Homemade Strawberry PopTarts
Homemade hand pies - a flaky pastry filled with homemade strawberry jam. Author: Tricia. Recipe type: Dessert.
⏱️ Prep: 45 min🍳 Cook: 30 min🍽️ Makes 12
Ingredients
| 350 гр. | flour (for the pastry crust) | |
| 1 ч.л. | crystal sugar | |
| 1 ч.л. | salt | |
| 209 гр. | cold butter, cut into cubes | |
| 6 с.л. | cold water | |
| 1 | large egg beaten with 2 tbsp milk | |
| 3/4 cup | 180 ml | strawberry jam (or your favorite flavor) (for the filling) |
| 1 tablespoon | 15 ml | cornstarch |
| 1 tablespoon | 15 ml | cold water (for filling) |
Instructions
- To make the dough combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don't over process.
- Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
- To make the filling combine the cornstarch and 1 tablespoon cold water in a small sauce pan. Whisk until smooth. Add the jam and heat over medium until it comes to a boil. Simmer stirring constantly for 2 minutes. Remove from the heat and allow it to cool until ready to use.
- Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll the dough to about ⅛" thick large enough to cut into a 9" x 12" rectangle. Cut the 9x12 inch rectangle into 9 equal 3x4" pieces by cutting four lines across on the 12-inch side and three down the 9-inch side. Gather dough scraps together and set aside.
- Place the 9 individual pieces of dough on a parchment lined baking sheet.
- Beat together the egg and milk. Brush the egg mixture all over the cut pastry pieces. Place 1 tablespoon of the filling in the center of each pastry.
- Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces. Prick the dough with the tines of a fork, the round end of a small clean paint brush or chop stick to create vent holes.
- Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed.
- Brush the tops of the pockets with a little bit of the egg and milk mixture. Place the baking sheet with the uncovered pastries in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees.
- Gather all remaining scraps of dough and divide in half. Roll out to ⅛" thick and cut into additional 3x4" pieces or use a biscuit cutter to make round pieces. Repeat with remaining dough by filling, brushing and refrigerating. I was able to make 6 additional small round pie pockets with the ingredients at hand.
- Remove the pastries from the refrigerator and bake at 350 degrees for 30 minutes or until golden brown.
- Remove the pastries to a wire rack and cool.
- Enjoy!