It’s been awhile since I’ve updated the blog, mainly, because of traveling during our vacation back to the states. I still need to do a blog on that topic, but for now, I need to share a new experiment I tried this afternoon—
Homemade Pop Tarts!
Now, I have to admit that there have been plenty of times that I craved these treats over the past few years living overseas. When we were in Costa Rica, there was 1 store that sold them, and our school happened to have some for sale at the little snack bar as well. While I was pregnant, there was awhile where I had a frosted strawberry pop tart for snack every day!
However, after leaving Costa Rica, I haven’t bought them overseas again. A few teams have brought some to us as a special treat though.
Lately, since trying to eat healthier and avoiding most packaged and processed foods, I haven’t thought too much about them.
Until this recipe--
Hmm…a healthier version made with non- processed food items. I thought, “Let’s try this!”
As a disclaimer, I didn’t follow the original recipe in the fact that I don’t have a variety of flours available to me. I buy 1 kind of wheat, the only kind I can find here, and I grind it. I basically did the whole wheat version, but I just used the whole wheat flour that I have.
Pop Tarts – Whole Wheat
Makes about 12 – 4″ x 2 1/2″ tarts.
For the dough:
1 1/2 cups whole wheat pastry flour
1 cup brown rice flour, plus 2 tablespoons
1/4 cup arrowroot flour, plus 2 tablespoons
1 1/2 teaspoons coarse sea salt
1 cup plus 3 tablespoons unsalted butter, cold
10 tablespoons ice water
1 1/2 cups whole wheat pastry flour
1 cup brown rice flour, plus 2 tablespoons
1/4 cup arrowroot flour, plus 2 tablespoons
1 1/2 teaspoons coarse sea salt
1 cup plus 3 tablespoons unsalted butter, cold
10 tablespoons ice water
For the filling, I used homemade blueberry jelly that I made last month.
They were surprisingly easy to make! And pretty yummy!! Now, I have to admit—because I didn’t have the different flours, mine did taste a little heavy and not quite like a light and flaking pastry.
My 4.5 year old food critic said, “They were good. They weren’t yucky. Yummy, yummy, yummy!”
