Pop Tarts

Pop Tarts, anyone??  It’s been a hot minute since I unwrapped one of these toaster pastries from its crinkly silver wrapper.  And when I say a hot minute, I mean probably more like 25 years.  Wowzers.  I’m dating myself…but with age, comes wisdom, right?  And when you are wise, you eat delicious, nostalgic treats without the long list of unrecognizable ingredients.  Right?  Right. 

The sound of that crinkly wrapper sure does bring me right back to my teens and one of life’s greatest pleasures – eating treats with your pals.  Who’s with me??  I’ve been trying to bring a little joy to my kids’ locked-down lives lately and these little puppies have done the trick.  So, if you’re looking to add a new treat to the rotation, then look no further – I’ve got you covered!! 

Yes, making this nostalgic treat will require a little more effort than opening a box and peeling back a wrapper.  But let me tell you – your effort will be worth it!!  And I’ve got not one, but two flavours for you to try – the classic Brown Sugar Cinnamon Pop Tart and the more sophisticated Strawberry Pop Tart.  Let’s get to it!!

Pie Dough

The first step to the best Pop Tart you will ever eat is the pie dough.  Don’t run for the hills…if you’ve tried my go-to All-Butter Pie Dough from my Apple Frangipane Tart, you’ll know that pie dough can smell your fear.  So laugh in the face of that fear, and you’ll be just fine.

This homemade pie dough is simple.  No fancy tools or ingredients.  Just a few standard pantry staples coming together to form the beauty that is pastry.  All good pastry starts with the same ingredient – butter.  Butter makes everything taste better.   But remember…your butter must be cold.  Remember the equation for successful pie dough – Cold Butter equals Happy Pie.  Repeat this mantra for well-made pie dough, and let’s move on.

Liquids

Not only should your butter be cold, your liquid ingredients should also be chilled (I like to let my milk and yolks hang out in the freezer while I’m prepping the dry ingredients). 

Keeping your ingredients as cold as possible prevents the fat in the butter from melting and this, friends, is the key to a deliciously flaky pie crust.  When the butter melts in the oven, it leaves small pockets in the dough.  Then, as the water in the dough turns to steam, it expands the small gaps and creates layers of flaky crust.  Sounds delicious, right?  That’s because it is :).   

Fraisage

Once you have gently worked your wet ingredients into your dry ingredients, transfer the mixture to your countertop and roll up your sleeves.  Time for some “fraisage” – a French term for “get your dough-on”…

Fraisage is a French technique used to blend pastry dough after all the ingredients have been combined.  It’s the key to flaky, crumbly pastry.  To do this, gather mixture into a relatively uniform rectangle (no need to go crazy here). Starting at the end furthest away from your body and using the heel of one hand, smear the dough (about 2 to 3 tablespoons-worth at a time) away from you against the surface of the countertop.  Continue this smearing action until all the “dough” from the pile has been blended together. 

Quickly, and with minimal hot-little-hand action, gather the dough together, divide in half, and form each half into a rough 3 by 5-inch rectangle.  Wrap each rectangle in plastic wrap.

Let it Rest

We all love a little R&R, and your pie dough is no different.  If you have the time, refrigerate the dough for 2 hours.  If you are in a hurry (i.e., children breathing down your neck demanding a tasty treat), I have found that a 20-minute stint in the freezer does the trick.  If your dough has been in the fridge for 2 hours, let it rest at room temperature to soften slightly, about 15 minutes, before rolling it out.  If you have opted for the freezer-fast-lane, you can get rolling right away.  You want to find the sweet spot between a dough that is too cold (and cracks when you start rolling it), and a dough that is too warm (and so the butter melts into the dough, losing the flake-forming pockets you worked so hard to create).

Rolling, rolling, rolling

After your dough’s R&R, remove one disc from the freezer and roll into a 9 by 12-inch rectangle (approximately 1/8-inch thick).  Trim the edges with a sharp knife.  Using a ruler (we’re going for Pop Tart perfection here), gently score the dough into thirds length-wise and width-wise, creating nine, 3 by 4-inch rectangles.  The easiest way to do this is to notch the dough at the 4 and 8-inch mark along the 12-inch side, and at the 3 and 6-inch mark along the 9-inch side, and then use a sharp knife to gently score the dough – but don’t cut all the way through!  This grid of dough will be the bottom of your Pop Tarts.  Place the scored dough on a baking sheet lined with parchment paper and place in the freezer while you repeat the above process with the other half of the dough.  

