GOLDEN VALLEY, Minn. — These homemade pastries are a delicious treat for breakfast, snack or dessert.
Making the dough from scratch is worth the effort but these are also quite tasty using a premade pie dough.
Head baker and owner of Fruit & Grain Bakery, Emily Lauer, joined KARE 11 Saturday to demonstrate.
RECIPE: Triple berry pop tarts
(Makes about 8-10 pop tart pastries)
Ingredients:
All Butter Pie Dough:
2.5 (320 grams) cups all-purpose flour
2 sticks (8oz/230 grams) unsalted cold or frozen butter
About 2/3 cup cold water (may need slightly less)!
More flour for rolling, about 1/2 cup
Triple Berry Filling:
1 pound frozen triple berry mix (blueberry, blackberry, raspberry)
2 tablespoons cornstarch
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup turbinado sugar ("raw" sugar)
Frosting:
2 cups powdered sugar
1 teaspoon lemon juice
A few tablespoons water
Food coloring if desired (a couple of drops)
Sprinkles to decorate
Instructions:
1. Make the pie dough or you may use a premade pie crust instead. Measure the flour and put it into a medium-sized mixing bowl, use a baking scale and measure in grams for best results. Using a box grater (cheese grater on medium-sized hole side) grate all the butter directly into the bowl of flour. Using your fingers gently mix the flour with the butter pieces until the pieces of butter resemble small pea-sized bits. Add most of the water, reserving 1-2 tablespoons. Mix together the dough. It should come together quickly and be neither sticky nor dry. If it seems dry, add the remaining water. Press the dough into a flattened disk and cover it with plastic wrap tightly and refrigerate for 2 hours or overnight.
2. Make the filling. Mix the sugar, cornstarch and vanilla with the berries until just combined. Freeze the filling until you are ready to use.
3. Roll the dough. Lightly dust your rolling surface with all-purpose flour. Flatten the disk of dough with your hands a bit then use a rolling pin to evenly roll the dough to approximately 1/8 inch thick, using more flour as needed and flipping the dough as you roll so it doesn't stick.
4. Cut the dough into your pop tart rectangles, I use a piece of cardboard cut to about 8 inches by 4.5 inches. Using this as your outline, use a pastry wheel cutter to cut out the pop tarts.
5. Make egg wash by whisking the two whole eggs in a small bowl.
6. Place the cut-out dough pieces on a 1/2 sheet pan (typical-sized cookie baking pan). Using a pastry brush, brush the egg wash on one half of the inside of each pop tart dough. Using a gloved hand or a large spoon, fill each tart cut out with about 2 tablespoons of berry filling, pressing the top half of the dough over the bottom. Press down lightly on all sides of the pop tart with the tines of a fork.
7. Brush each pop tart lightly with egg wash. Sprinkle a generous amount of turbinado sugar.
8. Bake the pop tarts at 375 degrees for about 20-25 minutes (this will depend on your oven so keep checking on them every few minutes after the 15-minute mark). They are done once they are medium brown all over and feel crispy to the touch. Let them cool at room temp for about 30 minutes.
9. Make the frosting. Mix the powdered sugar with the lemon juice and water, start with 1 tablespoon of water, and food coloring, adding more as needed to make a thick but pourable frosting.
10. Frost the pop tarts and add sprinkles to your heart's desire!
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