Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 cup creamy peanut butter
- 1/2 cup grape jelly
- 1 egg, beaten
- 1 tablespoon milk
Special Equipment Needed:
- Rolling pin
- Pastry cutter or knife
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the cold cubed butter to the flour mixture and use a pastry cutter or knife to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water to the mixture, stirring until the dough comes together in a ball.
4. Divide the dough into two equal parts and shape each into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out one of the chilled dough discs to about 1/8 inch thickness.
7. Cut the dough into rectangles, about 3x4 inches each.
8. Spread a tablespoon of peanut butter and a tablespoon of grape jelly onto half of the rectangles, leaving a small border around the edges.
9. Place the remaining rectangles on top of the peanut butter and jelly-covered ones and use a fork to crimp the edges together.
10. In a small bowl, whisk together the beaten egg and milk. Brush the egg wash over the top of each Pop-Tart.
11. Bake the Pop-Tarts for 18-20 minutes or until golden brown.
12. Allow the Pop-Tarts to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 45 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8 Pop-Tarts
Nutritional information:
Calories: 430
Fat: 27g
Carbohydrates: 38g
Protein: 8g
Sodium: 390mg
Sugar: 11g
Substitutions for ingredients:
- You can use any flavor of jelly or jam in place of grape jelly.
- If you prefer chunky peanut butter, you can use that instead of creamy.
Variations:
- Try using Nutella instead of peanut butter for a chocolatey twist.
- Add sliced bananas to the peanut butter and jelly filling for a PB&J&B Pop-Tart.
- Use different shaped cookie cutters to make fun Pop-Tart shapes.
Tips and Tricks:
- Make sure the butter is cold when you cut it into the flour mixture to ensure a flaky crust.
- Don't overfill the Pop-Tarts or they may burst open during baking.
- Use a sharp knife to cut the rectangles for a clean edge.
Storage Instructions:
Store the Pop-Tarts in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the Pop-Tarts, place them in a toaster oven or regular oven at 350°F (180°C) for a few minutes until warmed through.
Presentation Ideas:
Serve the Pop-Tarts on a colorful plate or platter.
Garnishes:
Sprinkle powdered sugar over the top of the Pop-Tarts for a sweet touch.
Pairings:
Serve the Pop-Tarts with a glass of cold milk.
Suggested Side Dishes:
These Pop-Tarts make a great breakfast or snack on their own, but you could also serve them with fresh fruit or yogurt.
Troubleshooting Advice:
- If the dough is too dry, add a little more ice water until it comes together.
- If the Pop-Tarts burst open during baking, try using less filling next time.
Food Safety Advice:
Make sure to wash your hands and any surfaces that come into contact with the dough or filling to prevent the spread of bacteria.
Food History:
Pop-Tarts were first introduced by Kellogg's in 1964 and have been a popular breakfast pastry ever since.
Flavor Profiles:
The combination of peanut butter and jelly is a classic flavor pairing that is both sweet and savory.
Serving Suggestions:
These Pop-Tarts are perfect for breakfast or as a snack any time of day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A