so yummy and fun to make! I want the caramel one please!!

  2. how many of them do you make at a time, and do they store well? i am wondering how these would work for quick breakfasts or if they are more work than necessary.

    1. I make 10 pop tarts. They're the best eaten the day they're made but the second day they were also delicious!

  3. Replies
    1. I haven't tried freezing them I've heard people doing this so yes, I'm sure you can try!

  4. Gaby, thank you so much for sharing! I'm so glad the firsthomelovelife blog steered me to you. This is a great idea for my daughter's school breakfast. Gosh I wonder how it would taste with ham and swiss... I see experimenting on the horizon! Have you had a go at freezing them? Thanks again!

    1. Thank you so much! Wow, making them savory sounds great!! I haven't tried freezing them, but I am sure they should freeze well. You would probably just have to wrap in some plastic wrap and freeze.


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