Author Notes
A layer of bubbling hot jam, sandwiched between flaky pastry and topped with sprinkles -- surely the best way to start the day. —londonbakes
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Ingredients
- For the pastries:
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1 1/2 cups
all purpose flour
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1/2 cup
unsalted butter, cold and cubed
-
1 teaspoon
sugar
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1 pinch
salt
-
1
cold egg, beaten
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1 tablespoon
cold water (optional)
-
8 tablespoons
jam or preserves
-
2 tablespoons
milk or beaten egg, for brushing the top of the pop tarts
- For the topping:
-
1 cup
powdered sugar
-
2 teaspoons
hot water or milk
-
Sprinkles, to decorate
Directions
-
Place the flour, butter, sugar, and salt in a food processor and pulse a couple of times until the butter is pea-sized.
-
Add the egg and pulse again until the dough starts to come together; if necessary, add a little ice water so that the dough coheres.
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Bring the dough together with your hands and knead it a couple of times until it's smooth. Wrap it in plastic and chill it for half an hour.
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Once it has chilled, divide the dough in two balls and roll out each part out as thinly as possible.
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Cut each piece of dough into eight rectangles, about 3 x 4 inches in size. You may have to re-roll the scraps to get the eight, but it should work.
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Place eight of the rectangles on a baking sheet and add a heaping teaspoon of jam or the filling of your choice to the center of each. Place one of the other rectangles over each filling-topped pastry and press down to seal the edges.
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Use a fork to get a pretty pattern on the sides, then prick a few holes in each pastry so that the steam can escape.
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Place the pastries in the freezer until they're firm. Meanwhile, preheat the oven to 350° F. When you're ready to bake, brush the pastries with a little beaten egg or milk and put them in the oven for 20 to 25 minutes, until golden brown.
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Remove to a wire rack to cool. If you want to eat them like a real Pop Tart, enjoy them straight from the oven, while the filling is so hot that it burns your mouth.
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Or, leave them to cool a little while you make the glaze by mixing together the powdered sugar and a little hot water or milk until you have a dollop-able consistency. Spread the pastries with the glaze and top with colorful sprinkles.
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