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Make your own Pop tarts

April 14, 2011

The other day I wanted to make a healthy treat for my family. I have made these before but they were too big and hard to roll. This time I chilled the dough for longer so I could make them smaller and thinner. And they came out really good.

Whole Grain Popper Tart

Mix ingredients below for dough:

 2 beaten eggs

¼ cup olive oil

2 tbsp melted butter

¼ cup + 2 tbsp honey

2 cups super flour

2 tsp baking powder

Chill for 1 hour. I Chilled overnight and it made it very easy to work with

Roll dough into six 8×12 in rectangles (I made more but smaller). These rectangles will be folded in half to make 8×6 inch pastries.

Spread about 1 tbsp of filling (1/2 tbsp if smaller) (jam, jelly, etc.) on one half of the rectangle, leaving room for sealing edge.

Fold in half, enclosing filling by crimping edges with a fork.

Bake in a preheated 350 oven for about 20 minutes. Let cool.

 Store by wrapping in aluminum foil. Refrigerate for up to 1 week or freeze for up to 3 months.

To re-heat: Re-heat in toaster for 2 minutes (4-5 if frozen) in microwave about 1 minute or 2 if frozen.

I like these made smaller and rolled really thin. They have a good taste and you can really customize the filling.

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