What’s that? You hate PopTarts? Reeaaalllyy. I’d never have guessed. I’m sure there are a few out there who advocate for that wondrous mixture of compressed dryer lint and sugar. I mean, besides children…who also eat mud pies. I’m just sayin’. ;)
So last night I wanted something sweet, but I don’t have a cake mix, adequate fruit for a pie or bag of chocolate chips. Plus, I wanted to use the box of refrigerated pie crust STILL in there…from Easter? Maybe. Don’t judge.
OK, this recipe is for those of us who:
A.) Hate PopTarts, but like the notion of them.
B.) Don’t enjoy reading the side of the box, then overriding that mental stop sign like it’s some kind of computer command, and handing one over to a teeny, drooling, dirt monster simply because it has vitamins. Because anything with vitamins can’t be that bad, right? Gah.
Well, my recipe lacks vitamins, for sure, but it puts PopTarts where they should be – a dessert pastry. Not a breakfast or snack alternative. Well, not all the time anyway. And it certainly tastes much better. For reference, it falls somewhere between a PopTart and Toaster Strudel, but tastes infinitely better.
When I have time and I’m feeling rather Martha-y, I make my own pastry using my favorite pie crust recipe. It’s very fast and easy to do. This standard recipe is my go-to for quick, easy, light and flaky all rolled into one. Hang onto it because this recipe will make 1 – 10 inch double pie crust. If you don’t have the time because your kids may potentially be mortally wounded by lack of supervision due to pie crust preparation, pick up a package of refrigerated pie crust. It works just as well and you won’t have to clean up the pile of hair that will fall out of your head from worst case scenario visualization induced worry. Yep, I live there, too.
1 cup Crisco shortening
7-8 tablespoons cold water
1 tsp salt
2 & 2/3 cups all purpose flour
Jam or preserves of your choice (not jelly)
1 cup powdered sugar
1-2 tablespoons milk
- Combine flour and salt in medium size mixing bowl.
- Cut in Crisco using pastry cutter until crumbly and incorporated.
- Sprinkle the mixture with water added by tablespoons.
- Mix well with fork after each addition until a ball can be formed.
- Flatten into 5-6 inch disc on a floured surface and be sure to flour your rolling pin as well.
- Roll dough and cut into a square or rectangle using a pastry wheel dough cutter or knife.
- From here, cut into smaller rectangles that are a suitable size for a PopTart.
- Drop 1-1 & 1/2 tablespoons of jam or preserves onto the base of your PopTart and spread evenly. Make sure you stay 1/4 inch inside the edge of the crust, so your filling won’t leak out.
- Cover with a layer of pastry and press the edges together all around to seal.
- Bake at 425 for 7-8 minutes until lightly golden.
- Glaze and sprinkle with sugar.
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