I haven't had a pop tart in years. I don't think I've ever even bought a box of pop tarts before. I would buy them in desperation from the library vending machines in college at 10 PM during finals when, I sadly realized, all the studying I didn't do during the semester was catching up with me. Those strawberry poptarts fueled many a long night.
Making pop tarts has given me a whole new perspective on the pastry. It's really pie. It's extra buttery, extra flaky, super delicious pie for breakfast. Those packaged pastries (and I do have a fond spot for them) have nothing on these, warm and fresh out of the oven.
Do you really need an excuse to eat pie for breakfast? I don't.
Making pop tarts has given me a whole new perspective on the pastry. It's really pie. It's extra buttery, extra flaky, super delicious pie for breakfast. Those packaged pastries (and I do have a fond spot for them) have nothing on these, warm and fresh out of the oven.
Do you really need an excuse to eat pie for breakfast? I don't.
Recipe based on this one found at Joy the Baker. I made them smaller so I could get about 16 out of the recipe and, because I have a naturally tendency to not measure things, I ended up with a bunch of extra filling. So I made extra crust and made a single lady pumpkin pie. It was one spicy Saturday night at my place. (I'm talking cinnamon and pumpkin)
