Homemade Pop Tarts

Photo: The Gouda Life

Ingredients

Dough

2 cups all-purpose flour (or 1 ½ All Purpose+ ½ cup whole wheat flour)

1 tablespoon sugar

1 teaspoon salt

1 cup unsalted butter, cut into cubes

1 large egg

2 tablespoons milk or water

1 large egg (for brushing tops of pastry)

Toppings of your choice:

1 tablespoon Example: of jam, Nutella, nut butter, caramel, dark

Preparation

Mix the flour, sugar and salt. Using your fingers or a pastry cutter, work the butter into the dry ingredients until there are no bigger than pea-sized lumps of butter. It should hold together if you squeeze it.

Whisk the egg and milk (or water) together. Stir them into the dough until evenly combined. Knead once or twice on a well floured surface, if needed. Cut dough in half and form into a rectangle. I opted to chill mine for 30 minutes before working with it as my kitchen was warm, but you may roll it out from this point into a large rectangle (about 9x12” in size, 1/8” thick). This is not an exact science, folks. Pop Tarts are supposed to be fun. Cut the rectangle into 3” x 4” rectangles. You should get about nine of these.

Place your filling on one rectangle and top with another. Dip the tines of a fork into flour and press around the edges to seal the tarts. Using the tines or a toothpick, poke a few steam holes in the tops of the tarts. Give your addition egg a quick whisk in a small bowl. Brush the tops of the tarts with the egg wash. This will help make them shiny and golden brown on top.