Recipe by Lvs2Cook
This recipe came in my email from King Arthur Flour. I haven't tried it and I am posting by request. It looks delish!
Top Review by dogmaxine
Best pop-tart recipe by far. I used nutella for the filling. The pastry is so light and fluffy. Taste best when warm-so eat them right out of the oven- or toast them in your toaster oven.
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cut into pats
- 1 large egg
- 2 tablespoons milk
- 1⁄2 cup brown sugar
- 1 -1 1⁄2 teaspoon ground cinnamon, to taste
- 4 teaspoons flour
- 1 large egg, to brush on pastry before filling
Directions See How It's Made
- Make the dough:
- Whisk together the flour, sugar, and salt.
- Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
- Mix the egg and milk, and add it to the dough, mixing just until everything is mixed.
- Divide the dough in half; each half will weigh about 10 ounces.
- Shape each half into a rough 3" x 5" rectangle, smoothing the edges.
- Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
- Make the filling:
- Whisk together the sugar, cinnamon, and flour.
- Assemble the tarts:
- If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.
- Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12".
- (Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough.).
- Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.
- Roll the second piece of dough just as you did the first.
- Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.
- Beat the egg, and brush it over the entire surface of the dough.
- Place a heaping tablespoon of filling into the center of each marked rectangle.
- Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
- Press the tines of a fork all around the edge of the rectangle.
- Cut the dough evenly in between the filling mounds to make nine tarts.
- Press the cut edges with your fingers to seal, then press with a fork, to seal again.
- Gently place the tarts on a lightly greased or parchment-lined baking sheet.
- Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries.
- Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
- Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack.
- While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.
- Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown.
- Remove them from the oven, and allow them to cool on the pan.
- Variations: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.
- Or with jam filling: 3/4 cup (8 ounces) raspberry jam.
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
- To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.