Don't pop my tart!

June 20, 2012

Oh wow… Yumm. That’s all I could say when I tasted these this morning. A few months back I made some toaster pastries which were delicious, but not a dead-ringer. We, my mom and I, were making them across states. Trying different recipes on the quest for the quintessential Pop-Tart. She went through a few recipes that were more flaky than crisp. Eventually she found ‘the one’ from King Arthur.

Later when we were discussing our wedding favors and Carver suggested a breakfast bar, we knew these had to be a part of the spread. I believe the ones offered at our wedding were made exactly as the recipe from King Arthur reads, but I make them with all whole wheat flour and half the butter. Oh and a sprinkling of sugar before they get popped in the oven instead of the glaze found on the wedding ones.

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  • Author: feedingbless



2 cups whole-wheat flour

1 tablespoon granulated sugar

1 teaspoon salt

1 stick unsalted butter, ice-cold and cut into pats

1/2 cup unsweetened applesauce, chilled

1 large egg, whisked

2 tablespoons non-fat milk

1/3 cup brown sugar

1 1/2 teaspoons ground cinnamon, to taste

3 teaspoons whole-wheat flour

2 tablespoons egg substitute, to brush on pastry before filling

1 tablespoon granulated sugar


  1. Make the pastry – Whisk together flour, sugar and salt. Cut in butter until it is the size of peas. Slowly add in applesauce, milk and egg and stir until just combined. Turn out on to plastic wrap and wrap in two equal rectangles. Refrigerate for at least 2 hours, preferably overnight.
  2. Make the filling by whisking together the brown sugar, cinnamon and flour.
  3. Once you are ready to start assembling pastries, let dough sit at room temperature for a bit (if you are in an area prone to >;100 degree days, this will only be about 5-10 minutes); check your dough every 5 minutes or so until a little more flexible).
  4. Roll out a disc of dough in to a 9″x12″ rectangle. The dough should be about 1/8″ thick. Grab your ruler and score the dough. You will need 9 3″x4″ rectangles out of the dough. As with any pastry if you need to reroll, be sure to refrigerate between uses. Transfer the rectangles to a parchment-lined baking sheet. Repeat the roll/cut for the second disc of dough
  5. Fill each of the pastry bottoms (9 total) with a heaping tablespoon of cinnamon-sugar filling. Lay the pastry tops over the filled bottoms and use a fork to press the edges closed. At this time you should also prick holes in the top of the pastry, with a fork, so the air can escape from the filling. Next use your fingers and coat the top of each pastry with the egg substitute, then sprinkle with sugar.
  6. Place the sheet pan in the fridge or freezer and preheat the oven to 350 degrees. When the oven is ready, bake pastries for 30 minutes, rotating the pan 180 degrees after 15 minutes of cooking.
  7. Let cool on the baking sheet for 5 minutes before removing to a cooling rack. These will last up to 3 days in an air-tight container at room temperature or in the freezer (wrapped in parchment and in freezer bags) for up to 6 months.

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