I saw this recipe at King Arthur Flour and knew that I had to try it. I loved Pop Tarts so wouldn't it just make sense that I would love toaster pastries I made from scratch even more? The recipe seemed simple enough, so I decided to make some after work today.
Never again will a box of Pop Tarts find their way into my grocery cart. No sir. These rock! The pastry is super flaky. I brought the dough together in my food processor. Very easy and it worked perfectly.
The best part of this recipe? You don't have to waste the scrap dough after you have put the toaster pastries together. It is actually part of the recipe to dust them with cinnamon sugar and bake them. So you get these great, rustic pieces of pastry. So tasty...
So trust me, once you try this recipe and experience homemade toaster pastries, you won't go back to Pop Tarts. I promise!
From King Arthur Flour
Makes 9 toaster tarts (plus leftover dough trimmings!)
2 c flour
1 T sugar
1 t salt
1 c unsalted butter, cut into pats
1 large egg
2 T milk
1/2 c brown sugar
1 to 1 1/2 t cinnamon, to taste
4 t flour
1 large egg, to brush on pastry before filling
Make the Dough:
Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.
Divide the dough in half; each half will weigh about 10 ounces. Shape each half into a rough 3'' by 5'' rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
Make the filling:
Whisk together the sugar, cinnamon, and flour.
Assemble the tarts:
If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8'' thick, large enough that you can trim it to an even 9'' by 12''. Laying a 9'' by 13'' pan atop the dough will give you an idea if you've rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9'' by 12'' rectangle of dough.
Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and width wise; you'll see nine 3'' by 4'' rectangles.
Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of filling, sealing the dough will on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don't need to be covered) for 30 minutes, while you preheat your oven to 350 degrees F.
Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it's a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13-15 minutes, till they are golden brown.
Remove the tarts from the fridge, and bake them for 25-35 minutes, until they are a light golden brown. Remove them from the oven, and allow to cool on the pan.