Homemade pop tarts are all the rage these days – if you can make them yourself, you know exactly what goes into them. No neon blue frosting, piles of preservatives and overpackaging. This version is easy to make, has a whole wheat crust made with olive oil, and the pockets are stuffed with PB & J, making a little pocket sandwich of sorts, which are great for lunch boxes or after-school snacks. Of course you could skip the PB & J and stuff them with jam, Nutella, or anything else you can think of. Make them in advance and pop in the toaster oven (thicker than store-bought, I’m not sure if they’d work in a toaster, but feel free to try!) for quick breakfasts or after school snacks. Of course they’re just fine at room temperature, too.
The crust itself is simple to make – here’s a pastry tutorial, if you need a refresher – I like to blitz the dry ingredients along with the butter and oil in a food processor, then dump it into a bowl and stir in the water. Double the recipe if you want to make a large batch.
Roll it out thin, then cut into squares or rectangles whatever size you like. Add filling, leaving a space around the edge so that the top crust sticks; a little beaten egg acts as glue to seal them together. Make sure you poke the tops with a fork to allow steam to escape.
Leftovers freeze well, if there are any!
PB & J Whole Wheat Pop Tarts
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. sugar
1/4 tsp. salt
1/4 cup cold butter, cut into bits
1/4 cup mild olive oil
1/3 cup ice cold water
1 egg, lightly beaten
peanut butter and jam or other filling
Preheat the oven to 375˚F.
In a bowl or the bowl of a food processor, combine the flours, sugar and salt. Add the butter and oil and pulse a few times, until the mixture resembles coarse meal, or blend with a pastry cutter, wire whisk or fork until crumbly, with bits of butter no bigger than a pea. If you used a food processor, transfer the mixture to a bowl.
Add the water and stir just until the dough comes together. Gather into a ball and let rest for 10 minutes or so. On a lightly floured surface, roll the dough out about 1/8” thick. Cut into 2”x3” – 4”x5” rectangles and place on a baking sheet. Brush the edges with beaten egg.
Spoon some peanut butter and jam (or whatever filling you want to use) along the middle of the rectangle, and top with another pastry rectangle. Press down around the edges with the tines of a fork, brush the tops with beaten egg and poke each pop tart on top once or twice with a fork to allow steam to escape. Bake for 15-20 minutes, until golden. Makes 8-12 pop tarts.