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Homemade Pop Tarts

What better way to celebrate Valentine's Day than with these buttery little bundles of love - and since it is on a Saturday this year, a Pop Tart breakfast in bed sounds about right.

I got a little excited about all of the possible fillings (as you can see below). I mean I actually bought marshmallow fluff (which was tasty but oozed out of the tarts just fyi - not to mention had me bouncing off the walls for hours).



Tip: Pipe thicker fillings like fluff, peanut butter or cream cheese. If you don't have those triangular piping bags, put filling into a small ziploc bag, cut the very tip off one corner and go wild! Also, put less fluff than I did above - it is hard to squeeze out less than that but maybe do a few dots of fluff or try mini marshmallows.

These are so perfect for a special breakfast because you can make the dough a few days in advance (like this weekend), roll and fill them the day before and voila!! the next morning all you have to do is preheat the oven!


Homemade Pop Tarts

Serves:

14-16 pop tarts

Ingredients

1 1/2 cups flour

1/3 cup whole wheat flour

1 tsp salt

1 tbl sugar

8 oz butter, cold and cubed

1 egg

3 tbl milk

GLAZE

1 egg (for egg wash)

2 cups confectioners sugar

3-4 tbl milk

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Preparation

Make the pastry dough: combine dry ingredients. Using a mixer with paddle attachment or your hands, work cold cubed butter into flour until about the size of peas (and all the flour has been moistened). Whisk egg into milk, add to flour/butter, and mix just until everything comes together. Shape into a flattened rectangle, wrap in plastic, and refrigerate for at least 30 minutes (or up to 5 days).

Preheat oven to 350˚F and line two baking sheets with parchment. Let dough sit at room temp for 15-20 minutes while you prepare your choice of fillings.

Roll out half of the dough to about 1/8 inch. Cut 2x3in rectangles (or other desired shape) and place on prepared baking sheets.

Roll out the rest of the dough and cut out matching shapes. You can reroll the scraps once if desired. Use a fork to poke holes into all of the cut out shapes.

Fill half with whatever fillings you like. Brush bottom side of remaining dough with egg wash and lay on top of filled pieces. Press edges gently with a fork to seal and brush tarts with egg wash. At this point you can refrigerate the pop tarts overnight or freeze up to a month.

Bake for 20-25 minutes, rotating pan halfway through, until golden brown.

Make glaze: whisk together confectioners sugar and milk. Allow pop tarts to cool completely before decorating with glaze and sprinkles (optional).

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