Tag Archives: pastry

Homemade Pop-Tarts

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!)

Strawberry “Pop-Tarts”


  • 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




When I was little, we called these elephant ears. Not the deep-fried carnival fare. The light, flaky pastry rolled in sugar and baked until golden. The recipe is so easy, I’m not sure they deserve such a snooty title as palmiers, but Ina Garten would have it no other way.

I accidentally added way too much sugar to mine, so they were more caramelized than normal. But they still tasted good, especially a couple days after I made them. Yummy with your morning coffee or tea.

Preheat oven to 450.

Mix together 1 c. sugar, pinch of salt and 1 tsp. cinnamon. Spread 1/2 c. on a flat surface and lay out a sheet of thawed puff pastry. Spread the rest of the sugar on top and roll out the dough to about a 13-inch square. Fold two sides halfway toward the center. Fold again to the center of the square. Fold again, like you are closing a book. Slice the dough in 1/2-inch pieces and lay on a baking sheet covered in parchment paper. Bake 6 minutes, flip each cookie and cook another 3-5 min. until caramelized. Repeat with second batch, as needed. Cool the cookies on a wire rack.


Serve at room temperature and enjoy! xoxo