I am so excited about this recipe. I have been a fan of Pop Tarts since I was a kid. For the briefest time, they were sold in supermarkets in Australia and I stuffed my tiny face with them. Then they disappeared. They were too unhealthy or something. I don’t know, but I have never felt so cheated in all my life.
Fifteen years later and living in a country that doesn’t have Pop Tarts, I dream about them. Better to have loved and lost then to have never loved at all does not apply to Pop Tarts. Frankly I wish I had never heard of them, then I wouldn’t miss them 🙂
So when I stumbled across this recipe in the New York Cult Recipes cookbook, I couldn’t believe my eyes and I had to make it for myself!
For the pastry:
125g cold unsalted butter, diced
250g plain (all-purpose) flour + 3 teaspoons cocoa powder
½ teaspoon salt
25g icing sugar
2½ tablespoons cold water
1½ teaspoons lemon juice
For the filling:
This is up to you. I used peanut butter and nutella, but you could use a mixture of cinnamon and sugar, marshmallow spread or jam mixed with a little flour to stop it running.
For the frosting:
Again, up to you, I used 1-2 tablespoons of boiling water and 225g of icing sugar for a classic white icing, but you could just sprinkle sugar on top.
To make the pastry, whiz all the ingredients together in a food processor. Shape into a ball and refrigerate for an hour. Preheat the oven to 180°C and roll out your dough into a rough 3mm thick rectangle. Cut into 18 smaller rectangles.
Place three teaspoons of filling in the middle of each rectangle. Moisten the edges with a little water and join two rectangles together to make a Pop Tart. Seal with a fork and make a few cuts on the top with a sharp knife. Refrigerate for another 30 minutes then bake until golden (20 minutes).
To make the frosting, mix the water and icing sugar together and pour over the cooled Pop Tarts.
Decorate with sprinkles if you’re feeling festive! xx