Homemade Poptarts

When I found out all the artificial ingredients in pop-tarts I decided to make my own.  This recipe is more like a hand pie filled with jam, so it does not taste like the sugary frosted original version.  I am sure you could add sprinkles and frosting to make it more like the original if you wanted!

Homemade Poptarts

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Recipe from 100 days of Real Food

INGREDIENTS
  • 2 ¼ cup whole-wheat flour, plus extra for rolling out the dough
  • ½ tsp salt
  • 1 cup cold, unsalted butter (2 sticks)
  • ½ cup water plus ice
  • 1 egg beaten with a splash of water
  • 7 – 8 tablespoons jam or jelly (we prefer either homemade jam)

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
  2. Put the flour and salt in a food processor with the dough blade and pulse it together briefly.
  3. Meanwhile fill a glass measuring cup with ½ cup water and add a few ice cubes to it.
  4. Take the cold butter straight out of the fridge and cut it into ½ inch chunks. Sprinkle the pieces of butter on top of the flour in the food processor. Be careful to spread out the butter as opposed to letting it all clump together in one piece.
  5. Turn on the food processor and blend until the mixture resembles a crumbly meal. While the food processor is still running add ⅓ cup water through the top. Watch the dough come together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is in a ball and some is stuck to the sides that is okay…you can fix it with your hands. At this point the dough could be stored in the fridge in plastic wrap for up to 3 days or in the freezer (in a freezer safe container) for up to 6 months.
  6. Remove the dough from the food processor and put it on a lightly floured counter or large cutting board. With a rolling pin (and another sprinkling of flour) flatten out the dough to one big rectangle or square that’s no more than a quarter inch thick. Trim any uneven ends and use those to patch other edges as necessary.
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