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Homemade Poptarts

Posted by on Jul. 28, 2012 at 11:59 PM
  • 8 Replies
1 mom liked this



Homemade Poptarts

recipe from King Arthur Flour

2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

Cinnamon Filling
1/2 cup (3 ¾ ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg, to brush on pastry before filling

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 cohesive.

Divide the dough in half; each half will weigh about 10 ounces (about 280g). 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.
Yield: 9 tarts.

Variation: 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.

by on Jul. 28, 2012 at 11:59 PM
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Replies (1-8):
by on Jul. 29, 2012 at 12:41 AM
These sound like they would be a tasty "treat" every once in a while.

But to read ingredients and think I would eat boxes of the processed ones. Wow, how did mom call that breakfast, lol?
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by on Jul. 29, 2012 at 2:44 AM
I made heart shaped ones similar to those!
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by on Jul. 29, 2012 at 2:51 AM
Those seem simple enough to make and so much better for the kids than boxed pop tarts. Thanks for sharing!
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by on Jul. 29, 2012 at 9:12 AM

 this looks so much better than the ones my girls like from the store. Definately adding this to our breakfast menu!

by on Aug. 2, 2012 at 5:02 PM
These look great! I'll probably skip the sugary filling and make my own filling by cooking down berries, sweetened with agave nectar, and thicken by cornstarch. Yum! Thanks for sharing. I wonder if these would be good filled with eggs, bacon, and cheese. I'll guess I'll try it ;-)
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by on Aug. 2, 2012 at 5:10 PM
I am such an idiot! Why have I never thought of this?! Duh! You know, my kids are six and four and have never had a poptart, ever lol I am thirty and have had two in all my life......
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by on Aug. 2, 2012 at 7:09 PM

I want to try this!

by Platinum Member on Aug. 2, 2012 at 8:12 PM

thanks should be good

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