Yes, those are homemade mini Pop Tarts!! And they are presently helping me practice self-control…I’ve had two.
I had planned on sharing with you salted dark chocolate cookies…but with a few too many substitutions from my lack of desire to go to the food store…they officially bombed. And so without further ado…Pop Tarts. These on the other hand are delicious…really really delicious.
And while I though they would be difficult, they were surprisingly really easy, not too messy, and not too time consuming. They would be so much fun to make with your little ones.
Pop Tarts ( slightly adapted from the Toasty Biscuit)
2 ¼ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup butter
1 large egg plus 1 tablespoon of milk, for egg wash
¾ cup jam (I used raspberry jam from Whole foods- yes it was sweetened )
caster or granulated sugar, to sprinkle
An hour before, or the night before baking (this part is easiest done without your child):
1. Whisk together -flour, sugar and salt. Work in the butter with a pastry blender or food processor, adding iced water a tablespoon at a time until the mixture begins to clump together. “It should hold together if you squish some dough together with your fingers.” Tip out the dough onto a floured surface. Divide into two, kneading each half briefly and shaping it into a disc. Wrap in saran wrap. Chill in the fridge for 60 minutes.
An hour later, or the next day:
2. Remove the dough from the fridge and allow it to sit at room temperature for about 20 minutes. Together with your child’s help, roll out the dough with a rolling pin on a lightly floured surface in the shape of a rectangle. The width should be 0.5cm thick. Using a knife, cut the dough into a 9×12 rectangle. Cut either mini or large rectangles that are all the same size. Repeat with the second ball of dough. If your child is old enough to hold a butter knife, go ahead and score the lines and then ask them to follow the lines as they cut.
4. Preheat the oven to 350. Line a baking tray with non stick paper or a silpat mat.
5. Place half of the dough rectangles on the prepared tray. In the centre of the rectangles, spoon a big tablespoon of jam. Holding the spoon let your little one wipe the jelly off the spoon and into the middle of the rectangles. Using a pastry brush (or just your fingers), dip it in water and run it along the edges of the dough rectangle. Place another dough rectangle on top, pressing firmly ensuring they stick ( I recommend sealing each one while your child wets the edges of the other rectangles…unless older, most children will have trouble not squishing the jelly out). Then, using a fork dipped in flour (to prevent it sticking), crimp the edges all around.
6. With a pastry brush, model brushing each pop tart with the egg wash and then sprinkle with sugar. It’s okay if egg wash gets all over the tray. While your child brushes each one, prick each with a fork three or four times, so air can release as it bakes.
Bake for about 20-25 minutes until golden brown.
7. Transfer to a wire rack to cool.