Recently, Alyson’s main request at breakfast was Pop Tarts. You know, boxed, dry, sweet, with ingredients that sound like a science project! “But they’re so good!”, she’d plead. Of course, I took it as a challenge. In honor of Valentine’s Day, I’ve even made some in heart shapes and filled them with milk chocolate and walnuts.
|First, pulse flour, sugar, salt, and cold butter until it resembles coarse mill.|
|Add egg, sour cream, and vanilla. Pulse a few times until dough forms. Divide, wrap, & refrigerate.|
|After chilling, dust with flour and roll out between parchment or waxed paper, save trimmed edges.|
|Top with favorite preserves or jam…or|
|Chocolate & Nuts!|
|Drizzle with icing and maybe some colored sugar.|
Homemade Pop Tarts
Makes 8 Pastries(3×4-inch)
2 cups all-purpose flour, plus more for rolling dough
1/2 cup sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and chopped into small pieces
1 tablespoon sour cream
1 teaspoon vanilla extract
Assorted Fillings: Fruit Preserves, Chocolate, Nuts
1 tablespoon unsalted butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon water
Colored Sugar, Optional
In a food processor, pulse flour, sugar, salt, and butter until mixture resembles sand. Add egg, sour cream, and vanilla, pulsing until mixture forms into a dough ball. Divide dough into two equal pieces, flatten into rectangles and wrap tightly with plastic wrap. Refrigerate at least 2 hours before using.
When ready to bake, preheat oven to 350 degrees.
Working with one half of dough, dust on all sides with flour. Place between 2 pieces of parchment or waxed paper and roll out to 1/8-inch thickness. Remove top layer of paper and trim 8 x 12 rectangle(I used the trim and re-rolled for heart shaped Pop Tarts). Cut in half lengthwise. Leaving pieces attached to parchment, cut in half across length, to reveal four pieces. Cut each of those pieces in half, across the length, for a total of eight pieces. Leave attached to parchment and chill for 10 minutes in the freezer.
Remove from freezer and place 4 of the dough sheets, 2 inches apart onto a lined baking sheet. Top the center of each with a tablespoon of preserves or chocolate and nuts. Cover each with the remaining sheets of dough, press all edges together. Use the tines of a fork to press all edges sealed. Prick the tops, 3-4 times, to allow steam to escape.
Bake for 18 minutes, rotating baking sheet half way through baking(9 minutes). Allow to rest on baking sheet for 5 minutes before frosting. Repeat process with remaining dough.
Melt butter in a small saucepan. Remove from heat and add powdered sugar, vanilla, and water. Stir until smooth. Drizzle icing over cooled pastries. Sprinkle with colored sugar if desired.