Tuesday, June 29, 2010
Brown Sugar Cinnamon Pop-tarts
THIS IS THE BEST THING I HAVE MADE IN A LONG TIME!
I want you to read that statement, digest it, and internalize it. Then I want you to rush your little butt into the kitchen and make these. Then proceed to devour them, licking each buttery crumb off the plate. Or if you have self-control you can feel free to save them, eating one a day, and savoring the deliciousness. Either way, I won't judge you. And I refuse to tell you which approach I took. ::wink wink::
I have had this recipe bookmarked on my computer forever. I always have all of the ingredients for these on hand but for one reason or another never made them. The other day I was thinking "I could seriously go for a Pop-tart!" but we didn't have any. Add to that, they just aren't "good" for you, I decided to try my hand at making my own. This recipe was easy to make and the most delicious thing I have had in a long, long time. The dough is flaky, buttery (there is a whole stick in it, they should be!), and full of taste. The filling is sugary and has a nice texture thanks to the oatmeal. LOVE LOVE LOVE.
I will say, that while these are HEALTHIER in the sense that they are made with whole grains, oatmeal, no hard to read ingredients, etc., I wouldn't classify them as a health food. There is a lot of sugar and butter... but hey- it's so good and so worth it. Mine came out a bit square rather than rectangular, but lets all move on from that and just get to the recipe, shall we?
Source: Slightly adapted from Branny Boils Over
Half Whole Wheat Pastry Dough
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 t salt
1 t sugar
1 stick very cold butter, cut into chunks
4-8 T ice water
In a chilled mixing bowl (or a mixing bowl embedded in a nest of frozen corn, carrots, and peas a la yours truly), sift together dry ingredients. Cut in butter, then add 4 tbsp. water. If more water is needed add 1 tbsp. at a time until the dough forms. Mix until a dough forms, ensuring that butter remains in pea sized portions throughout the pastry dough. Form into a disk and refrigerate.
Pop Tart Filling (I had a lot of leftover filling- you could probably cut this down a bit)
1/2 cup brown sugar
1/4 cup oats
1 t cinnamon
Roll pastry dough out into a thin layer. Cut into 8 rectangles, approximately 3″ x 8″. Place 1/8 (a healthy tablespoon full) of the filling in the center of the rectangle. Brush the edges of the dough with water (or beaten egg) and fold over pastry. Crimp with the edges of a fork. Prick the top of the pastry dough with a fork to prevent explosions in the oven. Refrigerate for 30 minutes while oven is preheating to 375* Bake for 25 minutes. Cool on a wire rack.
Pop Tart Glaze (I cut this in half to make them less glazed)
1 tsp cinnamon
1/2 cup brown sugar
drops of water to reach desired glaze consistency
Mix until spreadable but not watery. Using a pastry brush, brush it over the pop-tarts. Allow it to harden.