Homemade POP-TARTS

I stress BAKE.

I live in Florida known as the sunshine state but also home to storms and lighting shows. When Hurricane Irma gained force to a category 5 aimed right at my town, I made muffins. YES, MUFFINS! The emotions I went through then are similar to those now, would I have a house or job after this? Would my loved ones be ok? Would my community make it through this?

I obsessively watched the news and baked treats. This week I caught myself doing the same. When I’m mixing ingredients or rolling out dough, for seconds, I forget the reality. I share this with you because 1) everyone cheers up a little with a sweet treat and 2) the process of baking might help you too.

This recipe is adapted from Abbey’s Kitchen. It’s my favorite pop-tart recipe.

I adjusted based on ingredients I have in my pantry. Click here for a Gluten-Free Recipe

Ingredients

1/2 cups Whole Wheat Flour

1 1/2 cups All Purpose Flour

pinch of Salt (1/4 tsp)

2 tbsp of Sugar

2/3 cup COLD Coconut oil

1/2 tsp Vanilla Extract

½ cup (or so) ice cold water

Store bought or homemade Preserve OR Jam

Icing or Glaze

Directions

Preheat Oven to 375 F

In a large bowl, mix flours, salt and sugar. Cut in the cold coconut oil with a fork or a pastry cutter until you see tiny pea-shaped pieces in the dough.

The key is too keep the dough cold. You can put your mixing bowl in the freezer to keep it cool before mixing ingredients.

Mix in the vanilla and one tablespoon at a table, add in the ice cold water. I normally use about 8-9 Tablespoons. It should be moist enough that you can form it into a ball without it flaking away, but not sticky.

Roll out the dough to just a few millimeters thick then cut into rectangles. Place the rectangles on a baking sheet lined with parchment paper or a silicon mat.

Place one large teaspoon of jam onto half of the dough rectangles in the centre.

Then wet your finger and moisten all around the perimeter (around the jam). Top with another rectangle, and using your fork, crimp the edges to seal. Poke three sets of three holes into the top of the pop tart with your fork.

Place the baking sheet in the fridge to set for 20 minutes.

Brush each pop-tart with (vegan or regular) butter. Bake in Oven* for 22-26 minutes or until golden brown. Let cool for a few minutes. Then top with icing if desired.

*If you have an Airfryer. I highly recommend popping these in your Airfryer at 375 F for 5 minutes, flip and add a few more minutes. They burn very easily so be careful. They are so good!

Enjoy!

Here is another great pop-tart recipe. Click here

I’m over on Instagram at @thegirlgonegreen