BamBam
09-14-10, 2:56 pm
I have to thank my GRANDMOTHER for this one..
4 cups all-purpose flour (I suppose wheat flower could be used for healthier version)
1 3/4 cups shortening
1 tablespoon sugar (again... healthier, use splenda)
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water
Add flour, shortening, sugar, and salt to a large bowl. Mix flour and shortening with a pastry cutter until it looks nice and crumbly. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Stick your hands in there and shape it into a ball. (Don’t overhandle.) Divide dough into equal halves. Wrap each half with plastic and refrigerate for at least 15 minutes before using. (You can also prep your pastry a few days ahead and refrigerate until you make them...)
-After dough is chilled, roll out in two long strips six inches wide.
-Cut into 3 inch sections
-Place filling in the middle of the strips for the bottom layer
Filling can be, well shit, anything...! Thats why POP TARTS are so great among many reasons
-Using the other strip, place tops on Pop-Tart pieces, pinching all the way around the sides to seal. Press a fork all around the sides then prick the centers to vent. Transfer to a greased baking sheet using a spatula.
-Bake at 400-degrees approximately 15 minutes, switching oven racks halfway through baking. (Note: Start baking on the top rack then move the pan to the bottom rack after about 8 minutes.)
BOOM! Now they are done... sweet, delicious, piping hot homemade pop tarts
I have used the following combos with great success when it comes to the filling and toppings portion of your 'tart
peanut butter and chocolate
ANY and all fruit preserves so it is as natural as possible lol w/ light glaze on top
fried apple brown sugar cinnamon (my favorite)
NUTELLA filling with glaze on top
Hope my fellow ANIMAL brothers and sisters will enjoy... in honor of the JUGGERNAUT
IN IRON,
BB-
4 cups all-purpose flour (I suppose wheat flower could be used for healthier version)
1 3/4 cups shortening
1 tablespoon sugar (again... healthier, use splenda)
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water
Add flour, shortening, sugar, and salt to a large bowl. Mix flour and shortening with a pastry cutter until it looks nice and crumbly. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Stick your hands in there and shape it into a ball. (Don’t overhandle.) Divide dough into equal halves. Wrap each half with plastic and refrigerate for at least 15 minutes before using. (You can also prep your pastry a few days ahead and refrigerate until you make them...)
-After dough is chilled, roll out in two long strips six inches wide.
-Cut into 3 inch sections
-Place filling in the middle of the strips for the bottom layer
Filling can be, well shit, anything...! Thats why POP TARTS are so great among many reasons
-Using the other strip, place tops on Pop-Tart pieces, pinching all the way around the sides to seal. Press a fork all around the sides then prick the centers to vent. Transfer to a greased baking sheet using a spatula.
-Bake at 400-degrees approximately 15 minutes, switching oven racks halfway through baking. (Note: Start baking on the top rack then move the pan to the bottom rack after about 8 minutes.)
BOOM! Now they are done... sweet, delicious, piping hot homemade pop tarts
I have used the following combos with great success when it comes to the filling and toppings portion of your 'tart
peanut butter and chocolate
ANY and all fruit preserves so it is as natural as possible lol w/ light glaze on top
fried apple brown sugar cinnamon (my favorite)
NUTELLA filling with glaze on top
Hope my fellow ANIMAL brothers and sisters will enjoy... in honor of the JUGGERNAUT
IN IRON,
BB-