Sunday, April 10, 2011

Not Your Mama's Pop Tarts

Actually, these probably would be my Mama's choice of Pop Tart, if the choice is between these and the saccharine toaster things.

The pie crust dough is definitely one of the baking basics you should remember. It was delicious and buttery and easy. I'm not actually that big on pie, but winter is coming so I've stored it just in case! In going back to get the links for the pie crust and that, I found the Smitten Kitchen pop tarts recipe. Stay tuned, fellas, because I wanted to make Nutella pop tarts anyway and I think that will be my vehicle to try them.

Makes 10 small or 6 large
Total time commitment: 
Assembly idea from Chez Pim, dough recipe from Smitten Kitchen

2 1/2 cups flour
1 tbsp sugar
1 tsp salt
225g cold, unsalted butter
1 cup water
Filling - I used strawberry jam, but I think Nutella would be equally delicious.

1. Throw some iceblocks into your 1 cup of water. I don't know the science behind this, or why it is useful, but thats what the recipe said. Leave that to sit until you need it. If you're in WA at the moment, it will take approximately three seconds for the ice to melt because it is SO. DARN. HOT.

2. Combine flour, sugar and salt in a large bowl. Cube the butter, add it to the dry ingredients, and mix it in with your fingertips. If you want to get all fancy, Deb uses a pastry cutter, but I find that BRUTE STRENGTH is equally easy.*

*I have never used a pastry cutter, so it probably is easier. Carry on.

3. When the butter is kind of pebbly and the size of small peas (or larger, if you're me and have neither the aforementioned brute strength or pastry cutter and a penchant for laziness), add half of the water. If the ice cubes haven't melted by now, for the love of goodness, take them out. Use a spatula to gather the dough together, and add more water a tablespoon at a time until you can get the mixture into one big, doughy lump (by this stage I had given up on the spatula and used my hands).

4. Divide the dough into two and wrap each piece in cling wrap. Chill in the fridge for two hours. I mean chill the dough, not that you personally should chill in the fridge.

5. Hello! Welcome back. Can you please put the oven on to 180C? Cool. Grab your dough from the fridge, break off a piece and roll it out to your desired thickness. As I don't have a rolling pin, I just patted it out to a fairly substantial thickness. If it's too small for your pop tart (you'll fold it in half), roll it back up and add more dough before rolling it out again. This is cooking, people, not rocket science.

5. Spread half of your dough-rectangle with filling, leaving a border around the edges so it doesn't smoodge out like in the picture. Fold the other half on top so you have a little parcel, and seal the edges by pressing down with a fork. Poke some holes in the top so it can breathe, and put it in the oven. I judged their "done-ness" by colour, and I could have probably left them in a little longer.


A "cheery" disposition said...

this looks like such a fun and yummy recipe to make.

Anonymous said...

Oh man, I really want to make this