Buttery, flaky fruity — is there a better way to start the day than a homemade pop-tart?  
Did I mention Wimbledon is on?Strawberry Pop-Tarts(Adapted from Bon Appétit)Makes about 4. 
1 c. + 1 TB flour (I used half whole wheat)1/2 tsp. salt1/2 tsp. sugar1/2 c. of butter, cut into pieces and frozen2 TB ice waterhomemade strawberry jam
Pulse the flour, salt, and sugar together in a food processor.  Add the butter and pulse on/off until mixture resembles coarse meal.  Add the ice water and pulse on/off just until the dough comes together.  Form dough into a disk, wrap in plastic, and refrigerate for at least an hour.  (You can make the jam in the meantime.)
Roll the chilled dough out as large and rectangular in shape possible.  (I hate lightly flouring surfaces so I roll between 2 sheets of wax paper.)  Use a ruler and a sharp knife to trim and cut 8 same-sized rectangles.  (I just used the little green strawberry basket as a stencil.)  Refrigerate as needed for the dough to be handled and still hold its shape.  
Spoon 1 1/2-2 TB of jam on 4 of the rectangles.  Top with the other 4 rectangles.  Seal by gently pressing down the edges with your fingertips and/or a fork.  Use a toothpick to poke holes on top.  Cover and freeze for at least 2 hours or even better, overnight (especially if you overfilled yours like I did).  
Preheat oven to 375ºF and line a baking pan with parchment paper.  Bake until golden brown, about 20-25 minutes.  Cool on rack, sprinkle with powdered sugar if you like.

Buttery, flaky fruity — is there a better way to start the day than a homemade pop-tart?  

Did I mention Wimbledon is on?

Strawberry Pop-Tarts
(Adapted from Bon Appétit)
Makes about 4. 

1 c. + 1 TB flour (I used half whole wheat)
1/2 tsp. salt
1/2 tsp. sugar
1/2 c. of butter, cut into pieces and frozen
2 TB ice water
homemade strawberry jam

Pulse the flour, salt, and sugar together in a food processor.  Add the butter and pulse on/off until mixture resembles coarse meal.  Add the ice water and pulse on/off just until the dough comes together.  Form dough into a disk, wrap in plastic, and refrigerate for at least an hour.  (You can make the jam in the meantime.)

Roll the chilled dough out as large and rectangular in shape possible.  (I hate lightly flouring surfaces so I roll between 2 sheets of wax paper.)  Use a ruler and a sharp knife to trim and cut 8 same-sized rectangles.  (I just used the little green strawberry basket as a stencil.)  Refrigerate as needed for the dough to be handled and still hold its shape.  

Spoon 1 1/2-2 TB of jam on 4 of the rectangles.  Top with the other 4 rectangles.  Seal by gently pressing down the edges with your fingertips and/or a fork.  Use a toothpick to poke holes on top.  Cover and freeze for at least 2 hours or even better, overnight (especially if you overfilled yours like I did).  

Preheat oven to 375ºF and line a baking pan with parchment paper.  Bake until golden brown, about 20-25 minutes.  Cool on rack, sprinkle with powdered sugar if you like.

  1. throughbabylon reblogged this from xobreakfast
  2. hevirona reblogged this from xobreakfast
  3. xobreakfast posted this

xo breakfast