Freezer Pop-Tarts

Pop-tarts.

Iconic American junk food.

Frosted. Sprinkled. Strawberry was always my favorite.

Warm and toasted or the less-effort but still satisfying method of simply eating them straight out of the foil package.

I have eaten many, MANY, pop-tarts in the past. But, as with a lot of once-favorite-treats, they just aren’t the same after you’ve put some time distance in between yourself and most processed foods.

That’s the thing about eating real food for a while. You realize how much better the real thing truly is.

And these pop-tarts? They.Are.Amazing. 

In keeping them in the “real food” camp, I would suggest trying to make the pie dough from scratch. If you haven’t made pie dough before, this is my favorite recipe and is dubbed “fool-proof” for it’s consistency. It is perfect for tartlets, hand pies, pot pies, and more. (A note about this dough: it calls for a little vodka and that’s part of what makes it such a tender dough. We get the cheap vodka and keep it in the freezer- it won’t freeze- to use just for pie dough. If you’d rather not get it, you can just use more ice water instead of the vodka).  Or if you aren’t ready to try and make your own, you can use pie dough from the store to make tasty homemade pop-tarts.

Choices for fillings are just about endless. The easiest thing to do is to use jam. Brown sugar, cinnamon and butter is my husband’s favorite filling. Last time I made them, a couple handfuls of fresh raspberries, left over from a lunch at Costco, were lingering in my refrigerator begging to be turned into pop-tarts.

And, as the title suggests, these pop-tarts are also great to freeze and eat later. They are incredible fresh out of the oven, but making a batch and forcing yourself to stick (most of) them in the freezer is well worth the delayed gratification. Simply reheat them (I toast them in my oven) and enjoy delicious, homemade, real food, pop-tarts whenever you want! 

Freezer Pop-Tarts

Ingredient List

• 2 1/2 C all-purpose flour, divided
• 2 Tbsp sugar
• 1 tsp salt
• 12 Tbsp unsalted butter, cold
• 1/2 C coconut oil
• 1/4 C cold vodka
• 1/4 C cold water
• 2 C filling (cinnamon-brown sugar, jam, raspberry almond-recipe below)
• 1 egg
• 2 C powdered sugar

Method

1. Make the pie dough: In a food processor, combine 1 1/2 C flour, salt, and sugar. Pulse twice to mix. ♦ Cut butter into 12 slices. Cut coconut oil into about 4-6 pieces. Distribute the pieces evenly in food processor. Mix for about 10-15 seconds until the butter and oil are incorporated and the dough starts to come together. ♦ Sprinkle remaining 1 C flour on top of dough in food processor. Pulse a few times to incorporate the flour into the dough.
   ♦ Dump contents of food processor into a medium size bowl. Pour in the vodka and water. Using a spatula, mix the liquids into the dough, press with the spatula to make a soft dough. Add additional water if needed for the dough to stick together. You can use your hands to press the dough together as well, but you don’t want to handle the dough very much so that the butter pieces do not melt (this is what will make the pie dough flaky).
   ♦ Divide the dough in half. Wrap each piece in plastic wrap and press down into a flat disk. Refrigerate for at least 30 minutes or until ready to use.
2. While the dough is chilling, get the filling ready. Jam is a great option. Another favorite is mixing cinnamon, brown sugar and a small amount of melted butter together with a fork until the mixture resembles wet sand. See the step below for raspberry-almond filling.
3. To make the raspberry-almond filling: mash 2 cups fresh raspberries in a small bowl. Stir in 1/2 C sliced almonds, 2 tablespoons sugar or honey, and 1 tablespoon chia seeds (optional). Stir until well blended. Add additional sugar as desired.
   
4. Remove both disks of pie dough from the refrigerator. Preheat oven to 425°.
5. Unwrap one disk and roll out on a floured surface to a quarter-inch thickness. If the pie dough is sticking, sprinkle more flour under the dough and a little across the top. Cut rectangles from the pie dough in whatever size you want the pop-tarts to be. I cut mine about 3″x4″. Place rectangles on baking sheet covered with parchment paper, leaving about an inch in between each rectangle.
   
6. Scoop about a tablespoon of filling onto the pie dough rectangles, leaving a half-inch border around the edges. Roll and cut more rectangles to top the pieces on the baking sheet. Lightly press a fork around the edges of each pop-tart, and poke several holes in the top of each pop-tart. Lightly beat an egg in a small bowl and brush the tops of the pop-tarts. Bake for 12-15 minutes in preheated oven. Cool the cooked pop-tarts on a wire rack.
   
7. Repeat steps 5 & 6 until you run out of pie dough.
8. To ice the pop-tarts:  Mix together 2 C powdered sugar and 2 tablespoons water together in a small bowl with a fork. Add additional water a teaspoon at a time to make a thick icing. Drizzle the icing over the cooled pop-tarts.
   
9. To freeze: return pop-tarts to baking sheet and place in the freezer for 2 to 3 hours until completely frozen. Transfer to a ziplock bag.
   
10. To reheat: I reheat the pop-tarts using the toast function on my oven (I don’t own a toaster). Find a setting/appliance that works well in your kitchen!

What is one type of food that you prefer the real version?