The Yellow Teacup Bakery : January 2013

I grew up in a sugar free household which meant that there was nothing I craved more than the sugar coated, melted toxic goodness of a pop tart. They were few and far between but damn, those were the best.

Today I decided to do a bit of a throwback to the good old pop tart but with the palate of an adult in mind.

Traditional pie crust:

2 1/2 cups all purpose flour
2 sticks cold butter
1 tsp salt
1-2 tbs cold water

Mix the flour and salt together in a medium bowl. Chop the sticks of butter into nice little pieces and roll your sleeves up because it's about to get messy! Using your hands, massage the butter into the flour/salt mix. Once everything seems to be well blended but just barely held together, add 1/2 tbs of water and work into dough. Keep adding the water a little at a time until the dough feels like it is holding together without being sticky to the touch.

Roll out into a rectangle. Fold in the top and bottom of the rectangle so they touch in the middle. Proceed to fold in the sides. Flip the "envelop" you've just created, roll out into another rectangle and repeat two more times.

Folding away

Preheat the oven to 400 degrees. Roll out the dough until it is nice and thin. With a knife, slice the dough into rectangles, I made mine about 2" x 4".

Filling:

1 cup jam (I used strawberry)
8 oz white chocolate
1/2 almonds pulverized!

In a food processor, blend the almonds keeping a few chunks floating around. You can add your white chocolate to the food processor or you can chop the chocolate into very fine pieces.

Large white chocolate bar sliced into little crumbs

On half of our rectangles, place a tablespoon of jam in the center and spread out leaving a little room around the edge. Sprinkle almond and white chocolate mix on top of jam, sandwiching with a second rectangle.

Into the oven they go!

Using a fork, pinch edges together and poke a few holes into the top.

Egg Wash:

1 Egg
2 tbs water

Whisk the egg and water together. Brush the tops of your tarts with the egg wash and pop them into the oven for 8-10 min until the tops are golden brown.

The Yellow teacup spies oozy goodness.

Once the pop tarts are cool they are ready for some icing.

Icing:

1 cup powdered sugar
1/4 cup corn syrup
1 tsp water
food coloring

Mix all ingredients together until you get a nice thick mixture. If you want your icing to be a little more running, just add water a TINY bit at a time. Add some food coloring and you're ready to decorate.

Teacup approves of the cooling process

Yummy pink frosting for our strawberry pop tarts

First bite of a fresh out of the oven fancy pants pop tarts

Cheers!

A perfect mix of flaky crust, gooey jam, crunchy almonds, and sweet frosting on top. Adulthood is not too shabby!

Hello and welcome to The Yellow Teacup Bakery Blog, a place to share my home-base baking adventures!

Today was a surprise day off! I love those little gifts of time where nothing has been scheduled and you can have an entire day to putter, and putter I did! After a run and a coffee I noticed a creepy dark banana in the fruit bowl. Every time I walked through the kitchen to fill up on coffee, there it was... staring me down. What to do? I only had one banana, not enough for a good banana bread. I looked around the pantry and found chocolate chips and some extra pecans in the freezer. Add a quick google search I found the recipe for oatmeal banana chocolate chip cookies on the Six Sisters Stuff blog. I added some pecans to the recipe and I am so glad that I did!