Monday, April 4, 2011

Homemade Cinnamon & Brown Sugar Poptarts

Cinnamon & Brown Sugar Pop-tarts

I'm pretty sure I've never been much of a Pop-Tart fan--I realize that for some people this may cause a shocked reaction. Obviously I grew up under a rock, right? My husband however loves the Cinnamon and Brown Sugar Pop-Tart and would eat one for breakfast every morning if I bought them regularly enough. Since I'm on the couponing kick I have to refrain from buying them unless they are on sale. I remember when I tried eating the last store bought pop-tart and it was like eating particle board. That is, unless you make them at home and the pastry crust is flaky, buttery and the pieces break off when you take a bite. My husband's favorite flavor is brown sugar cinnamon which I decided to make and they turned out all warm, slightly melted and crispy!

Prepare the cinnamon sugar filling by whisking the ingredients together.

These are fun and easy to make! Actually these were my very first pastry project at home and I think there will be many more in my future if they are all this easy.

To make the crust, whisk together the flour, sugar, and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together

Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days.) If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out. Roll out one piece of dough to about 1/8-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, trim the rectangle to 9×12 inches. Cut the sheet of dough into nine 3×4 rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat. Brush the lightly beaten egg on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.

Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.

Refrigerate the pan with the pastries (you don’t need to cover them) for about 30 minutes. In the meantime, preheat the oven to 350 degrees F. Bake for 25 to 30 minutes, or until lightly browned. Cool slightly before serving. Store pastries in an airtight container at room temperature for up to one week.

Homemade Pop-Tarts
Makes 9 pop-tarts

For the pastry crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
1 egg
2 tablespoons milk
For the cinnamon sugar filling:
½ cup light brown sugar
1½ teaspoon ground cinnamon
4 teaspoons all-purpose flour
1 egg, lightly beaten (to brush on pastry)


No comments:

Related Posts Plugin for WordPress, Blogger...