These Poptarts tasted great!! They would be a perfect substitute for the store bought kind!
I will be honest though… It took waaaay to long to make these. You’ll see what I mean in the directions. I bolded all the specified times to put in the fridge/cool/bake. It’s not something I would suggest making for dinner. That is unless your kids are well behaved and you don’t have to stop every 5 minutes. I would suggest making these on a Saturday or Sunday when you have a bit more time, and/or maybe some help. 😉
One other thing, I also think that using a traditional Pie Crust recipe would work just as well, and take less time. They would basically be like my Turn Overs with a few small adjustments. So, read through this and the other recipes I’ve linked to and decided which you have time for or feel adventurous making!!
2 1/2 cups Flour
1 tsp Sugar
1 tsp Salt
8 tbsp cold Butter, cut into 1/2″ pieces
6 tbsp Shortening
6 tbsp Ice Cold Water
2 tbsp Milk
3/4 cup Raspberry Jam (or jam of choice)
1 tbsp Cornstarch
1 tbsp Water
To make the dough, combine the flour, sugar, and salt with a pastry cutter or food processor.
Add butter and shortening and pulse or blend until it resembles coarse meal.
Add the cold water and pulse or mix with hands until the dough starts to hold together.
Gather the dough and divide in half.
Form each half into a disc and wrap tightly with plastic wrap.
Refrigerate for at least 30 minutes or overnight.
To make the filling, combine the cornstarch and water in a small sauce pan and whisk until smooth.
Add the jam and heat over medium until it comes to a boil.
Simmer and store constantly for 2 minutes.
Remove from the heat and allow to cool until ready to use.
Remove the dough from the fridge and allow to rest for 10-15 minutes.
Lightly flour a clean surface and put the dough with flour.
Roll the dough to about 1/8″ thick large enough to cut into 9×12 rectangle.
Cut the rectangle into 6-9 smaller rectangles.
Gather scraps and set aside.
Beat together the egg and milk and brush the mixture over the cut 6-9 pieces.
Place 1 tablespoon of filling in the center of each pastry.
Roll out the second pastry disc to the same dimensions and cut into 6-9 more individual pieces.
Prick the second set of dough rectangles with the tines of a fork to creak vent holes.
Place the vented dough pieces over the ones with the jam on them.
Seal the edges and use a fork to create decorative edges.
Brush the tops of the pockets with a little bit of the egg and milk mixture.
Place the baking sheet with with the uncovered pastries in the fridge for 30 minutes.
Preheat oven to 350*
Continue to make more using scraps, or discard scraps.
Remove the pastries from the ridge and bake for 30 minutes or until golden brown.
Let them cook on a wire rack.