Fresh Milled Flour Pop Tarts - Any Flavor
These fresh milled flour Pop Tarts are such a fun and delicious treat! These Toaster Pastries are surprisingly simple to make, and they freeze really well, so you always have a quick homemade bite to eat on hand! I love making these in a variety of flavors from classic brown sugar cinnamon to mixed berry Flavor. But, whichever flavor you choose to make, these buttery, flaky FMF Pop Tarts are sure to please!
Ingredients
- 3 Cups Fresh Milled Flour 360g, plus you will need extra flour for rolling out later. (I highly recommend my favorite AP Flour Blend- 120g Hard White Wheat, 120g Kamut, and 120g Soft White Wheat. You want all your flour chilled) *See Notes for wheat alternatives.
- 2 tsp sugar 10g I use raw cane sugar or honey granules
- 1 tsp salt 6g
- 1 cup very cold unsalted butter cubed 226g (2 sticks)
- 1/2 cup ice water 120g This amount may vary, use a little at a time
Filling For Brown Sugar Cinnamon Flavor
- 1/2 cup brown sugar 100g
- 2 tsp cinnamon
- 1 TBSP Fresh Milled Flour 8g
- egg wash- 1 Large egg beaten with 1 tsp milk or water
OR Filling For Jam Flavor
- 1/2 cup Jam 160g
- 1 TBSP Fresh Milled Flour 8g
- egg wash- 1 Large egg beaten with 1 tsp milk or water
Glaze For Brown Sugar Cinnamon Flavor
- 3/4 cup powdered sugar 90g
- 1 TBSP milk 15g may need more or less
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
OR Glaze For Jam Flavor
- 1 cup powdered sugar 115g
- 1 TBSP Jam 20g
- milk or water to thin as needed
Instructions
Make The Pie Pastry Dough
- Firstly, mill the flour, and then place it in the fridge for about 5-10 minutes to cool down. (I like to mill extra flour at this time for rolling the pastry dough out, you can mill it all together, or mill separately, but make sure the flour for your work surface is also cool, and not warm from the mill.)
- Then, cut the butter into cubes, and place in the fridge to cool while the flour is cooling.
- After all ingredients are chilled, add the sugar and salt to the flour, and stir to combine.
- Then, add the cubed butter into the dry mix. Cut the butter in using a pastry cutter or two forks. OR you could use a food processor if you have one.
- Once the butter & flour resemble pebble or pea size pieces throughout, then it is time to add the ice cold water slowly. Just add about 1 Tablespoon at a time.
- Mix the water in each time before adding more water. You just want the dough to form large clumps. So, when you squeeze the dough with your hand it will stay together, but not be wet.
- Cover, and Place the dough in the fridge to let the dough sit and chill for about 15 minutes for the fresh milled flour to absorb the liquid, and the bran to start to soften.
- After this rest period, dust your work surface with the additional chilled flour. Put dough on dusted work surface, and cut the dough in half.
- Press each half into a disk. Place in the fridge for 1 hour. However, if you are making this recipe ahead of time, you can wrap these disks in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months.
Prepare The Pastry
- Place one disk of chilled dough on the counter for about 5 minutes so that it is easier to work with. Keep the other in the fridge to stay chilled until ready to work with.
- While the dough is sitting, prepare your egg wash by beating 1 egg with milk or water in a small bowl. Set this to the side you will need it for a few different steps.
- Choose and prepare your filling choice by mixing the ingredients in a medium bowl (all the filing ingredients except for the egg wash) and have it ready and set to the side.
- Preheat the oven to 400*F.
- Then, roll out each dough disk one at a time to be about 1/8 inch thick. They should roll out to each be about 9 x 12 inch rectangles.
- Cut each rectangle into 10 smaller 3 x 4 inch rectangles. Place each smaller rectangle onto a baking sheet lined with parchment paper. They can be placed fairly close to one another, but you don't want them touching each other.
- Repeat this process with the other half of the dough.
- If it is warm in your kitchen, or you notice the butter to seeming to soften and melt, place the baking sheet or dough in the fridge that you are not working with at the time.
Assemble The Pop Tarts
- For half of the rectangles (These will become the bottom layer of your FMF Pop Tarts) brush the entire top surface with the egg wash. Set the remaining egg wash to the side, you will use it again.
- Then, spoon 1-2 TBSP of the filling mixture into the center of the dough rectangle. Spread it, but make sure to leave a 1/4 inch border around the edge of the dough with no filling.
- Now take the other half of the dough rectangles (This will be the top layer.) Brush these rectangles with an egg wash, and then place them egg wash side down so that the egg wash is also touching the filling. Also, set the remaining egg wash to the side, you will use it one more time.
- Next, using the tines of a fork, press down around the edge of the Pop Tart to seal the edges all the way around. Make sure it is sealed to prevent any leakage.
- Then, using the fork, poke a few sets of holes in the top of the dough to allow steam to escape from the filling.
- With the remaining egg wash, brush the tops of each Pop Tart. You can discard any egg wash left at this point if there is any.
Bake and Finish The Pop Tarts
- Bake for 15-19 minutes, or until golden brown.
- Let the Pop Tarts cool for 5 minutes or so on the pan, then transfer them to a wire cooling rack. Let them cool completely before icing.
- Once the Pop Tarts have cooled, choose and prepare the glaze for the tops. You can skip this step and enjoy these without the glaze as well if you prefer.
- To prepare the glaze, whisk ingredients into a thick glaze, only add as much milk to thin slightly, you want it kind of thick, but spreadable. If it's too thick add more milk, but only a tsp or less at a time.
- Spoon the icing on the cooled Pop Tart, and it should harden within an hour (Depending on how thick you applied it.)
- You can enjoy these fresh, or our favorite way is to put the extras in the freezer, and warm them up in the toaster oven when we want to enjoy them.
Notes
*Wheat Varieties- The great news is almost any wheat variety blend will work with this recipe, but you may just have to adjust the water amount. Some great options in place of the Kamut (Khorasan Wheat) would be spelt, einkorn. Also, another great blend would be half hard wheat and half soft wheat if you don’t have any of those ancient grains on hand.
*How To Store Them- We like to let the Pop Tarts cool completely, then ice them with the glaze. After the glaze has hardened, we place them in a freezer safe container or bag. These can last in the freezer for 3-4 months.