This is my second entry for the Secret Recipe Club. Secret recipe club is a great idea, and I am so happy to be apart of it. If you want to learn more (or join!) check out this page for more information. This month my assigned blogger was Angie from Big Bears Wife.
I chose this recipe because poptarts are one of the most iconic foods from my childhood. I have so many memories of poptarts. I used to love these things.
Once I was in high school I realized they were not nutritional, and I couldn’t afford to eat them often. But these overly sweet toaster pastries have been around since 1967 and I knew they weren’t going anywhere fast.
I accepted the not so nutritional pastries for what they are. And I knew there had to be some way I could still eat poptarts with out ingesting strange chemicals.
I have seen recipes here and there for homemade poptarts, but still had not taken the time to make some for myself. Once I saw Angie’s recipe I was so excited. I knew this was finally the push I needed to make the little toaster pastries at home.
Making homemade poptarts is much easier then it first appears. It is basically just a flakey pie crust like dough filled with jam. And as soon as I realized the possibilities for fillings were endless, I was even more excited. I dragged the BF to the store with me and told him to pick out which ever flavor jam he wanted.
As he walked back, jar in hand, I didn’t even think to check what he had picked out. But as soon as we got home and I was putting the food away, I noticed he picked out a bottle of currant jelly instead of jam. But I used it anyways. I figured I could mix the jam and jelly I had together and make an interesting fruit filling for the poptarts.
Lucky for me they turned out delicious. The dough was perfectly flakey, not too sweet, and the jam was a refreshing alternative to the pasty stuff you normally find stuffed inside.
While I found the pastries delicious, they seemed much more like hand held pies than poptarts. But trust me, that didn’t keep us from eating them all.
I chose to not use any sort of frosting or glaze on my poptarts, but if you want yours a little extra sweet you can give it a try!
- 2 cups + 2 tbsp organic AP flour (and at least 2 more tbsp for rolling)
- 1 tsp salt
- 1 tsp organic sugar
- 2 sticks (1 cup) chilled unsalted organic butter, cut into cubes
- 4 tbsp ice cold water
- jam for filling
- Whisk together the 2 cups + 2 tbsp flour, salt, and sugar together.
- Cut in the butter until it resembles coarse crumbs.
- One tablespoon at a time, sprinkle in the ice water. Toss until moist clumps form.
- Form a ball with the dough, and divide in half. Shape each half into a disk, cover with saran wrap and chill for at least 1 hour.
- Roll out the dough to a large rectangle, and cut into equal sized rectangles. You should get about 8 rectangles per disk of dough.
- Match each rectangle with an equal sized rectangle, and on half of the rectangles spoon the jam into the center. I used about 1 1/2 tbsp per pop tart.
- Top each rectangle with it’s match, and seal each edge with a fork. Using a knife (like I did) or a toothpick, poke a few holes in the top of each poptart.
- Wrap the poptarts in saran wrap, and freeze for minimum of 2 hours and maximum of a week.
- Once you are ready to bake the poptarts, preheat the oven to 375ºF and line a baking sheet with parchment/silpat.
- Bake for 15 minutes, rotate the pans, then bake for an additional 15 minutes (or until golden brown).
- Serve warm or at room temperature. The poptarts will keep for 2-3 days – if they last that long!