Now that I’m older and wiser in my ripe old age of 31 (yeesh), I look back on how I used to eat and cringe. A typical day of eating in my teenage years, would consist of the following:
Breakfast: A Pop-Tart
Lunch: Otis Spunkmeyer Chocolate Chip Cookie, Medium Fry and Cheese Dip, Soda (all purchased in my High School cafeteria…obviously, this was prior to any healthy kid initiative. No one cared if we were fat.)
Dinner: Whatever my mom made for me
Dessert: 1, 2, or 4 Tastycake Butterscotch Krimpets
Now, I’m no rocket scientist, but I’d say those were some very wise choices. From a nutritional standpoint, I would definitely encourage my children to follow my lead. My arteries are crying.
Anyway, although my meal selection may have improved with age, my love for Pop-Tarts remains the same. Pop-Tarts are delicious. That buttery crust filled with jelly-ish substance and dipped in sugary glaze, what is not to love?
Side Note: Do Pop-Tarts ever expire?
You may remember a few weeks ago, I posted Homemade Cheez-Its. Cheez-Its are equally delicious and equally as cheap to buy at the store as Pop-Tarts. But, that wouldn’t be as fun, now would it? Unfortunately, now that I’ve made homemade Pop-Tarts, I am forever changed. The two sticks of butter surrounding the 6 C of sugar filled Jam, though extremely delicious, will never make it to my breakfast table again.
Now, I hope I have not deterred you from trying to make these. Because, you should. You absolutely should. My husband had his with ice cream. (He is so smart. Top of his class, and it’s ideas like that, which got him there.) They are very good. I truly believe they are what Mr. Kellogg intended his Pop-Tarts to taste like. They are buttery, flavorful, and delicious. Not the dry, flavorless, sugary gelatinous filled thing that we’ve all come to love.
They are a great dessert treat, and a fun thing to make with kids. BUT, a breakfast they are NOT.
Sorry Kellogg’s, but they’re not.
Oh, and BTWs…I made my own jam. I’m that special.
From King Arthur Flour and Smitten Kitchen
cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)
Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling
Jam Filling (This is the kind that I made)
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste
To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.
To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first 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.
Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.
Assemble the tarts: If the dough has been chilled, 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 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
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, keeping a bare 1/2-inch perimeter around it. 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 lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries (I FORGOT THIS STEP). Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.
Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.
1 tb butter, melted
1 tb milk
3/4 C confectionary sugar, more or less, depending on your desired consistency. More will make it harden, like lemon cookies, less will stay sticky.
2 tsp of jam, heated to a syrup texture (can do in microwave)
Whisk all ingredients together and spread on pastry. Let cool. Eat the rest with a spoon.