Home-made Pop Tarts

First, I have discovered a new favorite, Pillsbury Whole Wheat rolls. Don’t let the whole wheat part scare you off, these are so good you’ll want to punch me. I’m telling you that I had the same feeling of joy and warmth like the day I discovered Press N Seal wrap, the day I  figured out “every kiss begins with K” actually made sense as a jingle, the day I heard my first Motorhead album. It just made sense.

I tried to make some Pop Tarts tonight. They turned out very well, I’d give them 4  noms out of 5. I figured out a little too late in the process that I was out of Parchment paper so I used a silpat that I have never used before. That was a horror and I have thrown it away. I hate it. So, back to parchment for me.

I found the recipe on http://www.bakememore.com – thought it looked neat and I had some a spare pie crust in the freezer I’ve been wanting to use. It’s VERY simple, more of a parlor trick to me. I might make them for a specoial breakfast like Christmas or something but not an everyday thing for me.

As a side note my, ex from college worked in the Dining Halls when we met. I mentioned once that I really liked Chocolate covered chocolate pop tarts a lot. I came home one day to an industrial size case of my favorite pop tarts (that’s love, I think.)  So, after I ate the last one of a billion people would say ‘aren’t you sick of pop tarts?’ Nope. They’re still my favorite. I worked at McD’s when I was 16, same thing “aren’t you sick of those burgers and fries?” nope. I ate a big mac  just about every day I worked there and it’s still my favorite. Anyways, here’s the recipe:

Homemade Pop Tarts

Pie Crust (If you REALLY want, make your own, I used a Pillsbury premade)

Jam or Jelly (I used Raspberry. If you make a lot of cookies, you have raspberry preserves on hand all the time. I don’t know why)

Sugar glaze (1/2 cup powdered sugar, add milk little by little and stir well until you get a glaze with syrup consistency)

Sugar for sanding

Directions:

Preheat oven to the temp the boxed crust calls for (450 in my case)

Unroll the crust. I Cut  mine into rectangles about 3″ by 4″. Place 1 tsp of jam in the center of one rectangle and top with another rectangle. Crimp the sides very well to prevent leaking. (or at least slow it down)

Bake for 7-8 minutes or until golden brown. After they cool, top with glaze and throw some sugar on top. omnomnomnomnomnom

Pop tarts: nomnomnomnom

pillsbury rolls: nomnomnomnomnom

Little blowout, not too bad. If you squint, it kinda looks like the real thing

all I had was land of the giant white sugar and lilliputian green sugar. I didn't care for the contrast.