I know that I say it every month, but I really do enjoy being a part of the Secret Recipe Club. My two favorite things are browsing my assigned blog's posts and then trying to figure out on reveal day which recipe was mine that someone made, simply by looking at the pictures and captions. Maybe I'm a bit of a nerd.
This month I was assigned the blog Pumpkins and Peonies. I love that title. I love Pumpkins and I love Peonies. Jess, the author, is all about her hubby, her family, their puppies, and so much more. I actually had her blog last May...how funny is that. As I was reading her About Me Page, I saw a quote and thought "I've seen that quote before", so I searched my blog and sure enough, last May I made her Deep Dish Chicago Pizza! This May, I made her Homemade Brown Sugar and Cinnamon Pop Tarts.
One of my favorite foods growing up were Chocolate Pop Tarts. Then I grew up and realized how bad they are for you. Sometimes when the Organic version is on sale I'll buy them, but I've always thought it would be fun to try making them from scratch. So when I saw her recipe, it was a no brainer. I was a bit nervous because I wanted them to turn out and did not want to have an SRC assignment go bad. No worries, they turned out great. My pics aren't near as pretty as hers...My plan was to make them on my day off...that didn't happen...so I made them Friday in a kitchen of noisy little boys (a 2 year old and a 5 year old) and an equally noisy 17 year old girl...lol. It was fun though.
I think I will try them again with a chocolate filling. I delivered two of them to my oldest daughter and her hubby, leaving the glaze off so they could warm them up and then put glaze on afterwards. I wasn't quite sure how to go about warming them up...oven? Toaster? I tried a bite of a warm one (the 5 year old wanted to try one so when it was cool enough to add glaze but still slightly warm I gave him a small one) but ended up eating mine cold, which was still awesome.
2 1/2 c. all purpose flour
1 tsp. salt
1 tsp. sugar
1 c. cold butter cubed
1/4 c. cold water
Brown Sugar Cinnamon Filling:
1/2 c. packed brown sugar
1 1/2 tsp. ground cinnamon
4 tsp. all purpose flour
1 egg, beaten
1/4 c. powdered sugar
1 tsp. cinnamon
heavy whipping cream or whole milk
1. Combine flour, salt and sugar in the bowl of a food processor (or mixer). Pulse quickly to combine. Add butter and pulse until mixture resembles coarse crumbs. With the processor on, add cold water in a steady stream just until dough holds together (don't process longer than 30 seconds). Turn dough out onto a work surface and divide in half. Shape each half into a slightly flattened disc, wrap in saran wrap and place in refrigerator for an hour.
2. Remove dough from fridge and allow to soften (about 15 minutes). Place one half of dough on a lightly floured surface and roll to 1/8" thick. Trim edges (you want to make a rectangle). Cut dough into thirds to form 9 triangles. (For some reason mine didn't make 9, maybe I needed to make the dough thinner). Place rectangles onto lightly greased pans. Repeat with remaining dough (these will be the tops).
3. For the filling, stir together brown sugar, cinnamon and flour. In a small bowl whisk egg. Brush onto bottoms of Pop Tart. Place a heaping tablespoon of the filling onto each of the rectangles and spread evenly, leaving a slight edge around the dough. Top with a second rectangle. Press edges to seal and then press with tines of a fork to seal further. Repeat with remaining Pop Tarts.
4. Prick the tops of each Pop Tart so steam can escape. Brush tops with remaining egg mixture. Place back in refrigerator for 30 minutes.
5. Heat oven to 350. Bake 20 to 25 minutes or until golden brown. Remove from oven and let cool for a couple of minutes before moving to wire racks to cool completely.
6. While Pop-Tarts cool, combine glaze ingredients. Add milk or cream until it reaches your desired consistency. When tarts have cooled to lukewarm, brush glaze over tops.
Note: I felt like my glaze was too thin so I ended up using more powdered sugar. Once the first layer of glaze set, I added another layer. I did this a few times till it looked right.
Note: I'm not sure how you would warm these up, possibly in the oven or even toaster, but not with the glaze on. At least I don't think it would work with the glaze on. Doesn't matter, they're great cold.
With Joy UNquenchable,