- February 2014
- Serves 6
- Hands-on time 1 hour, chilling time 1 hour, oven time 20 min
Pick your own filling for this childhood favourite. These pop-tarts are a great recipe to make with kids.
- 18.1g (11.3g saturated)
- 35.7g (15.5g sugars)
For the pastry
- 80g unsalted butter at room temperature
- 120g full-fat cream cheese at room temperature
- 55ml double cream, plus extra for brushing
- 1 tbsp caster sugar
- 250g plain flour, plus extra to dust
- ½ tsp sea salt
Spiced apple filling
- 5 small eating apples, such as English braeburn, peeled and chopped
- 60-80g caster sugar (to taste)
- Good grating of fresh nutmeg
- Pinch of ground ginger
- Pinch of ground cinnamon
Peanut butter and jam filling
- 18 tsp chunky or smooth peanut butter
- 18 tsp thick raspberry jam
For the glaze
- Icing sugar
- Food colouring (optional)
- Sprinkles, edible glitter (or whatever you fancy) to decorate
- To make the pastry, whizz the butter, cream cheese and cream in a food processor until smooth. Pulse in the 1 tbsp sugar, flour and salt until the dough comes together into a ball. Tip onto a lightly floured surface and bring together lightly with your hands. Shape into a disc, then wrap in cling film and chill for 30 minutes or overnight.
- To make the apple filling, put all the ingredients in a pan with a large splash of water, then bring to a simmer and cook, stirring often, for 10-15 minutes until reduced, sticky and rich. Mash the apples lightly with a masher, then leave to cool completely.
- Take the pastry out of the fridge and leave for 5 minutes to warm up. Cut it in half, then roll one half out until 2mm thick. Cut a 24cm square from the pastry, then divide this square into 6 rectangles. Gather the trimmings and set aside. Repeat with the other half. Press all the trimmings together and roll, then make another 6 rectangles as before. You should have 18 rectangles.
- Set aside 9 of the rectangles, then evenly divide the filling among the remaining pastry, leaving a 1cm gap around the edges. If you’re making peanut butter and jam pop-tarts or are doing a few of each (see tip), it’s best to spread the pastry rectangles with a couple of teaspoons of peanut butter first, then top with the jam. Brush the edges with a little water. Prick each of the reserved pastry rectangles a few times with a fork, then place on top of the filling. Press down around the edges to seal, squeezing out any air bubbles as you go (hot air trapped inside could burst the pastry, so take care). Press the fork down along the edges of each pop-tart to seal, then chill in the fridge for 30 minutes or overnight (see tip).
- When ready to cook, heat the oven to 200°C/fan180°C/gas 6. Brush each pop-tart with a little cream, then put them on baking sheets and bake for 18-20 minutes until golden all over.
- Meanwhile, sift some icing sugar into a bowl and mix in enough boiling water from the kettle to form a good drizzling consistency. How thick or thin you want it is up to you – you can add food colouring if you like. When the pop-tarts are ready, remove them from the oven and allow to cool on a wire rack for 5 minutes. Drizzle them with the icing, decorate with sprinkles or edible glitter, then serve.
You can make the pastry the day before. Wrap in cling film and chill overnight.
The uncooked pop-tarts will keep in the fridge for up to 2 days. Glaze just before baking.
Freeze uncooked, wrapped in cling film, for up to 3 months. Cook from frozen for 23-25 minutes.
Food team’s tip Vary the fillings if you like. If you want to make fewer of each flavour, halve the quantities of the fillings. Or make the full apple compote and use leftovers to top porridge, cereal or ice cream.
For a change, try filling pop-tarts with chocolate spread and finely sliced banana, plain jam or dulce de leche.
WARNING! As with the originals, these pop-tarts are very hot inside when they come out of the oven, so take care when you bite into them.
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