Homemade Mini Pop Tarts

adapted from Crepes of Wrath


At our household, we love pop tarts.  They may be horrible for you, but they're oh so tasty!
So.  I found a recipe that seemed simple enough.  And tried making my own.  And then I discovered that I sucked at measuring, so they became mini-bite sized strawberry-turnover type desserts.  Still delicious, however.


Let's meet the ingredients:


For the filling:

Strawberries, a few days old, that have been soaking in their own juices + a little Splenda

For the filling, basically I just took about 4 tablespoons worth of strawberries and pureed them in my food processor.

Yum.

For the crust:

Flour, salt, shortening, butter, water (not pictured)

Combine the flour and salt in a large mixing bowl.

Add in the cubed butter and shortening.

Mix everything together by hand (clean!) until the dough is crumbly.

Add in the water, about 1 tablespoon at a time, until the dough forms a ball.

Separate dough into two balls.

Roll it out on a lightly floured surface to about .125 inch thickness.

Cut into strips appropriately large for pop tarts.  Note that mine were unintentionally miniature.

Place strips on a lined, greased cookie sheet.  Place a small amount of filling on top on one side.

Fold the pastry over and crimp edges with a fork.

Note that mine is over-filled.

Repeat with each strip.

Note that almost all of mine are overfilled.

Bake for about 10 minutes at 375.

Remove from oven an allow to cool.

For the frosting:

Powdered sugar, milk, and sprinkles

Mix sugar and milk until it's a syrupy consistency.

Spoon onto pastries.  (Be sure to let them cool first!  I didn't and it kind of failboated!)

Sprinkle sprinkles on top of the pop tarts.

Allow them to cool fully and enjoy!

Recipe:

Crust:

1.5 cups all-purpose flour

.5 teaspoon salt

.25 cup shortening, cubed

.25 cup buttered, softened and cubed

cold water

Filling:

2-2 tablespoons pureed strawberries (or other fruit)

Glaze:

1 cup powdered sugar

1-2 tablespoons milk

sprinkles

1)  Preheat oven to 425 degrees.  Combine the flour and salt in a large mixing bowl, then add in the cubed butter and shortening.  Mix everything together with clean hands until the dough is crumbly.  Add in the water, 1 tablespoon at a time, until the mixture forms a ball. My dough took about 6 tablespoons.  If it gets too wet, add more flour.

2)  Separate the dough into two balls.  Roll it out on a lightly floured surface into a square, to about .125 inch thickness.  Cut out long strips about 3 inches wide by 5 inches long (mine were much smaller).

3)  Take one pie crust edge and place about a teaspoon of filling on top.  Fold the top part of the dough over onto the bottom part and use a fork to crimp the edges.  Repeat with all dough.  Place the pastries on a lined and greased baking sheet and bake for about 10 minutes, until golden brown.

4)  Remove the pastries from the oven.  Allow them to cool.  When they've cooled, place the powdered sugar in a bowl.  Add the milk about .5 tablespoon at a time until the icing is a syrupy consistency.  Spoon it onto the pop tarts, then top with sprinkles.  Nom!

Strength modifier:

These are intended as a snack, so they did their job.

Intelligence modifier:

This was my first time making my own pastry dough, so it was a bit of a trial-and-error challenge.

Wisdom modifier:

We had everything on hand, so this would be super easy to make up just about any day.

Charisma modifier:

Yum yum yum!  We gobbled them up!

Constitution modifier:

Much healthier than their boxed, counterparts, and, like all things, perfectly fine in moderation.

Overall score:

Would definitely make these again!