There is something about the box of pop tarts which line the grocery store shelves that entices my children each and every time they venture to the market with me. The question is always the same and the answer is always an emphatic “No”. I have made several attempts at making homemade Pop-Tarts. None of which I am proud of, until now.
I have the perfect occasion to take these to. This weekend is the 2nd Annual Food Bloggers Bake Sale – organized by Gaby of What’s Gaby Cooking. Over 40 Los Angeles food bloggers will bake and create to raise money for Share our Strength. SOS is a charity which strives to end childhood hunger in America. I am always shocked when I hear that nearly one in four children in America face hunger. Over 17 million kids overall!! This motivates me to not only bake for this event but ask friends that cannot make the event, give a little on behalf of this great event ,via the SOS website.
Apple Pie Pop Tarts
yield: 24 3″ pop tarts
for the dough:
2 cups + 2 Tbsp all-purpose flour
1 tsp. sea salt
1 tsp. sugar
1 cup ( 2 sticks) organic, unsalted butter
1 Tbsp. chilled vodka
2-3 ounces ice water
apple pie filling
2 cups(4.5 oz.) unsulfured dried apples
2 cups unfiltered apple cider
1 1/2 cups filtered water
2 1/2 tablespoons sucanat or light brown sugar
1 teaspoon grated lemon zest
1/4 teaspoon cinnamon
for the dough:
• in the bowl of a food processor, place the flour, salt, and sugar. pulse a few times
• add the chilled butter ( I like to cube it and put it in the freezer for 30 minutes ) to the flour mixture and pulse until the mixture resembles coarse meal.
• add the vodka ( I put the vodka in the freezer for 30 minutes to chill ), through the feed tube and pulse. add the water, one tablespoon at a time. you just want the dough to hold together when pinched between your fingers. it’s easy to make wet dough – which is never good – add water slowly, a little at at time.
• on a floured work surface ( I like to use marble ), form the dough into a ball. divide into equal halves. wrap the doughs, separately, in plastic wrap and place in the fridge for about an hour, to rest.
for the apple pie filling:
• simmer all filling ingredients and a pinch of sea salt in a heavy medium saucepan, uncovered. stir occasionally. when apples are plump and soft, take off heat and let cool. until a thick purée forms
• once cool, pulse, 4-6 pulses until chunky and bit pureeed. if not using right away, put in the refridgerator until ready to use.
to assemble the pop tarts:
• preheat oven to 400*
• using a portion of the dough, roll out to 1/8″ thickness on a lightly floured work surface. I line my marble surface with parchment and roll onto the parchment. sheets to a rimmed baking sheet and place in the fridge. let sit while you roll out the remaining dough. let dough rest in fridge for 30 minutes.
• once chilled, remove from fridge and cut out desired size portions. I used a 3″ round cookie cutter. transfer cut-outs to a rimmed baking sheet lined with a silpat (or parchment if you don’t have the silpat).
• using your filling, spread about 1 1/2 teaspoon on half of the dough, leaving 3/4″ margin on all sides.
• fold the side of the dough that is not filled on top of the dough with the filling. press the dough with your fingers to seal in the filling
• using a fork, crimp the edges of the pastry. trim the excess pastry to make them look even.
• brush the top of the pastry with egg wash ( on egg + 1 Tbsp. water). sprinkle with maple sugar.
• poke a few holes on the top of the pastry so to release the steam while baking.
• bake for 15-20 minutes or until the edges are starting to create a golden crust.
• let cool on baking sheet before devouring!
I like to freeze these, unbaked. these, along with frozen muffins, scones, and waffles. makes the perfect week day morning breakfast when the word “rushing” is at the forefront of our vocabulary!
More Bake Sale Goodies:
Matt – MattBites
Marla – Family Fresh Cooking
Carrie – Deliciously Organic
Jenn – Devour the World
Jenny – Picky Palate
Catherine – Weelicious
Cathy – Show Food Chef
Mary – Food Librarian
Alison – Haute Box
and so many more!!!
Break off a piece about 75g by weight. Flour the pastry board or your counter top well.