This recipe was fantastic! But I'm not sure you could really call the results pop tarts. They didn't look, taste, or feel like cardboard. I made three kinds: apricot, brown sugar/cinnamon, and chocolate chip. The first two turned out great, but I was disappointed with the chocolate chip--the chips didn't melt evenly. Looking forward to trying nutella!
Homemade Pop Tarts
You’re never too old for a Pop-Tart; this flaky homemade version from Smitten Kitchen can be filled with jam, brown sugar, or even Nutella.
Source: Smitten Kitchen
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Credit: Smitten Kitchen
FROM THE
RECIPE:
Most recipes I have come across use a pie dough for the pastry but I was really stuck on getting a crust that was a little more sturdy — one with an egg. Often I see fillings of just jam, yet a little thickener added to the jam goes a long way towards keeping it from being too wet and soggy inside. Finally, a lot of versions I came across while I was digging around offer some sort of apology that the glaze (should you make one) isn't as hard as the packaged ones, that a homemade version really wont hold up well in an upright toaster or that the brown sugar filling doesn't have the odd stiffness of the ones you can buy at the bodega; this version does not. Sure, it may lack the sturdiness and shell-like slick of a packaged Pop Tart, but it has the buttery, flaky, no-toaster-required-to-soften-it transcendence the grocery store aisle version can only dream about, and hooray for that.
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