As I’m sure it’s become quite apparent, I adore sweets. I also adore breakfast. And whenever the two are combined… well, needless to say, mama’s happy. So in keeping with this love of sweet breakfast treats, I decided to try my hand at making poptarts!

Poptarts?!

This was the general reaction whenever I mentioned my latest culinary project to all those willing to listen. Yes, I responded, poptarts… Storebought poptarts aren’t necessarily one of my favorite breakie treats, but I figured that since most things are better homemade, poptarts probably would be no exception.

And I was right.

Started out with the usual dough ingredients: 2 cups flour, 1 cup butter, 1 tbsp sugar, blending until I got a loose, dry meal…

Then mixed 2 tbsp milk with one egg…

Which I then added to the flour mixture and blended until the dough held together. This was a pretty crumbly situation, so I ended up adding just a teeny bit of water to help things out. Just a teeny bit though, like perhaps 1 tsp.

Turned the dough out onto the counter, kneaded it a bit, divided it in half and shaped each half into a 3″x5″ rectangle.

Working with one half at a time, rolled the dough out into a 8″x12″ rectangle, roughly 1/8″ thick, using a roasting pan (and my T-square) as a guide.

Then just divided it into eight 3″x4″ rectangles.

Placed half of the rectangles on a sheet on a wax paper, before repeating the roll/measure/score process with the second half of the dough.

Then it was time to make some cheapie, easy filling! Took 3/4 cup raspberry preserves…

Added 1 tbsp cornstarch mixed with 1 tbsp water and boiled it gently for a minute or two.

While that cooled, I brushed the entire surface of half the dough rectangles with a beaten egg – this acts as the glue of the poptart!

Added a dollop of cooled preserves on each one…

And topped them with the remaining dough rectangles!

Pressed the edges with my fingers…

Then reinforced each one by going over all the edges with the tines of a fork.

Made little holes in the center of each pop tart with a chopstick to allow steam to escape!

Transferred my little babies to a parchment-lined baking sheet and refrigerated for about half an hour to firm up. Preheated the oven to 350F and then popped them in to bake for 20-25 minutes (until golden and poptarty)…

Behold!

Flaky, buttery, magic!

Recipe adapted from Smitten Kitchen

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