Baked Toaster-like Pastries

[Halyma]

wow - what a simple concept! And much healthier than those store bought "tarts"
I am feeling the urge to try this very soon with so many different fillings....
Thanks for sharing!

And I am sure if folk need to add a sweet topping, a simple mix of powdered sugar and water to create a glaze would do just fine - and maybe rainbow sprinkles...or chocolate flakes....

[sproutmuncher]

 :oThese look so good! How much jam didi you use Halyma? I'm afraid of the too-much-dough-not-enough-filling effect!

[Sariea]

when i made them the first time  i used about 1 tablespoon of sugar free strawberry preserves, but it wasn't enough

the second time i made them with 2 tablespoons low-sugar preserves and it was a bit too sweet for me.

so you might wanna try somewhere in the middle. it's all personal preference

[Sariea]

also, i want to add that flouring the cookie sheet instead of greasing it tends to work better

[feelinsoreal]

My dad likes to snack on Pop Tarts while he's at work; I think I'll make him some of these for Father's Day. If I make a batch of 8 or so for him to keep at the office, will they stay fresh?

[Halyma]

:oThese look so good! How much jam didi you use Halyma? I'm afraid of the too-much-dough-not-enough-filling effect!

I used a thin layer of natural peanut butter and some chocolate chips - mmm - but a bit dryer than I liked,  so more PB next time..
I am guessing that Sariea  has it figured out!

[deadbob9]

whats pastry flour, can i just use reg or some other flour..?

[Sariea]

you can use whatever flour you want, i just like the whole wheat pastry flour because it has less calories and makes things taste more like dessert (textue wise). it's generally a finer-ground wheat flour.

what i usually do is, after they've cooled completely, stick them in a ziplock bag and then the dough gets pretty moist. not flakey like a real poptart but kinda chewy.

i would think they'd stay fresh for a little while. i usually just make a batch of two at a time because i'm the only one that eats them, and they're gone within 3 days or so and they stay fresh.

[prettyin_punk]

These were really good and easy. I used strawberry jam and put homemade vanilla icing on and sprinkles.

[prettyin_punk]

oh yeahh i used about 2 tablespoons or less.

[MizzouKitten]

Ooh, I didn't think it was possible to "healthify" these monstrocities... great idea!
I'd be interested in using soaked-and-blended dried fruit (figs, raisins, apricots) for the filling! Like Newtons, but bigger and better for you!

[LadyDragonfly1]

Mizzou, I was thinking the same thing.  We used to make something called apple bars at home, just piecrust with sliced peeled apples, sugar, butter, flour and cinnamon filling.  I am thinking that is what I'll use and fill them fuller...umm make a lumpy popveg tart? 

I have this recipe stashed in my box here and I look forward to teh weekend to make them. I try to bake on Saturday mornings for the week.  These will make a huge treat.

[AshleyKimball]

I made these into the "Hot Fudge Sundae" version of pop-tarts.  As my brother puts it: "Everyone who eats pop-tarts KNOWS they are the best kind."

I doubled the recipe, cut the amount of margarine in half and added some amount of cocoa and sugar.  The filling is 1 stripe of home made vanilla pudding and 2 stripes of "hot fudge sauce".  Which is my lame version, lol.  It's something like: Chocolate (4 ounces), soy milk, powdered sugar, vanilla, water.  The icing is powdered sugar, water and vanilla.  The chocolate decor on the icing is leftover "hot fudge sauce."

They're waaaay sugary for me, but my mom LOVED them.  I can't wait for my brother to try them.

Thank you soooo much for the recipe

[AshleyKimball]

Whoops i forgot to add some stuff to my last post.  The icing recipe is: 1.5 cups powdered sugar, 2 tablespoons water, 1 scant teaspoon vanilla (may need to add more water, it should look like thickish elmer's glue).  It's not exactly like regular pop-tart icing though.  And this kind of upsets me.  It dries and everything (meaning it's not sticky and you can stack the "pop-tarts"), but it doesn't taste the same or have the same texture.  Any ideas?

A doubled recipe made 10 pop-tart sized pastries.  They baked in 10 minutes for me.  Letting the un-iced pastries sit around in a bag for 1.5 days really did improve the "crust".  (lol, back in the day I would break off the edge crusts of pop-tarts, and just eat the middle part!)