Homemade Pop Tarts Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
• Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
• Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
• Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
• Arrange pastries on the lined baking sheets.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.

Steps:

• Make the dough:
• Whisk together the flour, sugar, and salt.
• Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
• Mix the egg and milk, and add it to the dough, mixing just until everything is mixed.
• Divide the dough in half; each half will weigh about 10 ounces.
• Shape each half into a rough 3" x 5" rectangle, smoothing the edges.
• Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
• Make the filling:
• Whisk together the sugar, cinnamon, and flour.
• 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".
• (Laying a 9" x 13" pan atop the dough will give you an idea if you've rolled it large enough.).
• Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.
• Roll the second piece of dough just as you did the first.
• Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and widthwise; you'll see nine 3" x 4" rectangles.
• Beat the egg, and brush it over the entire surface of the dough.
• Place a heaping tablespoon of filling into the center of each marked rectangle.
• Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
• Press the tines of a fork all around the edge of the rectangle.
• Cut the dough evenly in between the filling mounds to make nine tarts.
• Press the cut edges with your fingers to seal, then press with a fork, to seal again.
• 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.
• Refrigerate the tarts (they don't need to be covered) for 30 minutes, while you preheat your oven to 350°F.
• 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.
• Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they're a light golden brown.
• Remove them from the oven, and allow them to cool on the pan.
• Variations: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.
• Or with jam filling: 3/4 cup (8 ounces) raspberry jam.
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
• To make the 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.

Steps:

• Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
• Coat edges of one section of pastry with egg wash (egg and milk whisked).
• Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
• Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
• Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
• For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
• Enjoy!