Sunday, December 23, 2012

Quick Tip: Breakfast Pocket Pastries

I categorized this recipe under quick tips, as it is such a cinch to make that you can roll, cut, fill, and bake these babies in about 12 minutes.

Store-bought Pop Tarts, you know the ones - they're chalky and taste incredibly processed. Yes, they're quick to prepare - just pop them in your toaster - but that's about the only positive point to this breakfast item.

The idea of a pop tart is wonderful, though - flaky, buttery crust enveloping sweet fillings such as jams, chocolate or Nutella. And as much as I'd love to make the whole thing from scratch, these days I just don't have the time. So, here's a quick alternative.

In 10-12 minutes, you can have pocket pastries filled with anything you'd like! Plus these are so easy to make, your kids can do it and be thoroughly pleased with themselves as they are eating them, as my 5-year old son was yesterday. I must say, he's got the crimping down to a science.

Easy Baked Pop Tarts

1 package (1/2 box) refrigerated pie crust (NOT the frozen kind)
1 egg
Jam, Nutella, or other filling
Flour, for dusting
Sprinkles, for decorating (optional)

Turn on your oven to 450*F. Dust your counter with flour and unroll the pie crust. Using a rolling pin, roll the dough, applying some pressure to thin it out just a bit. Cut the largest rectangle you can out of it. Then, cut several smaller rectangles out of this. I made mine about 4"x3" each but they can really be any size you'd like them to be.

 Place a tablespoon of filling in the middle and spread it to within 1/2" of the borders of the crust. Do this for 1/2 the rectangles.

Mix the egg with 1 T of water to make an egg wash. Then lightly brush the egg wash along the 1/2" perimeter of the rectangles with filling. Take a rectangle without filling and place it right on top of the filling, making sure to crimp the edges with a fork. 
Dock the tops of the tarts with a fork to allow air to escape from the pockets during baking.

Then brush the tops with egg wash and decorate with sprinkles if you so desire. Place the stuffed rectangles on a Silpat- or parchment-lined tray about 1 1/2" apart.

Bake them in your oven for 9-10 minutes or until the dough is lightly browned on the edges. When they are done, take them out of the oven and let them cool for about 10 minutes before eating.

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