Preservatory Pop-Tarts

Makes one dozen

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I’d love to keep these stocked in my freezer; unfortunately they rarely last more then a week around here. They are so tiny, they’re pretty much guilt free…if you only eat one! And there in lies the problem, it is literally impossible to eat just one – try it! So much better then the silver wrapped store version and the flavour combinations are endless, any short pastry crust works beautifully, chocolate, almond, or simply add a little lavender to this one for a completely grownup version. I’ve listed a few suggested mash-ups of the original below.

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Ingredients

Pastry

2 cups flour

¼ cup sugar

¼ tsp salt

½ cup butter

2 egg yolks

¼ cup ice water

Glaze

1 ½ cups icing sugar

3 – 4 Tbsp milk

1 tsp vanilla extract

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Steps

In large mixing bowl, whisk together flour, sugar and salt. Cut or grate in cold butter, rub mixture together to create coarse crumbs. Whisk egg yolks and ice water together and add into dry ingredients, stir just to combine. Gather into a ball, knead 2-3 times only and press into flat disk, wrap in saran and chill for at least 30 minutes.

Preheat oven to 350. Roll out chilled dough to 1/8” thickness and cut 4”x 2” rectangles. Place dough on parchment lined baking sheet. Brush edges with egg wash and place ½ tsp preserves. Seal into square pouches, using a fork press the edges together to seal tightly. Egg wash top and sprinkle with a pinch of coarse sugar. Bake until golden, about 25-30 minutes.

For Glaze: Combine ingredients in small bowl and whisk until pourable.

Finish pop-tarts with a drizzle of glaze for that authentic pop-tart look.