POPTARTS!
I have been wanting to try this recipe for a while and I finally did it last night! SO yummy!
Ingredients:
1/2 cup quick-cooking oats (not instant or old-fashioned)
1/2 cup white whole wheat flour (milder and better for pastry than regular whole wheat)
1 cup all-purpose, unbleached flour
1 teaspoon salt
1 teaspoon sugar
1/3 cup cold or frozen shortening (if you are averse to shortening, butter may be substituted. Pop-tarts should be frozen before baking, however.)
1 egg
1/3 cup buttermilk or plain fat-free yogurt
Brown Sugar, Cinnamon, Raisin Filling
1/3 cup brown sugar
1 1/2 teaspoons flour
1 1/2 teaspoons cinnamon
1 generous tablespoon raisins (optional)
Directions:
1. Add all ingredients for filling to food processor bowl and process for 1 minute or until raisins are chopped fairly small. Pour into small bowl and set aside.
2. Combine oatmeal and flours in bowl of food processor and process for 15-20 seconds. Add shortening and butter and pulse 12-15 times. Mixture should be coarse. Don’t go too far with this. You should have small but visible fat lumps throughout.
3. In another small bowl, whisk together buttermilk and egg. Pour over flour mixture and pulse 5-7 times. Remove lid and blade. Use hands or spatula to press dough together. All crumbs should come together into a ball.
4. Divide dough in half and place each in a separate gallon-size zippered plastic bag. Place dough ball at the center of the bag. Begin to roll out with dough remaining in plastic bag. Roll dough evenly to all four corners. Open bag and re-close to remove air or wrinkles. Flip bag and roll on reverse side to help with wrinkles. Try to roll it as evenly as possible. Place flat dough in freezer. Repeat process with second dough ball.
5. When frozen hard (about 10 minutes or so), remove one bag of dough from freezer. Remove from bag and cut into strips of desired sized poptarts.
6. Place spoonful of filling in the middle of each squareIf at any point, dough becomes unmanageable, return it to the freezer until hard. Seal squares with a fork. At this point you can bake them or freeze them. If freezing, place tarts in the freezer on a cookie sheet unwrapped until frozen hard.
7. Bake at 425 for about 15 minutes or until a golden brown color.
Ingredients:
1/2 cup quick-cooking oats (not instant or old-fashioned)
1/2 cup white whole wheat flour (milder and better for pastry than regular whole wheat)
1 cup all-purpose, unbleached flour
1 teaspoon salt
1 teaspoon sugar
1/3 cup cold or frozen shortening (if you are averse to shortening, butter may be substituted. Pop-tarts should be frozen before baking, however.)
1 egg
1/3 cup buttermilk or plain fat-free yogurt
Brown Sugar, Cinnamon, Raisin Filling
1/3 cup brown sugar
1 1/2 teaspoons flour
1 1/2 teaspoons cinnamon
1 generous tablespoon raisins (optional)
Directions:
1. Add all ingredients for filling to food processor bowl and process for 1 minute or until raisins are chopped fairly small. Pour into small bowl and set aside.
2. Combine oatmeal and flours in bowl of food processor and process for 15-20 seconds. Add shortening and butter and pulse 12-15 times. Mixture should be coarse. Don’t go too far with this. You should have small but visible fat lumps throughout.
3. In another small bowl, whisk together buttermilk and egg. Pour over flour mixture and pulse 5-7 times. Remove lid and blade. Use hands or spatula to press dough together. All crumbs should come together into a ball.
4. Divide dough in half and place each in a separate gallon-size zippered plastic bag. Place dough ball at the center of the bag. Begin to roll out with dough remaining in plastic bag. Roll dough evenly to all four corners. Open bag and re-close to remove air or wrinkles. Flip bag and roll on reverse side to help with wrinkles. Try to roll it as evenly as possible. Place flat dough in freezer. Repeat process with second dough ball.
5. When frozen hard (about 10 minutes or so), remove one bag of dough from freezer. Remove from bag and cut into strips of desired sized poptarts.
6. Place spoonful of filling in the middle of each squareIf at any point, dough becomes unmanageable, return it to the freezer until hard. Seal squares with a fork. At this point you can bake them or freeze them. If freezing, place tarts in the freezer on a cookie sheet unwrapped until frozen hard.
7. Bake at 425 for about 15 minutes or until a golden brown color.
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