Accidental Homemade Poptarts

The best discoveries are born out of sheer accident. Like today. I labored today-on these sweetly tart babies. What started off as a simple little pie tutorial video I HomemadePoptartshad snagged from Facebook turned into an all out bake-a-thon resulting in homemade Pop-tarts. I served up a piping hot piece to my toughest food critic (my young nephew) and he gave it two thumbs up. This was super simple and tastes literally exactly like a fruit filled pastry (i.e. Pop-tarts), sans¬†anything artificial with an added bonus of crazy, good fruity nutrition. Grab your rolling pin-we’re revamping these little treats to send¬†your tastebuds for a ride to a whole new level of “there is no way this is healthy.”

 

 

What You Need to Grab at the Store:

  • Coconut Oil (at least 1.5 cups worth-16 oz.)
  • Butter
  • Turbinado Sugar or Sugar in the Raw
  • Bob’s Redmill Whole Wheat Pastry Flour
  • A few bags of frozen fruit berry blend (enough to make 5 cups worth)
  • Lemon
  • Vanilla
  • Lavender (Baker’s herb-not oil)
  • Cornstarch
  • Wax paper

Start here:

Preheat oven to 375 & grease a medium size jelly roll pan (about 9×6)

Place 4 cups of flour in a large mixing bowl. Add in 3/4 cup of coconut oil. Using a pastry cutter, cut through until oil and flour begin to resemble a wet crumb mixture. Add in 1/4 cup of butter & an additional 1/4 cup of coconut oil. Continue cutting through flour mixture until wet, crumbly, and about the size of small peas. (Add oil to adjust if your mixture looks to dry). Throw in a pinch of salt & pinch of sugar, stir, then slowly begin pouring approximately 1/2 cup of ice cold water to your flour mixture and mix. Knead the sticky concoction until a nice round dough form begins to take shape. Continue adding ice water until you achieve the right consistency. Your pastry dough should not be sticky, but feel relatively slick and hard.

Separate dough in half and place one half to the side to create a lattice top later. Place other dough shape on to wax paper and begin rolling out on wax paper. Once neatly rolled to edges and about 1/8 inch thick, flip over on to pan and adjust accordingly. Pastry dough should overlap pan as noted in the top right corner photo above.

In a large mixing bowl, combine 5 cups of frozen berries, 3/4 cup of raw sugar, 1 tsp. of vanilla, 1 tsp of squeezed lemon juice, 2 pinches of lavender, and 3 tsp. of cornstarch. Stir, then spread on top of pastry dough to evenly cover pan.

Next, place other pastry dough on to a separate sheet of wax paper and roll to edges. Using a pizza cutter, make diagonal cut lines as noted in the image above. Carefully remove strips from wax paper, and weave across top of berry mixture.

Once your lattice is complete, roll over sides or use leftover strips to form a design around the edges.

Bake at 375 for 35 minutes. Top with vanilla ice cream.

Makes approximately 15 large servings.

 

 

 

 

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