The Watson Kitchen: Homemade Pop Tarts

Hi Ya'll! So the other day I got this awesome cookbook in the mail, Flour by Joanne Chang. I immediately sat down and went through the cookbook looking for something I could make right away, without having to run to the store. I found this awesome recipe for pop tarts!

Apple Cinnamon Pop Tarts:

Dough:

1 3/4 cup all-purpose flour

1 tablespoon sugar

1 teaspoon kosher salt

1 cup cold butter, cut into 12 pieces

2 egg yolks

3 tablespoons cold milk

Using the paddle attachment for your mixer, mix together the flour, sugar, and salt for 10-15 seconds, or until combined. Scatter the butter over the top, mix on low speed for 1-1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it. Lumps of butter the size of pecans should be visible through out.

In small bowl, whisk the egg yolks and milk until blended. Add the to the flour mixture all at once. Mix on a low speed for about 30 seconds, or until the dough just barely comes together.

Dump the dough out onto an unfloured work surface, then gather into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface, until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until it has been smeared into a cohesive dough with streaks of butter.

Gather up dough and wrap tightly with plastic wrap, and press to flatten into a disc about an inch thick. Refrigerate for at least 4 hours.

Filling:

3 tablespoons butter

2 granny smith apples (I used gala apples), peeled, cored, and thinly sliced

1/2 cup packed light brown sugar

1 egg, lightly beaten

1/2 teaspoon cinnamon

1/8 teaspoon kosher salt

1/2 cup all-purpose flour

In medium saucepan, melt the butter over high heat. Add the apples and toss around with heat resistant spatula for 2-3 minutes, or until the just start to soften. Add the sugar and continue to toss for another 3-4 minutes, or until the sugar has melted and mixed with the apples. Remove from heat and transfer to a medium bowl. Let cool for about 30 minutes.

Add the egg, cinnamon, salt and flour to the apple mixture and mix until completely combined. Let cool before using.

Glaze:

1 cup powdered sugar

2 tablespoons plus 2 teaspoons water

1/2 teaspoon cinnamon

In a small bowl, whisk together the sugar, water, and cinnamon to make a smooth glaze.

All together now:

Pre-heat oven to 350 degrees. Remove the dough from the refrigerator and divide in into half. Press each half into a rectangle. On a lightly floured surface, roll out each half into a 14x11 inch rectangle. Using a paring knife, lightly score one rectangle into eight 3 1/2x5 1/2 inch rectangles.

Brush the top surface of the entire scored rectangle with the egg wash. Spoon 2 tablespoons of apple mixture in a mound in the center of each scored rectangle. Lay the second large dough rectangle directly on top of the first. Using fingertips, carefully press down all around each mound, so the pastry sheets stick together.

Using a knife (or pizza roller), and following the scored lines, cut the layered dough into eight rectangles. Place the rectangles spaced well onto a baking sheet.