Pop Tarts | Paige Claassen
While I haven't eaten them in probably ten years, I love pop tarts. So when my friend Ally made her own, I knew I had to try. The recipes I found online all looked too dry and crumbly or too doughy, so I decided to make my own recipe from scratch. The texture of the dough turned out perfect - not too dry, yet not at all cakey. The pastries crisped up a bit in the oven, but were by no means crunchy, which seems ideal for a pop tart. I stuck with my traditional favorite, blueberry with no frosting, but I'm sure you could make a thin glaze for the top to sweeten them up a bit more. I think next time I'll spice up the filling a bit by adding cinnamon and perhaps some finely crushed walnuts (Ally's idea). There's certainly room for experimentation with the filling! Berry Pop Tarts 1 3/4 cup all purpose flour 1/4 cup coconut flour 1 Tbs coconut palm sugar (or any sugar) 1/2 tsp salt 1/4 cup butter, refrigerator temperature 1/2 cup light coconut milk, refrigerator temperature 1 egg 1/2 cup