Making these pastries turned out to be pretty easy and was a fun process seeing them come together. And the best part they were soooo delicious with the fresh pastry crust and real fillings, much better then the store bought ones! Here are the steps:
Make the pastry, recipe below, then mix desired fillings recipe and suggestions below
Roll out dough and cut out your bottom layer of pastry with outer ring of press, and fill centers with desired fillings, I used apple, brown sugar cinnamon and blueberry preserves
Roll out and cut out tops of pastries with same outer ring of press and place on top of filling
Use your handy pop tart tool with the inner ring this time and press to crimp down edges, wa la, pop tarts!
Bake till golden brown about 25 minutes @350 degrees
Glaze your pastries as desired
Homemade Toaster Pastries Recipe
|Blueberry Poptarts with Cinnamon sugar glaze|
|Apple Poptarts with Cinnamon sugar glaze|
|Brown Sugar Cinnamon Pop Tarts with Cinnamon Sugar Glaze|
2 1/2 cups flour
1 tsp salt
2 Tbs sugar
2 sticks cold unsalted butter, diced
6-8 Tbs cold water
1 egg, beaten with 1 tsp water
Cinnamon Sugar Glaze:
3/4 cups confectioners sugar, sifted
4 tsp milk
1/2 tsp cinnamon
In a food processor pulse together the four, salt and sugar until combined. Add the butter and process until mixture resembles coarse meal, add the water and pulse a few more times until the dough holds together. Divide dough in 1/2, wrap in saran wrap and shape into a disk, refrigerate for at least 2 hours.
Line baking sheets with parchment paper. Roll out 1 of your doughs on a floured surface into a rectangle 1/8 inch thick. Using the outer ring of the press, cut out 8 pastries, and place these bottoms on your prepared pan. Fill each bottom with desired fillings about 2 Tbs and spread leaving a 1/2 inch border. Brush edges of bottoms with the beaten egg mixture. Then roll out second dough same way and cut out 8 tops with outer ring of press. Top each pastry, place the press with inner ring down to seal the edges. Position racks in the upper and lower third of oven and preheat to 350. Refrigerate prepared pastries in pans for about 20 minutes, then bake the pastries until golden about 25 minutes, about 1/2 way through the baking reverse positions of the pans. Let cool on baking sheets for a few minutes then remove to wire rack and let cool completely.
For glaze: place all ingredients in a small bowl and whisk until combined, add more milk if glaze is too thick, use a spoon and drizzle about 1 Tbs glaze over each pastry. Let set before eating.
Recipe adapted from Williams Sonoma
Fillings, for each recipe mix all ingredients together until combined, spoon onto bottom pastry as instructed above. Fruit jams or preserves work well as a filling too.
1 granny smith apple finely chopped
2 Tbs brown sugar
1/2 Tbs sugar
1/2 tsp cinnamon
Brown sugar-cinnamon filling:
5 Tbs packed dark brown sugar
5 tsp sugar
1 Tbs flour
3/4 tsp cinnamon
1 cup small diced peaches
1/2 cup blackberries
1 1/2 tsp light brown sugar
1 tsp cornstarch
|Peach/Blackberry and some Brown Sugar Cinnamon Poptarts made with heart press|
Wilton's Pocket Pie Mold is available in my baking store here: