Homemade Toaster Pastries (Gilmore Girl Recipe #1)

 

AKA Poptarts! Let's kick off this Gilmore Girl cooking series with the most iconic recipe of them all. The Poptart! Crunchy Pastry with a Jam filling and a light sprinkled frosting on top. Enjoy this homemade version of this delicious on-the-go breakfast.

Season 7  Episode 3

Lorelai: I opened the little silver wrapper, and I took a bite, and I thought nothing had ever tasted so good. I thought it tasted like freedom. It tasted like I was my own person. The Pop-Tart tasted like freedom and rebellion and independence. 

Makes 6 Pastries 

Ingredients: Preheat oven to 375*

For the Filling: 

1/3 Cup Strawberry Jam

For the Tart:

2 Cups all-purpose flour, plus more as needed

1 Tablespoon Wheat Flour

1 1/2 Sticks Cold Butter, diced

2 Tablespoons Light Brown Sugar

1 Teaspoon salt

3 Tablespoons Sour Cream, divided, plus more as needed

2 Tablespoons Shortening

1/2 Teaspoon Vanilla Extract

1 Large Egg, beaten with about a tablespoon of water, for the egg wash

For the Icing:

2 Tablespoons Milk

1/4 Teaspoon Vanilla Extract

3/4 Cup - 1 Cup of Powdered Sugar Sifted 

Instructions:

To make the tart: add the all-purpose flour, wheat flour, butter, brown sugar, and salt to the bowl or food processor. Mix or pulse until thoroughly combined and the texture is mealy. Add 2 tablespoons of sour cream and mix/pulse a few times. Add 1 more tablespoon of sour cream, the shortening, and vanilla. Mix/pulse until the dough combines and begins to form into a ball. The texture should be smooth, not dry or sticky. The dough should hold its shape when pressed between your fingers. If the dough feels dry, add a tablespoon or two of sour cream.

Form the dough into a disk and refrigerate for 30 minutes.

Remove the dough from the refrigerator. On a lightly floured work surface, roll the dough out to about 1/8 inch thick. Using a cookie cutter or a knife, cut 3x4 1/2 inch rectangles. Gather the scraps and reroll as needed.

On half of the rectangles, spread about 1 tablespoon of jam, leaving the edges exposed. Using a pastry brush, brush egg wash along each edge and top with a second rectangle. Use a fork to crimp the edges together and "dock" the top.

Preheat the oven to 375*F. Arrange the tarts on the prepared sheet tray and refrigerate until the dough is firm, 15 to 20 minutes. 

To make the icing: in a medium bowl, whisk together the milk, vanilla, and powdered sugar to create a thick white glue-like icing. Stir to combine. Add in more powdered sugar or milk as needed to create the appropriate texture.

Bake the tarts: until they are golden brown and cooked throughout, 30 to 40 minutes. Let cool so they are warm but not hot, about 10 minutes. Spoon 1 teaspoon of icing onto the top of each tart. Spread the icing as it begins to drip, keeping it on the pastry. Immediately sprinkle with the sanding sugar, if desired, while the tarts are still warm. Serve warm or at room temperature. Store in airtight containers. Tarts can be reheated in the oven. If not iced. 350* for 5-7 mins

Recipe from: Gilmore Girls The Official Cook Book: By Elena P. Craig & Kristen Mulrooney