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gfron1

Homemade Pop-Tarts

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... I over stuffed the filling and it oozed (I also forgot to dock the dough).  So for now I'll call these Pop-Tartesque pastries.

OK, I'm sold ! I routinely make some sort of breakfast pastry over the weekend for use during the week, and these look like just the ticket to get me out of my muffin/scone rut. Brilliant !

But one quick question, you don't mention docking the dough in the original post, but here you say it was a problem. When do you dock, I'm assuming its before filling and topping....? But I'm a relative noob at baking, so if you could confirm that (or straighten me out) I'd much appreciate it !

Yummmmm Rob Tarts !


--Roberta--

"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

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Sweet! If you make foiegras pop tarts, be sure to come back with pics and a taste report!

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These just look crazy wonderful! I like chefpeon's idea about take home piping bags of frosting.

I was wondering gfron1 if you used a variation of royal icing on the top--a more natural and tasty version of what Pop Tarts does--could they be toasted in a toaster oven?


Inside me there is a thin woman screaming to get out, but I can usually keep the Bitch quiet: with CHOCOLATE!!!

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That's why pop-tarts suck....you put them in the toaster and the icing doesn't even MELT. That's kind of scary in my book.

It might not melt, but it CAN catch on fire. Which might even be scarrier. I walked into the kitchen once to see the entire toaster (one that was plastic on the outside) engulfed in flames started by poptart icing. The whole fireball had to be picked up by the power cord and hurled into the sink.

I'm definitely going to try the pop tarts. Gfron said his main goal was to improve the filling, but I'm more excited about the pastry. The original tastes a bit like particle board. This version has a butter crust.


Notes from the underbelly

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Apparently toaster fires are one of the main risks of pop tarts. Dave Barry wrote an article exploring this to some extent.

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Apparently toaster fires are one of the main risks of pop tarts.  Dave Barry wrote an article  exploring this to some extent.

Thanks MikeJ for the link to the Dave Barry article since I'm having a particularly grumpy day and needed a laugh. :laugh: Love, love, love me some Dave Barry. Probably anything will go up in flames in a toaster that doesn't pop up, though. My only reason for proposing the royal icing was to see what else is in the repetoire of that mad kitchen scientist gfron1 in his amazing deconstruction/reconstruction of the lowly Pop Tart, um sorry, Rob Tart. :wink:


Inside me there is a thin woman screaming to get out, but I can usually keep the Bitch quiet: with CHOCOLATE!!!

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I'm excited by this for the same reasons paulraphael is: I loved Pop-Tarts as a kid, but these days when I eat them I am more struck by the insipid crust than anything else. gfron1, I appear to have exactly the opposite taste in Pop-Tarts as you! I would cut the filling down to the bare minimum, and axe the frosting entirely. You used to be able to get a lot of different Pop-Tarts with no frosting at all, but these days I think it's limited to Strawberry and Cinnamon, neither of which am I particularly fond of.


Chris Hennes
Director of Operations
chennes@egullet.org

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Probably anything will go up in flames in a toaster that doesn't pop up, though.

but that mystery icing is like rocket fuel.


Notes from the underbelly

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Today I made the chocolate fudge version - haven't figured out the top yet.  Stewing in my mind is an apple and foie gras.

I hope you are only kidding about the foie gras. Pop-tarts have a uniquely "trashy" style to them that would not blend well with foie gras.

If you decide to tackle Hostess cupcakes, let me know. I not been successful at replicating them.

Thanks for the formula though.. I will have to give it a try!

Dan


Edited by DanM (log)

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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While I like the filling, try this crust and tell me its not a spitting replica of the original (I say spitting in a positive way). I think Chris and Paul will like it.

As for the frosting, really, you decorator types can figure that one out for us all...I'm very weak on frostings since I rarely use them.

And finally, no, I am not kidding about the foie. I clearly see a use for a miniature version, but very accurate replica of a pop-tart filled with some amazing adult flavors, whether it be foie or something else. Or better yet, what if we figured out the whole frosting thing and every table had its own toaster for people to toast their own with all sorts of adult flavors - foi, salmon, tonka...I think it would be fun at one of my tasting dinners.

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Alton Brown did an episode about "pocket pies" that could be baked, fried or par-baked and then toasted. I don't think he touched on icings, though. That may be best left up to NASA. I keep meaning to try the curried mango filling, but Rob's pastry looks better.


"Life is a combination of magic and pasta." - Frederico Fellini

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Ok Rob, I'm waiting for it. I almost attempted it myself to continue where we left off a while back when we were trading riffs on the theme (with you one up on me as I recall) but this is your baby so... where's the celery pop tart? :biggrin:


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Why not make a foie pop tart? Sounds like something Keller would do. He'd just have to come up with a silly name for it ... a bad pun that doesn't in any way prepare you for the sophistication of the dish.


Notes from the underbelly

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Why not make a foie pop tart? Sounds like something Keller would do.

He didn't change the name for his "pickled deviled egg with a black truffle pop tart" but I agree, sounds like something he might do.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Ok Rob, I'm waiting for it. I almost attempted it myself to continue where we left off a while back when we were trading riffs on the theme (with you one up on me as I recall) but this is your baby so... where's the celery pop tart? :biggrin:

Celery is soooo the key ingredient of 2008 (and I haven't decided what 2009 is yet), but IF i were doing a celery pop-tart, which I'm not, it would be Celery Calvado filling in a Lampong pastry crust. But that would be an obvious choice wouldn't it :raz:

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Don't I feel dumb, celery is last year and I didn't even know. :raz:


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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That looks great, but I don't think I'll ever get over 8th grade chestnut puree disgust. Now, fill that sucker with caramel...

