Sunday, September 9, 2012

Homemade Pop Tarts


Life has changed quite a bit since I started this blog a few years ago. It has been fun documenting these changes here along with my recipes and photos. The latest change is that I am currently 5 months pregnant with my first baby--we just found out we are having a girl! 

A girl! Well, that explains the insane sweet tooth I have developed (and according to the old wives tales, a slew of other totally unsexy symptoms. Why don't they tell you how un-hot certain parts of pregnancy are?? I will take every symptom in the book with infinite gratitude---I'm just saying, I would challenge any truck driver in a variety of, um, contests. I mean, for real, people should bring me and the truck driver to Vegas and bet on us. People would cash in on the pregnant chick.)

I've been asked a lot if I am having any cravings. Yes. Yes. Yes. POP TARTS! Are you kidding me? Since I've become pregnant, I could eat them every meal of every day. I think part of the craving could be that I miss my favorite late-night, karaoke bar where the champagne flows freely and they serve pop tarts at the bar! If I can't have the late nights and champagne, then for god's sake, give me the pop tart.

So I decided it would be much healthier for baby (and hopefully kinder to my ever-expanding, um, "parts") to make my own version of pop tarts than to buy the store brand with all the junk that would, with NO doubt, end up in my trunk.

So here is my version of a whole grain, high-fiber, low sugar, preggo and parts-friendly pop tart! (Sorry, Sir-Mix A Lot--I figure, it's better to pop some tarts than to pop my parts.)

Homemade Pop Tarts
[Makes 6 Tarts]
  • 1 Cup spelt flour
  • 1/2 Cup whole wheatflour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 Cup butter or margarine (I used Earth Balance soy spread<--my fave!)
  • 1/3 Cup  agave or maple syrup
  • 1 tsp. vanilla extract
  • 1-2 Tbs. cold water
  • 1/4 c. all fruit, no sugar preserves, any flavor (I used raspberry)
Optional frosting (I made mine unfrosted but I think this would be delish too:
  • 1 Cup powdered sugar (optional)
  • 1-2 Tbs. non-dairy or organic milk (optional)
  • sprinkles
DIRECTIONS:

1. In a food prcessor, combine first 5 ingredients just till incorporated and begins to come together

2. Transfer to a bowl. With a wooden spoon, stir in vanilla and syrup.

3. Divide  dough into two, equal size rectangles (form with your hand).

4. Wrap each one in plastic wrap and chill in the fridge for 30 minutes.

30 Minutes Later...

5. Preheat oven to 325 degrees.

6. On a floured board, roll our one rectangle into a large rectangle that is about 1/4-inch thick. Cut into 6 evenly sized rectangles.

7. Place all 6 rectangles on a lightly greased baking sheet (I greased mine with Earth Balance).

8. Top the center of each rectangle with a2-3 teaspoonfuls of fruit preserves. I left mine in a ball in the center without spreading it out, so avoid the tarts leaking in the oven. It worked out.

9. Roll out the second rectangle into a similarly large rectangle that is about 1/4-inch thick. Cut into 6 evenly sized rectangles.


10. Top each tart with a rectangle "lid." Crimp the edges with a fork. If you like (I will do this next time) poke a few hols in the top with a toothpick to give the tarts an authentic store-bought look.


11. Bake at 325 degrees for 17-20 minutes. Let cool 1 minute on the baking sheet, then transfer the tarts with a spatula to cool onto a cooling rack.

12. For optional frosting, combine confectioner's sugar and milk in a bowl. Spoon over each tart and top with sprinkles.

(13. And then if you're me, try your hardest to not to eat all of them in one sitting of Pregnant in Heels. Then try not to feel guilty when you realize you just ate all of them in one sitting of Pregnant in Heels.)


 
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