Pop Tart Recipe
User Reviews
5
Pop Tart Recipe
Description
The dough is made from all-purpose flour, salt, and grated cold butter combined until pea-sized pieces remain, then brought together with buttermilk to form a workable dough. After chilling, the dough discs are rolled thin and cut into rectangles, partially brushed with an egg wash. A teaspoon of fruit preserves is spooned onto each brushed rectangle’s center before being sealed with an unbrushed dough piece, crimped along the edges to enclose the filling.
The Pop Tarts are baked at 350°F on parchment-lined sheets until golden, then cooled before applying a glaze made from powdered sugar and half-and-half with optional food coloring. Sprinkles add a decorative touch to the glaze. The result is a layered, flaky pastry with a sweet, fruity filling and a smooth, glistening icing topping. These can be eaten fresh or toasted for warmth.
This recipe involves straightforward techniques for pastry making and assembling filled pastries, suitable for those with basic baking experience. Proper chilling of the dough before rolling helps maintain flakiness.
Ingredients
Pop Tart
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup butter
- 1/2 cup buttermilk
- 1/2 cup fruit preserves
- 1 egg
- 2 tbsp milk
Glaze
- 1 cup powdered sugar
- 2 tbsp half-and-half or milk
- 1 drop Food Coloring
- Sprinkles of choice
Instructions
- In a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together.
- Turn the dough out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
- Preheat the oven to 350. Line two baking sheets with parchment or silicone liners and set aside. Whisk the egg and milk together in a small bowl.
- Roll the discs out to ⅛ inch thick on a floured surface. Cut the dough into rectangles using a pizza cutter (mine were about 3 inches by 4 inches). Brush half of the rectangles with the egg mixture, then spoon 1 teaspoon of preserves onto the center of the brushed rectangles.
- Using a chopstick, poke holes in the other half of the rectangles to allow steam to escape. Place the pieces with holes on top of the bottom pieces, and crimp with a fork to close. Brush the tops with the egg mixture.
- Bake 25 minutes, or until golden brown on top. Remove from oven and let cool completely. While the pop tarts are cooling, whisk together all ingredients for the glaze except the sprinkles. Spoon the glaze over the cooled pop tarts and top with sprinkles if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pop tarts
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 346mg | 14% |
| Potassium | 48mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 510IU | 10% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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