Gemma's Bigger Bolder Baking NEW Homemade Pop-Tarts
Hi Bold Bakers!
When I first made Homemade Pop-Tarts, I received so many great photos on my social media and
they looked fantastic!
So by popular demand, I have three brand new Pop-Tart flavors for you.
So let's get baking!
We're going to start out by making my short crust pastry, which is my master recipe for
great pie crust.
In the previous video for Homemade Pop-Tarts, I showed you how to make it by hand but in
this video to move things along I'm actually going to show you how to make it in a food
processor.
I like to make pastry in a food processor because it's really fast and it means you
don't have to touch the ingredients as much so they stay really nice and cold.
In your food processor, add in your flour, icing sugar, salt and cold cubed butter.
And now we're going to pulse it until it resembles bread crumbs.
And that's it.
That's how fast it is.
See how it's really fine.
When you do it by hand, you get more lumps and stuff which is totally grand but a food
processor actually breaks it down really fast.
To this mix, we're going to add in our wet ingredients: our egg mixed with our water.
Pour your egg over the dry mix and we're going to pulse it all together until it forms a
dough.
And that's what your dough will look like.
Turn your dough out onto your surface.
And then with your hands, just bring it together.
Once your dough is formed, wrap it tightly in cling film.
Ok.
Perfect.
This dough needs to go in the fridge for a minimum of 30 minutes.
It needs to relax, chill and it will be much easier to roll then.
Also if you want to freeze it at this stage, it freezes really well and then you can take
it out whenever you want to make Homemade Pop-Tarts.
It's been 30 minutes and my dough is nice and relaxed and ready to roll.
I'm just going to flour my surface.
Roll out your dough until it's around 1/4 inch thick, maybe a little bit less.
I like to have my Pop-Tarts nice and thick with pastry.
Now to cut out our Pop-Tarts, I'm going to cut a rectangle that is 3x4 inches wide.
I like to use a pizza cutter.
I find it easier to use.
Once you cut out your pastry, place it on a baking tray lined with parchment paper.
And remember, you're going to need two pieces per Pop-Tart.
Keep on rolling your pastry to make your Pop-Tarts until it's all gone.
Before we fill our Pop-Tarts, you want to egg wash each piece of pastry.
The egg wash is kind of a like a binder and it helps them stick together so they don't
pop open when cooking.
And all it is is a little bit of egg yolk and water.
Ok.
Perfect.
Our pastry is all ready to go so now we just have to make the filling.
And our first flavor could not have come at a better time of year.
It is Apple & Cinnamon.
In a bowl, I have some peeled chopped Granny Smith apples.
Now all apples bake differently, this is what I use for baking.
And the good thing about it is that it breaks down really well so I really like this one.
To this we're going to add in some melted butter, some brown sugar, cinnamon and some
flour.
And then mix it all together.
A good tip is to make sure you cut up your apple really nice and small because it cooks
a lot faster.
Ok.
Perfect.
That's all it takes.
Now we're going to scoop it onto our pie crust.
Be generous with this apple filling because it does cook down quite a bit.
Remember to leave a little rim on the edge of your Pop-Tart just so your filling doesn't
spill out too far.
Before I lay the second piece of pastry on top, I want to do something really sweet to
make them look good.
I have a little apple cutter here and I'm going to cut this out of the top piece just
so you can tell what it is.
Once you have cut out your apple, lay your top piece of pastry on.
Once you have your top layer on, take a fork and then seal the two layers together.
This will keep in all of the lovely filling and juices.
To finish them off, I'm going to cover them in egg wash.
Make them nice, golden brown when they're baked.
And then of course, dust them with cinnamon sugar because what Apple Pie is complete without
cinnamon sugar.
Ok.
Perfect.
These look great.
That's our first Pop-Tart done.
Now we're going to move on to our next filling.
It has chocolate on the inside and marshmallow on top.
Can you guess what it is?
It's a S'more Pop-Tart.
Just like before, don't forget to egg wash your pastry.
For the chocolate center in this Pop-Tart, I am using tried and tested Nutella.
It works really well because when you bake it it still stays lovely and smooth and chocolatey.
Place a scoop of your Nutella down the center of your pastry.
Keep it in the middle.
Less is more with your Nutella because it might spill out if you overstuff it.
Once your Nutella is down, then lay on your piece of pastry on top.
When it comes to the pastry, if you have one big piece put that on top because that will
make sure that all of the filling stays stuck in there.
Just like before with your fork, go around and seal the edges.
Keep in all that chocolatey goodness.
Pierce some holes in the top of your pastry.
We do this because when it bakes it lets out steam so the Pop-Tart doesn't explode.
And as always don't forget to egg wash the top.
Now you'll notice that I haven't turned this into a S'more yet but that little bit comes
later.
Now we're going to start on our next filling.
Our next filling is one of my favorites to do on Bigger Bolder Baking and that is Funfetti.
In a bowl, add in room temperate cream cheese, some sugar for sweetness and some vanilla
extract.
Then simply just by hand we're going to mix these ingredients together.
Once it's all mixed together, you can add the most important ingredient which is sprinkles.
And then just mix these guys in too.
Always remember to egg wash your pastry.
Then just scoop on your cream cheese filling.
Place it down the center like the Nutella don't overfill it.
Once these guys are baked they're actually like a cheesecake tart.
They're really good.
Ok.
Perfect.
Now just place on the top piece of pastry.
Just like all the other ones, with your fork pierce the pastry.
At this stage when your Pop-Tart is all assembled and ready to go they can actually be frozen
and they last in your freezer for up to eight weeks and you can bake them off whenever you
want them.
Lastly, all you have to do is egg wash your Funfetti Pop-Tarts.
Ok.
Great.
Look at that.
Three delicious flavors of Homemade Pop-Tarts ready for the oven.
Bake your Pop-Tarts at 400F/200C for around 18-22 minutes or until they go golden brown.
Our timer just went off so let's check on our Pop-Tarts.
Our Pop-Tarts look fantastic.
They smell great as well, and I know you guys can't smell them but it smells like chocolate
and cinnamon.
For the Apple & Cinnamon Pop-Tarts I'm going to leave them just as they are.
They have lovely cinnamon sugar on top.
Lovely warm apples.
What more do you want?
Even though the Pop-Tarts cook fast, you can tell that the apple is really well cooked
and the pastry is lovely and flaky and exactly the way you want it.
I love this Pop-Tart because even though I added sugar in here, it's not overly sweet.
You have the spicy cinnamon, the soft apple, the buttery pastry.
It's absolutely delicious and it would be really good with some vanilla ice cream.
For the S'more Pop-Tarts, I'm going to put some mini-marshmallows on top of the Nutella
Pop-Tart.
Then put it back in the oven and let the marshmallows get warm, gooey and nice and toasty.
Once it's toasted, drizzle over some more Nutella.
Look at all that chocolatey filling and the toasted marshmallow on top is all gooey.
This is going to be fantastic.
This recipe is going on my list of S'mores things that I love.
To decorate my Funfetti Pop-Tart, I'm going to add some vanilla icing on top and then
of course, some more sprinkles.
When you cut this Pop-Tart open you will see the lovely rainbow of sprinkles on the inside.
It's like a cheesecake and a tart and funfetti all in one little pocket.
If you like these Homemade Pop-Tarts then please give this video a THUMBS UP!
Thank you so much for watching and I'll see you back here every Thursday for more Bigger
Bolder Baking.