- July 12, 2017 at 12:32 am #379568
2 cups unbleached all purpose flour
8 tbs cold butter
8 tbs shortening
1 tsp salt
1/4 cup sugar
4-8 tbs ice water
1 tsp vinegar
1 beaten egg
1 cup of jam or preserves
1 cup of powdered sugar
1 1/2 tbs of whole milk or half and half
Pulse together the flour, shortening and butter, and salt in a food processor until small crumbs form.
Gently mix in the beaten egg to the flour mixture.
Mix vinegar with ice water.
Then slowly (very slowly and very gradually) pour water mixture into food processor while pulsing. stop when the dough forms large soft crumbs and pulls away from the side of the bowl.
remove dough from food processor and divide in half. gently form the dough into a ball.
place on a piece of saran wrap and cover. gently flatten with hand so it makes a short disk. repeat with the other half of the dough.
it is really important not to over work the dough, because it will become tough very easily.
chill in the refrigerator for an hour.
roll one ball of dough into a long rectangle. leave the other ball of dough in the refrigerator so it will stay cold while working with this dough. cut into eight even rectangles.
place four of the rectangles on a parchment paper lined baking sheet.
spread about a tbs of jam onto each rectangle, leaving a nice little border around the edges. lay a rectangle over each jammed rectangle. use a fork to crimp the edges together.
then pierce the top of each pop tart about four times with the tines of a fork.
repeat with the other ball of dough.
flash freeze the pop tarts in the freezer for about an hour (or longer if need be).
preheat the oven to 350°. Bake the pop tarts for about 25 min, or until very lightly brown.
Whisk together the powdered sugar and milk. Spread the frosting over the cooled pop tarts and sprinkle with sprinkles if desired!
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