My spoiled, ungrateful children will inform you these are not pop tarts. But they'll be happy to unload that information with their mouths full. The fact is, Alana Chernila doesn't call them pop tarts in her book, “The Homemade Pantry.” I do, because they're a delicious, hand held treat that pop tarts can only dream of replicating.
A couple of cooking notes:
1. I filled half with cinnamon sugar (2 T of sugar to 1 t of cinnamon). The other half I used puréed peach jam (see previous blog entry). This is not a requirement, but it was really delicious.
2. The dough has no sugar,but does have cider vinegar. This kept it pretty flexible. I think it also comes to room temperature more quickly than you might expect – work quickly! Or, pop in the fridge to firm layers. Plus without the sugar, fillings can be sweet or savory
3. The recipe calls for using the mixer for combining the dough – love this!
4. I was too lazy to cut out tops and bottoms, so I folded my tarts. And I forgot to poke the tops to release the steam which didn't seem to make a difference.
I poached a copy of the recipe from cookingchanneltv.com (Click here for the recipe)
Eat – B