Categories: Breakfast, Poptarts
Ingredients
- 2 cups flour
- 1 tsp salt
- 1 cup butter, cubed and frozen for at least 15 minutes
- 3/4 cup corn syrup
Directions
-
Combine the flour and salt in a large bowl. Cut in the butter until the mixture consists of pea-sized lumps. Add the corn syrup and mix just until it comes together. Dust your hands with flour, scoop out the dough, and knead lightly until smooth.
-
Flatten the dough into a square, wrap in plastic wrap, and chill for at least 30 minutes, up to three days.
-
Lay a piece of parchment or wax paper on your counter and dust with powdered sugar. Roll the chilled dough to 1/4” thick, maintaining a square shape by refraining from rolling diagonally. Lift and move the dough periodically to ensure that it does not stick, and add more powdered sugar underneath if necessary.
-
When the dough is rolled to the appropriate thickness, use a ruler to cut it into as many 3 1/8” wide strips as you can. Then, cut each strip every 4 inches. Remove scraps and transfer parchment/wax paper to a cookie sheet. Place in the refrigerator while you re-roll scraps in the same fashion, refrigerating until needed.
-
After preparing the filling (recipe below), Pipe a thin layer of fruit filling on half (12) of the rectangles, leaving a 1/2" border on each side. Keep in mind that Pop-Tarts are not FILLED with fruit as you work, and try to keep the layer relatively smooth.
-
Brush the border lightly with water and place another layer of pastry over the fruit filling. Seal the edges by lightly pressing them with the rounded edge of a bench scraper. Dock each Pop-Tart about 8 times (2 rows of 4).
-
Preheat the oven to 350F and refrigerate the finished tarts while the oven comes to temp.
-
When the oven is ready, bake the Pop-Tarts for about 20 minutes, until lightly browned but not golden brown. If the Pop-Tarts spread while baking, tap/trim them back into shape with a bench scraper or knife while they are still warm.
-
Cool completely before frosting.