Raise your hand if you grew up on Poptarts and Saturday morning cartoons?
(I’m raising both arms and legs, currently).
Like I said in the My Story segment, I grew up on the standard processed foods pyramid. ((I believe Poptarts fell into the fruit and lean protein categories for my healthy childhood diet)).
But the other day, I was thinking about Poptarts and how I haven’t had one in years–for good reasons that I don’t need to list here because I think we as adults understand why they are marketed to children primarily.
Kids will eat just about anything usually, including a cardboard-infused pastry injected with strawberry-flavored sugar. And don’t forget the sprinkles!
So this morning I am deciding to turn on “Inspector Gadget” and “Jem and the Holograms” and make myself a batch of my very own:
They kinda cracked in the heat but they still tasted delightful.
Homemade Strawberry “Poptarts” Recipe
I have an updated version of this Poptart that I like making now. You can find it here.
- 2 1/4 c. Gluten Free (or regular) All Purpose Flour Mix
- 1 1/2 tsp xantham gum (omit if not using Gluten-Free flour)
- 2 sticks Earth Balance, chilled and cubed
- 1/2 tsp salt
- 1 tsp sugar
- 1 Tb ice water (you might need more)
- 5 oz. strawberry jam (or flavor of choice)
- 1 Tb cornstarch
- Whisk together flour, xantham gum, salt and sugar in a bowl
- With a pastry knife (of if you have a food processor–lucky! pulse) cut the butter into flour (welcome new bicep muscles!), cube at a time until crumbly and combined.
- Slowly add the water until mixed in. You will want it to be some-what smooth in texture but not too sticky. Add a little more flour if too sticky (try 1 Tb at a time).
- Smooth dough out into a ball with hands on floured surface. Divide it in half, flatten into an 8″ disk with your hands, cover with parchment paper and chill in the refrigerator for 60 minutes.
- While the is chilling, time to make the filling (hey that rhymes!)
- In a small sauce, pour the jam inside along with the cornstarch. Bring to a simmer for a few minutes until it starts to thickening, stirring often. Remove from the heat and allow to cool and thicken some more.
- When you are ready to roll out the dough, start with one disc at a time (leaving the other in the fridge). Roll onto a floured parchment paper.
8. Cover the dough with another piece of parchment paper and roll the dough out with a rolling pin until it is a little more than 1/8″ thick.
9. Measure out a rectangle that is approx 10″ x 3″ (this doesn’t need to be exact, you just want enough dough to fold over).
10. Place a tablespoon of the fill on one side. With a metal spatula, carefully flip one side of the dough over and fold.
11. Close the edges with your fingers to start off and then finish it with a fork along the edges. Poke a few holes on top so it can breath. Sprinkle with raw sugar if you like.
Bake at 350 degrees for 15-20 minutes or until brown along the edges.
Don’t you love the progression of the photoshoot?
What is missing by the last shot? Hey, lay off me, I was starving!
Besides, did you see the ooey-gooey middle???
Even better than the original!
Now if you’ll excuse me, I have Saturday morning cartoons to watch…