by WinnieAb
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Photo by WinnieAb
WinnieAb's Notes:
Expand2 cups spelt flour Ask a question about this ingredient
2 tablespoons organic sugar Ask a question about this ingredient
pinch of sea salt Ask a question about this ingredient
1 stick organic unsalted butter Ask a question about this ingredient
1 cup Greek yogurt or real buttermilk Ask a question about this ingredient
approximately 1 cup of strawberry jam (I used Amanda's Preserved Strawberries with Chilies) Ask a question about this ingredient
approximately 3 tablespoons of melted butter, for brushing the dough Ask a question about this ingredient
organic sugar for sprinkling the dough Ask a question about this ingredient
In the bowl of an electric mixer, beat all ingredients until the dough comes together. Divide dough in half, flatten each ball into a disc, and wrap in plastic or parchment paper. Chill several hours or overnight.
Ask a question about this stepLine a cookie sheet with parchment paper (or use a silpat). Flour your surface and roll one disc out into a large rectangle. Trim the edges (reserving the extra dough to roll out again with the next disc) so you have a rectangle that is approximately 9 or 10 inches by 12 inches. Cut the large rectangle into 8 smaller and equal rectangles.
Ask a question about this stepPlace about 1 1/2 tablespoons of filling on each of 4 rectangles. Try not to just plop it right in the center- spread it down the length of each piece of dough (but keep it in the center, so that you can seal up the dough on all sides).
Ask a question about this stepLay the other pieces of dough on top of the ones with the filling. Use your finger to press the edges down, then use the tines of a fork to press firmly around all the edges. It's important that the pop tarts are sealed well, so a lot of the jam doesn't come oozing out (a little might, and that's fine). Repeat with the other disc of dough so that you have 8 pop tarts.
Ask a question about this stepPoke a few holes into each pop tart with a fork or a toothpick and then arrange on your baking sheet. Place the pop tarts in the refrigerator for 30 minutes while you preheat your oven to 350 degrees F.
Ask a question about this stepRemove from the refrigerator and brush each pop tart with melted butter. Sprinkle each one all over with organic sugar.
Ask a question about this stepBake the pop tarts for 20-25 minutes, until golden brown. Allow the pop tarts to cool on a rack before serving.
Ask a question about this stepHi Emily,
In all honestly, my kids absolutely LOVED the BA version. It was me who found the dough too buttery...just couldn't rationalize them as breakfast! I hope you do try this version, and that you like it, and thanks so so much for the sweet comment about the photo!
I can't find Amanda's recipe for strawberry preserves with chilies - can somebody point me in the right direction?
Mindy,
Here's the link: http://www.food52.com/blog/745_preserved_strawberries_with_chiles
Superb....I too search for it to no avail and had to go back pages, till I found it. Thanks
thank you - i didn't realize there were recipes hiding in the blog too! they escape the search and save functions.
Pop Tarts were banned in my house when I was young (don't worry I scarfed them down like I'd never seen food before at my friends' houses)...these look wonderful...I'd never ask you to stop making them!
yum yum YUM! Hmmm....I'm thinking nutella. Much less healthy though.
I'm working on a healthier nutella...will post the recipe when it's finished!
These sound great, Winnie. Would they qualify as gluten free?
Thanks! No, they are not gluten-free, though...wheat-free, yes.
I've been thinking of making pop tarts at home, too. I haven't used spelt flour -- what does it add?
I like it and use it a lot. It's more nutritious than wheat flour and is good for people with wheat sensitivities. You can certainly use unbleached white flour or wheat flour, though...I've done it with those, too...
I got obsessed and made them so many times in the last few weeks that my kids requested I stop. Hope your family enjoys them, and they're easy and fun to make together...
I was so thinking about this. I have been picking two to three lbs a day and my kids will love these.
Kristen is the Senior Editor of food52.
Thanks for the shout out and for trying our recipe, WinnieAb. Your picture is gorgeous. I'll have to try this version! -Emily, Bon Appetit web editor