Not-So-Homemade Pop Tarts

So for the little miss, not-so-homemade homemakers out there, this recipe is perfect for you!  It'll make you feel like you're the queen bakestress of the house (yes, my jokes are lame).  But the best part is, for those of you who die to do everything by hand . . . you can!

This recipe (if done the not-so-homemade way) literally tastes like you're a know-it-all baker with practically no mess.  I'll provide recipes for both.


Not-So-Homemade Pop Tarts
Crust

• 1 box of uncooked pie crust (Pillsbury is my favorite, but you can use any brand -- store brands included!! -- so long as it is uncooked and chilled)
• 1 egg, beaten

Filling

• 1 jar of Jam/Jelly OR
• Cinnamon & Brown Sugar Mix (5 TBSP brown sugar, 5 tsp granulated sugar, 3/4 tsp cinnamon) OR
• Nutella OR
• Any other filling you think sounds delish

Instructions:

1. Preheat oven according to the refrigerated dough's instructions
2. Pull dough from refrigerator
3. Unroll dough until it is laying flat
4. Cut the dough into 3x4 inch rectangles (or whatever side you want, really) and place in pairs
5. Place about one tablespoon of the filling into the center of half of the rectangles (this amount will vary depending on the size of your rectangles)
6. Place the filling-less rectangle on top of it's other half and press down the edges first with your finger, and then with a fork.
7. Lightly coat the top of the un-cooked pop tart with the beaten egg and sprinkle with sugar
8. Bake according the the refrigerated dough's instructions or until light golden brown
9. Enjoy!

They're best if you eat them fresh, but there is nothing wrong with refrigerating and retoasting these beauts.

Homemade Pop Tarts

Crust

Now for this I'm just going to say to go ahead and make your favorite pie crust.  There are certain recipes I share, but everyone has their secret recipes, and mine is my pie crust.  I've labored diligently to prevent the secret from ever leaving my recipe cards, and proud of it!  But just to be nice and convenient, here is a good and simple pie crust recipe:

• Ingredients
• 2-1/2 cups all-purpose flour, plus extra for rolling
• 1 cup of unsalted butter or vegetable shortening (Crisco)
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 6 to 8 Tablespoons of cold water

Directions

1. Combine flour, salt, and sugar in a large bowl and mix thoroughly
2. Slowly cut in the butter/shortening with a pastry blender, two knives, or a food processor until the mixture resembles a bowl of peas.  The flour will be completely covering the pea-sized chunks of butter and will not be one big dough ball.  It is supposed to look chunky and unmixed.
3. Add water by the Tablespoon to the butter/shortening-flour mixture until a large sticky ball of dough is formed.  The dough should look a little marbled (you can see chunks of butter/shortening)
4. Wrap in plastic and refrigerate until ready to use

Filling

At this point in my life, I don't know how to make Jam.  I am currently fine with this.  So if you're looking to make homemade strawberry pop tarts, click here for a Jam recipe or use your family favorite.  You can trust the link, I gave you Food Network's oh-so-famous Ina Garten, who if you don't know her, is a royalty in the kitchen.

I love brown sugar & cinnamon, and it's really easy to do yourself with relatively little mess:

• Ingredients
• 5 Tablespoons of brown sugar
• 5 teaspoons of granulated sugar
• 3/4 to 1 teaspoon of cinnamon

Directions

1. Combine three ingredients in a bowl until well mixed, set aside

Homemade Pop Tart Assembly

1. Remove chilled dough from the fridge and let sit for five minutes
2. Preheat the oven to 375 degrees
3. While the dough is sitting, prepare a large flat surface for rolling the dough.  Dust the surface with flour, and keep enough close by to flour the dough and continue adding to prevent the dough from sticking.
4. Divide the dough into two equal parts
5. Place on half of the dough onto the floured work surface and roll into a 9 x 12 inch rectangle about 1/4 to 1/3 inch thick, trimming the sides to create squared edges.
6. Using a ruler divide the dough in half lengthwise
7. Using the same ruler, divide the dough again in quarters to create eight 3 x 4 inch rectangles
8. Repeat steps 4 - 6 with the other half of the dough
9. Prepare a baking sheet by lining it with parchment paper
10. Separate eight of the 3 x 4 inch rectangles by about an inch or so on the prepared baking sheet
11. Place 1 Tablespoon of the brown sugar mixture into the middle of each rectangle
12. Place the other eight 3 x 4 rectangles over the brown sugar mixture rectangle and press down with fingers, sealing off the pop tarts
13. Using a fork, press down on the edges to really shut them off and to make them look cute
14. Lightly brush the tops with the beaten egg
15. With the same fork as before, press a couple holes into the top to let the steam out as the pastry cooks
16. Bake for about 20 minutes, or until golden brown
17. ENJOY :)

Thanks for stopping by!!

Love,

Mrs. Fosson