…from the California Kitchen
How you doin’? One of the things we’ve heard over the last year is that for the first time in nearly 3 generations moms and dads are taking the time to teach their children to cook. So, occasionally, we like to combine a cooking with a craft project that creates a tasty teachable moment. This is one of those recipes.
I remember when Pop Tarts first appeared on the grocer’s shelf in 1964… I couldn’t wait to try them—what a disappointment! I expected a morning pastry that tasted as good as the picture on the box. We think you will find this is not only a great tasting treat, but a fun project for mom, dad and kiddos (of any age).
The fun part is everyone can make their tarts, their way, with different fillings and toppings with a single recipe of dough.
You can buy special fillings and toppings or you can use the ingredients in your own pantry. What a wonderful way to clean out the fridge with those almost empty jars of nut butters, jams and jellies. So, pull together all your sweet odds and ends for this project… anything goes!
This Kids-Made Pop-Tart recipe includes all the flavors of the original that were promised but never delivered. The other bonus is that you can actually understand the label—none of those questionable ingredients you can’t pronounce or better living through chemistry. These are oven-tarts, not toaster pastries. They are not tarts to put in your pantry, but they store well in your freezer.
Prep time: 20 minutes
Bake time: 25 minutes
Chill time: 1 hour
Yield: Approximately 10-12 pastries
For the pastry
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup chilled unsalted butter, cut into cubes
1/2 teaspoon pure vanilla extract
1/4 cup cold water
For the original cinnamon-flavored filling
1/4 cup unsalted butter, softened
1/4 cup brown sugar
2 tablespoons ground cinnamon
For icing or glaze
1 cup confectioners’ sugar
2 tablespoons milk
1/2 teaspoon pure vanilla or almond extract
Few drops food coloring as desired
ChefSecret: When adding the water to pastry dough, be sure to go slow and add it just one tablespoon at a time. If it holds together before you use it all, stop. You don’t want the dough to be too wet.
Quip of the Day: “I believe my soul mate is out there, in some corner of the earth...
unfortunately, the earth is round.”
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