Wednesday, September 5, 2007
- Pop Tarts (non britney related)
I was really feeling like some the other day and lo and behold, they don't make them in aus any more. WTF! (yes slow on the uptake)
Supposdely it had something to do with the strawberry jam filled ones catching on fire in the states.
Theres a real nerdy petition if you feel inclined, me i'm going to get them shipped in.
I found this on some forum somewhere, don't know if i can be arsed though.
Homemade Pop-Tarts recipe
posted by Dana(no relation to nikanpour!)
16 Servings 100% would make this recipe again
4 chefs marked this as Favorite 1 chef marked this as Try Soon
4 cups Flour 1 Egg
1 3/4 cups Vegetable Shortening 1 teaspoon Vinegar
2 tablespoon Sugar 1/2 cup Cold Water
1 teaspoon Baking Powder 16 tablespoon Jam -- any flavor divided
1 teaspoon Salt
In a large bowl, cut flour and shortening together with pastry blender or two
butter knives, until completely blended (mixture will resemble crumbs). Add sugar,
baking powder, salt, egg, vinegar and cold water. Mix with hands until mixture forms a
ball. Wrap in plastic wrap and refrigerate for 30 minutes. Divide dough into fourths, refrigerating the portions you are not working with yet.
Take first 1/4 of dough and roll out onto a floured surface. Cut into rectangles using
a sharp knife. It is helpful to make a template the size you wish your poptarts
to be, from cardboard or heavy plastic, so they will be a uniform size. Spread on
tbsp. jam on one half of the rectangles, leaving a half inch or so on the edges
without jam. Cover with the other half of the rectangles. Crimp edges with a fork. Bake at
350 degrees F. for 12 - 15 minutes or until the pie dough is evenly browned and
cooked through. Cool completely and place into zip baggies for storage until you are
ready to eat them. Repeat with remaining dough and jam until it is all completed.
Variation: Glaze poptarts with a simple glaze made from powdered sugar, milk and
vanilla extract. Be sure to let glaze dry hard before placing poptarts into
Pop-Tarts may be stored up to one week as you would store bread, or frozen for
up to 3 months before use
Man I should've got mitsu to get me some....