Make your own version of these store-bought breakfast treats. Will you use icing and sprinkles to decorate them, or leave them plain?
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In small bowl, whisk together sour cream and egg. Set aside. In food processor, combine flour, sugar, and salt. Lock lid into place. Turn on processor and process for 3 seconds. Stop processor.
Remove lid and sprinkle chilled butter over flour mixture. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until only pea-size pieces of butter remain, about ten 1-second pulses.
Remove lid and add sour cream mixture. Lock lid back into place and pulse until just combined, about ten 1-second pulses.
Turn on processor and process until dough forms ball, 10 to 15 seconds. Stop processor, remove lid, and carefully remove processor blade (ask an adult for help).
Sprinkle counter lightly with extra flour. Transfer dough to floured counter and press together into ball. Use bench scraper to divide dough in half.
Use your hands to form each piece of dough into 3-by-5-inch rectangle. Wrap each rectangle tightly in plastic wrap. Place in refrigerator and chill for 1 hour.
While dough chills, in small microwave-safe bowl, combine jam, cornstarch, and water. Whisk until combined and no cornstarch is visible. Heat in microwave until mixture begins to form small bubbles, about 2 minutes. Use oven mitts to remove bowl from microwave (ask an adult for help). Whisk mixture until well combined. Set aside to cool.
Remove chilled dough from refrigerator and let sit on counter to soften slightly before rolling, about 10 minutes. Line rimmed baking sheet with parchment paper.
Sprinkle counter lightly with extra flour. Roll, cut, fill, and shape each rectangle of dough to make 8 pop tarts, following photos, below.
Place baking sheet with shaped pop tarts in refrigerator and chill for 15 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees.
Place baking sheet in oven and bake until pop tart edges are just beginning to brown, 20 to 24 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let pop tarts cool on baking sheet for at least 30 minutes. Serve. (Pop tarts can be stored at room temperature in airtight container for up to 2 days. Pop tarts can be reheated in toaster on lowest setting for 1 to 2 minutes.)
If you want frosted treats, you can make a quick icing for your pop tarts.
To make icing:
In small bowl, whisk 1¼ cups (5 ounces) confectioners’ sugar, 2 tablespoons milk, and 1 tablespoon softened cream cheese until smooth.
Spread 1 teaspoon icing onto each cooled pop tart. You can also sprinkle your frosted pop tarts with Sprinkles (click here for the recipe)!
Frosted pop tarts can be reheated in toaster oven on lowest setting for 1 to 2 minutes. Do not reheat frosted pop tarts in upright toaster, as frosting may melt.
Did you know that the classic brand of these frosted hand pies—Pop Tarts—are more than 50 years old?! The original Pop Tarts’ claim to fame was that they contained fruit filling but did not have to be refrigerated. When they first hit supermarket shelves, there were no frosted varieties. It took a few years for the company to develop a frosting that could withstand the heat of the toaster!