Pop Tarts

Pop Tarts are one of the simplest baking which I have done so far. I love Pop-Tarts because it is cute, easy and deliciously flaky. I am not a baking person and only do once the need arises. After becoming confident with this pie crust recipe, I decided to try my hands at this Pop-Tarts.

Since this week’s Foodie Monday challenge was #Berries,  I wanted to share this Cranberry Pop Tarts and pie recipe . This is certainly delicious and convenient in the absence of fresh berries.Baking this Pop Tarts and pie is not too complicated .

Pop Tarts

I enjoy Baking because it allows some me time where I love mixing the pie dough , rolling it , making cute tarts and pie crust designs. Here I have made a simple design which is  simple to make.Homemade Pop-Tarts is essentially a mini, personal-sized pie with DOUBLE CRUST.

Ingredients:

  • 1 cup All Purpose Flour
  • 1½ tbsp Semolina
  • 1/4 tsp baking soda
  • 1½ tbsp Sugar
  • 4 tbsp chilled butter
  • 1/4 cup chilled water
  • 1/4 tsp grated nutmeg

Filling

  • 1/4 cup brown Sugar
  • 1 cup Cranberries (I have used the dried ones)
  • 1 tbsp lemon juice
  • 1/4 tsp almond extract

For Sugar Glaze

  • ¼ cup Sugar
  • ¼ cup Water
  • 1 tbsp milk for brushing
  • Flaked almonds for garnishingPop Tarts

Directions:

  • In a large bowl, mix all purpose flour,semolina, nutmeg powder,sugar and baking soda. Add the butter and start rubbing the flour mix with the tip of your fingers. Add water gradually and as much as required to make medium soft dough.
  • Knead the dough for few more minutes. Divide the dough in two parts and set aside for half an hour covered with a moist cloth so that the dough does not dry out.
  • Heat a pan and stir the cranberries, sugar, lemon juice,  almond extract together until thoroughly combined. The consistency should not be too dry or runny.Set filling aside in the refrigerator which gives the filling a chance to rest.
  • Preheat the oven at 180 degrees C. Thinly roll one dough and use a cookie cutter to cut out dough in the desired shape of your choice.
  • For the pie,  roll out one of the chilled dough to have a circle covering your pie dish in diameter. Carefully place the dough into the pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl.
  • Remove the other chilled pie dough from the refrigerator. Roll the dough into a circle and using a  pizza cutter, cut strips of dough. Carefully thread the strips over and under one another, pulling back strips as necessary to weave.  Press the edges of the strips into the bottom pie crust edges to seal. Trim off excess dough.Lightly brush the top of the pie crust with the milk.
  • Line the baking tray with parchment paper. Place each cut out shape on the baking tray  at an distance of one inch. Scoop one tsp of cooled cranberry filling in the center  and cover with another  dough cut out.
  • Seal the sides by pressing the edges with a fork. Repeat this process till all the dough is used and filled. Brush the top of the pop tarts  with milk .
  • Bake in the preheated oven for approximately 15 to 20 minutes or till it begins to just turn golden brown. Remove from the oven and transfer over to the wire rack.
  • Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up.
  • While the tarts are baking, quickly make the syrup by boiling together the sugar and water for one and a half minute. Keep it aside. While the pop tarts are still warm, brush them with the sugar syrup.


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Cranberry Pop Tarts
Instructions
  1. In a large bowl, mix all purpose flour,semolina, nutmeg powder,sugar and baking soda. Add the butter and start rubbing the flour mix with the tip of your fingers. Add water gradually and as much as required to make medium soft dough.
  2. Knead the dough for few more minutes. Divide the dough in two parts and set aside for half an hour covered with a moist cloth so that the dough does not dry out.
  3. Heat a pan and stir the cranberries, sugar, lemon juice,  almond extract together until thoroughly combined. The consistency should not be too dry or runny.Set filling aside in the refrigerator which gives the filling a chance to rest.
  4. Preheat the oven at 180 degrees C. Thinly roll one dough and use a cookie cutter to cut out dough in the desired shape of your choice.
  5. For the pie,  roll out one of the chilled dough to have a circle covering your pie dish in diameter. Carefully place the dough into the pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl.
  6. Remove the other chilled pie dough from the refrigerator. Roll the dough into a circle and using a  pizza cutter, cut strips of dough. Carefully thread the strips over and under one another, pulling back strips as necessary to weave.  Press the edges of the strips into the bottom pie crust edges to seal. Trim off excess dough.Lightly brush the top of the pie crust with the milk.
  7. Line the baking tray with parchment paper. Place each cut out shape on the baking tray  at an distance of one inch. Scoop one tsp of cooled cranberry filling in the center  and cover with another  dough cut out.
  8. Seal the sides by pressing the edges with a fork. Repeat this process till all the dough is used and filled. Brush the top of the pop tarts  with milk .
  9. Bake in the preheated oven for approximately 15 to 20 minutes or till it begins to just turn golden brown. Remove from the oven and transfer over to the wire rack.
  10. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up.
  11. While the tarts are baking, quickly make the syrup by boiling together the sugar and water for one and a half minute. Keep it aside. While the pop tarts are still warm, brush them with the sugar syrup.

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