Hi,
I made pop tarts for the
5th LTHforum Dessert Exchange. I will likely make these again, I am explaining where the ideas and recipes came from.
The first time I heard of anyone making pop tarts came from the idle chatter of a facebook "friend." I assumed few to nobody made their own pop tarts.
The dough came from an
e-gullet discussion, which my facebook "friend" made:
Pop-Tart Dough13 oz Unsalted Butter at room temp
1/3 C. & 1 T. (110 g) Milk at room temp
1 Yolk at room temp
1 t. (6 g)Sugar
1 t. (6 g) Salt
3 1/2 C. (645 g) AP Flour
In a food processor bowl, add butter, milk, yolk, sugar and salt. Pulse until roughly blended. Add to the bowl the flour, then pulse until it just starts to come together. Form into a uniform rectangle shaped 4x3 inches. Wrap in plastic wrap, chill at least 3 hours. You can then slice off 1/3-1/2 inch thick slices to gently roll out to 6x8 inches or whatever size you prefer.
For shaping, rolling, filling and sealing, I found a quick read and pictures at
Chez Pim useful for ideas. I was originally planning to make the brown sugar filling. I changed my mind when I realized my homemade raspberry-peach jam called Blush from the Farm Journal Canning and Freezing book was an ideal substitution. I thought if I was making homemade, then I may as well avoid recreating a popular pop tart flavor. As I finished each pop tart, I put them in the refrigerator to chill as I made the next. This dough is so loaded with butter, it is best to minimize handling to avoid your hands warming it.
I didn't use eggwhite for the pop tart's glaze. Instead, I used my favorite pie crust trick: spread with milk, then dust with sugar.
In a 400 degree oven, I baked the pop tarts on a parchment paper lined heavy cookie sheet. After 15 minutes, I kept an eye on them until they were golden brown.
I got the impression people liked them when they thought pop tarts didn't adequately describe them. I have no idea what a better name may be, I was just glad the outcome was good enough to do again.
Regards,