Homemade Pop Tarts
Ingredients
FOR THE FILLING
- 1.5 cups freeze-dried strawberries
- 4 cups dried apples, still soft and moist
- 2 tbsp applesauce, sweetened if you like
FOR THE DOUGH
- 3.25 cups all-purpose flour such as Gold Medal, plus more for dusting
- 1 tsp baking powder
- 1/4 tsp Diamond Crystal kosher salt (half as much if iodized)
- 1/4 cup sugar
- 2 sticks cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup light corn syrup
FOR THE GLAZE
- 1.75 cups organic powdered sugar, sifted
- 3 tbsp whole milk or lightly beaten egg whites
- 1/8 tsp Diamond Crystal kosher salt (half as much if iodized)
- 1 tsp vanilla extract
- Rainbow Sprinkles
Notes
- Enjoy at room temperature or toasted. In an airtight container with a sheet of parchment between each layer, Homemade Pop-Tarts will keep for up to 2 weeks at room temperature.
- Make the filling the day before you make the dough. You can also make each component a day. Day 1: Make the filling. Day 2: make the dough. Day 3: roll, assemble, and bake.
- To make Brown Sugar Cinnamon, omit the freeze-dried fruit and process apples with 6oz of dark brown sugar instead. Along with the applesauce, add 1.5 tablespoons of ground cinnamon and 1/8 teaspoon kosher salt, then process as directed. If you like, flavor the glaze with 1 tablespoon of ground cinnamon