Fillings

I have included two fillings here because, well, my kids have very unique taste buds and I can’t pick a favourite kid so I make two fillings.   You can choose to make one or both, although I say try both and pick a favourite.  I dare you…

Brown Sugar and Cinnamon Filling

A classic flavour combination, this filling is sure to bring you right back to your youth.  Just four humble ingredients and – bam – you’re 12 years old again, hanging with your pals in a park, crinkling that silver wrapper.

Strawberry Filling

If you’re in a hurry, you can use your favourite strawberry jam for these.  No judgment here.  But, if you want to amp up the flavour and pack a real punch to these Pop Tarts, try this super-easy Strawberry Filling.  Homemade jam is leaps and bounds better than store-bought.  And that’s just a fact…

Assembly

Remove the first scored rectangle from the freezer, keeping it on your parchment-lined baking sheet.  Before filling your homemade Pop Tarts (you’re almost there!), brush the dough with an egg wash.  There are many different ways to make an “egg wash”, but for this recipe, just whisk a whole egg in a small bowl and lightly brush the surface of the dough.  This will help the dough hold onto its delicious filling and will also help adhere the two rectangles of dough together.  Place a heaping tablespoon of your filling of choice (resist the urge to over-fill) onto the centre of each scored rectangle, leaving a 1/4-inch border around each edge. 

Next, remove the second scored rectangle from the freezer and gently lay it on top of the first rectangle, lining up the scored edges.  Use your fingers to gently press around each pocket of filling, using the scored lines as your guide.  Once complete, use a sharp knife to cut along the scored lines, creating 9 Pop Tarts!!   Using the tines of a fork, press all around the edges of each rectangle to seal in the filling.  Poke holes in the tops of each toaster tart to allow the steam to escape when baking.  Place Pop Tarts in freezer for 20 minutes while you preheat your oven to 350 degrees F.

Once chilled, brush the tops of each Pop Tart with the remaining egg wash, which will give your tasty treat a golden sheen. 

Glaze

The glaze is the last thing standing in the way of nostalgic bliss.  Again, I have included two types of glazes because, well, kids.  Make sure to cool the Pop Tarts before adding the glaze, or it will just run off.  Still tasty, but messy.

For the brown sugar and cinnamon-filled Pop Tart, it’s a simple mix of icing sugar, milk and cinnamon.  Easy, peasy.  And delicious.  For the strawberry-filled Pop Tart, just omit the cinnamon and add a tablespoon (or more to taste) of the strawberry filling and whisk until smooth.  Use a spoon to spread the glaze onto the cooled Pop Tarts and let set (about an hour).  Once set, these puppies can be popped (get it – “pop” your Pop Tart) into your toaster. Use the “Bagel” function on your toaster to toast the non-frosted side – for true nostalgic bliss.

LET’S GET BAKING because these Pop Tarts are:

NOSTALGIC

SATISFYING

PERFECTLY SWEET

DOWNRIGHT AWESOME

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Pop Tarts

Author: Maggie Frith

These Pop Tarts are a nod to your youth but oh, so much better than the boxed kind…so grab your apron and…Let’s Get Baking

Ingredients

Pie dough

• 2 cups (240 grams) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (227 grams) unsalted butter
• 2 egg yolks
• 3 tablespoons cold milk

Cinnamon-Brown Sugar Filling

• 1/2 cup (100 grams) dark brown sugar
• 1 tablespoon all purpose flour
• 1 tablespoon cinnamon
• 1/8 teaspoon salt

Strawberry Filling

• 4 cups (448 g) frozen or fresh strawberries
• Juice of 1/2 lemon
• Zest of 1 lemon
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (32 grams) cornstarch
• Pinch salt

Cinnamon Glaze

• 3/4 cup icing sugar
• 1 to 2 tablespoon milk
• 1/2 to 1 teaspoon cinnamon

Strawberry Glaze

• 3/4 cup icing sugar
• 1 to 2 tablespoons milk
• 1 tablespoon strawberry filling

