Yes, you heard me right, homemade pop-tarts. Trust me, they are ridiculously awesome and the reason I’ve turned into a gym rat for the past several days. Having to run an extra 4 miles per workout just to counterbalance the ultra-buttery light and flaky crust is totally worth it and why I will probably never make them again. Who am I kidding, I’m gonna whip up another batch this weekend and then sign up for a triathlon!
Looking on the positive side of these tasty pastries, they are smaller than their chemically sweetened, preservative laden, store-bought cousins. I filled mine with nutella and an assortment of my low-sugar homemade jams. Which by the way, low-sugar (in my opinion) does not produce a less sweet jam, it just allows the natural sweetness and flavor of the fruit to shine through. For the dough I used clarified butter. I love butter, but not its artery clogging capabilities, that is why I’ve been clarifying my own butter for the past 4+ years.
**WARNING**Soapbox Speech straight ahead. You can skip to the recipe if you prefer to stay in blissful ignorance. Trust me, I’ve been there, the view wasn’t bad…for a while anyways.
My only shameful addition to this recipe is I used shortening. Crisco’s claim is that their product is “all natural” because it is derived from vegetable oil. Hydrogenated oil is on the ingredient list (so not natural!). This does not sit well with me AT ALL! Hydrogenated oils are oils where the essential fatty acids have been chemically converted into a more shelf-stable version. This is done by forcing hydrogen gas into the oil at high pressure. What this does is change unsaturated fat (a healthy form of fat) into trans fat (a very unhealthy form of fat).
To my knowledge, this application of Crisco is the only form of hydrogenated oil I’ve ingested in a very long time. Hydrogenated oils are running amuck on grocery store shelves! I am a “make it from scratch” kinda gal. I do not purchase or consume processed prepackaged junk. Is it a lot of work? Sometimes, yes, but in more of a planning and education kind of way. Is it worth it? Absolutely! There are times when I come home from work and have nothing ready-made to eat. That sucks, especially when hunger pangs are in full force! What I do have is an assortment of dried beans in mason jars, a vast array of flours and grains, a canning closet and freezer stocked full of my homegrown organic veggies along with the determination to step back in time to a world not saturated in plastic convenience. Okay, I’m done. My rant is over.
I will be trying out an amended version of my dough over the weekend and hopefully it will yield the same flaky crust! I’ll be sure to let you know! Soooooo without further adieu, here is the recipe for homemade pop-tarts.
1 1/2 c Pastry flour
1/2 tsp salt
1/4 c shortening, cubed
1/4 c butter, cubed
2-3 Tbsp cold water
jam, nutella, or your desired filling.
In a large bowl mix flour and salt; cut in shortening and butter until a crumbly mixture is formed.
Next add cold water (one tablespoon at a time) and mix until a slightly sticky dough forms. Separate into two equal sections. On a well floured surface roll the dough out until it is about 1/8″ thick. Cut out a strip of dough approximately 3×6 and spread 1 Tbsp of jam, or nutella on the one end. Trust me, this is enough filling.
Fold the dough over and crimp the edges closed, I used a fork. Bake at 425 for 9 minutes. Remove the cookie sheet from the oven and allow pop-tarts to cool completely before removing. Try to not eat them all in one sitting!