For complete recipe + directions, scroll to the bottom!
When deciding on a fun Valentines' treat to make I did what I rarely do and skipped the chocolate. Instead I got a little nostalgic and found a homemade recipe to a childhood favorite. My husband loves Pop Tarts and as soon as I came across these I knew it'd be a fun thing to surprise him with. The process is slightly labor intensive, but if you're doing it for a special occasion and it's 20 degrees + snowing, why not?
This recipe requires you to make your own dough but these can also be done by purchasing a pre-made pie crust from the grocery store. I'm sure they would be just as yummy and if you're short on time, that's what I'd definitely recommend. For the special occasion I thought it was necessary to go full bore.
A couple tips,
- I made my dough a different day and put it in the refrigerator for the night. Just another way to split things up and make it a little less time consuming.
- Have some sort of tool handy that you can cut the dough with. I used a pizza cutter, it's also helpful if you have a ruler to help keep your lines straight. I did not use one and they turned out fine.
- Wait for them to cool before you frost and make your frosting a little thicker (less milk). Mine was pretty thick and it still spilled over the sides. Not a big deal but this will help towards style points.
- Frosting, not necessary but so good.
| PREP TIME: 45 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 1 HR 15 MIN |
YIELDS: 6-12 POP TARTS
- 2½ cups unbleached all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into ½" pieces (1 stick)
- 6 tablespoons shortening
- 6 tablespoons ice cold water
- 1 large egg mixed with 2 tablespoons milk
- ¾ cup strawberry preserves (or your favorite flavor)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 cups of powdered sugar
- 1-2 tablespoons of milk
- To make the dough combine the flour, sugar and salt in the bowl or food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don't over process.
- Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight (I did overnight and it helped make the process feel a little less involved).
- To make the filling combine the cornstarch and 1 tablespoon cold water in a small sauce pan. Whisk until smooth. Add the jam and heat over medium until it comes to a boil. Simmer stirring constantly for 2 minutes. Remove from the heat and allow it to cool until ready to use.
- Remove the dough from the refrigerator and allow it to rest 10-15 minutes (25-30 if you refrigerated overnight). Lightly flour a clean work surface and dust the dough with flour. Roll the dough to about ⅛" thick large enough to cut into a 9" x 12" rectangle. Cut the 9x12 inch rectangle into 9 equal 3x4" pieces by cutting four lines across on the 12-inch side and three down the 9-inch side (I used a pizza cutter!). Gather dough scraps together and set aside.
- Place the 9 individual pieces of dough on a parchment lined baking sheet.
- Beat together the egg and milk. Brush the egg mixture all over the cut pastry pieces. Place 1 tablespoon of the filling in the center of each pastry.
- Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces. Prick the dough with the tines of a fork, the round end of a small clean paint brush or chop stick to create vent holes.
- Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed.
- Brush the tops of the pockets with a little bit of the egg and milk mixture. Place the baking sheet with the uncovered pastries in the refrigerator for 30 minutes
- Preheat oven to 350 degrees.
- Remove the pastries from the refrigerator and bake at 350 degrees for 20-30 minutes or until golden brown.
- Remove the pastries to a wire rack and cool
- Frost, sprinkle, and serve!