You can trim the edges a bit to neaten it up. Then, using a rolling pin, roll out the dough into a rough, thin rectangle. Place the dough onto a floured surface.When slightly incorporated, use your hands to knead the dough more, so it forms into a malleable dough. Then make the dough by placing the self-raising flour, Greek yogurt, granulated sugar, brown sugar, and cinnamon in a bowl and mixing it all with a spatula.
Preheat the oven to 350 degrees Fahrenheit.Happy Valentine’s Day! Here my pan is ready be assembled after putting the brown sugar on. The glaze will slightly harden in about an hour, if you prefer to wait that long. Use a spoon or knife to glaze each pop-tart. Add another teaspoon or two of milk if needed. You want a thick glaze, but not too thick that it is hard to spread. Make the glaze: whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing.Ĩ. Bake for about 22-28 minutes or until they’re golden brown, rotating the pan halfway through baking. Once unbaked pop-tarts have chilled for 20 minutes, remove from the refrigerator and brush the tops with the remaining egg wash. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour.ħ. Seal the edges by crimping with a fork, to prevent the sides from opening as the pop-tarts bake. This helps get your pop-tart pastry nice and flaky. Poke holes in the tops of each filled pastry to allow the steam to escape. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides.Ħ. Brush the second baking sheet of hearts with egg wash, then place each heart on top of the filling-topped hearts– egg wash side down. Place Tablespoon of the prepared brown sugar filling into the center of each heart, spread it around, leaving around 1/4 inch of space on the edges. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on. Brush egg wash over the entire surface of each rectangle. Remove 1 baking sheet of rectangles from the refrigerator. Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.ĥ.
These nine rectangles will be the tops of your homemade pop-tarts. Roll 2nd disc out into a rectangle and cut into hearts. The pop-tarts will not spread in the oven much, so you may place them relatively near one another. Place each of the hearts onto a baking sheet lined with parchment paper or a silicone baking mat. Place disc onto a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick. Assemble the pop-tarts: Remove 1 chilled dough disc from the refrigerator. Refrigerate for at least 15 minutes-2 hours.ģ. Flatten each half into 1-inch thick discs using your hands. The dough should come together easily and should not feel overly sticky. Roll out the dough on a floured work surface. Stop adding water when the dough begins to clump.Ģ. Do not add any more water than you need to. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. Using a pastry cutter or two forks, cut the butter and shortening until the mixture resembles coarse meal (pea-sized crumbles with a few larger bits of fat is OK). First, mix the flour and salt together in a large bowl. *if you want to go the easy route, you could always buy store pie crust and roll them out that way Directionsġ. egg wash: 1 large egg mixed with 2 teaspoons milk.1/2 cup packed dark or light brown sugar.
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