Homemade Strawberry PopTarts

• Refrigerated

  • 1 Egg mixed with, large

• Condiments

  • 3/4 cup Strawberry jam

• Baking & Spices

  • 2 1/2 cups All-purpose flour, unbleached
  • 1 tbsp Cornstarch
  • 1 tsp Granulated sugar
  • 1 tsp Salt
  • 6 tbsp Shortening

• Dairy

  • 1/2 cut into pieces 8 tablespoons cold unsalted butter, unsalted

• Liquids

  • 7 tbsp Water

Found on savingdessert.com

Description

Ingredients

• For the Pastry Crust:
• 2½ cups unbleached all-purpose flour
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into ½ pieces (1 stick)
• 6 tablespoons shortening
• 6 tablespoons ice cold water
• 1 large egg mixed with 2 tablespoons milk
• For the Filling:
• ¾ cup Strawberry Jam (or your favorite flavor)
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Directions

• To make the dough combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Dont over process.
• Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
• To make the filling combine the cornstarch and 1 tablespoon cold water in a small sauce pan. Whisk until smooth. Add the jam and heat over medium until it comes to a boil. Simmer stirring constantly for 2 minutes. Remove from the heat and allow it to cool until ready to use.
• Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll the dough to about ⅛ thick large enough to cut into a 9 x 12 rectangle. Cut the 9x12 inch rectangle into 9 equal 3x4 pieces by cutting four lines across on the 12-inch side and three down the 9-inch side. Gather dough scraps together and set aside.
• Place the 9 individual pieces of dough on a parchment lined baking sheet.
• Beat together the egg and milk. Brush the egg mixture all over the cut pastry pieces. Place 1 tablespoon of the filling in the center of each pastry.
• Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces. Prick the dough with the tines of a fork, the round end of a small clean paint brush or chop stick to create vent holes.
• Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed.
• Brush the tops of the pockets with a little bit of the egg and milk mixture. Place the baking sheet with the uncovered pastries in the refrigerator for 30 minutes.
• Preheat oven to 350 degrees.
• Gather all remaining scraps of dough and divide in half. Roll out to ⅛ thick and cut into additional 3x4 pieces or use a biscuit cutter to make round pieces. Repeat with remaining dough by filling, brushing and refrigerating. I was able to make 6 additional small round pie pockets with the ingredients at hand.
• Remove the pastries from the refrigerator and bake at 350 degrees for 30 minutes or until golden brown.
• Remove the pastries to a wire rack and cool.
• Enjoy!