Yesterday, Evan saw a post on Lifehacker about making your own pop tarts. Now, it’s not that we’re even pop tart or breakfast pastry fans — neither of us grew up eating them, and we don’t really eat anything of the sort now, but those flat little fruit-filled pastries do have some nostalgic appeal. I remember eating them on camping trips with my summer camp as a kid.
I took a look at the recipe and it didn’t seem too difficult — just some pastry dough and jam thickened up with a little corn starch for the filling. And as I’ve been a bit of an early riser lately, I decided to play around with making these this morning.
The dough was a little difficult to work with — it has a lot of butter in it, and though it wasn’t that warm in my kitchen, then dough would warm up quickly and start sticking to the rolling pin. I ended up sandwiching the dough between parchment paper on the bottom and plastic wrap on the top to roll it out to the right size and thickness.
I also made a slight modification to the recipe and used a cup of all purpose flour and a cup of white whole wheat flour to try to make it a little healthier. For the filling I used low-sugar raspberry preserves, and since I didn’t have corn starch, I used some corn flour, which did the trick just fine.
Ultimatley, my homemade pop tarts were delicious — the pastry was rich and soft though still kept a good structure to support the filling. The filling was sweet and its flavors mixed well with the crust, and the pop tart tasted less like the flat brand-name treat and more like a delicious cookie.
Also, since the pop tarts need to be trimmed to an exact size you end up with some extra dough, and the recipe suggests to just turn those into cinnamon sugar cookies, which turned out just perfectly.
I don’t want to think about quite how much butter went into these pop tarts, but they are an impressive treat to make and thankfully taste like they’re in a totally different food category from the boxed variety.