Craving pop tarts? Not craving high fructose corn syrup, dextrose, or wheat starch? Here’s one for those of us who can’t shake the the craving for over-processed childhood delights and with this nine ingredient, from scratch recipe, we’ll have no reason not to indulge.
These turned out, much to my satisfaction, to taste almost exactly like the “real” thing. Oohwee, these taste awesome, warm or cold. Seriously even if you’ve never baked anything in your life just follow the below instructions and make these. Proof pressure.
Oh, also, I can’t take credit for this recipe, sadly. I simply pressed a few keys and found the absolute best looking/most entertaining blog, smitten kitchen, and subsequently, this recipe. Then I tried it, and well, took pictures, you get it…
“Just Like Pop-Tarts®” Cinnamon Sugar Toaster Pastries (adapted from this recipe)
- 2 cups flour
- 1 Tbs sugar
- 1 tsp salt
- 1 cup butter (cubed)
- 2 eggs
- 2 Tbs milk
- 1/2 cup brown sugar
- 1.5 tsp ground cinnamon
- 4 tsp flour
1. Combine flour, sugar, and salt in a large bowl. Sift to combine.
2. Add the cubed butter to the dry ingredients above and use a fork or pastry cutter to cut the butter into the flour until large chunks are no longer visible. If you’re not familiar with the biscuit method of combining fats and dry ingredients, click here.
3. Whisk one of the eggs with 2 Tbs milk on the side and pour over the butter and flour mixture. Stir until a dough forms and turn it out on a floured surface.
3. Knead the dough briefly to form a ball. Divide the dough in half and roll both pieces out into the best looking rectangle you can make. Aim for 1/8 inch thickness so don’t be afraid to roll it thin. If the dough becomes sticky and too pliable, refrigerate it before trying to roll it thinner.
Around this point you should decide how big you want each pastry to be. I used a notecard as a template, but you could go smaller for more bite-sized toaster pastries. If you do cut smaller rectangles, make sure to shorten the baking time and check on your pastries often while baking.
4. Trim the sides of the dough into a large rectangle using the notecard as a template. Cut the dough into as many rectangles as you can fit (I ended up with 8 on each piece of dough).
5. Prepare the cinnamon filling by stirring the brown sugar, cinnamon, and flour together until completely incorporated.
6. Whisk the final egg in a small bowl and brush it all the way to the edges of the dough. Spoon cinnamon sugar into the center of the pastry, leaving a small frame of exposed dough around the edges to seal the bottom and top of the pastry together. Top with another pastry rectangle and use a fork to seal the edges. Poke holes in the top to let steam escape while they are baking.
7. Refrigerate prepared pastries as you preheat your oven to 350 degrees. Arrange the pastries on a cookie sheet (they can sit rather close since they won’t expand too much) and bake for about 30 minutes.