Afternoon Snack: Mini Homemade Pop Tarts: Vitamin G: Health ...

When I was in elementary school, I was addicted to Pop-Tarts to the point that I found it completely necessary to make weekly trips to the supermarket in case a new flavor had come out. So, when I found a recipe in the Tiny Food Party cookbook to make my own at home, I squealed. Really.

But just look at them! You probably would've had a lil squee, too. They're surprisingly not complicated to make since the dough can be bought rather than made from scratch. And the filling is made with real fruit, so you don't need to worry about any mystery ingredients!

One batch yields 24 of these goodies: perfectly portioned out for a delightful little afternoon treat to satisfy your craving. Another idea: Sayonara, birthday cupcakes--these are way cooler.

Recipe for Mini Homemade Pop Tarts
makes 24 (12 of each flavor)

You'll need:

Pie dough
homemade or store bought, chilled

Fruit filling
1 cup hulled and chopped strawberries
1/2 cup blueberries
1/2 cup granulated sugar
2 tablespoons honey
S?mores filling
3/4 cup Nutella
3/4 cup marshmallow creme

Egg wash
1 egg, lightly beaten
1/4 cup heavy cream, plus more for brushing pastries

Royal icing
1 egg white
11/4 cups powdered sugar, sifted
1 teaspoon vanilla extract

Sprinkles, for decorating

Directions:

1. Preheat oven to 375?F. Line two baking sheets with parchment paper.

2. Combine fruit filling ingredients and 3 tablespoons water in a medium pot over medium heat; stir. Gently mash berries with the back of a wooden spoon and simmer, stirring frequently, for 30 to 40 minutes, or until filling has thickened. Let cool.

3. Cut chilled dough into 4 equal pieces. Roll 2 pieces into equal rectangles about 3-by-8 inches. Fill a piping bag with Nutella and a second piping bag with marshmallow creme. Onto one of the rectangles, pipe rows of Nutella 1/2 inch apart. Pipe rows of marshmallow creme on top.

4. To make the egg wash, whisk together egg and heavy cream. Using a pastry brush, carefully brush egg wash onto dough between the rows of filling. Gently lay the second dough rectangle over top and press around each mound of filling. {Tip: This is the same method used for homemade ravioli.} Cut 1-by-11/2-inch rectangles with a pizza cutter (you should have 12 tarts) and press the back of a fork along the edges to seal. Place tarts on one of the prepared sheets and brush lightly with cream. Cut 3 tiny slits in the top of each tart. Bake for 12 to 15 minutes, or until golden brown. Place on wire racks to cool completely. Repeat the process with the remaining two slabs of dough and the cooled fruit filling to make 12 fruit-filled tarts.

5. For the icing, in a medium mixing bowl or the bowl of a stand mixer, beat egg white on medium-high speed for 2 minutes, or until light and frothy. Add powdered sugar, 1/4 cup at a time, until mixture is thick and smooth. Add vanilla and beat for 1 minute more. Spread icing onto pastries with an offset spatula or your fingers. Top with sprinkles.

Are you excited to try these out? What flavors would you use?

Find more recipes from Tiny Food Party right here:
* Afternoon Snack: Super-Small Deep-Dish Pizzas
* Afternoon Snack: Little-Bitty Fudge Puppies

Photo Courtesy of Tiny Food Party

Source: http://www.glamour.com/health-fitness/blogs/vitamin-g/2012/11/afternoon-snack-mini-homemade.html

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