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VegWeb.com  |  Recipes  |  Desserts  |  Miscellaneous Desserts  |  Baked Toaster-like Pastries « previous next »
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Recipe submitted by Sariea, 03/23/07

Baked Toaster-like Pastries

Ingredients (use vegan versions):

    3/4 cup whole wheat flour
    1/4 cup whole wheat pastry flour
    1/2 cup margarine
    1/4 cup water
    fruit jam or preserves

Directions:

Preheat oven to 350. Grease a cookie sheet and set aside.

In a  bowl, combine the flours (you can use whatever flour you want). Add the margarine and cut into flour with pastry cutter or fork, adding water as needed-- I didn't need the full 1/4 cup.

Divide dough into 4 equal sized balls, and on a floured surface, roll each out one at a time into a rectangle shape. On one half of the rectangle, spread about a tablespoon (or more if you like) of jam, leaving an edge of dough visible.

Fold dough over to cover the jam and use a fork to connect the edges. You might need a little water to get them to hold together, if you use a lot of flour to roll it out.

When all 4 are done, put them on the cookie sheet and bake for 12-18 minutes.

Take them off the cookie sheet and let rest on a cooling rack Smiley

Serves: 4

Preparation time: about 30 minutes









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Halyma
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« Reply #1 on: April 02, 2007, 04:54:26 PM »

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....
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sproutmuncher
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« Reply #2 on: April 03, 2007, 04:13:08 PM »

 :oThese look so good! How much jam didi you use Halyma? I'm afraid of the too-much-dough-not-enough-filling effect!
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Sariea
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« Reply #3 on: April 03, 2007, 04:27:12 PM »

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 Smiley
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Sariea
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« Reply #4 on: April 03, 2007, 04:29:19 PM »

also, i want to add that flouring the cookie sheet instead of greasing it tends to work better
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feelinsoreal
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« Reply #5 on: April 03, 2007, 05:11:44 PM »

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?
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Halyma
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« Reply #6 on: April 03, 2007, 05:39:00 PM »

: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!
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deadbob9
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« Reply #7 on: April 03, 2007, 06:36:20 PM »

whats pastry flour, can i just use reg or some other flour..?
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Sariea
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« Reply #8 on: April 03, 2007, 06:39:34 PM »

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.
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prettyin_punk
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« Reply #9 on: April 03, 2007, 07:16:19 PM »

These were really good and easy. I used strawberry jam and put homemade vanilla icing on and sprinkles.
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prettyin_punk
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« Reply #10 on: April 03, 2007, 07:16:59 PM »

oh yeahh i used about 2 tablespoons or less.
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MizzouKitten
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« Reply #11 on: April 03, 2007, 07:19:38 PM »

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! Cheesy
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LadyDragonfly1
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« Reply #12 on: April 25, 2007, 10:58:42 AM »

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.
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AshleyKimball
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« Reply #13 on: May 01, 2007, 02:42:07 PM »

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
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AshleyKimball
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« Reply #14 on: May 01, 2007, 03:00:12 PM »

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!)
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