Thank you, Bon Appetit! Their April issue has a section on breakfasts, including strawberry “Pop-tarts.” The flaky crust is an incredible base for the sweet strawberry preserves trapped inside. A tasty reason why food can be so much fun! Once you have these, could you bear to go back to the original snack? (p.s. this is easy!)
- 2 c. plus 2 T flour, plus more for rolling
- 1 tsp kosher salt
- 1 tsp sugar
- 1 c. (2 sticks) cold unsalted butter, cut into cubes
- 4 T ice water
- 12 T organic strawberry preserves
- Powdered sugar
In a food processor, add flour, salt and sugar. Pulse to combine. Add butter, pulsing until it resembles coarse meal. Add ice water by tablespoons, pulsing, until a moist ball forms. Gather dough into a ball, divide in half and shape each half into a disk. Wrap tightly with plastic wrap and chill at least 1 hour.
Line a baking sheet with parchment paper. On floured surface, roll first disk out to 13×11-inch rectangle. Trim to 12×10 inches, then cut into six rectangles. Arrange rectangles on baking sheet. Roll out and cut second disk same as the first.
Spoon 1 1/2 T strawberry preserves in the center of the first batch of rectangles. Place the second dough rectangles on top and press with your fingertips to seal. Using a fork, indent all edges. Using a toothpick, dot each top a few times to allow air to escape. Freeze tarts on the sheet for at least 2 hours or up to 1 week.
Preheat oven to 375. Bake frozen tarts until golden, reversing after 15 minutes, 30 minutes total. Immediately transfer tarts to cooling rack and sift powdered sugar over the top.
Serve warm or at room temperature.
These things are yummy! And you can make cinnamon-swirl cookies with the crust dough leftovers…Enjoy, friends! xoxo