AWESOME POP TARTS
(makes 9 or 18 mini)
*2 cups all-purpose flour
*1 tablespoon sugar
*1 teaspoon salt
*1 cup butter, cut into small chunks
*1 large egg
*2 tablespoons milk
*1 egg, lightly beaten, for brushing on dough
~In a large mixing bowl, whisk flour, sugar & salt together.
~Cut in the butter until crumbly, the mixture should hold together when you squeeze it.
~Mix in the egg & milk, mix well.
~Divide the dough into two equal parts.
~Place dough on a lightly floured surface.
~Roll one of the doughs about a 9x12 inch rectangle about 1/8 inch thick.
~Take a pizza cutter of knife and cutdough into 3 inch x 4 inch rectangles.
~Transfer the rectangles to a baking sheet that has been lined with parchment paper.
~Brush the lightly beaten egg on each of the rectangles.
~Spoon one tablespoon of your filling into the center of each rectangle, leaving a 1/2 inch space around the edges.
~Roll & cut the second piece of dough out as you did with the first one.
~Place the second piece of dough atop of the first.
~Using your finger, press around the edges of each pop tart, sealing the dough well.
~At this time press the tines of a fork around the edges of the pop tarts.
~Prick the top of each pop tart several times with a fork. (this allows the steam to escape)
~Refrigerate, uncovered for 30 minutes.
~Preheat oven to 350 degrees.
~Remove pop tarts from refrigerator and bake for 30-35 minutes, or until they are a golden brown.
~Allow to cool on pan.
Brown Sugar Filling:
`Mix together: 1/2 cup light brown sugar, 2 teaspoons cinnamon & 4 teaspoon flour
Berry Filling: (strawberry, raspberry, blueberry etc)
`In a small saucepan: whisk together, 1 tablespoon cornstarch & 1 tablespoon water. Combine 3/4 cup strawberry or raspberry jam. Bring to a boil and simmer, for 2 minutes, stirring often. Remove from heat and let cool.
Other ideas for fillings:
`Peanut Butter Chips
-mix the leftover cinnamon-brown-sugar mixture to the left over dough that you trim off. Roll out and cut into pieces and bake for 15 minutes.