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That looks great, but I don't think I'll ever get over 8th grade chestnut puree disgust. Now, fill that sucker with caramel...

I don't have the chestnut puree aversion but I was thinking the same thing about the caramel. Those look mighty tasty as is though.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Here's a yummy attempt, but not one that is right enough for me to list the recipe:

gallery_41282_4652_95807.jpg

Chocolate tart filled with Faugier Chestnut Puree with coarse salt on top

Oh Lord, just kill me now.......preferably with this in my mouth.

God, Rob, if that isn't food porn, I do NOT know what is. Lovely...just freakin' lovely.


--Roberta--

"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley

Pierogi's eG Foodblog

My *outside* blog, "A Pound Of Yeast"

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That looks great, but I don't think I'll ever get over 8th grade chestnut puree disgust. Now, fill that sucker with caramel...

Meeeeee too!

As soon as I saw the picture I thought it was filled with caramel, and then I lusted after it. Less lusting once I read it was chestnut puree. . .

gfron1--do you think the pastry could be done with something like the korova cookie dough? I was thinking it would be really good as a tart.

Now I want some korova cookies schmeared with caramel and sprinkled with coarse salt. Darn you gfron1!

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gallery_41282_4652_50558.jpg

That's right gang, I cracked the Davinci Code for making pop-tarts at home!  And you'll see that now you can have much more filling inside!

Pop-Tart Dough

13 oz Unsalted Butter at room temp

1/3 C. & 1 T. (110 g) Milk at room temp

1 Yolk at room temp

1 t. (6 g)Sugar

1 t. (6 g) Salt

3 1/2 C. (645 g) AP Flour

In food processor, combine butter, milk, yolk, sugar and salt and pulse until roughly blended.  Add the flour and pulse until it just starts to come together.    Form into a disc and wrap in saran wrap, chill at least 3 hours.

Brown-Sugar Cinnamon Filling

1 Egg White at room temp

3/4 C. Powdered Sugar

1/4 C. Almond slivers or slices

1/4 C. Brown sugar

1 T. Cinnamon

In food processor, combine all ingredients and blend until well combined.

Assembly

Roll the dough into a rough square, dusting with flour, until 1/8" thick.  Cut dough into 4"x6" rectangles.  Pair the rectangles for tops and bottoms.  Brush the edges of your bottom with a whisked egg.  Place a large dollop of filling on inside the egg wash, then spread it evenly.  The amount of filling is up to you, but you can see in the pic below how much I did.  Place the top sheet of dough on top and press firmly but gently onto the bottom sheet.  Chill your Pop-Tarts for 30 minutes.

Oven to 350F.  Bake for abut 15 minutes or until just starting to brown.  Let sit until room temp.  Frost with a milk and powdered sugar frosting with just a bit of cinnamon added.

You are my food hero for the day ! :wub: I have been trying to make them myself and could never get a good consistancy with the dough. Thank you for posting this!


"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

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gallery_41282_4652_50558.jpg

That's right gang, I cracked the Davinci Code for making pop-tarts at home!  And you'll see that now you can have much more filling inside!

Pop-Tart Dough

13 oz Unsalted Butter at room temp

1/3 C. & 1 T. (110 g) Milk at room temp

1 Yolk at room temp

1 t. (6 g)Sugar

1 t. (6 g) Salt

3 1/2 C. (645 g) AP Flour

In food processor, combine butter, milk, yolk, sugar and salt and pulse until roughly blended.  Add the flour and pulse until it just starts to come together.    Form into a disc and wrap in saran wrap, chill at least 3 hours.

Brown-Sugar Cinnamon Filling

1 Egg White at room temp

3/4 C. Powdered Sugar

1/4 C. Almond slivers or slices

1/4 C. Brown sugar

1 T. Cinnamon

In food processor, combine all ingredients and blend until well combined.

Assembly

Roll the dough into a rough square, dusting with flour, until 1/8" thick.  Cut dough into 4"x6" rectangles.  Pair the rectangles for tops and bottoms.  Brush the edges of your bottom with a whisked egg.  Place a large dollop of filling on inside the egg wash, then spread it evenly.  The amount of filling is up to you, but you can see in the pic below how much I did.  Place the top sheet of dough on top and press firmly but gently onto the bottom sheet.  Chill your Pop-Tarts for 30 minutes.

Oven to 350F.  Bake for abut 15 minutes or until just starting to brown.  Let sit until room temp.  Frost with a milk and powdered sugar frosting with just a bit of cinnamon added.

seriously naughty

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You're forgiven Larry.

Here's a yummy attempt, but not one that is right enough for me to list the recipe:

gallery_41282_4652_95807.jpg

Chocolate tart filled with Faugier Chestnut Puree with coarse salt on top

You know the only reason I went on eG today was, after finding the pop-tart recipe in your blog, to ask you for the other one that you didn't post yet. The delicious chocolate one, oh so tempting with chestnut and coarse salt...

Um, promise to post it once it is perfected? Please??

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