Toaster pastries have always been a big hit with kids. They enjoy finding that yummy goodness on the inside when they take a bite. Homemade pop tarts have the added benefit of allowing you to customize the flavor and leave out all the unnecessary sugars, preservatives and artificial junk.
I have made these several times, adjusting some ingredients each time. And I believe I finally found the tastiest recipe for the outside crust.
If you are fairly new to the cooking thing, it may seem daunting to attempt homemade pop tarts. However, I can assure you that it does get easier the second time around. The first time will take a little longer than the recipe says, but they will still turn out great.
- 2¼ cups whole wheat flour (or whole wheat pastry flour) plus more for rolling out the dough
- ½ tspn salt
- 1 tspn ground cinnamon
- 1 cup cold, unsalted butter (2 sticks)
- 1 TBLspn honey
- ½ cup ice-cold water
- 8 TBLspn fruit jam or jelly
- 1 egg beaten plus 1 TBLspn water and set aside
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper and set aside.
- Mix together flour, salt, and cinnamon in a bowl.
- Cut butter into small pieces and add to bowl.
- Using your hands or a mixer with a dough blade, mix butter in to flour. It should resemble a crumbly meal, and you may need to use your hands to break up any larger chunks. (My kids like helping with this part.)
- Drizzle the honey over the top of the flour.
- Then add the ice water gradually, while still running the mixer on low. The flour will start to come together.
- Form the dough into a ball. You can either store the dough in the fridge until later or continue on with making the pop tarts.
- Prepare a floured work surface to roll out the dough. I use parchment paper because it cleans up easy.
- Place dough onto floured surface. Sprinkle the dough ball with flour and start to flatten it out with the palm of your hand. Then use a floured rolling pin to get the dough thinner and even. (I flour the surface of the dough and then place a piece of parchment on top, between the rolling pin and the dough. I found that rolling out the dough between two pieces of parchment keeps it from sticking to my rolling pin.)
- Roll out the dough to about ⅛ inch thickness.
- Cut the dough into either rectangles or use a basic shape cookie cutter. I like using heart shapes, though the rectangles can make the cutting go a bit faster.
- Place half the pieces on the prepared cookie sheet. Top each piece with 1 tablespoon jam. Do not spread this out to the edges.
- Place the top pieces on and press sides together with a fork, all around the edges.
- Using the fork, make several holes in the top of each one to vent.
- Lastly, brush the tops with the egg wash just before putting in the oven.
- Bake at 375 degrees for about 20 minutes.