Homemade Strawberry White Chocolate Pop Tarts
A much healthier version of a food that when sold in the grocery store in a box contains all sorts of artificial ingredients that are hard to say and that most people haven't a clue what they actually are. These are so much better than the cardboard textured sweeties sold in a cardboard box.
Makes 10 pop tarts
2 cups unbleached all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
12 tablespoons unsalted butter, softened and cut in half-inch pieces
7 tablespoons chilled water
Organic strawberry jam and sliced organic strawberries
Melted white chocolate
Sift flour, sugar, and salt in a large bowl; add 4 tablespoons of the butter. Blend in a mixer until the dough resembles coarse cornmeal. Add the rest of the butter; mix until the biggest pieces look like large sized peas.
Slowly add in wate. Stir. Add just enough water until the dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with a just a few dry patches. Toss until dough can be rolled into a ball. Flatten it into 2 4-inch-round disks; refrigerate. After a minimum of 30-minutes, remove; and let soften enouch to be malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll each dough ball into a 10 X 12 inch rectangle. Cut each into 10 equal pieces.
Once the dough is evenly cut, place about 1 ½ teaspoons of jam on half of the sliced dough pieces and place a few thin slices of strawberry on top. Be sure to leave at least 1 ½ cm of space all around the edges.
Place the 10 empty dough pieces on top. Be careful not to squish down the preserves. Close the edges together using the tines of a fork. Trim the edges with a knife.
Place the unbaked pop tarts on a parchement lined baking sheet. Using a fork make even holes in each tart, making sure not to go through the second layer of dough. Brush with milk and freeze for 20 minutes while preheating the oven to 400ºF.
Place the tray of pop tarts on the center oven rack, and bake for 15 to 20 minutes, until browned.
While the tarts are baking, prepare the icing by placing 3 ‘pieces/chunks’ of a white chocolate bar into a microwave safe bowl and warm for 30 seconds on 50% power. Mix and repeat until the chocolate is melted.
Transfer chocolate to to a small plastic baggy, cut a teeny tiny piece off the corner and then drizzle the chocolate over the pop tarts when they are done baking. Yummy!