Guys guys guys- after years of trying I finally nailed homemade pop tarts. Happy little accident involving self-rising flour I bought for no reason other than I heard a story about Loretta Lynn using it for biscuits. It makes the perfectly delicious cardboard-y tasting pastry I’ve been hunting for. The filling ended up being a great use of the half jar of morello cherries that was taking up fridge space. The key here is to roll the dough out SUPER thin. Like, when you say to yourself, “I think this is thin enough” – keep rolling until you say to yourself “this has GOT to be thin enough”.
- Cherry Filling:
- 1 1/2 cup jarred morello cherries, drained (reserve 3 TBSP liquid for optional glaze)
- 12 pitted dates
- 4 TBSP sugar
- 1 TBSP cornstarch
- 1 TBSP lemon juice
- 1/4 tsp almond extract
- 2 cups self-rising flour, if you have it
- (or 2 cups cake flour, 3 tsp baking powder, 1/2 tsp salt)
- 1 TBSP sugar
- 1 stick cold butter, cut in chunks
- 1/2 cup milk
In food processor, process cherries and dates until crushed. Combine sugar and cornstarch in small saucepan. Whisk in cherries and lemon juice. Cook over medium heat until thickened. Add almond extract and set aside to cool. This can be done ahead of time and refrigerated.
Combine flour and sugar. Cut in butter in and work until it’s the size of peas, or a bit smaller (by hand or food processor). Stir in milk until combined and knead until the dough holds and is uniform. Divide the dough in half. Roll out each half between long sheets of wax paper until very thin – (as thin as possible – 1/16″ maybe) and in the shape of a long rectangle. Dust with flour as needed to keep from sticking. Using a ruler or straight edge, trim the edges of the dough. Cut the dough in half, the long way, then cut every 3″ or so to make 3″x5″ rectangles. You should get 16 rectangles total from all the dough. Spread about 2 TBSP filling in half the rectangles, but leave about 1/2″ from the sides free of filling. You will have extra filling, which you can freeze for another poptarting. Brush the edges with egg wash. Poke the other dough rectangles with a fork 3 or 4 times, then sandwich the pop tarts. Place on a parchment lined baking sheet and freeze for 20 minutes.
Preheat oven to 375 degrees.
Brush tarts with egg wash and bake for 20 minutes, until golden brown on the edges. Dust with powdered sugar, leave unfrosted, or glaze.
- Cherry Glaze:
- 3 TBSP reserved cherry liquid
- enough powdered sugar to thicken