Homemade Pop-Tarts

Page 88

| Course Type: Breakfast/Brunch

(3 reviews)

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Recipe Review

I held out making this recipe because I thought it would be labour intensive -- wrong! I was amazed at how easy it was to prepare the Pate Brisee I (there are 2 Pate Brisee recipes in the book). I would just recommend using a high quality jam. These are not overly sweet, although I drizzled the icing on the pop tarts rather than completely covering them. I suspect they would freeze well and they could be brought out for special breakfasts on an as needed basis.

They were flaky, delicious, and much better than the cardboard version that inspired them!

Since the Pate Brisee recipe was so simple, I ended up making a second batch and used it for pie dough. It did shrink more than my favourite crust (I did chill to reduce shrinking), but given it's simplicity, I will consider using it again.

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