I know this isn’t a RLB recipe, but I just had to share…these pop tarts (recipe from Joanne Chang) are just awesome. The pastry is incredible and dare I say that it might even edge out Rose’s cream cheese pastry…not only that but it is an easy recipe that uses a mixer rather than a food processor! I’ve used the pastry for both pie and the pop tarts and it’s going to be a new addition to my pastry arsenal. I used some of my friend’s homemade grape jelly and Crofter’s Morello Cherry Spread as fillings. Both were excellent! My only complaint is that a fair amount of the filling bubbled out during baking so I may experiment with vents next time.
You’ll definitely have fun with it Anne. They are huge pastries, too. I’ve considered making them smaller.
Julie, the crust is washed with egg before the top goes on and both times I’ve made these (in spite of my aggressive sealing tactics) I’ve had major blow outs—thank goodness I’ve baked on parchment paper. I’m not excited about making vents and ruining the nice tops, but it may be necessary to save the filling. Perhaps less filling would help. As my husband says, “what could go wrong with butter and sugar?”
Anne, The pop tart from the pic was previously frozen in an airtight container for about 1 month, left in container until room temp., reheated in 350 F oven until warm (not too hot or it will be runny inside) and then left on counter in airtight container for about 24 hours (there is still 1 left in container and it is now 48+ hours and they are still tasty!). So, they hold up very, very well!! One caution…I believe there is an error in the cookbook. Perhaps subsequent printings have corrected it. If you do make them check out the website for Joanne Chang’s “Flour” and there is errata listed there. It had to do with the size the dough is rolled out to.
No kidding!!! That is fabulous news! Thanks! I’ll definitely check the errata, as well—much appreciated for the pointer. BTW, I’ve read a few blogs on this recipe, and otheres have experienced the blow-outs, too, even after reducing filling. I think poking the tops with fork holes or other venting would solve it—even “real” pop tarts have holes on top, if I recall correctly. Also, other pop tart recipes I’ve seen call for them.