About the bake
Sometimes breakfast just calls for a bit of childish nostalgia - for us that means homemade copycat Pop Tarts. Little pastry pockets of warm deliciousness waiting to be devoured. Jam, Nutella, perhaps even Biscoff; the possibilities are endless. Whether it’s homemade pastry or pre-made this couldn’t be simpler; fill, chill, bake and pop-goes-the-weasel you will be enjoying little bites of joy before you know it. A sure fire way to become top of the pops with your family, just don’t forget to nab one for yourself before they all disappear!
Method
Step 1:
To make the pastry, pulse the flour, butter and sugar in a food processor until it looks like breadcrumbs. Or you can rub in by hand.
Step 2:
Beat 1 egg and 2 tbsp. milk in a separate bowl and then add about 1 tbsp. of it (you wont need it all) to the flour mixture, and bring the dough together. It will be very soft and short. Divide into 2 equal parts and wrap them in cling film and chill for 30 minutes.
Chilling time
By chilling the dough before rolling it out, the gluten strands settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process. Chilling also lets the available moisture find its way back into all parts of the dough.
Step 3:
To make the filling, mix the corn flour with 1 tbsp. cold water and then add this to your jam to make a silky mixture.
Step 4:
When the pastry has rested, roll each half out to 30x21cm and cut into 9 equal rectangles.
Step 5:
Beat the remaining egg and brush the surface of one of the sets of rectangles.
Spoon a heaped teaspoon onto the centre of each "egged" rectangle.
Then take the other rectangles and gently use them to top those with the jam and press them sealed, taking care not to let the jam ooze out.Step 6:
Line 1 or 2 baking sheets with parchment. Carefully lift your pop tarts onto the parchment and finally seal each one with the tines of a fork. Finally brush the tops with beaten egg and prick with a fork to let the steam escape.
Put the trays into the fridge and chill, uncovered for 30 minutes.
Preheat your oven to 210ºc/190ºc fan, bake the Pop tarts for 18-20 minutes, but keep a close eye on them from 15 minutes.Step 7:
To make the icing, mix your icing sugar with water a teaspoon at a time until you make a thick but still runny glace icing.
Flavoured icing
You can add some flavouring if you like. All you need to do is add a couple drops of whatever you like; we suggest lemon.
Step 8:
Once the pop tarts are cool, top with a little icing and sprinkle with hundreds and thousands.
Ingredients
For the pastry
- 240g Allinson's plain flour
- 180g Butter (unsalted)
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 2 Eggs (large)
- 2 tbsp Milk
- Pinch Salt
For the filling
- 220g Strawberry jam
- 1 tbsp Corn flour
For the topping
- 200g Silver Spoon Icing Sugar
- Few drops Nielsen-massey rose water
- Sprinkle Hundreds and thousands
- 200g Silver Spoon Icing Sugar
Utensils
- Food processor
- Mixing bowl
- Clingfilm
- Rolling pin
- Pastry brush
- 2 baking sheets
- Baking parchment
- Fork
Recipe Reviews
Delicious with Nutella!
Oh my goodness, these were incredible. Baking Mad please can I have a chocolate version too?!!!!!
A most delicious recipe for Pop Tarts. I only needed to use one large egg and half the quantity of jam was quite sufficient. 15 minutes baking was perfect. Leave to cool before icing. When you are ready to eat them I suggest you warm them for a few minutes at a very low temperature in your oven. I will certainly be making them again in the not too distant future.
Ingredients
For the pastry
- 240g Allinson's plain flour
- 180g Butter (unsalted)
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 2 Eggs (large)
- 2 tbsp Milk
- Pinch Salt
For the filling
- 220g Strawberry jam
- 1 tbsp Corn flour
For the topping
- 200g Silver Spoon Icing Sugar
- Few drops Nielsen-massey rose water
- Sprinkle Hundreds and thousands
- 200g Silver Spoon Icing Sugar
Utensils
- Food processor
- Mixing bowl
- Clingfilm
- Rolling pin
- Pastry brush
- 2 baking sheets
- Baking parchment
- Fork