Apr 23 , 2019
Yield: 12 pop tarts
Prep Time: 5 minutes
Cook: 8 minutes
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1/2 cup cold water
- Filling of your choice: Nutella, jam, fruit puree, peanut butter, marshmallow fluff, etc.
- 1/2 cup semisweet chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Preheat the oven to 450°F. Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the flour and salt. Add chunks of the butter and mix with a pastry blender or your fingers until the mixture is crumbly. Gradually add the water until the mixture is moistened and a dough forms. Place the dough in between two large sheets of parchment or plastic wrap and roll out into 1/8-inch thickness, using the parchment or plastic to prevent sticking.
Cut the dough into rectangles. Place a heaping tablespoon of filling in the centre of half of the rectangles. Cover the filling with another dough rectangle and seal the edges by crimping with the back of a fork.
Bake the pop tarts for 7 to 8 minutes. Cool completely.
Place the chocolate chips and oil in a small microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth. Pour the melted chocolate into a small ziptop bag, snip off a small corner, and pipe the chocolate onto the cooled pop tarts. Let the chocolate set, about 5 to 10 minutes, before serving or storing in an airtight container.