Pop Tarts

Raise your hand if every time you travel down the cereal aisle at the grocery store you're tempted to swipe a box of pop tarts into your shopping cart (*raises both hands*). Pop tarts were my favorite treat as a kid, and are probably still one of my favorite treats as an adult. But if eating pop tarts as an adult is wrong, then I don't want to be right.

And these pop tarts are the perfect place to start. I filled the dough with jam from Urban Canning Co, and combined with the cinnamon in the dough, they are like a fresh pie. Andy was just as excited to dive into them as I was when they were finally ready to come out of the oven.

Drizzled with vanilla icing, these homemade pop tarts are the perfect place to start your adulthood rebellion.

Homemade Pop Tarts

- 2 cups all purpose flour
- 1 cup unsalted butter
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp cinnamon
- 4 tbs cold water
- 1 cup jelly or jam of your choosing (I used both the Spiced Apple Stout mentioned above and a seedless raspberry)

Icing

- 1 cup powdered sugar
- 1/2 tsp vanilla
- 2 tbs milk

1. In your mixer, combine the flour, sugar, salt and cinnamon. Cube your butter and slowly add that into the mixer while it's still running. Once it's combined, add in your cold water. By this step, you should have a dough-like substance to work with. If it's still a little crumbly, add additional water 1 tbs at a time.
2. Remove your dough from the mixer and divide it into two balls, wrapping each individually with plastic wrap. Place in the fridge for at least an hour (I stored mine overnight).
3. Preheat your oven to 375 degrees. Working with one dough ball at a time, roll it out on a floured surface. You're aiming to have a large rectangle, about 12in x 10in, with about 1/8th of an inch thickness. Trim your edges to make sure they're straight, and then cut your rectangle down the longer center, and then three times on the other side, forming 8 rectangles. Repeat with the other dough ball.
4. On a greased baking sheet, lay 8 dough rectangles out with enough space for them to expand when baking. Spoon about a tablespoon of jam onto each rectangle, making sure to keep 1/2in of dough free at the edges. Place the remaining rectangles to cover the jam.
5. Using a fork, press together the edges of the dough to seal the jam in. Then, using the same form, puncture the top of each pop tart three times.
6. Bake in the oven for 30 minutes or until golden brown. Once finished, remove and let cool on a wire wrack.
7. Add all of the ingredients for your icing into a bowl, whisking until you reach your desired thickness. You may need to add more sugar or milk to get the consistency you want. Drizzle the icing over each pop tart and allow it to harden before eating.