Remember when it was cool to show up early enough to school to skip down to the cafeteria and get yourself a Pop-Tart and Yahoo for part of your balanced breakfast? Don’t tell me I’m alone here. I mean, how could you go wrong with that selection while the Lindsay Lohan smiles down at you from her spot in a Got Milk ad plastered to the cafeteria wall. How we made it out of the 90s alive and without a sugar addition (oh wait…) is a work of magic.
Speaking of magic, while working on this recipe I realized that bakers are kind of like Voldemort…stay with me here. And not just because “baking is like magic!”…no. Because bakers do great things. Terrible things. But great. Like these pop-tarts that will bring any child of the 90s back to the days where our toughest decision was whether to ask mom to buy the Brown Sugar Cinnamon, Strawberry or maybe even possibly the Wild Berry! (you knew there was no point in asking for the S’mores…that would never fly)
I realize that this recipe is slightly misleading because I was going for Wild Berry originally, but as you can see, I didn’t opt for the violet and cyan frosting. I was starting to mix colors and couldn’t stop myself from being matchy matchy with my stand mixer. It just seemed appropriate. So these are wild berry mini pop-tarts with a darling blueish green, pistachio color. I imagine brown sugar cinnamon would also be devastatingly delicious. Maybe next time.
Before we jump into the recipe, I have to confess something to you guys. I’m an idiot. You see that picture above with the kitchen cart under the cabinets? Well I like to do most of my baking there but it makes for a lousy photo because you can’t get a really airy high shot that is centered over the cart because those cabinets are in the way. I was expressing my discontent to Jesse about this and he simply says “babe, you realize the cart is on wheels…just pull it out a little bit”. GOD BLESS THIS MAN for not letting one chortle sneak out.
Moving on to great (but terrible!) mini pop-tarts.
YES, yet another use for that ravioli stamp! Sorry, not sorry, for two recipes in a row using this little bad boy. This might have been my favorite kitchen purchase of 2017. BUT if you don’t spring for one, have no fear, there are loads of tutorials out there on the inter-webs on how to do ravioli/pop tarts with a knife, fork and steady hand. Using a stamp is just 100% easier. And for lazy gals like me, its perfect. If you’re extra lazy/ NEED POP-TARTS NOW, you can buy pastry dough at the grocery store and just use jam instead of the filling I suggest. But, if you’re going that route and already at the grocery store, you could just pick up a box of the real deal Pop-Tarts. I won’t judge.
Homemade Mini Pop-Tarts
2 cups all purpose flour
1 cup butter, cubed & cold
1 tbsp sugar
1/4 tsp salt
1 tbsp apple cider vinegar
6-8 tbsp ice cold water
1 cup fresh or frozen mixed berries
2 tsp water
3 tsp corn starch
3 tbsp sugar
1 egg + 2 tbsp milk stirred together
1 1/4 cup powdered sugar
2 tbsp milk
1/4 tsp vanilla extract
1 drop green food color, 2 drops blue food color (you may need to tweak depending on your drop size)
SPRINKLES of your choice
I like to use the food processor method of mixing my pie crust, but a pastry cutter and strong arm works as well. So in your food processor, whirl together your cubed butter, flour, sugar and salt until you have pea sized bits. Pour mixture into a medium sized bowl, and gently stir in water (start with 6 tbsp) and apple cider vinegar. Don’t over mix or your dough will be tough. You want chunks of butter in there. Because butter chunks = flakey layers. If your dough isn’t coming together, use the additional 2 tbsp of water. Shape into a ball, wrap in plastic and refrigerate for at least 30 minutes.
While the dough is chilling, whip up your filling! Pour berries (if frozen, warm them up a bit first in a small sauce pan or microwave) and water into a blender or food processor and whirl until you have a jam consistency. Pour into small sauce pan over medium low heat, stir in sugar and corn starch. Continue to stir gently until you have a thick consistency that holds its shape. Remove from heat and set aside.
Preheat oven to 350°. Once your dough is chilled, remove from plastic and roll out into a rectangle on a floured surface. You want your dough to be pretty thin – like 1/8″. On half of the dough, mark your pop-tarts by lightly pressing down using the stamp. Dallop about 1/2 teaspoon of filling into the center of each marker, then fold the unmarked half of dough over. You should be able to see the dallops of filling through the dough, use your fingers to gently press down around the dallops and then cut pop-tarts using the ravioli stamp. Brush egg wash on top of all pop-tarts. Poke a few holes on the tops with a tooth pick.
Place pop-tarts on a parchment lined baking sheet and bake for 30-35 minutes or until golden brown on top and you see flakey layers on the edges. Let cool completely before frosting.
To make the frosting, whip together powdered sugar, milk, extract and food color until you have a nice blue-green pistachio color. Or whatever color your heart desires! Maybe you’ll want to match your stand mixer as well. It’s all the rage right now.
Frost cooled pop-tarts, sprinkle immediately and let glaze set for 20-30 minutes before enjoying!
Yields ~48 mini pop-tarts.
Oh! And I’m totally into painting mini foods with my mini paint set right now. Because you can only paint mini things with a mini paint set, right?