Festive season is here!

Festive Baking is here friends! I love creating a different type of scenes once the holidays come around. It helps to bring out a unique side of my creativity. These cinnamon filled pop tarts are great to make with family and they are so cute too. You all know how much I love to bake and baking pop tarts has become something I love. Easy baking is the way to go, especially with my shortcrust pastry! I used to purchase short crust pastry in store so often. I soon realised I can do it all using my blender. I’ve managed to cut my time down to half by doing it at home. So trust me this recipe is a whole mood and you can use this base for sweet and savoury pies too. It just so versatile and one that I really do love!

Using short crust pastry for these cinnamon filled pop tarts:

Alway make sure that your butter is cold. It doesn’t have to be frozen, but make sure that you only take it out of the fridge once you are about to put it into the blender and not leave it on the counter. This ensures that the flour won’t stick to the butter, but rather blend it up finely enough to combine with the flour.
Whatever the quantity of water, add 1-3 once block while you are preparing your dry ingredients. Once the water is icy cold, measure out the correct amount again, and it to your dry ingredients and butter. The cold water helps to bring everything together and ensures that your dough is firm, not soggy or sticky.
Sift or blitz (in a blender) your dry ingredients beforehand to ensure there will be no lumps or clumps of salt and sugar in different parts of the pastry.
Chill! Remember to chill the dough once you’ve made it. Wrap it in cling film and chill for at least 30 minutes before using. This makes it easier to handle less likelihood of it breaking.

Cinnamon Filled Pop Tarts

Recipe by inthemidnightkitchenCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Chill time

minutes

These may seem daunting to make but pop tarts are so EASY! This recipe shows you exactly how to make them and why you should! I created an easy step-by-step method to show you how.

Ingredients

2 1/2 cups all purpose flour
3 tsp. granulated sugar
1 tsp. salt
120g cold butter, cubed
110ml icy cold water
Egg wash for brushing
Cinnamon Filling
100g white milk chocolate, melted
1 tsp. cinnamon
2 tsp. brown sugar
Frosting
1/2 cup icing sugar
3/4 tbsp. lemon juice- more need if you want a runny consistency.

Directions

In a blender, combine the flour, sugar and salt and blitz to combine.
Add inthe cubed butter, one at a time and blitz each time to make sure it’s incorporated.
Once all the butter is in, add in the cold water and blitza to combine for about 15 seconds.
You should start to see the dough come together.
Turn out onto a lightly floured surface, knead the dough so everything is combined and the dough feels smooth.
Wrap in cling film and chill in the fridge for up to 30 minutes.
In the meantime make your filling. Melt the chocolate, whisk in the brown sugar and cinnamon and set aside.
Remove the dough from the fridge, roll into a rectangle-1cm thick.
Cut out 6 equal rectangles, or if you’d like smaller poptarts, cut into 8 rectangles.
Smear the chocolate mixture in the middle, use a generous amount. Place the second rectangle on top. Using a fork, press down the edges so it seals in the filling. Cut the sides to neaten them up. Poke a few holes using the fork on the top side to allow the air to release.
Place on a baking tray lined with parchment paper. Brush with egg wash and place in the fridge to chill for another 20 minutes.
Preheat your oven to 180 C.
Once the poptarts are chilled, place in the oven for 20-30 minutes, checking on it at about the 20 minute mark.
Remove from the oven and once cooled you can add the frosting if you’d like and then festive sprinkles to finish it off!
They keep in an airtight container outside of the fridge for up to 4 days.