Test Kitchen tip: Homemade pop tarts
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Ever consider making homemade pop tarts? They take a little bit of time, but they’re a perfect weekend project if you’re thinking about trying a little something adventurous on a lazy morning.
One warning, though: Try these once, and you might never go back to storebought.
Amy Scattergood wrote a great article last year on making your own pop tarts, with recipes. And she includes some great ideas for fillings -- sure, you can go for jam, but why not try Nutella? Or homemade frangipane? Or get creative and come up with your own sweet -- or savory -- fillings. The sky’s the limit here.
If you’re curious, continue reading below for a quick step-by-step on constructing your own pop tarts.
If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.
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-- Noelle Carter
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Photo credits: Anne Cusack / Los Angeles Times
Step-by-step on assembling homemade pop tarts:
1. Take the slab of chilled dough from the refrigerator and divide it in half.
2. Roll the dough out on a floured work surface to make a 9-by-12-inch rectangle.
3. Using a ruler as a guide, divide the dough rectangle in half lengthwise and then in quarters widthwise, making eight 4.5-by-3-inch rectangles.
4. Add a heaping tablespoon of filling in the center of each rectangle.
5. Repeat steps 2 and 3 with the other half of the dough. Then gently fit a second rectangle of pastry over the top of each rectangle with filling and press to seal tightly.
6. Press the edges with the tines of a fork to crimp the seal completely closed.
