As a teenager, pop tarts we're a delicious and easy breakfast go-to. Every time we see those tasty treats we're transported back to those high school mornings, where we woke up 30 minutes before we had to leave for school (if that)! This homemade pop tart recipe may take a little more time, but it's definitely worth the extra effort. With sweet icing and a savory filling, you won't be able to stop at just one. See how to make this irresistible recipe!
(makes 12-15)
300 g flour (I used whole wheat)
150 g butter, softened
50 g powdered sugar
2 egg yolks
pinch of salt
jam (I used homemade rhubarb + strawberry + vanilla)
glaze (lemon juice + powdered sugar + food coloring, or your favorite one)
sprinkles
mix the flour, sugar and salt in a bowl, add the butter and mix it in with your hands until the flour gets lumpy, add one egg yolk and quickly mix the dough with your hands until it’s smooth
(alternatively, put all the ingredients in a blender and blend until the dough forms a smooth ball, I don’t have a proper blender and I prefer to do it by hand)
refrigerate for at least two hours
mix the remaining egg yolk with a teaspoon of water
roll the cold dough on a floured surface to 3 mm (1/8”) thickness and cut rectangles with a shark knife (mine were 5x8 cm – 2x3,5”)
place a teaspoon of the jam in the middle of a dough rectangle, brush the edges (about 1 cm – 1/2") with egg yolk and put another rectangle on the top
press the edges of the two rectangles with a fork to make sure they will keep together, prick a few times with a fork on the top
repeat until the dough is all used up (you can take the leftover dough and form a boll of it, roll it out and repeat the process until you run out if it)
bake in an oven preheated to 200C for 12-15 minutes
let them cool down for ten minutes before carefully removing them from the baking tray
glaze when they’re completely cool, sprinkle immediately and let the glaze dry a bit before eating
Discovered on the blog "Everything is Poetry"