I used to LOVE Poptarts as a kid. There wasn’t really a flavour that I didn’t like. Sprinkles? Great. Raspberry? Perfect. Chocolate? Even better. Now, even though I haven’t had one in years (not really something you pick up at the grocery store in between your frozen greens and chicken breasts) when I started seeing a lot of people trying their hand at making their own, I was like “I can do that!” Challenged by a friend of mine via DM to make some different flavoured ones, I came up with these- Peanut Butter and Jam PopTarts.
2 Cups All Purpose Flour
1 Tbsp granulated sugar
1 tsp salt
1 Cup unsalted butter, cold, cubed
2 Tbsp Milk
3/4 cup raspberry jam (roughly one medium sized jar)
1 Tbsp Cornstarch
1 Tbsp Water
2-3 Tbsp Powdered Peanut Butter
1 Cup Powdered Sugar
1.5 Tbsp Milk
1/4 Tsp vanilla extract
- In a small bowl, whisk together the cornstarch and water, and then combine with the jam in a small saucepan over medium heat. Bring to a boil and simmer for 2 minutes, stirring frequently. Remove from the heat and let cool. Once this has cooled, add in your powdered peanut butter 1Tbsp at a time. Taste as you go, and that will determine how much you’ll want to add.
- In a large bowl (trust me, you’ll want the room) whisk together flour, sugar and salt. Using a pastry blender (or a fork) cut in the butter until it is the size of peas and when you squeeze the mixture it holds together. (A good trick for this is to cut the butter into small enough cubes and mix them in slow so you get the thorough mix). In a smaller bowl, mix together the egg and milk and then add it to your dough. Combine with a fork until everything is evenly mixed and moist. On a floured countered, knead it briefly until the dough is perfectly together.
- Divide the dough in half (if you’d like, you can wrap these in plastic and store in fridge for 2-3 days) and roll out one of these pieces to about 1/8″ thick and about 9″x 12″ (think like a big piece of paper). Using a very sharp knife or pastry wheel, trim the edges and then divide the dough into 3×4 rectangles. Transfer these (with a spatula, you want to avoid introducing them to your body heat) to a lined baking sheet.
- Brush an egg wash (egg and milk) on each of the rectangles and spoon a tablespoon or so of filling into the centre of each rectangle (make sure there is a border of about 1/2″ around the edges).
- Roll out and cut your second piece of dough just like you did the first and place a second rectangle of dough onto each of the already assembled ones. Using your fingers to press around the edges to seal then, Use a fork to then crimp the edges and poke small holes in the top to allow air to escape.
- Refrigerate the pan with the pastries (you don’t need to cover them) for 30-45 minutes (You want them to get hard).
- Preheat the oven to 350F.
- Bake the pastries for 25 to 30 minutes, or until lightly browned. If you’re not planning on using the icing, you can eat them fairly warm (just be careful not to burn yourself). If you’re using the glaze, I toss these into the fridge for 30 minutes to cool down. Once cooled, combine all the glaze ingredients in a bowl. Drizzle the glaze over the poptarts (sitting them on a wire rack and doing it this way gives them a really pretty glaze).
I hope you enjoy these! The peanut butter was a lucky surprise when I was making these and I hope you’ll come to love them as much as I do.