Using your fingers, pinch together the two crusts all around the edges of the pop tart. Then use a fork to gently press and seal the edges together to seal the jam in. Homemade Pop-Tarts are baking at its simplest. The pastry I use is my master recipe for pie crust (aka shortcrust pastry). It is easy to make by hand and yields you a lovely, buttery and flakey pastry. I use it for everything including my Lemon Meringue Pie and all of my Holiday Pies , like Pecan, Pumpkin and Apple. This is my go-to pie crust that also freezes well so keep a stash in the freezer for when you are busy. Homemade Apple Cinnamon Pop-Tarts Gradually whisk the butter and sugar cream with the eggs and flour until your batter is just combined. Don’t over-mix. Place the flour, butter, sugar, and salt in a food processor and pulse a couple of times until the butter is pea-sized. Add the egg and pulse again until the dough starts to come together; if necessary, add a little ice water so that the dough coheres. Bring the dough together with your hands and knead it a couple of times until it's smooth. Wrap it in plastic and chill it for half an hour.

Melt the candy in intervals. It is imperative to microwave a few seconds at a time. You risk burning the candy melts if you try to microwave the full amount of time at once. Strawberry Jam or Strawberry Preserves– I like to use Bonne Maman strawberry preserves because it’s our family’s favorite, but feel free to use the strawberry jam or preserves that you enjoy most.While the pop tarts are baking, make the glaze by mixing together the powdered sugar, non-dairy milk, and vanilla extract in a small bowl.

Cut each piece of dough into eight rectangles, about 3 x 4 inches in size. You may have to re-roll the scraps to get the eight, but it should work. It’s vanilla cake and sprinkles mixed in,” an employee for Halo Top, which manufactures a frozen dessert that tastes like a birthday cake, tells me. “The flavor profile is essentially the texture of vanilla cake batter combined with sprinkles!” Use a fork to gently press the two sheets together creating a seal and a cute pattern around the edge. Poke a few holes in the top as well.Roll out your pre-made pie crusts on a floured surface, and cut each crust into rectangles (about 3×4 inches). If you have food intolerances or other dietary restrictions, not to worry: you can substitute the eggs for yogurt or aquafaba, the milk for oat or almond alternatives, the butter for a vegan butter, and the flour for a gluten free option. They have a soft and chewy texture, and a layer of sweet strawberry preserves in the center of each bar that keeps them soft and moist for days. Cheryl Koh, a highly acclaimed pastry chef, makes delectable tarts using ingredients from all over the world at this pastry shop. Each tart possesses a unique level of dexterity and knowhow.