Homemade Pop-Tarts!

I refuse to apologize for my vast lack of postage - I'm teching my play this week and my schedule pretty much just has "AUUUUUUUUUUUGH" written in all the days.

Also, this is the hundredth post! Hooray!

That being said, here's a recipe for homemade poptarts! Photos and many ideas from Smitten Kitchen.

First person to make me a batch of these babies wins a billion internets.

Pictures first:

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Dying to try one yet? More after the jump...

Homemade Pop Tarts

STEP ONE: Pick your filling 

Your options here are pretty much limitless, but let's be reasonable and stick to a few: Cinnamon, Jam, or Nutella. Just for the record, you'd be crazy not to go for Nutella.

Here are ingredients and assembly instructions, so you can choose based on your comfort level in the kitchen.

Filling type	Cinnamon	Jam	Nutella
INGREDIENTS	.5 C Brown Sugar	.75 C Jam	Nutella
	1.5 tsp cinnamon	1 tbsp cornstarch mixed with 1 tbsp cold water
	4 tsp flour
	1 large egg (for brushing)
Assembly	Whisk together the sugar, cinnamon, and flour.	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.	Buy some Nutella.

STEP TWO: Assemble your supplies

For the pastry, you need...

2 cups (8 1/2 ounces) all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats

1 large egg*

2 tablespoons (1 ounce) milk

1 additional large egg (for brushing)*

*For all intents and purposes, Egg Beaters (the kind with Yolk) work pretty darn well for this. Go for it, Costco shoppers!

Step Three: Make the dough

1. Whisk together the flour, sugar, and salt.

2. Work in the butter with your until pea-sized lumps of yellow are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl.

3. Whisk an egg and the milk together in a separate bowl, and stir them into the dough. Mix just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

4. Divide the dough in half (approximately 8 1/4 ounces each), and shape each half into a smooth rectangle, about 3×5 inches.

5. You can roll this out immediately or wrap each half in plastic and refrigerate for up to 2 days (but why would you?)

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Step 4: Assemble the tarts

6. 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″. Repeat with the second piece of dough. Set trimmings aside for later shenanigans. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

7. Beat the additional egg and brush it over the entire surface of the first dough. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

8. Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork, so that steam has an escape hatch.

9. Refrigerate the tarts (they don’t need to be covered) for 30 minutes while your oven heats up to 350.

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Interlude: Shenanigans

 Remember those dough trimmings we saved? Sprinkle them with cinnamon sugar (and if you're feeling bold, a little nutmeg) and bake them for 13-15 minutes while your pastry chills. Woohoo!

Step 5: Bake them suckas

 Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Step 6: Noms