Saturday Morning Cartoons and Poptarts

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.

INGREDIENTS

  • 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)

Strwberry Filling

  • 5 oz. strawberry jam (or flavor of choice)
  • 1 Tb cornstarch

DIRECTIONS

  1. Whisk together flour, xantham gum, salt and sugar in a bowl
  2. 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.
  3. 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).
  4. 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.
  5. While the is chilling, time to make the filling (hey that rhymes!)
  6. 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.
  7. 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…

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Comments

  1. Tina Adams says:

    Can I make extra and freeze them

  2. Okay, so these look amazing and my eight year old was SO excited about them ( and so was I ;)) but something went terribly wrong. They were a total fail. I think I added Way to much butter. I used real butter, not earth balance, maybe that was my problem? They were all bubbly, spread out and would not cook through. The center tasted amazing…the crust, terrible. Any advice? I really want to try again.

    • Oh Jen, what a bummer–I’m so sorry to hear that! Anytime there is a change made to the ingredients there is always the risk of it not yielding the same results. If you added more butter than it sounds like that is exactly what happened and what caused the spreading and not cooking through. Give it another shot but with this recipe: http://www.forkandbeans.com/2013/03/11/homemade-gluten-free-poptarts/ (my new and improved version). It calls for shortening which should also decrease the chance of any spreading issue. Let me know how that works! Keeping my fingers crossed for you ;) xo, Cara

  3. OMG!!! POPTARTS! I don’t think I say this enough, but you are a genius! Why do I find myself always saying when reading your blog “What I wouldn’t give for a ______. WOOT! Now I can have it!!” Thank you for making all my childhood favorites a possibility for this fewllo xgfx’er!

  4. Oooh! I like the idea of rolling out a long strip and flipping over instead of cutting out all the squares. I hope to remember that :)

  5. I’m totally going to (attempt) to make these!

  6. Holy Poptarts I <3 this post everything about it including Jem!! :) She was my idol..

    • I just received a text from my 5 year old niece, telling me that she is going to be Jem for Halloween. My sister is raising her child correctly! :) haha. I am glad Sam that we share a common love for the truly, truly, truly outrageous Jem (and poptarts, of course!)

  7. wowzers

  8. those look georgous!

  9. Wow! Thanks for the recipe! I’ve been looking for a poptarts recipe! Im going to make some soon..then I can enjoy my Saturday mornings watching cartoons AND eating poptarts! Perfect! :)

    • I’m just doing the Lord’s work, Shannon :) Glad it will go to use–if you use different fillings, let me know–I would love to hear how it works out!

  10. Oh geez! These look so doggone good! Something the hubby will like too!

  11. Oh my gosh, Cara. You have officially inspired me! I have very vivid childhood Poptart memories of my own. Never even thought about making them from scratch! Who says adults can’t indulge?? This is now on my list of must-dos. I wonder if I could underbake them, freeze them, and go straight from the freezer to the toaster with them. What do you think?

    • YAY!! So glad to hear that you are inspired–you are right, why can’t we have indulgences every now and again?! About freezing them, sure! Try it out and let me know. I think it could work.

  12. Vivian Cutler says:

    Oh Oh Oh!!! Way to Go Cara!!! Love This!!!!!!!

  13. This is adorable! Nice job, Cara!

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