strawberry pop tarts
If you read our Strawberry Jam post you already know about my obsession with the Great British Baking Show (GBBS). If you didn’t just know that it is the greatest show ever and you should go watch it right now. This post will be here when you get back.
The Great British Baking Show inspired me to venture into baking projects I had never tried before. I made a pie for Pi Day and had some crust dough leftover. *Side Note: the pie I made was the most perfect pie I have ever made in my entire life. Perspective, I was more excited the way my pie crust turned out than I was to hear I got a job at Google….yes it was THAT good. SO I obviously needed to use this leftover crust for something worthy. About every other episode of GBBS the contestants have to make some sort of jam as a very minor part of their baked good. I figured if they can do it as 1 step of a billion I can do it 1 of 2 steps - Pop Tarts. TBH I never liked Pop Tarts as a child, I was more into toaster strudels and even with that, I would push out all of the fake jelly and inject the frosting into the middle instead….the epitome of a healthy breakfast! HOWEVER, since I am a loving girlfriend and faithful blogger Pop Tarts were made a) because B loves Pop Tarts and b) because they’d make a cute, hip, fun instagram.
This requires a lot of butter and a fair amount of patience so no judgement if you want to buy pre-made crust, pre-made jam, or pre-made frosting. Our only suggestion would be to try and make at least 2 of the 3 - 66% that way you’ll at least be passing the class. D for Degree right?
prep 45 min
cook 30 min
for the pastry
2 ½ cups all purpose flour (GF option)
1 tsp granulated sugar
1 tsp salt
12 tbsp cold unsalted butter - cut into chunks
6 tbsp water - ice cold
1 large egg
2 tbsp milk (nut milk option)
for the filling
¾ cup strawberry jam (or whatever flavor you like)
1 tbsp cornstarch
1 tbsp cold water
for the frosting
¼ cup unsalted butter, softened (vegan butter option)
1 tsp vanilla extract
1 cups confectioners’ sugar, sifted
1 tbsp milk (but milk option)
In a large bowl for the dough, combine flour, sugar and salt. Using a food processor add the butter to the flour mix until it looks like coarse sand. Alternatively you can use 2 knives (and your strong forearms) to break down butter chunks as small as you can. Add in the ice cold water and pulse or slice until a dough begins to form when you grab a bit of it.
Using your hands, form a dough ball and then cut in half. Form each ball into a disc, cover with plastic wrap and pop in the fridge for at least 30 min (overnight is fine too).
For the filling, in a small sauce pan add in the cornstarch and cold water, mixing until completely dissolved. Add the jam bring the mixture to a boil over medium heat. Bring down to a simmer and cook for 2 minutes, stirring constantly. Remove from heat and let cool. While dough is still chilling, in a small bowl mix 1 egg with 2 tbsp of milk and set aside.
Remove dough from the fridge and let it rest for 5-10 minutes. Cut off 2 pieces of plastic wrap about forearms length. Lay one flat and lightly flour, place 1 of the the dough discs in the middle, lightly flour the disc and place plastic wrap on top. Roll the dough between the 2 plastic layers until it is about ⅛ inch thick - you should be able to cut out a 9 x 12 inch rectangle. Slice 9 equal 3x4 inch pieces out of the rectangle (slice into 3 lengthwise and then into quarters).
On baking sheet lined with parchment paper place dough cutouts with about a ¼ inch space between each. Brush egg and milk mixture over the entire pastry cutout. Spread 1 tbsp of jam in the center of the pastry leaving about ¼ inch around the side. If your kitchen is warm, place the pan with pastry in the fridge or the freezer.
Repeat step 4 with 2nd disc of dough. Prick with a skewer or one of the prong of a fork to make vent holes (I did a pattern of 2-3-2-3-2 in the middle of the pastry - again leaving a ¼ inch on each side).
Lay each piece of ‘vented’ pastry on top of the pastry with jam. Using a fork press the edges to seal in the jam. Using a pastry brush, lightly cover the tops of the Pop Tarts with the egg and milk mixture. Place in the fridge for at least 30 minutes
Preheat oven to 350°
Place Pop Tarts in the oven on the middle rack to bake for 30 minutes or until the tops turn a golden brown.
To make the frosting cream butter with mixer or by hand until fluffy. Beat in sugar, ¼ cup at a time, add in vanilla. Pour in milk and beat for 3 minutes or until fluffy and smooth.
Place on a wire rack to cool for at least 10 minutes.
Heat icing until just stirrable (not firm). Spread frosting over the middle section and add sprinkles! Let frosting set for 10 minutes.
Store in foil at room temperature for up to 5 days. Enjoy for bfast or dessert or both as we've been doing :)