Since everyone is going crazy over the poptarts I made I figured I would make a blog post with the recipe so its easier to find! This recipe was adapted from Boston girl bakes recipe on pinterest!
Ingredients:
Pie Crust:
- 3 cups unbleached all purpose flour (I use freshly milled flour)
- 16 tbsp or 2 sticks of butter cut into small pieces (use real butter not margarine)
- 12-16 tbsp of ice cold water
- If making chocolate fudge leave out 1/4 cup of flour and replace it with 1/4 cup cacao powder
Fillings:
- Brown Cinnamon Sugar: 1/2 cup brown sugar, 1tbsp flour, 2 tsp cinnamon but i just eye it up!
- S'mores: a layer of marshmallow fluff with a layer of chocolate chips or chocolate Hershey
bar pieces - Chocolate fudge: 6 oz semisweet chocolate chips,
-
2 tbsp butter, 2 tbsp heavy cream, 1/2 vanilla extract, 3 tbsp of powdered sugar. Combine chocolate butter and cream and hear for 25 second increments til melted and smooth, add in vanilla and powdered sugar til combined!
Toppings:
- Cinnamon Glaze: 1/2 cup powdered sugar, 1/2 teaspoon cinnamon, 2-3 tosp of heavy cream.
Mix all together in a bowl and add to the top of the pop tarts. - S'mores: 1/4 cup heavy cream, 1 cup chocolate chip, graham cracker crumbs for garnish. Heat up the heavy cream for about 30-45 seconds to warm up. Add in chocolate chips and let sit for a minute or two. Stir til smooth and add to top of pop tart.
- Chocolate fudge: 1 1/2 cup powdered sugar, 1 tbsp cacao powder, 3 tbsp milk, 1/4 tsp vanilla extract. Combine all ingredients. If too thick add more milk til it reaches desired consistency
Instructions:
To make the pie crust:
- In a food processor or by hand like I do ( could use a pastry cutter) mix together the cold butter and the flour. Make sure the butter is pea sized or smaller.
- Add in the water and mix til everything is nice and mixed and no flour is still dry!
To Shape the pop tarts:
- Cut the dough in half and roll out the first half of the dough. Put the other half back in the fridge while you are rolling the first half.
- Put the first half on the pan you are baking it
- Add the fillings to the first half of the dough
- Roll out the second half of the dough. Once the dough is a similar size lay it on top of the bottom half of the dough and crimp the sides together with a fork. Make sure to punch some holes up top with a fork to allow the stream to escape!
- Refrigerate for another 30 minutes while the oven is preheating to 375 F.
- Place in the oven and cooked for 25-30 minutes or until fully cooked and golden brown.
- pull out of the oven and allow to cool a little before adding the topping to them! Cut and enjoy! Store in an air tight container at room temp for 2-3 days or freeze for up to 4 months!