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Whether you grew up eating Frosted Strawberry, Blueberry, or S'mores, there's no mistaking classic Pop-Tarts, the rectangular pastries created by Kellogg's in the early 1960s.
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Alone, brown sugar will liquify in the oven, bubble out around the edges and cool into a brittle, caramel-like substance. The filling needs something to give it structure. Something that can soak up the melting brown sugar and keep it from escaping. Something with a neutral flavor and absorbent texture.
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Click the link below for a homemade dough recipe. Move the dough to a lightly-floured work surface and gently knead it two or three times. Divide the dough in half and shape it into two squares.
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Whether or not to put butter on a Pop-Tart is a matter of personal preference. And ultimately, how people react to this buttery hack says a lot about where they stand on another Pop-Tart debate.
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Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick. Arrange pastries on the lined baking sheets. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.
Baker Becky Homemade S'mores Pop Tarts
Pop-Tarts Frosted Strawberry, Brown Sugar Cinnamon, Cookies and Creme and Blueberry toaster pastries are a delicious treat to look forward to any time of day. Includes five, 20.3-ounce boxes containing 24 Frosted Strawberry, 12 Frosted Blueberry, 12 Frosted Brown Sugar Cinnamon, and 12 Frosted Cookies and Creme Pop-Tarts.
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1. Follow the recipe to mix and chill the dough. Roll chilled dough to about ¼-inch thick. Slice edges off to make one big rectangle or square, then cut into rectangles (3 to 4 inches on the long side). (Save the dough scraps to bake with a little cinnamon sugar sprinkled on top.)
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Put the breadcrumbs in a bowl, then drizzle with melted butter. Toss with a fork to coat. Add the remaining filling ingredients and mash together with a fork to make a paste. Preheat the oven to 350°F (175°C) and have a parchment-lined sheet pan ready. Roll the dough to a little shy of a 1/4-inch thick.
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Rainbow sprinkles for sprinkling (optional) Position a rack in the center of the oven, and heat the oven to 350 degrees F. Remove the dough from the refrigerator and divide it in half. Press each half into a rectangle. On a lightly floured surface, roll out each half into a 14-by-11-inch rectangle.
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Crimp edges with a fork. Pock a few holes in top crust with a fork. Bake in preheated 415°F oven for 12-15 minutes. Cool on a baking rack. Once pop tarts are fully cool, you can add the glaze. Mix powdered sugar with 1 tablespoon of half and half. ½ cup powdered sugar, 1 - 2 tablespoon half and half or milk.
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Taking a few extra minutes to toast your frosted Pop-Tarts makes a huge difference. Getting the outside a little crispy and heating the interior filling to make it gooey enhances the taste and takes the dichotomy of its textures to the next level. Of course, many delicious Pop-Tarts flavors are on the market, from brown sugar cinnamon to.
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Storing Iced Pop Tarts: Keep iced pop tarts in an airtight container for up to 3 days. Freezing Unbaked Pop Tarts: Prepare through step #6, then instead of placing the pan in the refrigerator, place in the freezer for up to 2 hours until completely frozen and firm. Transfer to an airtight ziploc bag or container and freeze for up to 3 months.
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