Instructions

Pie Dough

1. Whisk together flour, sugar and salt in a large bowl.
2. Combine egg yolks and milk in a small bowl, and place in freezer until ready to use.
3. Cut cold butter into 1-inch cubes. Scatter butter pieces over top of dry ingredients and, using pastry cutter or two knives, cut butter into dry ingredients. Continue to work until the mixture resembles crushed crackers and peas. You want some of the butter pieces to be about 1-inch in size but most pieces will be much smaller.
4. Add cold wet ingredients to dry ingredients and, working quickly, mix together with a fork until ingredients are well-combined.
5. Transfer mixture to countertop and roll up your sleeves. Time for some “fraisage” - a French term for “get your dough-on”…(see note*)
6. Quickly, and with minimal hot-little-hand action, gather the dough together, divide in half, and form each half into a rough 3 by 5-inch rectangle. Wrap each rectangle in plastic wrap and place in freezer for 20 minutes. At this point, get started on your Strawberry Filling as it will need to cool.
7. Remove one rectangle of dough from the freezer and roll into a 9 x 12-inch rectangle (approximately 1/8 inch thick). Trim edges with sharp knife. Score dough into thirds lengthwise and widthwise, creating nine, 3 x 4-inch rectangles. Do not cut through dough. This grid will form the bottom of the Pop Tarts.
8. Place the dough on a baking sheet lined with parchment paper and place in freezer while you roll out the other half of the dough.
9. Repeat process with the second rectangle of dough, and place in freezer while you finish preparing fillings.

Strawberry filling

1. Place strawberries, lemon zest, and lemon juice in a medium saucepan.
2. Bring to a simmer over medium heat, mashing mixture with a potato masher or fork, and stirring frequently.
3. Combine sugar, cornstarch and salt in a small bowl.
4. Once strawberry mixture has reduced by half (approximately 15 minutes), add sugar and cornstarch mixture and cook until thickened, stirring constantly (approximately 5 minutes more).
5. Set aside to cool. Speed up cooling process by placing mixture in a shallow dish and placing in freezer.

Cinnamon Brown Sugar Filling

1. Combine all ingredients together in a small bowl and mix until well combined. Set aside.

Assembly

1. Remove the first scored rectangle from the freezer, keeping it on your parchment-lined baking sheet. Brush dough with egg wash (made up of 1 egg, whisked).
2. Place a heaping tablespoon of filling onto the centre of each scored rectangle, leaving a 1/4-inch border around each edge. Do not over-fill.
3. Remove the second scored rectangle from the freezer and gently lay it on top of the first rectangle, lining up the scored edges. Using fingers, gently press around each pocket of filling.
4. Once complete, use a sharp knife to cut along the score lines, creating 9 individual Pop Tarts. Use the tines of a fork to crimp edges and seal in the filling.
5. Poke holes in top of each toaster tart and place on parchment-lined baking sheet. Freeze for 20 minutes while you preheat your oven to 350 degrees F.
6. Once chilled, brush the top of each Pop Tart with remaining egg wash.
7. Bake on middle rack until lightly golden, approximately 30 minutes (rotating the sheet halfway through baking).
8. Cool on pan for 10 minutes then transfer to wire rack to cool completely.
9. While Pop Tarts are baking, prepare glazes.

Cinnamon Glaze and Strawberry Glaze

1. For both glazes, combine all ingredients together in a medium bowl and whisk until smooth. If glaze is too thick, add more milk, 1 teaspoon at a time. The goal is a thick but spreadable glaze.
2. Once Pop Tarts have cooled, use the back of a spoon to spread glaze onto top of Pop Tarts. The glaze will harden within a couple of hours.

Storage

1. Store Cinnamon Brown Sugar Pop Tarts in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.
2. Store Strawberry Pop Tarts in the refrigerator for up to a week.
3. To reheat, place in 250 degree F oven for 10 minutes, or reheat in toaster using “bagel” function, with heat source on un-glazed portion of the toaster tart.

Notes

NOTE: *Fraisage is a French technique used to blend pastry dough after all the ingredients have been combined. It’s the key to flaky, crumbly pastry. Form a pile with the dough/mixture from the food processor and, using the heel of one hand, smear the dough (about 2 to 3 tablespoons-worth at a time) away from you against the surface of the countertop. Continue until all the “dough” from the pile has been blended together.