Homemade Pop Tarts

As a Minnesota girl at heart, the heat and humidity of summer can feel a bit oppressive at times. I’m usually okay up to about 80 degrees, but anything beyond that is just… hot. Add in some humidity and I’m far from a happy camper. The heat and humidity have both settled on Ann Arbor recently, and it leaves me dreaming of mild autumn days. That being said, the hot days of summer do bring some things that I love. Matt and I recently went camping which was great, and who doesn’t love s’mores cooked over a campfire?! We also went on a kayaking adventure, which (minus one tip over) was a fun time. The passing of the summer solstice also reminded me that summer never lasts forever. The change is ever so slight, but I can already tell it’s a little less light when I wake up for my early morning workouts.

But enough about the passing of the seasons. Let’s talk about revamping a classic breakfast “dessert” many of us love. When I was growing up, I never ate Pop Tarts for breakfast or even as a snack. It wasn’t until later in life that I tried one and I was far from impressed. This homemade version elevates Pop Tarts from a simple “meh” to a definite “wow” factor. While you can’t stick these in a traditional toaster, you could pop them in a toaster oven. However, I think you’ll find they are just as delicious at room temperature. I made these to bring to a brunch and I found myself wishing that I had some left over to snack on when we got back home!

Homemade Pop Tarts
Original Recipe from Smitten Kitchen 

Pastry Ingredients 
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

Cinnamon Filling Ingredients
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling

Directions
For step-by-step directions along with beautiful pictures, check out the original recipe at Smitten Kitchen. You will also find some suggestions for alternative fillings such as chocolate and jam.

Heather’s Helpful Hints 
There is a fine art to rolling out pastry dough that only comes with practice. I’m still learning as I go along but have found two things that always help with the process. First, always work with well-chilled pastry; otherwise, the dough will stick to the counter and tear. Second, never roll out dough by rolling back and forth over the same section. Each time you press on the same spot, more gluten develops that can toughen the dough.

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13 thoughts on “Homemade Pop Tarts

  1. These look amazing Heather! I am with you on store bought pop tarts…they are so overly sweet. I have to try these out soon, maybe when school starts. My kids will be thanking you ;D It sounds like your camping trip was awesome! Adventure and s’mores cooked over a campfire :D

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  2. I love making my own pop tarts; I can’t lie I do LOVE the processed S’mores flavor ones. (to my everlasting shame), but when it comes to fruity ones, I prefer my own every time. Yours look delicious Heather; stay cool out here ;-)

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    • No judgments at all Jess! There are SO many processed foods from my childhood that I still adore! Nutter butter bars… YES thank you ;) I feel like I’m late to the party just discovering homemade pop tarts now, but I’m definitely hooked. Hope you have a great weekend :)

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  3. Your pop tarts look so inviting, if only I could reach into the internet to grab one. Ann Arbour sounds hot at the moment especially when compared to the cooler summer weather we usually have here. Wishing you and Matt further happy summer adventures.

    Liked by 1 person

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